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Rainbow Cake, Gemma Stafford, Recipe

Double Rainbow Cake

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Hi Bold Bakers! I can’t believe it is already Bigger Bolder Baking’s FIRST BIRTHDAY! Thank you all so much for helping to create such an amazing community. To mark the occasion, I will show you how to make the ultimate Celebration Cake: a DOUBLE RAINBOW CAKE. Plus, I will share what’s ahead for the channel in 2015. So let’s get baking!

 

 

 

 

 

 

4.78 from 9 votes
Rainbow Cake, Gemma Stafford, Recipe
How to Make a Double Rainbow Cake! Gemma's Bigger Bolder Baking
Prep Time
30 mins
Total Time
30 mins
 
Servings: 8
Author: Gemma Stafford
Ingredients
  • 3 2/3 (850g) Cups all purpose flour (or cake flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 1/2 Cup (12oz/ 340g) granulated sugar
  • 1/2 Cup (4oz/115g) light brown sugar
  • 1 Cup (8oz/ 225g) butter, melted
  • 2 Large egg
  • 1/2 Cup (4oz/115g) yogurt plain or sour cream
  • 1 1/2 Cup (12oz/340g) Buttermilk (make buttermilk by mixing milk with 3 tablespoons of lemon juice or white vinegar)
  • 2 Tbsp vanilla extract
  • Food dye (Good quality and concentrated) red, yellow, orange, violet, blue and green
  • VANILLA BUTTERCREAM FROSTING
  • 1 1/2 cups (12oz/340g) Butter, at room temperature
  • 3 cups (1lb 8oz/ 6bog) Icing sugar, sifted
  • 2 tsp Vanilla extract
Instructions
  1. Preheat oven to 350F degrees. Grease and line a 9 inch springform or baking pan. I used a 6inch to get a higher cake. If you do you will have some mix left over for cupcakes.
  2. In a medium bowl mix together all the dry ingredients, flour, baking powder, baking soda, both sugars and salt.
  3. In a bowl, melt butter in the microwave and set aside.
  4. In a jug , whisk in the wet ingredients minus the butter- egg, yogurt, buttermilk, and vanilla extract until combined.
  5. Slowly mix the wet ingredients into the dry. Towards the end of mixing add in the melted butter. The batter will be thick. Do not beat or over mix as this will toughen your cake.
  6. To color the 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.
  7. 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.
  8. IMPORTANT NOTE: Bake for roughly 45-55 minutes. Depending on size cake you make 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.
  9. To make the Buttercream- On Medium speed beat the butter for about 8-10 minutes on its own. This makes a huge difference in the end so be patient and you will be rewarded with amazing frosting.
  10. When pale in color, add powdered sugar spoonful by spoonful on Low speed. This helps make a fluffy frosting too.
  11. Turn off the mix and run a spatula under and around the frosting to make sure all ingredients are incorporated. Add vanilla and salt and beat on medium speed for another 5 minutes. The frosting will almost double in size and will be so fluffy and pale in color. It helps to chill your frosting before use so its not too soft.
  12. Color your frosting with drops of food dye like you did with the cake batter until you reach your desired color.
  13. Slice your cake in layers. I did 5 layers, but you can do as many or as little as you like.
  14. Spread your colored frosting in the layers of the cake to continue the rainbow color. Then spread the overflowing icing around the cake to create the crumb layer. Pop in the fridge for 20 minutes and let the icing set. This will make it easier to do the final coating.
  15. To create an Ombre Rainbow on the outside - With a small spatula (or even a knife) spread thin line of your frosting around the bottom and work up your way up the cake going from dark to light. I did purple, blue, green, yellow, orange and red on the top. It will be rough, and there will be bumps and holes but don’t worry :).
  16. Once you have done a thin line of all of your colors take a spatula and run it GENTLY around the cake blending and smoothing the colors. You don’t want to take away frosting doing this, just smooth the end result. Now enjoy your amazing Double Rainbow Cake creation!

 

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Amola Darekar Sharma
Amola Darekar Sharma
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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

And don't miss my NEW Bold Baking recipes and tips. Sign up for my weekly email newsletter.

47 Comments

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  1. Natalie on September 12, 2018 at 7:50 am

    Hi Gemma,

    What food dye do you recommend? Any specific brand? Thanks!

