20 Delicious Rainbow Layer Cake Recipes Amazing

Nothing brightens up a celebration quite like a stunning rainbow layer cake, and we’ve rounded up 20 of the most delicious recipes to inspire your next baking adventure. Whether you’re a seasoned baker or just starting out, these vibrant creations promise to add a pop of color and joy to any occasion. Dive into our list and discover the perfect recipe to make your dessert table unforgettable!

Classic Vanilla Rainbow Layer Cake

Last weekend, I found myself staring at a blank page, trying to come up with the perfect cake recipe for my niece’s birthday. That’s when it hit me—why not go for a classic vanilla rainbow layer cake? It’s vibrant, fun, and always a crowd-pleaser. Plus, it gave me an excuse to play with food coloring, which, let’s be honest, is half the fun of baking.

Ingredients

• 2 3/4 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup whole milk
• Gel food coloring (red, orange, yellow, green, blue, purple)
• 3 cups powdered sugar
• 1 cup unsalted butter, softened
• 1 tbsp vanilla extract
• 2 tbsp whole milk

Instructions

1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 2 3/4 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tbsp vanilla extract.
5. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Divide the batter evenly into six bowls. Tint each portion with gel food coloring to create red, orange, yellow, green, blue, and purple batters.
7. Spread each colored batter into the prepared pans, one color per pan. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. For the frosting, beat 1 cup unsalted butter on medium speed until creamy. Gradually add 3 cups powdered sugar, 1 tbsp vanilla extract, and 2 tbsp whole milk, beating until light and fluffy.
10. Stack and frost the cooled cake layers, spreading frosting between each layer and over the top and sides of the cake.

What makes this cake truly special is its soft, fluffy texture and the burst of vanilla flavor in every bite. For an extra touch of whimsy, serve each slice with a sprinkle of edible glitter or a side of rainbow sprinkles.

Chocolate Rainbow Layer Cake

Goodness, have I got a treat for you today! I remember the first time I laid eyes on a Chocolate Rainbow Layer Cake at a friend’s birthday party; it was love at first sight. The vibrant layers peeking through each slice promised a party in every bite, and let me tell you, it did not disappoint. Since then, I’ve made it my mission to perfect this recipe, and I’m thrilled to share it with you.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 6 different food coloring gels
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Mix until well combined.
4. Gradually stir in 1 cup boiling water until the batter is smooth. Tip: The batter will be thin, but that’s perfect for light, fluffy layers.
5. Divide the batter evenly into six bowls. Add a different food coloring gel to each bowl and mix until the color is uniform.
6. Pour the colored batters into the prepared pans, aiming for two colors per pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
7. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
8. While the cakes cool, make the frosting by beating 1 cup unsalted butter until creamy. Gradually add 4 cups powdered sugar, 1/4 cup heavy cream, and 1 tsp vanilla extract, beating until light and fluffy. Tip: If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
9. Once the cakes are cool, stack them with a layer of frosting between each, creating a rainbow effect. Frost the outside of the cake as desired.

Beautiful, isn’t it? The cake is incredibly moist, with the rich chocolate flavor perfectly complementing the sweet, creamy frosting. For an extra wow factor, serve with a side of rainbow sprinkles or a drizzle of melted chocolate.

Strawberry Rainbow Layer Cake

This summer, I found myself staring at a pile of strawberries that were just begging to be turned into something spectacular. That’s when the idea for this Strawberry Rainbow Layer Cake came to me—a vibrant, moist cake that’s as fun to make as it is to eat. Trust me, it’s the perfect centerpiece for any celebration or just a sweet weekend treat.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp baking powder
• 1 cup fresh strawberries, pureed
• Red, orange, yellow, green, blue, and purple food coloring
• 2 cups heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Alternately add the flour mixture and milk to the creamed mixture, starting and ending with the flour mixture.
5. Divide the batter evenly into six bowls. Tint each portion with a different food coloring to create rainbow layers.
6. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
8. While the cakes cool, whip the heavy cream and powdered sugar until stiff peaks form.
9. Place the purple cake layer on a serving plate, spread with a layer of whipped cream, and repeat with the remaining layers in rainbow order.
10. Frost the outside of the cake with the remaining whipped cream and decorate with fresh strawberries.

