Easy Rainbow Cake - Seven Layers

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Make a perfect rainbow cake with all the seven colors of the rainbow. A simple and easy butter-based cake that's moist, light, and airy. Frosted with my delicious Swiss meringue buttercream and chocolate drip. Then topped with kids' favorite candy.

Nothing beats having a rainbow cake to celebrate your kids birthday party. This was my son's birthday cake. Well, having a mom as a cake decorator means my kids get more than one cake. I had strick instructions and specifically told to make sure there were seven colors. In fact, with the kids hovering I may had even place one color in the wrong order. 🤪🤪🤪

Table of Content

• About this recipe
• Can I use natural food colors for this cake?
• Ingredients and substitutes
• Video tutorial
• Step by step instructions
• Frequently asked questions
• You may also like
• Recipe

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About this recipe

There are a few important components to take note of with regards to this cake

Cake

This is a simple, easy, and quick recipe as you can see in the video.  I used my butter-based vanilla cake batter with buttermilk for a tender crumb. This cake here is seven layers but you can make six and omit the indigo layer.

Frosting

Another thing to notice is that I have seven layers and no support in the middle. As a cake decorator that would be an absolute NO!! However, I wanted a tall slice of cake to showcase all 7 colors when it was cut. If you doing a single-tier like this with a good butter-based frosting like this Swiss meringue buttercream - this is possible. You can also use Italian meringue, American buttercream, French or German buttercream.

Candy/wafer

It's all about the candy on drip cakes. You can use any candy you want. I have used inexpensive lollipops here only because my son wanted a colorful cake. When I went to buy lollipops, the ones with the brightest colors were these. So I picked them up.

Honestly, you don't really need wafers, but I liked the effect you get when you add these wafers. However, these break easily and they soak up any moisture. So, be aware of what is on that cake. If you use any sauce, you will end up with soaked up wafers.

Chocolate and candy melts

Candy melts work best for drip cakes. Yes, unlike coverture chocolate, which I love very much, candy melts work best if you plan to make a drip cake. Once you have melted the chocolate, add just a little cooking oil or coconut oil to the melted chocolate. This will give you a pouring consistency as I have shown in the video.

My son did not want too much chocolate on this cake, so I used only as little as I needed for the drip. You could use more but make sure you control the drip. If you add too much melted-chocolate on top of the cake, it will continue to drip, which may be more than you need.

Tip: I find the best way to control the drip is to pour over the edges first. Then, let the edges set a tad before pouring the rest of the melted chocolate on top. The set edges will prevent any more drips. Makes sense?

Drip effect without chocolate or candy melts?

Need to make a drip effect without using candy melts or melted chocolate? Yes, you certainly can - with royal icing. Just make a pouring consistency of royal icing in the colors you need and then do the same as I have with the candy melts. Also, use the same drying technique to control the drip.

This cake is divided into two posts - here I shared the recipe which you can use to decorate any way you want. If you want to decorate as I have you can find the full tutorial here rainbow drip cake.

Can I use natural food colors for this cake?

I always use food color gels. And yet, I know many of you would like to consider the option of using natural food colors. These days you do get some brand of natural color gels. Here I am sharing with you some options of fruit puree/juice that you can use to obtain colors naturally.

Start with 2 tbsp of fruit puree/juice and add more if needed.
It is very important to understand that unlike gel food color that are flavorless natural food colors will add taste and flavor. This means your batter will not only obtain the color of the fruit but also the taste and flavor of the ingredient used.

Here are some options to consider.
Green - Juice of Kale or Spinach
Blue -  Juice or puree of Blueberries
Purple - Juice of puree of Blackberries, grapes.
Red - Beetroot juice
Pink-red currents or Strawberries
Brown - Coffee or Chocolate
Orange - Carrot juice
Yellow - yellow beet/turmeric or Saffron

Ingredients and substitutes

• All-purpose flour  - this recipe works great with just regular plain flour. You do not need to use any special cake flour or self-raising flour. If you do need to substitute with other flour I suggest you read about the types of flour and substitutes here.
• Butter - I prefer unsalted butter so I can control the amount of salt. If salted butter is all you get go-ahead and use it - just omit the salt in the recipe.
• Sugar - White sugar means the colors of the rainbow will be bright and beautiful. I like the taste of brown sugar but that would not bring out the true colors in this cake.
• Buttermilk - This contributes to a nice soft crumb in this cake. You can use store-bought buttermilk but homemade buttermilk takes no more than five minutes and here is how you make it - Homemade Buttermilk in 5 minutes.
• Vanilla - Always use good quality vanilla. Ideally, it would be nice to use a clear vanilla extract or vanilla sugar to ensure the colors stay bright and beautiful. But I have often used my homemade vanilla extract with no issues.

