Cakes

Rainbow Cake

4.95 from 19 votes
My Rainbow Cake recipe is an easy birthday cake idea or you can use it for any special occasion!
Gemma's Original Rainbow Cake Recipe

Hi Bold Bakers!

I’m Gemma Stafford, a professionally trained chef from Ireland. I want to show you how to create over-the-top sweet and savory recipes that are sure to impress. My first recipe is an out of this world RAINBOW CAKE that is as beautiful as it is delicious. I know what you’re thinking…Rainbows. Irish. Yes, there’s definitely a pot of gold at the end of this recipe so watch and find out how to begin boldly baking outside of the boxed cake!

 

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Rainbow Cake

4.95 from 19 votes
My Rainbow Cake recipe is an easy birthday cake idea or you can use it for any special occasion!
Author: Gemma Stafford
My Rainbow Cake recipe is an easy birthday cake idea or you can use it for any special occasion!
Author: Gemma Stafford

Ingredients

  • Amazing Rainbow Cake with Cream Cheese Frosting
  • 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
  • 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 (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 stick (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.

 

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Emilee
Emilee
11 months ago

I have been looking for this! Nothing else even came close to what I had in my mind, until I came across THIS! You’re a lifesaver Gemma. You’re going to make this auntie the favorite auntie❤.

Megean
2 months ago

Thank u for sharing ur expertise w/us all , I luved making this cake & it turned out wonderful, I have learned alot from u, I make my own buttermilk, & all ur naks, I am Irish ( grandfather was from Dublin), we r a big family & I have been baking & cooking in the kitchen since I was 8yrs.old, I luv baking, sometimes I want something more involved & sometimes I want something easier, I luved the make ur own cookie flavor & it was fun to do w/ the kids ( 4,17,22 & 25 yrs. old,lol), I… Read more »

Sarah
Sarah
3 months ago

Hi, Gemma. I’m planning on making this for my son’s birthday in 3 6inch rounds. How long should I bake them if I put them all in the oven at once?

Sasha
5 months ago

Hi Gemma, can I make the different colour layers separately and can I make them in the microwave? I recently tried your microwave red velvet and it was a big hit !!

6 months ago

Great idea! Even better instructions.

Roohi
Roohi
6 months ago

What’s the alternative of cream cheese

Katie Goldring
Katie Goldring
7 months ago

We haven’t made this recipe yet, but my son (age 5 3/4) loves your website and wanted me to write a comment. He says “I like rainbow cake!!” We will try this recipe for his birthday. I have never been much of a baker but he is making me learn and improve! Thank you bigger, bolder, baking!!

11 months ago

Hi… If I halve the recipe, how long should I bake?

Gosia
Gosia
1 year ago

Hello Gemma,
One question: can I refrigerate the batter before baking?
I wonder because there is butter in the Ingredients and I worry that it will solidify.

Jeryl
Jeryl
1 year ago

Hi Gemma, I have been making a cake similar to this that is a family recipe for 32 years now. I’m the 4th generation to continue the recipe. It’s much larger with no icing. Very dense & moist. Many people over the years would call it a rainbow cake. Family history is a marble cake. There is not one out there to my knowledge that compares. Sorry I can’t share any pictures I took an oath not to reveal the family secret. ????

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

Buy the Bigger Bolder Baking Cookbook by Gemma Stafford