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Easy Rainbow Cake Recipe for Birthdays and Special Occasions

Easy Rainbow Cake Recipe

A soft six-layer vanilla rainbow cake covered with fluffy vanilla buttercream and cheerful sprinkles. This colorful celebration cake is simple enough for beginners and impressive enough for birthdays and special occasions.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Rainbow Cake
  • 3 cups All-purpose flour
  • 2 1/2 teaspoons Baking powder
  • 1/2 teaspoon Fine salt
  • 1 cup Unsalted butter, softened
  • 2 cups Granulated sugar
  • 4 eggs Large eggs
  • 2 teaspoons Pure vanilla extract
  • 1 1/4 cups Whole milk
  • 6 colors Gel food coloring
Vanilla Buttercream
  • 1 1/2 cups Unsalted butter, softened
  • 6 cups Powdered sugar
  • 2 teaspoons Pure vanilla extract
  • 1/4 cup Heavy cream or milk
Decoration
  • 1/2 cup Rainbow sprinkles

Method
 

Step-by-Step
  1. Preheat the oven to 350°F. Grease and line six 6-inch cake pans, or bake the batter in batches if you have fewer pans.
  2. Whisk together the flour, baking powder, and salt. Beat the butter and sugar until pale and fluffy, then add the eggs one at a time followed by the vanilla.
  3. Add the dry ingredients in three additions, alternating with the milk. Mix only until the batter is smooth.
  4. Divide the batter evenly among six bowls and tint each bowl a different rainbow color. Spread each color into a prepared pan and bake for 16 to 20 minutes.
  5. Cool the cake layers in their pans for 10 minutes, then transfer them to a rack. Chill the layers before assembling.
  6. Beat the butter until creamy, gradually add the powdered sugar, then mix in the vanilla and cream. Stack the layers with buttercream between them, cover the cake with a thin crumb coat, chill, and finish with a final layer of frosting.
  7. Decorate with sprinkles and chill the cake briefly before slicing. Let it sit at room temperature for 20 to 30 minutes before serving.

Notes

Use gel food coloring for strong, clear shades without thinning the batter. Store the covered cake in the refrigerator for up to four days and bring it to room temperature before serving.