    • Gemma Stafford on September 13, 2018 at 5:22 am

      Hi Natalie,
      I use Americolor (https://amzn.to/2Mr2XGf) you can research these here, quite a selection. Gel gives the best strong colors, it is not possible to get these colors with natural dyes,
      Gemma 🙂

  2. Mgt on September 2, 2018 at 2:14 am

    Hi Gemma,
    Can the rainbow cake be made and frozen before icing it

    Mgt

    • Gemma Stafford on September 2, 2018 at 2:39 am

      Hi there Mags,
      Yes, that will be a perfect thing to do for this cake. you can also prepare the frosting ahead of time, refrigerate, and give it a quick beating before using.
      I hope all goes well for you,
      Gemma 😉

      • Mgt on September 2, 2018 at 3:22 am

        Thank you for your response

        Mgt 🙋🏼

  3. Anoudq on February 28, 2018 at 1:20 pm

    Hi Gemma
    This looks amazing. Was wondering whether i would be able to make this in Separate coloured layers instead of mixing the colours in 1 cake?
    Thank you

    • Gemma Stafford on March 1, 2018 at 7:34 am

      Hi there, yes!
      I think they will slightly sit into each other, but only slightly. It is worth a shot, and cannot be a fail!
      Gemma 😉

      • Amola Darekar Sharma on March 13, 2018 at 12:01 am

        Hi Gemma..
        I loved your idea of rainbow 🌈 cake.. So so tried to make it.. But I made it Victoria sponge cake.. Its looking awesome and so vibrant.. Thanks a lot for the great idea.. I always look forward for your recipes..
        I have submitted photos of the same..

        • Gemma Stafford on March 13, 2018 at 8:44 am

          Hi there,
          Yes, this really is a perfect sponge cake for this recipe. Actually it is a perfect sponge cake for lots of things. You can add all sorts of flavors to this. It is the one I used for the crazy cupcakes too. Well done you,
          Gemma 😉

  4. Madison on October 5, 2016 at 10:22 pm

    In your recipe you have stated that 3 2/3 cup = 850g of flour. Is that correct?.. because it seems a bit off to me. Most conversions I’ve seen is 1 cup= 110-150g. This one 1 cup = 230g.

    • Gemma Stafford on October 6, 2016 at 12:45 am

      Hi Madison,
      You are correct, I will return to the recipe to check it out, thank you, Gemma 🙂

  5. Indu on September 28, 2016 at 8:46 am

    Hi Gemma … I have tried many cakes of your recipe and they come out really awesome .. i wish to try rainbow cake but the question is your have your recipe for 850g flour but i want the cake to be bit small and can you suggest me how can i go with 212 grams of flour ..

    • Gemma Stafford on September 29, 2016 at 1:29 am

      This is a big recipe, for a big cake. You can of course divide the ingredients to make it smaller. There is a point in a recipe where you have to respect the raising agent, you can divide it down so much that there is insufficient to rise the cake. I would just divide this recipe in two, anything more will compromise the result 🙂

      • Indu on September 29, 2016 at 2:25 pm

        Hi Gemma thank you for your reply … let me try with half the measure as you say thank you so much 🙂

  6. Neelam Sharma on July 25, 2016 at 8:32 am

    Hi Gemma,

    Since last two days I am watching your videos…And I am not able to stop myself from watching your recipes and getting motivated. I do prepare cakes…But I found your way of preparation easy and simple.

    I have a query actually for my husband B’day I am preparaing minion cake. I need some help ..Could you please let me know how to prepare black and blue color at home. It would be a great help.

    Thanks

    • Gemma Stafford on July 26, 2016 at 12:22 pm

      I’m delighted you liked it, thanks for watching my videos 🙂

      Do you mean natural food color at home? blue will come from purple cabbage and black is from said ink (sorry but that’s the only thing natural I know 🙂

  7. Janice on April 2, 2016 at 11:01 am

    How great is that! I have just found out your videos few weeks ago.I wish I had known it more sooner.It’s all so interesting and useful:)) I’m in Vietnam so it’s quiet hard to find all ingredients.Thank you your website anyway:)))

    • Gemma Stafford on April 2, 2016 at 5:51 pm

      Hi Janice,

      Thanks you so much for your lovely message. I’m delighted you like my website and recipes.Let me know if you have any questions about ingriednets you can’t find because I might know some substitutions :).

      Best,
      Gemma.

  8. debra on March 8, 2016 at 1:13 pm

    Love this idea. Can you tell me where you got the cool pans? I can think of lots of recipes that these pans can make.

    • Gemma Stafford on March 10, 2016 at 4:09 pm

      Thanks for your comment, Debra. Check out amazon.com or any cooking/baking supply store. You should be able to find them there. Hope this helps 🙂

  9. Dora on February 27, 2016 at 6:55 am

    Hi Gemma,
    I made this cake for a school how-to project and I really enjoyed making it. I made the cake yesterday and I iced it today, but none of my colors came out as vibrant as yours. I was wondering what brand of food coloring you used so I can make my colors look brighter. Thank you!!

    • Gemma Stafford on February 27, 2016 at 12:48 pm

      Hello Dora, I am sorry to hear that you were disappointed with your results, but i am glad to hear that you are baking!
      food coloring has changed in recent years to produce the vibrant colors you see in Rainbow cakes. I use (www.americolor.com) gel colors. These I usually buy from (www,amazon.com). I do not know where you live, but I do know that these gels are available under other labels in other parts of the world. You will not get the vibrant colors with the older style of food coloring,
      Thank you for being in touch, I hop your cake tasted good 🙂
      Gemma

  10. Noor on February 20, 2016 at 8:58 pm

    Hi Gemma,
    This recipe is amazing. The cake itself is delicious and moist. The colors make it more vibrant. I have one question; I struggle to cut the cake to thin layers in a neat way. Any advice how can I master that?

