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Rainbow Cake


On January 12, 2012, I was walking out of the restaurant at Ace Hotel in Palm Springs. I noticed a beautiful rainbow cake in their dessert case. On my drive home I researched rainbow cake recipes on Google because I had to make that cake. I came across one that Martha Stewart had posted. I called my local cake store: Suzy’s Sweet Tooth to see what time they closed because I noticed I would need Gel food coloring and I knew I didn’t have that. Gel food coloring is not the same as regular food coloring. It’s very thick. The Owner said they closed in 15 minutes but they would stay open for me if I got there after closing. That night I prepared the layers for the cake and the next night I prepared the frosting and took the cake to a friend’s birthday party. It was a total hit and it tasted WONDERFUL. Martha Stewart uses a recipe for a Lemony Swiss Meringue Buttercream when she makes her Rainbow Cake. I love my cream cheese frosting so I went the safe route and made my frosting with her rainbow cake. Next time I will try her Buttercream recipe.


Ingredients for Cake:
Vegetable shortening
3 cups all-purpose flour
4 teaspoons baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, room temperature
2 1/3 cups sugar
5 large egg whites, room temperature
2 teaspoons pure vanilla extract
1 1/2 cups milk, room temperature
Red, orange, yellow, green, blue, and purple gel food coloring. I used Ameri Color soft gel paste from Suzy’s Sweet Tooth in Montclair. (#120 Super Red, #113 Orange, #107 Lemon Yellow, #111 Leaf Green, #102 Royal Blue, #130 Regal Purple
Ingredients for Cream Cheese Frosting:
1 cup butter, softened (2 sticks)
2 x 8 oz. Cream cheese, softened
6 cups of confectioners’ sugar (powdered sugar)
2 teaspoons of vanilla extract



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