Video tutorial

Recipe

Decorate

Step by step instructions

Cake

• Preheat oven to 325°F / 165°C / Gas Mark 3
• Grease and line your baking pans or baking foils with parchment paper. I used 7 x 5 ½ inch baking foils because I did not have so many baking pans
  Tip - this batter is able to stay out, while you bake a few at a time. But, perhaps in three batches no more.
• In the bowl of a stand mixer, cream butter and sugar until light and fluffy.
  Tip - room temperature butter will cream better and we want to add some air into our batter so make sure you cream until light and fluffy
• Next, add eggs one at a time making sure each is properly incorporated. Followed by the vanilla extract.
  Tip - if the eggs are cold the batter can split. Adding a tablespoon of flour will help bring it back together.
• Next, add the flour mixture and buttermilk in three additions. Make sure you have no lumps. Scrape the bottom of the bowl well.
  Tip - Do not overmix once you add the flour as we do not want to activate the gluten in the flour.

• Divide batter between six or seven bowls. I use similar bowls and a measuring cup.
  Tip - you can use a kitchen scale to ensure equal portions, that way you will get similar height in your layers.
• Add the six or seven edible food colors straight out of the bottle - red, orange, yellow, green, blue, indigo, and violet to each bowl and combine well.
  Tip - For the color indigo, you will need to play with blue and red until you find the shade you are looking for. I find a ratio of 1 drop blue and two drops of red is a good ratio.
• Pour the batter into the prepared baking pans. Use an off-set spatula to spread the batter evenly. Tap to remove any air pockets.
  Tip - this cake bakes flat so make sure to spread evenly in the pan.

• Bake for 12 to 15 minutes each or until a skewer inserted into the center comes out clean.
  Tip - depending on how many layers you make and how airy the batter is it will take between 12 to 15 minutes. I suggest you start checking at 12 minutes
• Once baked remove from the pan immediately, then cool them completely on a cooling rack. Always decorate cakes when they are completely cold.
  Tips - warm cakes will melt the frosting. I prefer to bake my cakes at least 6 to 8 hours prior to decorating. Chilling the cake for an hour will make it easier to handle.

Swiss meringue buttercream

• See the video - how I make Swiss meringue buttercream
• In the bowl of a stand mixer, place the egg whites and sugar and place it over a pot of simmering water - this is called a double boiler.
  Tip - the top bowl must not touch the simmering water in the bottom pot or the eggs will cook.
• Using the whisk whip until all the sugar has dissolved and the egg whites are barely warm (about 160 F)
• Take the bowl off the heat and place it on the stand mixer. Whip the egg whites until you have a thick meringue with stiff peaks.
• Let the mixer continue to whip on low until the mixer bowl feels cool to touch.
  Tip - it is VERY important that the meringue is cool if not the butter will melt.
• Gradually add the butter one cube at a time with the mixer on medium speed. Once all the butter has been added turn the mixer up to medium-high and whip for 2 minutes.
  Tip - chilled butter will cause the meringue to curdle so make sure the butter is room temperature.
• Finally, add the vanilla extract. Make sure everything is well combined and you have a smooth buttercream. Set aside until ready to use.

Assemble

• If you want to decorate this cake as I have, watch my tutorial above - rainbow drip cake.
• Prepare simple syrup - cool completely before using.
  Tip- Simple syrup is just sugar water that has been boiled and cooled. Used to keep cake layers moist.
• Using a bread knife or cake leveler cut the domes off the cake layers. Brush each layer with the cooled simple syrup
• Place a cake layer on the cake board or cake stand.
• Top with a big dollop of buttercream - spread evenly using a straight-edge spatula.
• Place the cake in the fridge to chill for 10 to 15 minutes.
  Tip - Chilling the cake at this point will ensure the layers don't move when you frost the outside. Though, if you leave the cake uncovered in the fridge for too long it can dry out. So, 10 minutes is all you need.
• Spread the remaining buttercream around and on top of the cake.
  Tip - A straight-edge spatula for the top, an off-set spatula, and a bench scraper for the sides work better.

Chocolate drip

• Melt the chocolate in a microwave-safe bowl or double boiler. Add the oil if necessary and bring to pouring consistency
  Tip - depending on the chocolate you may or may not need all the oil. For example, chocolate chips are thicker than chocolate bars
• Color the melted chocolate into your choice of colors and pour over the cake as shown in the video.
  Tip - I start with the edges using a spoon or piping bag directing the drip the way I want it. Then I pour the remaining on top and spread it towards the edges
• Let the chocolate rest until it's dry but hard. Top with your choice of candy and wafer.
• Enjoy!

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Frequently asked questions

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• Rainbow Drip Cake Tutorial
• Funfetti cake recipe
• Funfetti Cupcakes
• Vanilla Birthday Cake

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Recipe

 

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