    • Gemma Stafford on February 22, 2016 at 2:18 pm

      Thanks for your question, Noor. What kind of knife are you using? I recommend using a serrated knife, run it under hot water first so the blade is warm when you cut through the cake. That should help, good luck 🙂

  11. Rachel on December 31, 2015 at 8:43 pm

    Hi Gemma! It’s me, Rachel! What if you don’t have any powdered sugar? Then what do you do? Do just leave it out? Thanks!

    • Gemma Stafford on January 6, 2016 at 6:50 pm

      Hi Rachel! Sorry but you’re gonna need powdered sugar for this recipe. Thanks so much for visiting my website 🙂

  12. Kim on December 13, 2015 at 3:23 pm

    You’re recipes are amazing! i love this Double Rainbow Cake!

    Thanks for sharing!

    • Gemma Stafford on December 14, 2015 at 7:48 pm

      Thank you so much, Kim. Really glad you liked this recipe 🙂

  13. Sarah on October 24, 2015 at 5:45 am

    What exactly is granulated sugar? Is it powdered sugar???

    • Gemma Stafford on October 27, 2015 at 6:10 pm

      Granulated sugar is what powdered sugar is before it is processed into a powder. Hope this helps 🙂

  14. Khushi Lunkad on September 27, 2015 at 9:41 pm

    Can you please tell us different substitutes for eggs ,yolks.and egg white. I love your recipes but without hese ingredients the never do turn out good!

  15. Tanu on August 2, 2015 at 4:48 am

    Hi…
    Your receipes are amazing. I have tried many of them and it turned very well.

    But I am not able to make good icing for my cakes . I have tried both buttercream and whipped cream icing. Please guide me how can I make good icing,

    Regards
    Tanu

  16. Jane on July 26, 2015 at 12:01 am

    WOW! that looks awesome.
    Luckily my sister who googled the site didn’t make that,
    (last time she microwaved she smoked out the house so we
    had to get the fire brigade) It would’ve been unsafe since
    2hrs ago she was alone at home at the age of 11

  17. Deepika on July 21, 2015 at 11:00 pm

    Hi Gemma, I love your baking recipes. just wanted to ask is the buttermilk and sour cream necessary in rainbow cake recipe.

    • Gemma Stafford on July 26, 2015 at 9:34 pm

      Hi Deepika, sorry for my late reply. If you don’t have access to either then you can use milk. However buttermilk and sour cream, or even the buttermilk makes the cake really moist and also helps it rise better.

  18. Tari on July 9, 2015 at 8:30 am

    Wow, Gemma…..thank you so much – not only for sharing your fabulous recipes with us, but especially for showing us how to make them!!! You make each recipe look so easy and delicious! You are wonderful!!!!!!!!!!!!!

    • Gemma Stafford on July 9, 2015 at 3:00 pm

      AW, Thanks so much, really glad you my baking videos :). That is a really kind message.

  19. karen on July 7, 2015 at 7:16 am

    Hi Gemma…awesome recipe uve got here. M gonna try this recipe end this week. Hope will b successful. Can I check with u 2 n 3/4 cup flour means how many grams? Vanilla extract n vanilla essence is not the same ya? Definitely must use vanilla extract n not essence? Thanks

    • Gemma Stafford on July 18, 2015 at 8:21 pm

      Hi Karen, Sorry for my late reply. I just edited the recipe into grams for you. And if you don’t have vanilla essence you can leave it out 🙂 hope this helps

  20. Naura on June 19, 2015 at 1:51 am

    So beautiful, lovely and looks delicious… Did you use sour cream and brown sugar for moist texture?

  21. Caro on May 22, 2015 at 11:44 am

    WOW this cake is absolutely AMAZING! I will take time and a special occasion to try it! Maybe my mums birthday this July…
    My wedding is in August, i wish my wedding cake would be half as gorgeous as this!
    Thanks ☼

    • Gemma Stafford on May 25, 2015 at 3:00 pm

      aw thanks Caro,Delighted you like it. Show it to a friend or cake decorator and ask hem to make it for your wedding 🙂

  22. Kisha on May 18, 2015 at 12:32 am

    I really like your rainbow cake and i wish i could really taste it.and i also hope that you would make more amazing cakes…thank u

    • Gemma Stafford on May 18, 2015 at 5:04 am

      I’m so glad you liked my Double Rainbow Cake, Kisha. Have you seen my other Cake and Cupcake videos (https://www.biggerbolderbaking.com/category/cakes-cupcakes/)? I hope you enjoy!

      • allan on June 21, 2016 at 2:51 pm

        I made a giant rainbow cake for my class and they love it! thank u. I also hope that you make more colorful cakes

        • Gemma Stafford on June 23, 2016 at 7:08 pm

          That’s great to hear Allan. Thanks for your feedback 🙂

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