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Rainbow Cake Recipe

Transform your celebrations with this eye-catching rainbow cake, featuring layers of vibrant colors and creamy, smooth buttercream that’s sure to impress and delight every guest.
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Course: Dessert
Cuisine: American
Keyword: Rainbow Cake Recipe
Prep Time: 40 minutes
Cook Time: 40 minutes
Total Time: 1 hour 20 minutes
Servings: 12 slices

Ingredients

For the Rainbow Cake Layers:

  • 1 tablespoon vanilla extract
  • 1½ cups whole milk
  • 6 large eggs at room temperature
  • 1½ cups vegetable oil
  • 3 cups granulated sugar
  • 5 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • Food coloring red, yellow, blue, green

For the Buttercream:

  • 2½ cups unsalted butter softened
  • ½ teaspoon salt
  • 10 cups confectioners’ sugar
  • ½ cup cream at room temperature
  • 2 teaspoons vanilla extract

Instructions

  • For the Rainbow Cake Layers:
  • Preheat your oven to 350°F (175°C). Prepare two or three 8-inch round cake pans by greasing them with baking spray or butter, then lining the bases with parchment paper to ensure easy release.
  • In a large mixing bowl, sift together the flour, sugar, baking powder, baking soda, and salt until well combined.
  • In a separate bowl, whisk the eggs, vegetable oil, milk, and vanilla extract until the mixture is smooth and well blended. Gradually pour this wet mixture into the dry ingredients, whisking until the batter is lump-free and consistent.
  • Divide the batter evenly among six bowls. Add food coloring to each bowl to create the different colors: red, orange, yellow, green, blue, and purple. Stir until the color is evenly distributed in each batch. Pour one colored batter into a prepared cake pan. Keep the remaining bowls in the fridge until you are ready to bake them. This will prevent premature activation of the baking powder.
  • Bake each layer for approximately 20 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely. Repeat the process for the remaining batters, ensuring you re-grease and line the pans between batches.

Notes

  • If cake layers are domed, trim with a serrated knife for even stacking or use cake strips to prevent doming.
  • Cake strips help cake layers rise evenly by keeping the pan's edges cooler.
  • For accuracy, measure flour with a scale. If not available, fluff flour before spooning it into a measuring cup and leveling it.
  • Allow cake layers to fully cool before adding buttercream.
  • Chilling the cake longer helps the buttercream adhere better to the layers.
  • Use room-temperature butter for the buttercream to avoid lumps.
  • Avoid over-mixing the batter to prevent a tough, dry texture.
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