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Rainbow Cake recipe
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Rainbow Cake

In this Rainbow Cake, fluffy and moist cake bases meet delicate and airy mascarpone cream frosting. It tastes heavenly delicious and is a sweet highlight at any party with its colorful layers. You can make the Rainbow Cake at home with the recipe.
Course Dessert
Prep Time 2 hours
Cook Time 15 minutes
Cooling time 4 hours
Servings 12

Equipment

  • Ø 20 cm baking springform tin

Ingredients

for the batter

  • 300 ml milk room warm
  • 240 g butter room warm
  • 6 eggs room warm
  • 200 g sugar
  • 380 g flour
  • 100 g cornstarch
  • 15 g baking powder
  • zest of 1 organic lemon
  • 1/5 tsp ground vanilla bean
  • 1 pinch of salt
  • fruit powders and vegetable powders (tasteless) (purple, blue, green, yellow, orange, red)

for the frosting

  • 500 g mascarpone cold
  • 500 g cream cold
  • 50 g powdered sugar
  • 1 pinch of ground vanilla bean

to decorate (optional)

  • sugar pearls

Instructions

Preparation of the batter

  • Line the springform tin completely with baking paper.
  • Beat softened butter, sugar, lemon zest, vanilla and salt for approx. 5 minutes until light and creamy.
  • Add eggs one at a time and beat each egg briefly to form a homogeneous mixture.
  • Pour in milk and mix briefly.
  • Mix flour with cornstarch and baking powder.
  • Add the flour mixture to the butter-egg-milk mixture and mix briefly but thoroughly to form a homogeneous, airy, thick batter.
  • Divide the batter into 6 equal portions into 6 clean bowls.
  • Color the batter portions in purple, blue, green, yellow, orange and red. To do this, add about 3 teaspoons of fruit powder or tasteless vegetable powder to each portion of batter.
  • First place one of the batter portions in the springform tin, smooth it out and bake the cake base in a preheated oven at 338 °F (170 °C) for approx. 15 minutes. Then carefully remove the cake base from the springform tin together with the baking paper. Line the springform tin with clean baking paper again and bake the next cake bases one after the other in the same way.
  • Leave all 6 cake bases to cool and remove the baking paper.

Preparation of the frosting

  • Briefly whip mascarpone, cream, powdered sugar and vanilla to a firm frosting.

Preparation of the Rainbow Cake

  • Leave a few tablespoons of frosting for the sides of the cake and divide the remaining cream in equal portions between the 6 cake bases. Stack the cake bases on top of each other – first the purple, then blue, green, yellow, orange and red cake bases, smoothing the frosting on each cake base. Cover the sides of the cake with the remaining frosting.
  • Decorate the Rainbow Cake with sugar pearls as desired and chill for at least 4 hours.

Notes

  • Instead of fruit and vegetable powder, you can use ordinary food coloring.
  • Cornstarch makes the cake bases fluffier and softer. Alternatively, you can replace it with the same amount of flour.
  • Do not mix the batter for the cake bases for too long, but only until it has a homogeneous consistency. Otherwise they could taste tough.
  • Do not bake the cake bases longer than necessary so that they taste moist. Do a stick test to check whether they are done.
  • If you have several Ø 20 cm springform tins, you can also bake two or three cake bases at the same time.
  • Use a Ø 22 cm or Ø 24 cm springform tin for thinner cake bases. Please note that the baking time will be shorter in this case.
  • You can adjust the amount of powdered sugar for the cake frosting to taste.
  • You can find out which other frostings make the Rainbow Cake taste delicious in the article above.
  • Take note of the detailed tips and tricks for making the Rainbow Cake at the top of the article.