Layered Rainbow Cake Recipe

Easy Layered Rainbow Cake—five colored vanilla layers with homemade frosting and sprinkles, stacked naked-cake style. Great for birthdays and celebrations.

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Prep Time: 20

Cook Time: 15

Additional Time: 30

Total Time: 1 5

Servings: Servings

Equipment

Ingredients

Cake

1 cup butter softened
2 cups granulated sugar
2 teaspoons vanilla extract
6 large egg whites
3 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1 cup milk
Food coloring
Sprinkles to decorate

Frosting

½ cup butter softened
4 cups powdered sugar
1 teaspoons vanilla
2-3 Tablespoons milk

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.
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 bowl of cake batter into separate, prepared 8 inch round baking pans.
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, serve.

Notes

Fridge: Store your frosted cake in a cake container for up to 5 days.

Freezer: If you'd like to freeze your cake, wrap it in cling wrap and foil and freeze for up to 3 months. You can easily freeze cake in individual slices on a baking sheet before wrapping and storing in an airtight container. Thaw in the fridge overnight or at room temperature for about 30 minutes.

Nutrition

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