Rainbow Layer Cake

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Three tender almond-vanilla cake layers in pink, yellow, and green, with raspberry jam between each layer and a smooth chocolate glaze on top. The cake looks impressive, but the batter itself is designed to be simple: one easy batter, divided into three colors, with no egg separation and no creaming.

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Prep Time 30

Cook Time 35

Cooling & Assembly Time 1 25

Total Time 2 30

Servings: 16 to 20 slices

Course: Cakes & Coffee Cakes

Cuisine: Jewish

Ingredients Equipment Method Notes

Ingredients

Rainbow Cake Batter

6 cups all-purpose flour (720 g)
2 1/4 tsp fine salt (about 14 g)
4 1/2 tsp baking powder (18 g)
1 1/2 tsp baking soda (7 g)
2 1/4 cups granulated sugar (450 g)
2 1/2 cups + 2 Tbsp water (about 595 mL)
1 1/2 cups oil (about 300 mL)
4 1/2 Tbsp white vinegar or apple cider vinegar (about 63 mL)
3 Tbsp pure vanilla extract (45 mL)
1 1/2 tsp almond extract (7.5 mL)

Colors

Pink gel food coloring
Yellow gel food coloring
Green gel food coloring
1 tsp finely grated lime zest (optional, for the green layer)

Raspberry Filling

1 cup seedless raspberry jam (about 340 g)

Easy Chocolate Glaze

8 oz pareve semisweet chocolate, chopped or chips (225 g)
2 Tbsp oil (30 mL)

Equipment

Three 9-inch / 23-cm round cake pans, preferably 2 inches / 5 cm deep
Parchment paper
1 Very large mixing bowl
Large measuring jug
Whisk and rubber spatula
3 medium bowls
Digital kitchen scale, very helpful
Offset spatula or butter knife
Wire cooling racks
Serving plate or cake board
Serrated knife, optional

Method

Preheat the oven. Preheat to 350°F / 175°C. Arrange the racks so the pans bake as evenly as possible.
Prepare the pans. Grease three 9-inch / 23-cm round pans. Line each bottom with a parchment circle and lightly grease the parchment.
Combine the dry ingredients. In a very large bowl, whisk together the flour, salt, baking powder, and baking soda for about 30 seconds.
Combine the wet ingredients. In a large measuring jug or second bowl, whisk together the water, oil, sugar, vinegar, vanilla, and almond extract until evenly mixed.
Add wet to dry. Pour the wet mixture into the dry ingredients and stir gently until combined. A few tiny lumps are fine; do not beat the batter until perfectly silky.
Divide into three bowls. For the most even layers, weigh the finished batter and divide the total weight by 3. Put the same amount into each bowl.
Color the pink layer. Add a small amount of pink gel coloring to the first bowl and stir gently until evenly colored.
Color the yellow layer. Color the second bowl yellow.
Color the green layer. Color the third bowl green. If desired, gently fold in 1 tsp finely grated lime zest.
Fill the pans. Pour one color into each prepared pan and smooth the surface gently.
Release large air bubbles. Tap each pan on the counter once or twice.
Bake. Bake at 350°F / 175°C for 30-35 minutes. Begin checking around 28-30 minutes.
Check for doneness. The tops should feel set, the centers should spring back lightly, the edges should begin pulling slightly from the pans, and a toothpick should come out clean or with a few moist crumbs.
Cool in the pans. Let the layers sit in their pans for 10-15 minutes.
Remove and cool completely. Run a thin knife around the outside if needed, turn each cake onto a cooling rack, remove the parchment, and cool for about 45-60 minutes.
Level only if necessary. If a layer has a large dome, trim just enough with a serrated knife to make it reasonably flat. If it is already fairly level, leave it alone.
Start with the green layer. Place the green cake on the serving plate.
Add raspberry jam. Spread about 1/2 cup raspberry jam over the green layer, leaving about a 1/2-inch / 1-cm border around the edge.
Add the yellow layer. Place the yellow cake gently on top and press very lightly.
Add more jam. Spread another 1/2 cup raspberry jam over the yellow layer.
Add the pink layer. Place the pink cake on top. The finished stack should be green, raspberry, yellow, raspberry, pink.
Chill briefly. Refrigerate the assembled cake for 20-30 minutes so the layers stay in place when the chocolate glaze is added.
Melt the chocolate. Combine the chocolate and oil in a microwave-safe bowl. Microwave for 20 seconds, stir, and repeat in short intervals until nearly melted. Stir until completely smooth.
Cool the glaze slightly. Let the glaze stand for about 5 minutes. It should remain pourable but should not be piping hot.
Glaze the cake. Pour the chocolate over the center of the cake and gently spread it toward the edges. Let a few controlled drips run down the sides if desired.
Let the chocolate set. Refrigerate for about 20 minutes, until the chocolate is set but not rock-hard.
Slice with a warm knife. Run a sharp knife under hot water, dry it thoroughly, and slice. Rewarm and wipe the knife between cuts if you want very clean layers.

Notes

Make Ahead

Day 1: Bake and cool the three layers, then wrap each tightly.
Day 2: Add jam, stack, chill, and glaze. Breaking the recipe into two days makes assembly much easier.

Storage & Freezing

Serving: The cake may stay at room temperature for a few hours while serving.
Refrigerator: Store covered for up to 5 days. Let it sit at room temperature for about 30 minutes before serving.
Freezer: Unassembled cake layers may be wrapped tightly and frozen for up to 3 months. Finished slices may also be frozen and thawed, covered.

Bubby’s Tip

The easiest way to make an impressive cake is not to make every step difficult. Use one reliable batter, divide it evenly, give each bowl a different color, then let the raspberry and chocolate make it special. The first slice still gives the same wow moment.

Rainbow Layer Cake