Chic Rainbow Cake

Life is too short not to have a slice of this colorful and delicious sweet treat…






You can watch our “Rainbow Cake” tutorial here! 🙂


Cake Mix ☆
300 g flour
1 ½ sticks butter (room temperature)
1 ½ cups granulated sugar
4 large egg whites
2 ½ tsp. baking powder
¼ tsp. salt
1 ½ tsp. vanilla extract
1 cup milk (room temperature)

☆ Swiss Meringue Buttercream ☆
5 large egg whites
1 cup + 3 tbsp. granulated sugar
400 g butter (room temperature, cut)
1 ½ tsp. vanilla extract
¼ tsp. Salt

☆ Vanilla Crème Glaçage ☆
1 cup powdered sugar
8 tbsp. milk
4 tbsp. cream cheese
¼ tsp. vanilla extract


Preheat oven to 170 degrees C. Brush six 6-inch-round cake pans (or as many 6-inch cake pans as you have, reusing them as necessary) with butter. Line bottom of each cake pan with parchment paper; brush again and set aside.

☆ Cake Mix & Assembling ☆

1. In a large bowl, sift together flour, baking powder and salt. Set aside.

2. In the mixer bowl of an electric mixer with the paddle attachment, cream butter & sugar until well combined (pale and fluffy).

3. Slowly add the egg whites and mix. Add in vanilla extract.

4. Alternately add flour mix and milk. Mix until fully incorporated.

5. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl.

6. Transfer each color to an individual cake pan. Transfer to oven and bake for about 15 minutes (working in batches if necessary).

7. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes.

8. Trim sides & tops of cakes to make level. Place the purple layer on the cake plate. Spread some buttercream filling over the first layer with a spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers. Place the remaining red layer on top. Cover the top and sides with a thin layer of frosting. Refrigerate until set, about 30 minutes.

9. Slowly pour the vanilla crème glaze on the cake (if you see an area of the cake with no drizzle, pour a little more on the top of the cake near that side).

☆ Swiss Meringue Buttercream ☆

1. Prepare water bath – Fill a saucepan with about 2 inches of water and heat to simmer.

2. Add egg whites and sugar to your mixing bowl and place over water bath. Whisk sugar mixture until temperature reaches 65 degrees C.

3. Remove mixing bowl from water bath and beat with whisk attachment for 10 minutes on medium high speed (this is 8 on a KitchenAid mixer). The mixture will double in size, becoming thick and glossy. The mixer bowl should be cool on the bottom.

4. Add the butter one tablespoon at a time until fully incorporated. Add the vanilla extract and salt. Mix thoroughly until smooth and silky. Don’t worry about a curdled-looking batter…just keep mixing! This may take + 5 minutes.

☆ Vanilla Crème Glaze ☆

1. Whisk together sifted powdered sugar, milk, vanilla extract and cream cheese. Mix until smooth. That’s it!



Have a colorful day, sweeties!
♡ ♡ ♡

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