recipe

Soft and Creamy Rainbow Cake

Total time: 140 mins.

Difficulty: Low

Serves: 8 people

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By Ojonugwa Lawrence

A cake like this doesn’t whisper its presence, it announces it in color, height, and pure celebration. This soft and creamy rainbow cake layers vibrant sponge discs with mascarpone cream, creating a dessert that is surprisingly elegant once sliced. Each cut reveals neat, cheerful stripes that make it perfect for birthdays, kids’ parties, or any moment that deserves a little drama on the dessert table. Despite its complicated look, the process is approachable, rhythmic, and genuinely fun to make.

What Is a Rainbow Cake?

A rainbow cake is a layered cake made by baking differently colored cake batters separately, then stacking them to form a multicolored interior. The magic happens when the cake is sliced, revealing clean, colorful layers held together by a cream filling.

While modern types are popular at parties and celebrations, the idea of colorful layered cakes became especially trendy with the rise of food coloring and celebration baking in the mid-20th century. Today, it’s loved for its visual impact as much as its taste.

Pro Tips for the Best Rainbow Cake

Use gel or paste food coloring if possible, as they give brighter colors without thinning the batter.
Weigh the batter when dividing it into six bowls to ensure even layers that stack neatly.
Bake each layer just until set; overbaking will dry them out and make stacking harder.
Chill the cake briefly after stacking to help the cream firm up before decorating.

Frequently Asked Questions

Why is my rainbow cake dense instead of soft?

A dense texture usually comes from overmixing the batter after adding the flour. Mix just until everything comes together, with no dry pockets remaining. Also, ensure your baking powder is fresh, as expired leavening agents won’t provide the cake with enough lift.

Can I bake all the colors at once?

Yes, if you have multiple identical pans and enough oven space, you can bake several layers at the same time. Just rotate the pans halfway through baking to ensure even heat distribution. If baking one at a time, keep the remaining batter covered to prevent it from drying out, and a consistent pan size is key for even stacking.

Does the cake taste sweet or more balanced?

This cake is pleasantly balanced rather than overly sweet. The yogurt in the sponge adds a gentle tang, while the mascarpone and cream cheese frosting bring richness. The powdered sugar sweetens the cream just enough to complement the cake layers.

Can I Freeze Rainbow Cake?

You can freeze the cake layers individually before assembly. Freezing the fully assembled cake is not recommended, as the cream filling can lose its smooth texture.

How to Store Rainbow Cake

Store the assembled cake in the refrigerator, covered, for up to 3 days. The cream filling stays stable and fresh when kept cold.

Ingredients

for the dough

butter

130g (1/2 cup)

sugar

250g (1 1/4 cups)

eggs

vanilla extract

Yogurt

390g (1 1/2 cups)

all-purpose flour

260g (2 cups)

baking powder

14g (1 tbsp)

salt

a pinch

green, red, blue, orange, purple, yellow food coloring

for the cream

Gelatin powder

17g

Mascarpone

520g (2 1/4 cups)

cream cheese

520g (2 1/4 cups)

powdered sugar

200 (1 1/2 cups)

Fresh cream

40ml (3 tbsp)

How to Make Rainbow Cake

Step 1

First, begin by beating the butter and sugar together with an electric mixer.

Step 2

Add the eggs one at a time, mixing well after each addition so the batter stays smooth.

Step 3

Pour in the vanilla extract and yogurt, then gently mix in the flour, baking powder, and salt until you have a lump-free batter.

Step 4

Divide the batter evenly into six separate bowls, add green food coloring to one bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 5

Add red food coloring to the second bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 6

Add blue food coloring to the third bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 7

Add orange food coloring to the fourth bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 8

Add yellow food coloring to the sixth and last bowl, and bake at 180°C (360°F) for about 12 minutes.

Add purple food coloring to the fifth bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 9

In a small bowl, mix the gelatin with water and let it bloom for a few minutes.

Add yellow food coloring to the sixth and last bowl, and bake at 180°C (360°F) for about 12 minutes.

Step 10

In a mixing bowl, combine the mascarpone, cream cheese, and powdered sugar. Beat with an electric mixer until smooth.

In a small bowl, mix the gelatin with water and let it bloom for a few minutes.

Step 11

Add the fresh cream to the bloomed gelatin and mix well.

In a mixing bowl, combine the mascarpone, cream cheese, and powdered sugar. Beat with an electric mixer until smooth.

Step 12

Pour this mixture into the mascarpone cream and whisk until fully incorporated. Set aside a portion of the cream for decorating.

Add the fresh cream to the bloomed gelatin and mix well.

Step 13

Place the purple cake layer on a serving plate and spread an even layer of cream on top. Stack the remaining layers in this order: blue, green, yellow, orange, and red, adding cream between each layer. Press gently to keep everything aligned.

Pour this mixture into the mascarpone cream and whisk until fully incorporated. Set aside a portion of the cream for decorating.