Just imagine slicing into this cake to reveal its beautiful rainbow layers, each one moist and bursting with strawberry flavor. Serve it with a scoop of vanilla ice cream for an extra special treat that’ll have everyone asking for seconds.

Lemon Rainbow Layer Cake

Just when I thought I couldn’t love lemon desserts more, this Lemon Rainbow Layer Cake came into my life. It’s the perfect blend of tangy and sweet, with layers that pop with color and flavor. I remember the first time I made it for a friend’s birthday; the vibrant layers were a hit, and the lemon zest added that fresh kick we all craved.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1/4 cup fresh lemon juice
• 1 tbsp lemon zest
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• Gel food coloring (red, yellow, green, blue)

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest.
4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
6. Divide the batter evenly into four bowls. Tint each with a different food coloring to achieve vibrant hues.
7. Layer the colored batters into the prepared pans, swirling slightly with a knife for a marbled effect.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, stack the layers with your favorite frosting, ensuring each color is visible from the side.

Every bite of this cake is a surprise, with the bright lemon flavor cutting through the sweetness. The moist layers melt in your mouth, making it a showstopper at any gathering. Try serving it with a dollop of whipped cream and fresh berries for an extra touch of elegance.

Red Velvet Rainbow Layer Cake

Oh my, have I got a showstopper for you today! Picture this: a cake that’s as vibrant as a rainbow and as indulgent as your favorite red velvet. It’s the kind of dessert that turns heads at parties and has everyone asking for the recipe. I remember the first time I made it, my kitchen looked like a rainbow exploded, but the oohs and aahs made every sprinkle worth it.

Ingredients

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk, room temperature
• 2 large eggs, room temperature
• 2 tbsp red food coloring
• 1 tsp white vinegar
• 1 tsp vanilla extract
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking soda, 1 tsp salt, and 1 tsp cocoa powder.
3. Add 1 1/2 cups vegetable oil, 1 cup buttermilk, 2 large eggs, 2 tbsp red food coloring, 1 tsp white vinegar, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly among the prepared pans. Tip: Use a kitchen scale for precision to ensure even layers.
5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
6. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
7. While the cakes cool, beat 8 oz cream cheese and 1/2 cup unsalted butter together until smooth. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy. Tip: For smoother frosting, sift the powdered sugar before adding.
8. Once the cakes are cool, stack and frost them with the cream cheese frosting.

Here’s the best part: slicing into this cake reveals those stunning rainbow layers, a surprise that never fails to delight. The cream cheese frosting is the perfect tangy counterpoint to the sweet, moist cake. Serve it at your next celebration, and watch it disappear before your eyes!

Blueberry Rainbow Layer Cake

My kitchen was a mess, but the aroma of fresh blueberries and vanilla was worth every second of cleanup. I remember the first time I attempted this Blueberry Rainbow Layer Cake; it was for my niece’s birthday, and the look on her face when she saw the vibrant layers was priceless. Now, it’s my go-to recipe for celebrations, and I’ve perfected it to share with you.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tbsp vanilla extract
• 1 tsp baking powder
• 1/2 tsp salt
• 1 1/2 cups fresh blueberries
• 1/2 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, cream together 1/2 cup butter and 1 1/2 cups sugar until light and fluffy. Tip: Ensure the butter is at room temperature for smoother blending.
3. Beat in 3 eggs, one at a time, then stir in 1 tbsp vanilla extract.
4. In another bowl, whisk together 2 cups flour, 1 tsp baking powder, and 1/2 tsp salt.
5. Alternately add the flour mixture and 1 cup milk to the creamed mixture, beginning and ending with the flour mixture. Tip: Do not overmix to keep the cake tender.
6. Gently fold in 1 1/2 cups blueberries.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Tip: Rotate the pans halfway through baking for even cooking.
8. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
9. While the cakes cool, whip 1/2 cup heavy cream and 1/4 cup powdered sugar until stiff peaks form.
10. Once cooled, layer the cakes with whipped cream between each layer. Frost the outside as desired.

