Rainbow Cake

My six layer rainbow cake is as fun to eat as it is to look at! It’s easy to make using pantry-staple ingredients and decorated with vanilla frosting.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 423kcal

Author Arman Liew

Ingredients

4 1/2 cups all-purpose flour
3 cups sugar
1 tablespoon baking soda
1 tablespoon + 1 teaspoon vinegar
1 cup oil any neutral flavored oil
1 tablespoon vanilla extract
3 cups water
1 tablespoon food coloring * See notes
4 cups vanilla frosting to decorate

Instructions

Preheat the oven to 180C/350F. Grease six 8-inch cake pans and set aside.
In a large mixing bowl, combine the flour, sugar, baking soda, and salt and mix well. Add the vinegar, oil, vanilla extract, and water and mix until a smooth batter remains.
Distribute the batter into six small mixing bowls. Add 3-4 drops of each of the different colors of food coloring into them so that you will be left with six cake batters of different colors.
Depending on the size of your oven, you may need to bake the cakes in two batches.
Distribute the cake batters into the greased baking pans. Bake the cakes for 18-20 minutes or until a skewer comes out clean.
Remove the cakes from the oven and let them cool in the pan for 10 minutes before carefully transferring them to a wire rack to cool completely.
Once cool, assemble the cakes. Place a single cake on a flat surface and spread a thin layer of vanilla frosting on top. Add the second layer and repeat the process. Repeat this until all six cakes are layered. With the remaining frosting, spread the exterior of the cake until completely frosted. If desired, add some sprinkles or cake decorations on top. Let the cake sit for 30 minutes before slicing and serving.

Notes

TO STORE: Keep the leftovers in an airtight container in the fridge for up to 2 weeks.

TO FREEZE: Wrap leftover cake slices in plastic wrap and freeze in a freezer bag for 6 months.

Nutrition