This Rainbow Cake is a vibrant celebration of color and flavor, perfect for brightening any occasion. Each layer bursts with a soft, moist crumb and a subtle sweetness that harmonizes beautifully. The blend of textures—creamy frosting, tender cake—creates a delightful contrast that’s as satisfying as it is stunning. In just under an hour, you’ll have a showstopping dessert that’s as fun to make as it is to eat.
Every slice reveals a kaleidoscope of hues, making it a feast for the eyes and the palate. The light, airy layers are infused with delicate vanilla, while the rich buttercream ties it all together. Whether for a birthday or a simple treat, this cake promises joy in every bite. It’s a masterpiece that’s surprisingly simple to create, leaving you with a dessert that’s as memorable as it is delicious.
Ingredients for a Stunning Rainbow Cake
- 3 2/3 cups all-purpose flour (or cake flour for a lighter texture)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1 cup unsalted butter, melted
- 2 large eggs
- 1/2 cup plain yogurt or sour cream (for moisture)
- 1 1/2 cups buttermilk (or substitute with milk + 1 1/2 tbsp lemon juice)
- 2 tbsp vanilla extract
- Food dye (high-quality and concentrated) in red, yellow, orange, violet, blue, and green
- For the Cream Cheese Frosting:
- 1 lb cream cheese (room temperature for easy mixing)
- 1/2 cup (1 stick) salted butter (room temperature)
- 2 1/2 cups powdered sugar, sifted
- 1 tbsp vanilla extract
Step-by-Step Instructions for Baking the Rainbow Cake
- Preheat the oven to 350°F (175°C). Grease and line a 10-inch springform or baking pan. Set aside.
- In a medium bowl, mix the dry ingredients: flour, baking powder, baking soda, both sugars, and salt.
- In a large microwave-safe bowl, melt the butter in the microwave and set aside to cool slightly.
- In a jug, whisk the wet ingredients (minus the butter): eggs, yogurt, buttermilk, and vanilla extract until combined.
- Combine wet and dry ingredients: Slowly mix the wet ingredients into the dry. Towards the end, mix in the melted butter. The batter will be thick. Avoid overmixing to keep the cake tender.
- Divide the batter into 6 bowls. Add a generous drop of food dye to each bowl and mix until you achieve vibrant colors. Add enough dye initially to avoid overmixing.
- Layer the batter: Spoon the colored batter into the prepared pan, alternating colors to create a marbled effect.
- Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until a toothpick inserted into the center comes out clean. This is a thick cake, so it will take time.
- Make the frosting: Beat cream cheese on medium speed with an electric or stand mixer. Add butter and beat for 4 minutes until smooth. Gradually add sifted powdered sugar and vanilla extract, mixing for another 4 minutes.
- Frost the cake: Once the cake has cooled completely, frost it as desired. Store covered at room temperature for up to 7 days.
Creative Frosting and Topping Ideas
While the cream cheese frosting is a classic choice, consider adding a sprinkle of edible glitter or rainbow sprinkles for extra flair. For a fruity twist, mix in a tablespoon of lemon zest or top with fresh berries like strawberries and blueberries. If you’re feeling adventurous, drizzle a white chocolate ganache over the cake for a decadent finish.
Perfect Serving Suggestions
This Rainbow Cake is a showstopper on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can elevate the experience. Serve it at room temperature for the best texture, and slice it with a sharp, serrated knife to maintain those beautiful layers. It’s perfect for birthdays, celebrations, or just brightening up a regular day!
Storage and Freshness Tips
Store your Rainbow Cake in an airtight container at room temperature for up to 7 days. If you’re in a warmer climate, refrigerate it to keep the frosting stable, but let it come to room temperature before serving for the best flavor. For longer storage, wrap individual slices in plastic wrap and freeze for up to 3 months.
Time-Saving Hacks for Busy Bakers
To save time, prepare the dry ingredients the night before and store them in a ziplock bag. You can also use pre-measured food dye drops to avoid the hassle of mixing colors. If you’re short on time, bake the cake in two 8-inch pans instead of one 10-inch pan—this reduces baking time to about 30-35 minutes.
Equipment Tips for a Flawless Cake
Using a springform pan makes it easier to remove the cake without damaging its vibrant layers. A stand mixer or hand mixer is ideal for the frosting to ensure it’s smooth and creamy. Don’t forget a toothpick or cake tester to check for doneness—this cake is thick and needs precise baking time.
Rainbow Cake
Ingredients
Dry Ingredients
- 3 2/3 Cups all purpose flour (or cake flour)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp salt
- 1 1/2 Cup granulated sugar
- 1/2 Cup light brown sugar
Wet Ingredients
- 1 Cup unsalted butter, melted
- 2 Large egg
- 1/2 Cup yogurt plain or sour cream
- 1 1/2 Cup Buttermilk
- 2 Tbsp vanilla extract
Food Dye
- Food dye (Good quality and concentrated) red, yellow, orange, violet, blue and green
Cream Cheese Frosting
- 1 lb cream cheese (at room temperature for easy creaming)
- 1/2 Cup salted butter (at room temperature)
- 2 1/2 Cups powdered sugar, sifted
- 1 Tbsp vanilla extract
Instructions
- Preheat oven to 350F degrees. Grease and line a 10 inch springform or baking pan. Set aside.
- In a medium bowl mix together all the dry ingredients, flour, baking powder, baking soda, both sugars and salt.
- In a large microwave-safe bowl, melt butter in the microwave and set aside.
- In a jug, whisk in the wet ingredients minus the butter- egg, yogurt, buttermilk, and vanilla extract until combined.
- Slowly mix the wet ingredients into the dry. Towards the end of mixing in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.
- Divide the batter into 6 bowls. Add a generous drop of food dye to each bowl. Mix until you have reached your desired color. Try to add enough at the start to avoid over mixing your cake batter.
- Now for the fun part- Spoon the batter into prepared cake pan, alternating the color. Lay the colors over each other to create a beautiful marbled effect in the end cake.
- Bake for 1hr 10- 1hr 20 minutes or until a toothpick inserted in the center comes out clean. This is a thick cake so it will take some time.
- To make the frosting, beat cream cheese on medium speed with an electric or stand mixer.
- Add in Butter and beat for 4 minutes until smooth and creamy. Add in the sift powdered sugar spoonful by spoonful and vanilla extract with the mixer running, for 4 minutes roughly.
- Frost cooled cake as desired. There may be leftover frosting depending how much you wish to use. Cover cake and store at room temperature for up to 7 days.
