Looking for a show-stopping dessert? Moist Vanilla Rainbow Buttercream Cake is a Colorful Celebration Cake that combines tender vanilla layers with vibrant, creamy frosting. Perfect for birthdays or special occasions, this beginner-friendly cake is easier than it looks and ready in under two hours. With its stunning rainbow reveal, Moist Vanilla Rainbow Buttercream Cake will wow your guests. Let’s bake this festive treat!
Ingredients for Moist Vanilla Rainbow Buttercream Cake
Here’s what you’ll need for Moist Vanilla Rainbow Buttercream Cake (serves 12–16):
For the Cake:
- 3 ¾ cups (450g) all-purpose flour
- 3 ½ tsp (14g) baking powder
- 1 tsp (6g) salt
- 2 ¼ cups (500g) caster sugar
- 1 ¼ cups (282g) unsalted butter, softened
- 4 large eggs plus 2 egg whites, room temperature
- 1 ½ tbsp (22ml) vanilla extract
- 1 ½ cups (320g) buttermilk, room temperature
- Gel food coloring: ½ tsp red, ¼ tsp each yellow, green, blue, purple, orange
For the Buttercream:
- 2 ½ cups (565g) unsalted butter, softened
- 5 cups (500g) powdered sugar
- 2 tsp (10ml) vanilla extract
- 2 tbsp (30ml) 2% milk
- Colorful sprinkles (rainbow jimmies or nonpareils)
Equipment
- Six 8-inch round cake pans
- Parchment paper
- Mixing bowls
- Electric mixer with paddle attachment
- Rubber spatula
- Offset spatula
- Piping bag with star tip
- Wire rack
Ingredient Tips
- Butter: Use room-temperature unsalted butter for smooth creaming in Colorful Celebration Cake.
- Gel Coloring: Gel yields vibrant colors; liquid works but needs more drops.
- Buttermilk: Substitute with 1 ½ cups milk plus 1 ½ tbsp lemon juice, rested 5 minutes.
- Flour: Cake flour can replace all-purpose for a softer texture.
- Sprinkles: Avoid chocolate sprinkles to prevent melting into buttercream.
Directions for Moist Vanilla Rainbow Buttercream Cake
Let’s make this Moist Vanilla Rainbow Buttercream Cake—a stunning Colorful Celebration Cake!
Prep Pans and Oven
- I preheat the oven to 350°F (175°C), butter six 8-inch cake pans, and line each with parchment paper.
- If fewer pans are available, I bake in batches.
Mix Dry and Wet Ingredients
- In a large bowl, I whisk 3 ¾ cups flour, 3 ½ tsp baking powder, and 1 tsp salt.
- In a separate bowl, I whisk 4 eggs, 2 egg whites, and 1 ½ tbsp vanilla.
- In a mixing bowl, I cream 1 ¼ cups butter and 2 ¼ cups caster sugar with a mixer on medium for 9–10 minutes until fluffy for Colorful Celebration Cake.
Combine Batter
- On low speed, I stream in the egg mixture, scraping the bowl.
- I alternate adding the dry mix and 1 ½ cups buttermilk, starting and ending with dry, mixing until just combined, scraping sides for Moist Vanilla Rainbow Buttercream Cake.
Color and Bake Layers
- I divide the batter into six bowls (about 1 ½ cups/280g each), adding red, yellow, green, blue, purple, and orange gel coloring to each.
- I spread each into a pan and bake for 17 minutes, until tops spring back.
- I cool in pans for 5 minutes, then transfer to a wire rack.
Make Buttercream
- I beat 2 ½ cups butter for 2 minutes until smooth, add 5 cups powdered sugar, and mix on low, then medium-high for 3–4 minutes.
- I add 2 tsp vanilla and 2 tbsp milk, mixing until fluffy.
Assemble and Frost
- I place the purple layer on a plate, spread ½ cup buttercream, and stack blue, green, yellow, orange, and red layers (upside down) with buttercream between each.
- I apply a thin crumb coat, chill for 15–20 minutes, then add a thick frosting layer, smoothing it out.
Decorate
- I pipe buttercream rosettes on the top edge with a star tip, add sprinkles along the bottom and top, and chill for 20–30 minutes before slicing with a hot knife.
Serve
- I bring Moist Vanilla Rainbow Buttercream Cake to room temperature for easy slicing and serve.
Nutrition
- Prep Time: 30–45 minutes
- Cook Time: 50–60 minutes (including batches)
- Total Time: 80–105 minutes
- Servings: 12–16 (1 slice per serving)
- Calories: ~550 kcal per serving
- Macros per Serving: 75g carbs, 6g protein, 30g fat, 1g fiber
Variations
Try these twists on Moist Vanilla Rainbow Buttercream Cake:
- Two-Tone: Use only two colors for a simpler Colorful Celebration Cake.
- Flavor Twist: Swap vanilla for almond extract in the batter.
- Gluten-Free: Use gluten-free flour for dietary needs.
- Mini Cakes: Bake in smaller pans for individual Colorful Celebration Cakes, inspired by Layla Cooks’ Raspberry Sugar Cookies.
- Pastel Shades: Use less gel coloring for softer hues.
