From the first time I saw a “rainbow on the inside” cake, I knew I had to make one…or two or three. It’s such a pretty, bright, happy cake. Even if you aren’t a decorator or a baker – this cake is easy to make and the prettiness on the inside means you don’t have to make it pretty on the outside. Or that’s my opinion. If anyone cares.
So, I made my first rainbow cake within a week of seeing that one. It was not super pretty. It was whop-sided and the colors weren’t nearly as intense as I wanted!
So, after posting his cake on here and on my Facebook page, I got several requests about how to make this cake. I know it’s taken awhile for me to get around to it, but finally, this past week while making the wedding cake, I had some extra batter sitting around and I decided to make a rainbow cake with it. So…here’s the tutorial!
Please note, I didn’t have enough batter to make a full-size cake, so the cake pictured is with 6″ pans but the recipe is for 8″ or 9″ pans.
You’ll then color each bowl of batter – for each color of your rainbow (I like to make them intense – bright colors!).
Then pour each batter into a lined pan (see how I line mine here)…
Next you’ll bake the layers for about 10-15 minutes each at 350 degrees. Then you’ll need to let them cool completely…
Once cooled, I just stack them up, putting icing between each layer. When you’re using the 8″-9″ pans, you might want to stick a straw or dowel rod down the middle to make the cake stable. I didn’t do it for this cake, but it would’ve helped it to not be so wobbly.
After letting that first layer of icing crust over, I covered it with some leftover lavender buttercream from this magnolia cake.
After that, it took about 3 seconds for the kids to ask if we could eat it…
And that’s that. Easy as pie. I mean cake.