Go Back
–+ servings
Naked Rainbow Cake Square Image

Rainbow Layer Cake

Homemade Rainbow Layer Cake is a naked cake that's topped with homemade frosting and the perfect spring dessert!
Print Pin
Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 12 Servings

Equipment

Ingredients

Cake Ingredients

  • 1 cup butter softened
  • 2 cups sugar
  • 2 teaspoons vanilla extract
  • 6 large egg whites
  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • Red orange, yellow, green, and blue food coloring

Frosting Ingredients

  • ½ cup butter softened
  • 4 cups powdered sugar
  • 1 teaspoons vanilla
  • 2-3 Tablespoons milk
  • Sprinkles of your choice

Instructions

  • Preheat oven to 350 degrees Fahrenheit. Prepare five 8-inch round baking pans by coating them with cooking spray and a thin layer of flour and set aside. If you don't have five pans you can bake the cakes in batches.
  • In a large mixing bowl, cream butter and sugar together. Add vanilla and egg whites. Beat again until smooth.
  • Add flour, baking powder, salt, and milk. Beat again until batter is smooth.
  • Separate batter into 5 separate bowls. Add one of the five food coloring colors to each bowl. The amount you add will depend on the type of food coloring you are using. Stir well until colors are even.
  • Pour each color into a prepared 8 inch round baking pan.
  • Cook each colored layer for 15 minutes or until a toothpick comes out clean.
  • When done baking, allow them to cool for 15 minutes before flipping them out of the pans. You may need to use a knife to release the edges. Allow them to cool completely before frosting them.
  • In a medium mixing bowl, cream butter and powdered sugar together.
    Add 2 tablespoons of milk and vanilla. Beat well. If it is too thick, add more milk. If it is too thin, add more powdered sugar.
  • Place the blue layer of cake on your serving plate. Cover it with a layer of frosting. You will need to spread five layers of frosting, so be sure to continue this with the green, yellow, orange, and red layers.
  • Add sprinkles of your choice to the top.

Notes

  • Store your frosted cake in the refrigerator for up to 5 days. If you’d like to freeze your cake, wrap it in cling wrap and foil and freeze for up to 3 months.
  • If you’re in a time crunch, feel free to grab some canned frosting to use for your cake. Homemade frosting tastes so much better, but canned frosting will do in a pinch!

Nutrition

Serving: 1g | Calories: 623kcal | Carbohydrates: 97g | Protein: 6g | Fat: 24g | Saturated Fat: 15g | Polyunsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 564mg | Fiber: 1g | Sugar: 72g
Tried this recipe?Please leave a comment below or pin it to your Pinterest account!