A light lemony cake with cream cheese frosting, this four layer rainbow cake is just as delicious as it is beautiful.
And it’s so much better than mowing your lawn or tilling your fields or cleaning your basements or whatever it is you people with real lives do during the spring.
Because, cake. And rainbow sprinkles. And Kermit the frog stuck in your head for a full on 48 hours.
I can’t wait. (!!!!!!)
This is the cake you always wanted to make but your mom wouldn’t let you.
Because food coloring. Everywhere.
I made it three weeks ago and most of my apartment still looks like it was tie-dyed.
I am strangely okay with that.
To make things even more interesting, you should wear one of your fiance’s/best friend’s/roommate’s/brother’s white t-shirts while making it.
It will feel like a really good idea in the moment.
Until they get home from work and realize what you’ve done. And then you just have to convince them that this is so one of those things you’ll look back on and laugh about.
The elusive someday.
So here’s how this is going to work.
Cream cheese frosting and rainbow sprinkles in every bite.
Will it be easy?
You will come dangerously close to overflowing your stand mixer and dirtying every bowl in your apartment.
Having to lift the larger than life cake layers on top of each other will likely tailspin you into a panic attack.
This is not a cake for the faint of heart.
But it will be worth it.
And if worse comes to worse, just remember – rainbow sprinkles cure all frosting failures and lopsided cake woes.
Keep calm and sprinkle on.
- 1 lb unsalted butter, room temperature
- 4 cups (800 g) sugar
- 10 eggs
- 2 tsp lemon extract
- 6 cups (750 g) flour
- 2 tbsp baking powder
- 2 tsp salt
- 2½ cups reduced fat buttermilk
- 2-3 drops each of red, orange, yellow, green, blue, and purple food gels
- 4 cups confectioner's sugar
- 2 (8 oz) packages lowfat cream cheese, room temperature
- ½ cup unsalted butter, room temperature
- 1 tsp vanilla extract
- For the cake, heat the oven t 350F. Line two half sheet pans with parchment paper. Using a ruler, measure along the shorter sides of the pan and mark the parchment into thirds so that the pans are split 3 ways lengthwise. Flip the parchment over so that the lines are visible but won't actually touch the cake layers.
- In the bowl of a stand mixer fitted with the whisk attachment, combine the butter and sugar until light and fluffy, about 3-4 minutes on medium speed. Add in the eggs, one at a time, beating for 1 minute after each addition. Add the lemon extract and stir to incorporate.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer still running, add in ¼ of the buttermilk mixture, then ⅓ of the flour mixture. Repeat, alternating the buttermilk and flour mixture, until both are incorporated.
- Divide the batter evenly among six bowls. Add the dollops of food gel until each so that you have red, orange, yellow, green, blue and purple batter.
- Transfer the red batter to a pastry bag fitted with a large open tip. Pipe the batter onto one-third of the sheet pan. Clean the tip and bag and repeat with the orange batter. Pipe it onto the middle third of the sheet pan. Clean the tip and bag again and repeat with the yellow batter, piping it onto the final third of the sheet pan. On the second sheet pan, repeat with the green, blue and purple batter.
- Bake the cakes for 25-30 minutes, or until the tops of the cakes spring back when touched. Allow to cool completely.
- For the frosting, in the bowl of a stand mixer fitted with the whisk attachment, cream together the confectioner's sugar, cream cheese, butter, and vanilla until smooth. Refrigerate for an hour to set.
- To assemble the cake, cut the layers in each sheet pan in half so that each half contains all three colors. Transfer one of the red/orange/yellow layers to a parchment-lined sheet pan. Apply a thin layer of frosting to this layer. Carefully top with the green/blue/purple layer. Add another layer of frosting. Repeat the layering and frosting with the remaining red/orange/yellow and green/blue/purple layers.
- Before frosting the top, use a serrated knife to trim the sides and ends of the cake so that they are all even. Using a clean offset spatula, apply the remaining frosting to the top of the cake, leaving the sides unfrosted.
- To make the sprinkle hearts, cut a heart shape into a piece of parchment paper so that you now have a heart-shaped stencil. Put this on top of the cake and sprinkle the sprinkles into the open heart-shaped hole in the paper. Remove the parchment stencil and then add decorations and sprinkles as desired.