So there you have it, a cake that’s as delightful to look at as it is to eat. The layers are moist and fluffy, with bursts of blueberry in every bite. For an extra touch, garnish with fresh blueberries and a sprinkle of powdered sugar before serving.

Matcha Green Tea Rainbow Layer Cake

Over the weekend, I found myself mesmerized by the vibrant hues of a rainbow after a quick summer shower, which inspired me to create something just as colorful in the kitchen. That’s how this Matcha Green Tea Rainbow Layer Cake came to life, a perfect blend of earthy matcha and sweet, colorful layers that’s sure to brighten any table.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tbsp matcha green tea powder
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup buttermilk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• Gel food coloring (red, orange, yellow, green, blue, purple)

Instructions

1. Preheat your oven to 350°F and grease three 6-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 cup granulated sugar, 1 tbsp matcha green tea powder, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt.
3. Add 1 cup buttermilk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly into six bowls. Tint each portion with gel food coloring to create red, orange, yellow, green, blue, and purple batters.
5. Pour each colored batter into the prepared pans, one color per pan, and smooth the tops with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool in pans for 10 minutes, then transfer to wire racks to cool completely.
7. Once cooled, stack the layers with a thin spread of frosting between each, starting with purple at the bottom and ending with red on top.

So there you have it, a cake that’s as fun to make as it is to eat. The matcha adds a subtle bitterness that balances the sweetness, while the rainbow layers make every slice a surprise. Try serving it with a dollop of whipped cream on the side for an extra touch of indulgence.

Coconut Rainbow Layer Cake

Gosh, do I have a treat for you today! I remember the first time I laid eyes on a Coconut Rainbow Layer Cake at a friend’s birthday party. The vibrant colors and the promise of coconutty goodness had me at hello. Since then, I’ve been on a mission to recreate that magic in my own kitchen, and after a few trials (and errors), I’ve nailed it. Here’s how you can bring this showstopper to life.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup coconut milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• Gel food coloring (red, orange, yellow, green, blue, purple)
• 1 cup shredded coconut

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Tip: Make sure your butter is at room temperature for easier mixing.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl. Gradually add to the creamed mixture, alternating with coconut milk. Tip: Start and end with the dry ingredients for the best texture.
5. Divide the batter evenly into six bowls. Color each with a different gel food coloring until vibrant.
6. Layer the colored batters into the prepared pans, one color at a time, smoothing the top with a spatula. Tip: Pour slowly to keep the colors distinct.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, stack the layers with a thin spread of frosting between each. Cover the entire cake with frosting and press shredded coconut onto the sides.

Delight in every slice of this Coconut Rainbow Layer Cake, where each bite is a burst of color and coconut flavor. Perfect for celebrations or when you need a little extra joy in your day, this cake is as fun to make as it is to eat. Try serving it with a scoop of vanilla ice cream for an extra indulgent treat.

Almond Rainbow Layer Cake

Nothing brings back childhood memories like a slice of rainbow layer cake, and this Almond Rainbow Layer Cake is my grown-up twist on the classic. I remember staring in awe at the colorful layers at birthday parties, and now, I love making it with a nutty almond flavor that adds a sophisticated touch.

Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup milk
• 1 tsp almond extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 different food coloring gels
• 1 cup heavy cream
• 1/4 cup powdered sugar

Instructions

1. Preheat your oven to 350°F and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the almond extract.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
6. Divide the batter evenly into six bowls and tint each with a different food coloring gel.
7. Layer the colored batters into the prepared pans and bake for 25 minutes, or until a toothpick comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Whip the heavy cream and powdered sugar until stiff peaks form for the frosting.
10. Stack the cooled cake layers with a thin spread of frosting between each.
11. Frost the outside of the cake with the remaining whipped cream.

My favorite part is slicing into this cake to reveal the vibrant layers, each with a subtle almond flavor that pairs perfectly with the light whipped cream frosting. Serve it at your next celebration to wow your guests with both its beauty and taste.

