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Perfect Pastel Rainbow Layer Cake

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This pastel rainbow layer cake features five fluffy vanilla cake layers in soft, dreamy colors, stacked with silky whipped vanilla buttercream. It’s a showstopping centerpiece for birthdays, showers, or any celebration, and is surprisingly easy to make with simple pantry ingredients.

Ingredients

Scale
  • 3 cups all-purpose flour (unbleached preferred)
  • 2 cups granulated sugar
  • 1 cup unsalted butter, softened
  • 1 cup whole milk, room temperature (or almond milk for dairy-free)
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • Pastel gel food coloring (pink, blue, yellow, green, lavender)
  • 2 cups unsalted butter, softened (for buttercream)
  • 6 cups powdered sugar, sifted (for buttercream)
  • 1/4 cup heavy cream (or whole milk for lighter texture, for buttercream)
  • 2 teaspoons vanilla extract (for buttercream)
  • Pinch of salt (for buttercream)
  • Optional: 1-2 teaspoons lemon juice (for buttercream)
  • Pastel sprinkles or edible glitter (for decorating)
  • Fresh berries (optional, for decorating)

Instructions

  1. Preheat oven to 350°F (175°C). Grease five 8-inch round cake pans and line bottoms with parchment paper.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. In a stand mixer or large bowl, beat butter until light and fluffy (about 2 minutes). Gradually add sugar and beat until pale and creamy (2-3 minutes).
  4. Beat in eggs one at a time, scraping down sides as needed. Add vanilla extract.
  5. Add flour mixture to butter mixture in three parts, alternating with milk. Begin and end with flour. Mix on low just until combined.
  6. Divide batter evenly into five bowls. Add a small amount of pastel gel food coloring to each bowl, mixing gently until you achieve soft pastel shades.
  7. Pour each colored batter into prepared pans, smoothing tops. Bake for 18-22 minutes, or until a toothpick comes out clean and edges pull away slightly. Rotate pans halfway for even baking.
  8. Let layers cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
  9. For buttercream: In a clean bowl, whip butter until light and creamy (about 3 minutes). Gradually add powdered sugar, heavy cream, vanilla, and salt. Beat until fluffy and smooth. Add lemon juice if desired.
  10. Place first pastel layer on cake stand. Spread a thin layer of buttercream on top, then repeat with remaining layers in rainbow order. Press gently to keep layers level.
  11. Spread a thin crumb coat of buttercream over the whole cake. Chill for 15 minutes. Apply a final generous layer of frosting, smoothing with spatula or bench scraper.
  12. Decorate with pastel sprinkles, edible glitter, or fresh berries as desired.

Notes

For gluten-free, use a 1-to-1 gluten-free flour blend. For dairy-free, substitute plant-based milk and butter. Chill cake layers before stacking for easier assembly. Use gel food coloring for best pastel results. Sift powdered sugar for smooth buttercream. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.

Nutrition

Keywords: rainbow cake, pastel layer cake, birthday cake, party dessert, vanilla cake, buttercream, celebration cake, easy cake recipe, colorful cake, kid-friendly

Find it online: https://hungermind.com/perfect-pastel-rainbow-layer-cake-recipe-for-stunning-parties/