Description
This Rainbow Layer Cake is a vibrant, multi-colored dessert that’s as fun to make as it is to eat. With soft, fluffy cake layers in every color of the rainbow and a creamy vanilla buttercream, it’s the ultimate party centerpiece.
Ingredients
Units
Scale
- For the cake
- 3 1/2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 egg whites
- 2 tsp vanilla extract
- 1 1/2 cups milk
- Gel food coloring (red, orange, yellow, green, blue, purple)
- For the frosting
- 1 1/2 cups unsalted butter, softened
- 5–6 cups powdered sugar
- 2–4 tbsp milk or cream
- 2 tsp vanilla extract
- Food coloring (optional for decorating)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour six 8-inch round cake pans (or work in batches).
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Add egg whites and vanilla, mixing well.
- Alternate adding dry ingredients and milk, mixing until smooth.
- Divide batter evenly into six bowls. Tint each with gel food coloring to desired shade.
- Pour each color into a prepared pan and bake for 15–18 minutes, or until a toothpick comes out clean. Cool completely.
- For the frosting, beat butter until creamy. Gradually add powdered sugar, then vanilla and milk until fluffy.
- Level cake layers if needed. Stack and frost each layer, starting from purple to red or vice versa. Cover the entire cake with frosting.
- Decorate with colored frosting, sprinkles, or a drip glaze as desired.
Notes
- Gel food coloring gives the most vibrant layers without altering texture.
- Use a cake leveler or serrated knife to make even layers.
- Can be made a day ahead and stored covered at room temp or refrigerated.
Nutrition
- Calories: 600
- Sugar: 55g
- Sodium: 220mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
