Make a perfect rainbow cake with all the seven colors of the rainbow. A simple and easy butter-based vanilla 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 kid's 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 strict instructions and was specifically told to make sure there were seven colors. In fact, with the kids hovering I may have even placed one color in the wrong order. 🤪🤪🤪
Table of Content
Why make this recipe?
- 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 is a 6-inch cake with seven layers but you can make six layers and omit the indigo layer. The truth is you can make any number of layers. Even a 3 layer rainbow cake would be beautiful.
- I am using Swiss meringue buttercream but you can also use Italian meringue, American, French or German or any other of your favorite frosting.
- 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 my kids choice. So I picked them up.
Ingredients and substitutes
- All-purpose flour - I'm using all-purpose flour for this tall cake because I want some stability to the cake layers.
- 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 or make your own buttermilk in just 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 but vanilla extract works just fine.
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 (seven) 7 x 6-inch baking foils because I did not have so many baking pans
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro tip - this cake bakes flat so make sure to spread evenly in the pan.
Bake
- Bake for 12 to 15 minutes each or until a skewer inserted into the center comes out clean.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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.
Pro 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
Pro 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.
Pro 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!
Decorating rainbow drip cake
More fun cakes
- Rainbow Drip Cake Tutorial
- Funfetti cake recipe
- Funfetti Cupcakes
- Vanilla Birthday Cake
- See all layer cakes or see all cake decorating tutorails
Frequently asked questions
How long will this cake keep?
If properly stored, this cake will last for 2 days at room temperature. It can be kept in the fridge for up to 5 or 6 days
I don't have seven baking pans of the same size?
First, Yes, this recipe can wait while you bake in batches but waiting for seven may be a bit long to keep the batter. While I don't always recommend reusable baking pans I make exceptions to this cake. I have used 7 x 5 ½ inch baking foils for this cake.
Do I need to dowel a cake?
This is a seven-layer rainbow cake about 9-inches tall 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 cut.
If you do a single-tier use a good butter-based frosting like Swiss, Italian, American, French, or German.
If not, you may need to dowel the cake at about 6 inches in height.
Can I use natural food colors for my rainbow cake?
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 tablespoon of fruit puree/juice and add more if needed.
It is very important to understand that unlike gel food colors that are flavorless natural food colors will add taste and flavor. This means your cake 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
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Printable Recipe
Easy Rainbow Cake - 7 layers
Print Pin Rate Share by Email Share on FB Save Grow Coooking Temperature: 325°F / 165°C / Gas Mark 3
Difficulty: Medium
Diet : NF
Calories: 356kcal
Adjust Servings Here: 15 servings
Description
Make a perfect rainbow cake with all the seven colors of the rainbow. A simple and easy butter-based vanilla cake that's moist, light, and airy. Frosted with my delicious Swiss meringue buttercream and chocolate drip. Then topped with kids' favorite candy.
Video
Ingredients
- 4 cups (500 g) All-purpose flour
- 1½ cup (340 g) Unsalted butter (room temperature )
- 2 cup (400 g) Sugar
- 7 Eggs (large)
- 1½ cup (350 ml) Buttermilk
- 2 teaspoon Vanilla extract
- 3 teaspoon Baking powder
- 1½ teaspoon Baking soda
- ½ teaspoon Salt
- 3 drops Food colors (7 colors) (red, orange, yellow, blue, green, indigo, violet )
Swiss meringue buttercream
- 7 oz (180 g) Egg whites ((6 egg whites) )
- 1½ cup (300 g) Sugar
- ¼ teaspoon Cream of tartar
- 1 lb (450 g) Butter (unsalted, room temperature)
- 2 teaspoon Vanilla extract
- ½ teaspoon Salt
Chocolate drip
- 6 oz (170 g) White chocolate (melted)
- 2 tablespoon Cooking oil
Simple syrup
- ½ cup (240 ml) Sugar
- 1 cup Water
- 1 teaspoon Lemon juice
Plus
- 8 Candy (assorted)
- 8 Wafer (assorted)
Instructions
Prepare batter
- 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 6-inch baking foils because I did not have so many baking pansPro 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.Pro 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. Pro 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. Pro 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.Pro 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.Pro 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 offset spatula to spread the batter evenly. Tap to remove any air pockets. Pro 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. Pro 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. Pro tip - 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.Pro 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.Pro 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.Pro 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.Pro 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.Pro 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.Pro 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 consistencyPro 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 it over the cake as shown in the video. Pro 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!
Recipe Notes
- Always make sure the ingredients are at room temperature when you start mixing the batter.
- 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.
- The colors will darken during baking so do not overdo the colors.
- You don't have to bake the batter all at once, you can bake them two at a time in batches.
- These layers are thinner than regular cake layers so they bake real quick. It is very important to pay close attention to the baking time or these will dry out.
- Always store the cake layers well wrapped in cling wrap to prevent them from drying out.
Baking Pans
- If you want to make a 9-inch tall cake like this use 7 x 5 ½ inch round pans
- If you want to make a 6-inch tall cake use six x 7 inch round cake pans
Chocolate Vs 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 of melted chocolate on top of the cake, it will continue to drip, which may be more than you need. Pro 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.Nutrition Information
Calories: 356- kcalCarbohydrates: 51.9- gProtein: 4.3- gFat: 15- gSaturated Fat: 8.9- gPolyunsaturated Fat: 6.1- gMonounsaturated Fat: 0- gTrans Fat: 0- gCholesterol: 73- mgSodium: 93- mgPotassium: 0- mgFiber: 0.5- gSugar: 37.6- gVitamin A: 0- IUVitamin C: 0- mgCalcium: 0- mgIron: 0- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Yasmeen
For half kg rainbow the recipe pls
Veena Azmanov
Not sure about half kg, Yasmeen. I don't do cakes by weight. You can reduce or increase the servings below in the recipe card and it will calculate the recipe for you. Thanks
Maddy
I want to thank you for your very helpful videos and quick replies to questions. I made a four layer cake for my son, and it turned out great. I wish I could share a pic. I'm hoping to do one of your masterclasses too sometime soon. Thank you again!
Veena Azmanov
You are welcome, Maddy. Thank you, You can share the pictures in our Facebook Group. Would love to see them