Pistachio Rainbow Layer Cake

Finally, a cake that’s as fun to make as it is to eat! I remember the first time I attempted this Pistachio Rainbow Layer Cake for a friend’s birthday; the vibrant layers stole the show, and the pistachio flavor added a unique twist that everyone loved. It’s become my go-to for celebrations, and I’m excited to share how you can bring this colorful masterpiece to your table.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted pistachios, finely ground
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• Gel food coloring (red, orange, yellow, green, blue, purple)
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup heavy cream
• 1 tsp pistachio extract

Instructions

1. Preheat your oven to 350°F and grease three 8-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup finely ground unsalted pistachios, 1 tbsp baking powder, and 1/2 tsp salt.
3. Add 1 cup whole milk, 1/2 cup vegetable oil, 2 large eggs, and 1 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Divide the batter evenly into six bowls. Tint each with a different gel food coloring until vibrant.
5. Layer the colored batters into the prepared pans, spreading each color gently to avoid mixing. Bake for 25 minutes or until a toothpick comes out clean.
6. While the cakes cool, beat 1 cup softened unsalted butter until creamy. Gradually add 4 cups powdered sugar, 1/4 cup heavy cream, and 1 tsp pistachio extract, beating until fluffy.
7. Once cooled, stack the cake layers with frosting between each. Frost the outside of the cake with the remaining pistachio frosting.

Zesty and moist, this cake’s pistachio flavor pairs wonderfully with the sweet, creamy frosting. For an extra touch, garnish with crushed pistachios or edible gold dust to make it truly stand out at any gathering.

Raspberry Rainbow Layer Cake

Yesterday, as I was scrolling through my feed, I stumbled upon a photo of the most vibrant cake I’d ever seen. It reminded me of summer festivals and the joy of sharing something beautiful with friends. That’s when I decided to recreate that magic in my kitchen with this Raspberry Rainbow Layer Cake.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp baking powder
• 1/2 cup raspberry jam
• 1 cup heavy cream
• 1/4 cup powdered sugar
• Food coloring (red, orange, yellow, green, blue, purple)

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla extract.
5. In a separate bowl, whisk together the flour, baking powder, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
7. Divide the batter evenly into six bowls. Color each portion with a different food coloring.
8. Pour each colored batter into the prepared pans, spreading evenly.
9. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
10. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
11. Once cooled, spread raspberry jam between each layer as you stack them.
12. Whip the heavy cream and powdered sugar until stiff peaks form, then frost the outside of the cake.

The cake is as delightful to eat as it is to look at, with each layer offering a burst of color and the raspberry jam adding a tangy contrast to the sweet cream. Serve it at your next gathering to watch everyone’s faces light up with the first slice.

Black Forest Rainbow Layer Cake

Zesty flavors and vibrant colors come together in this Black Forest Rainbow Layer Cake, a showstopper that’s as fun to make as it is to eat. I remember the first time I attempted this recipe; it was for my niece’s birthday, and the look of amazement on her face made all the effort worth it. Now, it’s my go-to for celebrations, and I’m excited to share how you can bring this masterpiece to your table.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 1 1/2 tsp baking powder
• 1 1/2 tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup cherry pie filling
• Food coloring (red, orange, yellow, green, blue, purple)

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a large bowl, sift together 2 cups all-purpose flour, 1 3/4 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 tsp baking powder, 1 1/2 tsp baking soda, and 1 tsp salt.
3. Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 tsp vanilla extract to the dry ingredients. Mix until just combined.
4. Gradually stir in 1 cup boiling water until the batter is smooth. The batter will be thin; this is normal.
5. Divide the batter evenly into six bowls. Add a different food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters.
6. Pour each colored batter into the prepared pans, one color per pan. You’ll need to bake in batches unless you have six pans.
7. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely on wire racks.
8. While the cakes cool, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
9. Once cooled, stack the cake layers with whipped cream and 1 cup cherry pie filling between each layer.
10. Frost the outside of the cake with the remaining whipped cream and decorate as desired.

Absolutely divine, this cake boasts a moist, rich chocolate base contrasted with the light, airy whipped cream and tangy cherry filling. Serve it chilled to highlight the layers’ distinct textures, or add a drizzle of chocolate ganache for an extra indulgent touch.

