Rainbow Layer Cake

Rainbow Layer Cake

Six vibrant layers of tender vanilla cake stacked with fluffy buttercream.

Total 2 hr 30 min Makes 16 slices Calories 620/serving

Dietary

Vegetarian, Pescatarian, Nut free, Halal, Kosher

Allergens

Dairy, Eggs, Wheat

This showstopping cake splits a single vanilla batter into six colors, baked separately for crisp, distinct layers. Frosted with simple vanilla buttercream, it reveals a striking rainbow cross-section when sliced. Ideal for birthdays and celebrations where presentation matters as much as flavor.

Ingredients

  • 3 cups cake flour
  • 1 tablespoon tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk
  • 6 gel food coloring (red, orange, yellow, green, blue, purple)
  • 3 cups unsalted butter, softened, for buttercream
  • 9 cups powdered sugar
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract, for buttercream
  • 1/4 teaspoon salt, for buttercream

Method

  1. Preheat the oven to 350°F. Grease and line six 8-inch round cake pans with parchment, or plan to bake in batches.

  2. Whisk together the cake flour, baking powder, and salt in a bowl; set aside.

  3. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined after each.

  6. Divide the batter evenly among six bowls. Tint each bowl with a different gel food coloring to create red, orange, yellow, green, blue, and purple batters.

  7. Pour each colored batter into a prepared 8-inch pan, spreading evenly. Bake in batches if needed, 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

  8. Cool the layers in their pans for 10 minutes, then turn out onto wire racks to cool completely.

  9. Make the buttercream: beat the softened butter until smooth and pale, about 2 minutes.

  10. Gradually add the powdered sugar, one cup at a time, beating well between additions.

  11. Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. Level the tops of the cooled cake layers with a serrated knife if domed.

  13. Place the purple layer on a cake stand and spread a thin layer of buttercream on top. Stack the blue layer and repeat with buttercream, then continue stacking green, yellow, orange, and red layers, frosting between each.

  14. Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes to set.

  15. Frost the cake with the remaining buttercream, smoothing the sides and top with an offset spatula.

  16. Slice and serve, revealing the rainbow layers in cross-section.

Related recipes

Rate this recipe

★ 4.7 (1)

Rainbow Layer Cake

This showstopping cake splits a single vanilla batter into six colors, baked separately for crisp, distinct layers. Frosted with simple vanilla buttercream, it reveals a striking rainbow cross-section when sliced. Ideal for birthdays and celebrations where presentation matters as much as flavor.

2 hr 30 min 16 slices 620 cal

Ingredients

  • 3 cups cake flour
  • 1 tablespoon tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 1/4 cups buttermilk
  • 6 gel food coloring (red, orange, yellow, green, blue, purple)
  • 3 cups unsalted butter, softened, for buttercream
  • 9 cups powdered sugar
  • 1/3 cup heavy cream
  • 2 teaspoons vanilla extract, for buttercream
  • 1/4 teaspoon salt, for buttercream

Method

  1. 1

    Preheat the oven to 350°F. Grease and line six 8-inch round cake pans with parchment, or plan to bake in batches.

  2. 2

    Whisk together the cake flour, baking powder, and salt in a bowl; set aside.

  3. 3

    In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

  4. 4

    Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

  5. 5

    Add the flour mixture in three additions, alternating with the buttermilk in two additions, mixing just until combined after each.

  6. 6

    Divide the batter evenly among six bowls. Tint each bowl with a different gel food coloring to create red, orange, yellow, green, blue, and purple batters.

  7. 7

    Pour each colored batter into a prepared 8-inch pan, spreading evenly. Bake in batches if needed, 18 to 20 minutes, until a toothpick inserted in the center comes out clean.

  8. 8

    Cool the layers in their pans for 10 minutes, then turn out onto wire racks to cool completely.

  9. 9

    Make the buttercream: beat the softened butter until smooth and pale, about 2 minutes.

  10. 10

    Gradually add the powdered sugar, one cup at a time, beating well between additions.

  11. 11

    Add the heavy cream, vanilla extract, and salt, then beat on medium-high speed until light and fluffy, about 3 minutes.

  12. 12

    Level the tops of the cooled cake layers with a serrated knife if domed.

  13. 13

    Place the purple layer on a cake stand and spread a thin layer of buttercream on top. Stack the blue layer and repeat with buttercream, then continue stacking green, yellow, orange, and red layers, frosting between each.

  14. 14

    Apply a thin crumb coat of buttercream over the entire cake and chill for 20 minutes to set.

  15. 15

    Frost the cake with the remaining buttercream, smoothing the sides and top with an offset spatula.

  16. 16

    Slice and serve, revealing the rainbow layers in cross-section.