Joan’s Rainbow Cake recipe is a colorful and delicious dessert that will leave your taste buds dancing with joy!
If you’re looking for a fun and creative way to brighten up your next special occasion, this cake is the perfect choice.
Not only does it look stunning with its vibrant layers of red, orange, yellow, green, blue, and purple, but it’s also incredibly moist and fluffy, with a deliciously sweet flavor that will keep you coming back for more.
How To Make Joan’s rainbow cake
I keep making Joan’s Rainbow Cake. This gorgeous cake tastes great too. It’s the perfect dessert for any occasion with its bright layers and creamy, buttery flavor.
I found this recipe while baking a cake for my cousin’s birthday party. I wanted to make a rainbow cake because she likes bright colors and fun. I tried many recipes, but none were right. I found Joan’s Rainbow Cake and realized it was perfect.
Since then, I’ve created this cake for baby showers and graduation parties. Always a hit. The gorgeous colors and wonderful taste always wow. It’s fun to cut the cake and see all the colors.
This recipe’s simplicity is my favorite part. Despite its magnificent appearance, baking the cake is straightforward. Anyone can make an impressive rainbow cake with a few tips.
Joan’s rainbow cake Ingredients
For the cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- Food coloring (red, orange, yellow, green, blue, and purple)
For the frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream
Step by Step Instructions To Make joan’s rainbow cake
Step 1: Preheat Your Oven and Prep Your Pans
Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with butter or non-stick spray. You can also line the bottom of each pan with parchment paper to make removing the cakes easier.
Step 2: Combine Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream Butter and Sugar
In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs
Add the eggs one at a time, beating well after each addition.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
With the mixer on low speed, add the dry ingredients to the bowl in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Be careful not to overmix, as this can make the cake tough.
Step 6: Add Vanilla Extract
Stir in the vanilla extract until just combined.
Step 7: Divide Batter and Add Food Coloring
Divide the batter evenly into six small bowls. Add a few drops of food coloring to each bowl, creating red, orange, yellow, green, blue, and purple batters.
Step 8: Layer and Bake the Cake
Starting with the red batter, pour it into the first prepared pan and spread it evenly.
Repeat with the remaining colors, layering them in the order of the rainbow. Tap the pans gently on the counter to remove any air bubbles.
Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely in the pans before removing them.
Step 9: Make the Frosting
In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, one cup at a time, until the frosting is smooth and fluffy. Stir in the vanilla extract and heavy cream, adding more or less cream as needed to achieve your desired consistency.
Step 10: Assemble the Cake
Once the cakes have cooled, use a serrated knife to level off any domed tops. Place one cake layer on a serving plate or cake stand and spread a layer of frosting on top.
Repeat with the remaining layers, making sure to spread an even layer of frosting between each layer.
Once all the layers are stacked, use the remaining frosting to cover the top and sides of the cake. Use a spatula to create smooth edges and swirls.
Step 11: Decorate and Enjoy!
To decorate the cake, you can use sprinkles, edible glitter, or fresh fruit. Cut the cake into slices and serve immediately, or store in the refrigerator for up to three days.
joan’s rainbow cake Variations
You can add different flavorings to the cake batter to switch up the taste. Try adding lemon zest, almond extract, or coconut extract for a unique twist.
While I prefer vanilla buttercream frosting, you can use any frosting you like. Cream cheese frosting, chocolate ganache, or whipped cream would all be delicious on this cake.
Instead of making a traditional rainbow pattern, you can mix up the colors to create different effects. Try making an ombre cake with shades of the same color, or a pastel rainbow cake with lighter hues of each color.
Instead of making one large cake, you can make smaller rainbow cakes in cupcake tins. Just divide the batter into each tin and bake for 15-20 minutes.
If you have a gluten intolerance or allergy, you can substitute the all-purpose flour for a gluten-free flour blend. Just make sure the blend contains xanthan gum or another binding agent to ensure the cake holds together.
joan’s rainbow cake recipe
Ingredients
- For the cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup buttermilk
- 2 tsp vanilla extract
- Food coloring red, orange, yellow, green, blue, and purple
- For the frosting:
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 1-2 tbsp heavy cream
Instructions
Step 1: Preheat Your Oven and Prep Your Pans
- Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans with butter or non-stick spray. You can also line the bottom of each pan with parchment paper to make removing the cakes easier.
Step 2: Combine Dry Ingredients
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Cream Butter and Sugar
- In a large bowl, cream the softened butter and sugar until light and fluffy, about 3-4 minutes.
Step 4: Add Eggs
- Add the eggs one at a time, beating well after each addition.
Step 5: Alternate Adding Dry Ingredients and Buttermilk
- With the mixer on low speed, add the dry ingredients to the bowl in three parts, alternating with the buttermilk in two parts. Begin and end with the dry ingredients. Be careful not to overmix, as this can make the cake tough.
Step 6: Add Vanilla Extract
- Stir in the vanilla extract until just combined.
Step 7: Divide Batter and Add Food Coloring
- Divide the batter evenly into six small bowls. Add a few drops of food coloring to each bowl, creating red, orange, yellow, green, blue, and purple batters.
Step 8: Layer and Bake the Cake
- Starting with the red batter, pour it into the first prepared pan and spread it evenly. Repeat with the remaining colors, layering them in the order of the rainbow. Tap the pans gently on the counter to remove any air bubbles. Bake for 18-20 minutes or until a toothpick inserted in the center comes clean. Allow the cakes to cool completely in the pans before removing them.
Step 9: Make the Frosting
- In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, one cup at a time, until the frosting is smooth and fluffy. Stir in the vanilla extract and heavy cream, adding more or less cream as needed to achieve your desired consistency.
Step 10: Assemble the Cake
- Once the cakes have cooled, use a serrated knife to level off any domed tops. Place one cake layer on a serving plate or cake stand and spread a layer of frosting on top. Repeat with the remaining layers, making sure to spread an even layer of frosting between each layer. Once all the layers are stacked, use the remaining frosting to cover the top and sides of the cake. Use a spatula to create smooth edges and swirls.
Step 11: Decorate and Enjoy!
- To decorate the cake, you can use sprinkles, edible glitter, or fresh fruit. Cut the cake into slices and serve immediately, or store in the refrigerator for up to three days.