Carrot Rainbow Layer Cake

Did you ever see a cake so vibrant it made you stop in your tracks? That’s exactly how I felt the first time I laid eyes on a Carrot Rainbow Layer Cake. It’s not just a feast for the eyes; the moist layers packed with fresh carrots and a hint of spice make every bite unforgettable.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1 cup granulated sugar
• 1 cup packed brown sugar
• 1 cup vegetable oil
• 4 large eggs
• 2 tsp vanilla extract
• 3 cups grated carrots
• 1/2 cup chopped walnuts
• 1/2 cup raisins
• 16 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 9-inch round cake pans.
2. In a large bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt, 1 tsp ground cinnamon, and 1/2 tsp ground nutmeg.
3. In another bowl, beat 1 cup granulated sugar, 1 cup packed brown sugar, and 1 cup vegetable oil until well combined.
4. Add 4 large eggs one at a time, beating well after each addition, then stir in 2 tsp vanilla extract.
5. Gradually mix the dry ingredients into the wet ingredients until just combined.
6. Fold in 3 cups grated carrots, 1/2 cup chopped walnuts, and 1/2 cup raisins.
7. Divide the batter evenly among the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. For the frosting, beat 16 oz softened cream cheese and 1/2 cup softened unsalted butter until smooth.
10. Gradually add 4 cups powdered sugar and 1 tsp vanilla extract, beating until light and fluffy.
11. Once the cakes are cool, spread frosting between layers and over the top and sides of the cake.

Every slice of this cake is a rainbow of flavors, with the earthy sweetness of carrots perfectly balanced by the creamy tang of the frosting. Serve it at your next gathering to add a splash of color and a whole lot of joy to the table.

Banana Rainbow Layer Cake

Every time I think about baking, my mind wanders to the vibrant colors and flavors that can turn a simple cake into a celebration. That’s exactly what this Banana Rainbow Layer Cake is—a festive, moist, and utterly delicious centerpiece that’s perfect for any occasion. I remember the first time I made it; the kitchen was a mess, but the smiles it brought were worth every splatter of food coloring.

Ingredients

• 2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups sugar
• 2 large eggs
• 1 tsp vanilla extract
• 4 ripe bananas, mashed
• 1/2 cup buttermilk
• Red, orange, yellow, green, blue, and purple food coloring
• 1 batch vanilla buttercream frosting

Instructions

1. Preheat your oven to 350°F and grease three 6-inch round cake pans.
2. In a medium bowl, whisk together 2 cups all-purpose flour, 1 tsp baking soda, and 1/2 tsp salt.
3. In a large bowl, cream together 1/2 cup unsalted butter and 1 1/2 cups sugar until light and fluffy.
4. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract and 4 mashed bananas.
5. Alternately add the flour mixture and 1/2 cup buttermilk to the banana mixture, beginning and ending with the flour mixture.
6. Divide the batter evenly into six bowls. Tint each portion with a different food coloring to achieve vibrant rainbow hues.
7. Layer the colored batters into the prepared pans, spreading each color gently to avoid mixing.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, stack the layers with vanilla buttercream frosting between each, then frost the outside of the cake.

The cake is incredibly moist, with the bananas adding a subtle sweetness that balances the rich buttercream. For an extra wow factor, slice it to reveal the stunning rainbow layers inside—it’s sure to be the talk of any gathering.

Mocha Rainbow Layer Cake

Goodness, have I got a treat for you today! Picture this: a cake that’s as fun to look at as it is to eat, with layers that pop in every color of the rainbow and a rich mocha flavor that coffee and chocolate lovers will adore. I remember the first time I made this for a friend’s birthday; the look on her face was worth every minute spent in the kitchen.

Ingredients

• 2 cups all-purpose flour
• 1 3/4 cups granulated sugar
• 3/4 cup unsweetened cocoa powder
• 2 tsp baking soda
• 1 tsp baking powder
• 1 tsp salt
• 2 large eggs
• 1 cup buttermilk
• 1 cup strong brewed coffee, cooled
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 6 different food coloring gels (red, orange, yellow, green, blue, purple)
• 1 batch of your favorite vanilla frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease six 6-inch round cake pans.
2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Add the eggs, buttermilk, coffee, oil, and vanilla to the dry ingredients. Mix until just combined.
4. Divide the batter evenly into six separate bowls. Add a different food coloring gel to each bowl and mix until the color is uniform.
5. Pour each colored batter into its prepared cake pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Once cooled, stack the cakes with a layer of vanilla frosting between each, starting with purple at the bottom and ending with red on top.
8. Frost the outside of the cake with the remaining vanilla frosting, creating a smooth or textured finish as desired.