Serving Ideas:
- Pair with Layla Cooks’ Cucumber Blueberry Feta Salad for a fresh contrast.
- Serve with Layla Cooks’ Vanilla Raspberry Iced Latte for a festive treat.
- Offer with Layla Cooks’ Grilled Lemon Herb Chicken for a party spread.
Storage
I store Moist Vanilla Rainbow Buttercream Cake under a cake dome at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days; I let it soften for 30 minutes before serving. For freezing, I wrap slices or the whole cake tightly for up to 3 months, thawing overnight in the fridge. I bake layers up to 2 days ahead, wrap, and refrigerate, or make buttercream 1–2 days ahead, re-whipping before use.
Serving Tips
- Presentation: Slice Moist Vanilla Rainbow Buttercream Cake to show vibrant layers for a stunning Colorful Celebration Cake.
- Garnish: Top with sprinkles, fresh berries, or whipped cream.
- Pairing: Serve with milk, coffee, or Layla Cooks’ Coconut Cooler for balance.
- Portion Size: 1 slice for dessert; halve for smaller servings.
- Occasions: Perfect for birthdays, parties, or festive celebrations.
FAQs
Here are answers to some common questions about Fluffy Rainbow Layer Cake:
Can I use liquid food coloring?
Yes, but use more drops for vibrant Fluffy Rainbow Layer Cake colors.
What’s the best butter to use?
Room-temperature unsalted butter ensures smooth Colorful Celebration Cake batter.
Can I make it gluten-free?
Use gluten-free flour for a delicious Fluffy Rainbow Layer Cake.
How do I avoid dense cake?
Don’t overmix after adding color for tender Fluffy Rainbow Layer Cake.
Can I prep it ahead?
Bake layers 2 days ahead or freeze for 3 months for Fluffy Rainbow Layer Cake.
More Interesting Cake Recipes You’ll Love
- Chocolate Mousse Cake
- Cinnamon Sugar Blondies
- Strawberry Shortcake Cake (with sponge cake)
- Moist Cinnamon Apple Cake: A Sweet, Simple Deligh
Conclusion
Moist Vanilla Rainbow Buttercream Cake is a vibrant, crowd-pleasing dessert that brings joy to any celebration. With its colorful layers and creamy frosting, this Colorful Celebration Cake is a must-make. Bake Moist Vanilla Rainbow Buttercream Cake, share with friends, and enjoy the festive flavors!
Moist Vanilla Rainbow Buttercream Cake
Ingredients
For the Cake:
- 3 ¾ cups 450g all-purpose flour
- 3 ½ tsp 14g baking powder
- 1 tsp 6g salt
- 2 ¼ cups 500g caster sugar
- 1 ¼ cups 282g unsalted butter, softened
- 4 large eggs plus 2 egg whites room temperature
- 1 ½ tbsp 22ml vanilla extract
- 1 ½ cups 320g buttermilk, room temperature
- Gel food coloring: ½ tsp red ¼ tsp each yellow, green, blue, purple, orange
For the Buttercream:
- 2 ½ cups 565g unsalted butter, softened
- 5 cups 500g powdered sugar
- 2 tsp 10ml vanilla extract
- 2 tbsp 30ml 2% milk
- Colorful sprinkles rainbow jimmies or nonpareils
Instructions
Prep Pans and Oven
- I preheat the oven to 350°F (175°C), butter six 8-inch cake pans, and line each with parchment paper. If fewer pans are available, I bake in batches.
Mix Dry and Wet Ingredients
- In a large bowl, I whisk 3 ¾ cups flour, 3 ½ tsp baking powder, and 1 tsp salt. In a separate bowl, I whisk 4 eggs, 2 egg whites, and 1 ½ tbsp vanilla. In a mixing bowl, I cream 1 ¼ cups butter and 2 ¼ cups caster sugar with a mixer on medium for 9–10 minutes until fluffy for Colorful Celebration Cake.
Combine Batter
- On low speed, I stream in the egg mixture, scraping the bowl. I alternate adding the dry mix and 1 ½ cups buttermilk, starting and ending with dry, mixing until just combined, scraping sides for Moist Vanilla Rainbow Buttercream Cake.
Color and Bake Layers
- I divide the batter into six bowls (about 1 ½ cups/280g each), adding red, yellow, green, blue, purple, and orange gel coloring to each. I spread each into a pan and bake for 17 minutes, until tops spring back. I cool in pans for 5 minutes, then transfer to a wire rack.
Make Buttercream
- I beat 2 ½ cups butter for 2 minutes until smooth, add 5 cups powdered sugar, and mix on low, then medium-high for 3–4 minutes. I add 2 tsp vanilla and 2 tbsp milk, mixing until fluffy.
Assemble and Frost
- I place the purple layer on a plate, spread ½ cup buttercream, and stack blue, green, yellow, orange, and red layers (upside down) with buttercream between each. I apply a thin crumb coat, chill for 15–20 minutes, then add a thick frosting layer, smoothing it out.
Decorate
- I pipe buttercream rosettes on the top edge with a star tip, add sprinkles along the bottom and top, and chill for 20–30 minutes before slicing with a hot knife.
Serve
- I bring Moist Vanilla Rainbow Buttercream Cake to room temperature for easy slicing and serve.
Notes
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