Easy Six-Layer Rainbow Cake

If you want to make a homemade rainbow cake from scratch, this is your recipe! This cake recipe makes a 6-layer, 9-inch round cake and comes with a light mascarpone cream frosting.

• Preparation Time: 10 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 1 hr 40 mins
• Calories: 663 Calories

Ingredients

• 1 teaspoon baking soda
• 1 teaspoon vanilla extract
• 1 cup white sugar
• 3 cups all-purpose flour
• 3 teaspoons baking powder
• 2 tablespoons unsalted butter, softened
• 5 large egg whites
• 2 (8 ounce) containers mascarpone cheese
• food coloring in 6 rainbow colors (red, orange, yellow, green, blue, violet)
• 0.75 cup unsalted butter, softened
• 1.3333333730698 cups milk
• 2.5 cups heavy whipping cream
• 0.33333334326744 cup confectioners' sugar

Recipe Instructions

Step 1

Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.

Step 2

Sift together the flour, baking powder, and baking soda.

Step 3

Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.

Step 4

Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.

Step 5

Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.

Step 6

Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

Step 7

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.