Delight in the moist, fluffy layers that perfectly balance the bold mocha flavor with the sweetness of the frosting. For an extra touch, serve each slice with a sprinkle of edible glitter or a side of coffee ice cream to complement the mocha notes.

Orange Rainbow Layer Cake

Wow, does anyone else feel like baking something vibrant and joyful today? I was scrolling through my grandma’s old recipe book when I stumbled upon this gem that instantly reminded me of summer picnics and birthday parties. It’s the kind of cake that doesn’t just taste delicious but also brings a smile to everyone’s face with its colorful layers.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp baking powder
• Orange food coloring
• Red food coloring
• Yellow food coloring

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans.
2. In a large bowl, cream together the butter and sugar until light and fluffy, about 3 minutes.
3. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
6. Divide the batter evenly into three bowls. Add orange food coloring to one, red to another, and yellow to the third, mixing until each color is vibrant and uniform.
7. Pour each colored batter into a prepared cake pan and smooth the tops with a spatula.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, stack the layers with your favorite frosting in between and on top.

Every bite of this Orange Rainbow Layer Cake is a burst of citrusy sweetness, with the moist layers melting in your mouth. Try serving it with a dollop of whipped cream and fresh berries on the side for an extra special touch.

Peanut Butter Rainbow Layer Cake

Absolutely nothing brings back childhood memories like the sight of a colorful, towering cake. That’s why I’m thrilled to share my Peanut Butter Rainbow Layer Cake recipe today—a perfect blend of nostalgia and indulgence. Whether it’s for a birthday or just because, this cake is sure to brighten any day.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup creamy peanut butter
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp salt
• 1 tbsp baking powder
• Gel food coloring (red, orange, yellow, green, blue, purple)
• 1 batch vanilla buttercream frosting

Instructions

1. Preheat your oven to 350°F (175°C) and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter, peanut butter, and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl.
5. Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients.
6. Divide the batter evenly into six bowls. Tint each portion with a different gel food coloring.
7. Layer the colored batters into the prepared pans, spreading each color gently to avoid mixing.
8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
10. Once cooled, stack the layers with a thin spread of vanilla buttercream between each.
11. Frost the outside of the cake with the remaining buttercream, smoothing it for a clean finish.

This cake is as fun to make as it is to eat, with its moist layers and rich peanut butter flavor peeking through the sweetness of the frosting. Try serving it with a drizzle of melted chocolate or a sprinkle of crushed peanuts for an extra touch of decadence.

Tiramisu Rainbow Layer Cake

Today, I stumbled upon a recipe that combines the elegance of tiramisu with the playful vibrancy of a rainbow cake, and I just had to share it with you. Trust me, this Tiramisu Rainbow Layer Cake is not only a feast for the eyes but a dream come true for anyone who loves a good dessert challenge.

Ingredients

• 2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 cup whole milk
• 1 tsp vanilla extract
• 1/2 tsp baking powder
• 1/4 tsp salt
• 6 different food coloring gels
• 1 1/2 cups heavy cream
• 8 oz mascarpone cheese
• 1/2 cup powdered sugar
• 1 cup strong brewed coffee, cooled
• 2 tbsp coffee liqueur
• 1/4 cup cocoa powder

Instructions

1. Preheat your oven to 350°F and grease three 6-inch round cake pans.
2. In a large bowl, cream together the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract.
4. Combine the flour, baking powder, and salt in a separate bowl; gradually add to the creamed mixture, alternating with milk.
5. Divide the batter evenly into six bowls and tint each with a different food coloring gel.
6. Layer the colored batters into the prepared pans and bake for 20-25 minutes, or until a toothpick inserted comes out clean.
7. Let the cakes cool completely, then slice each horizontally to create thin layers.
8. Whip the heavy cream until stiff peaks form; fold in mascarpone and powdered sugar.
9. Mix the cooled coffee with coffee liqueur; lightly brush over each cake layer.
10. Spread a thin layer of the mascarpone mixture between each cake layer.
11. Frost the outside of the cake with the remaining mascarpone mixture and dust with cocoa powder.

