Rainbow Birthday Cake

Creating a Rainbow Birthday Cake is fun to make, but it's even more exciting seeing the look on your kids face when you cut into it!

Preparation 00:30
Cook Time 00:15
Total Time 0:45
Serves 16     adjust servings


    For the Cake

    • Vegetable shortening
    • 3 cups all-purpose flour
    • 4 teaspoons baking powder
    • 1/2 teaspoon salt
    • 1 cup unsalted butter, room temperature
    • 1/3 cups sugar
    • 5 large egg whites, room temperature
    • 2 teaspoons pure vanilla extract
    • 1/2 cups milk, room temperature
    • Red, orange, yellow, green, blue, and purple gel food coloring

    For the Frosting

    • 1/2 cup solid vegetable shortening
    • 1/2 cup butter or margarine
    • 3 teaspoon clear vanilla extract
    • 12 cups sifted confectioners sugar (approx. 3 lb)
    • 10 tablespoons milk



    Bake the Cakes

    1. Preheat oven to 350 deg F. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
    2. In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
    3. Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
    4. Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.

    Make the Frosting

    1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
    2. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
    3. Gradually add milk; beat at medium speed until light and fluffy.
    4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

    Assemble the Rainbow Cake

    1. Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
    2. Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
    3. Tint the remaining frosting light blue and coat the cake. Add colored gumdrops to create a rainbow. To get blue gumdrops, place white gumdrops into a baggie with blue food coloring. Shake up and let them dry before handling.
    4. Add any rainbow sprinkles or sanding sugars to the top of the cake and decorate as desired.


    Recipe Notes

    Cake recipe via Martha Stewart and Frosting Recipe via Wilton.

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