Just imagine slicing into this cake to reveal the vibrant layers, each infused with the rich flavors of coffee and creamy mascarpone. It’s a showstopper that’s surprisingly easy to make, perfect for birthdays or any day you want to add a little color to your life.

Cheesecake Rainbow Layer Cake

Every time I think about baking, my mind wanders to the most colorful and joyful desserts, and that’s exactly what inspired this Cheesecake Rainbow Layer Cake. It’s a showstopper that combines the creamy richness of cheesecake with the vibrant hues of a rainbow, making it perfect for celebrations or just to brighten up a regular day.

Ingredients

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 tsp vanilla extract
• 3 large eggs
• 1/2 cup sour cream
• 1/4 cup all-purpose flour
• Food coloring (red, orange, yellow, green, blue, purple)

Instructions

1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix the graham cracker crumbs and melted butter until combined, then press firmly into the bottom of the pan to form the crust.
3. In a large bowl, beat the cream cheese and sugar until smooth. Tip: Ensure the cream cheese is at room temperature to avoid lumps.
4. Add the vanilla extract and eggs one at a time, beating well after each addition.
5. Stir in the sour cream and flour until just combined. Tip: Overmixing can incorporate too much air, leading to cracks in your cheesecake.
6. Divide the batter evenly into six bowls. Color each portion with a different food coloring to achieve vibrant rainbow layers.
7. Pour each colored batter into the pan one at a time, spreading gently to avoid mixing the colors. Tip: Use the back of a spoon to spread the batter without disturbing the layer beneath.
8. Bake for 50-60 minutes, or until the center is just set. The cake should still wobble slightly when shaken.
9. Turn off the oven and let the cake cool inside with the door slightly ajar for 1 hour to prevent cracking.
10. Refrigerate for at least 4 hours, or overnight, before serving.

This Cheesecake Rainbow Layer Cake is as delightful to eat as it is to behold, with each layer offering a creamy, tangy bite that’s perfectly balanced by the sweet, buttery crust. Try serving it with a dollop of whipped cream and fresh berries on top for an extra touch of elegance.

Funfetti Rainbow Layer Cake

Every time I think about birthdays, my mind instantly goes to the vibrant, joyful Funfetti Rainbow Layer Cake. It’s not just a cake; it’s a celebration on a plate, bursting with colors and flavors that bring back the best childhood memories. I remember the first time I tried making it, the kitchen was a mess, but the result was absolutely worth it.

Ingredients

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, room temperature
• 2 cups granulated sugar
• 4 large eggs, room temperature
• 1 tbsp vanilla extract
• 1 cup whole milk, room temperature
• 1/2 cup rainbow sprinkles
• 1 batch vanilla buttercream frosting

Instructions

1. Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.
3. In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar on medium speed until light and fluffy, about 3 minutes.
4. Add 4 large eggs one at a time, beating well after each addition. Mix in 1 tbsp vanilla extract.
5. Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Mix until just combined.
6. Gently fold in 1/2 cup rainbow sprinkles with a spatula to avoid overmixing.
7. Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
9. Once cooled, frost the cake with vanilla buttercream between each layer and on the top and sides. Decorate with additional sprinkles if desired.

Just like that, you’ve got a cake that’s as fun to look at as it is to eat. The layers are moist and fluffy, with a subtle vanilla flavor that perfectly complements the sweet, crunchy sprinkles. For an extra touch of whimsy, serve each slice with a side of rainbow sherbet.

Conclusion

Kaleidoscopic in color and creativity, these 20 rainbow layer cake recipes are a testament to the joy of baking. Whether you’re a seasoned baker or just starting out, there’s a recipe here to brighten your day. We’d love to hear which one catches your eye—drop a comment with your favorite and don’t forget to share the sweetness on Pinterest!

Bella Bacinos