Description
Rainbow Drip Cake Magic is a stunning, colorful layered cake featuring six vibrant rainbow layers stacked with creamy vanilla buttercream and finished with a glossy white chocolate drip glaze. Perfect for celebrations, this American dessert blends classic baking techniques with eye-catching colors and a rich, smooth buttercream frosting. The delicate cake layers are moist and tender, enhanced by the sweet vanilla buttercream, while the white chocolate drip adds an elegant touch of magic.
Ingredients
Scale
For the rainbow cake layers:
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups whole milk
- Gel food coloring: red, orange, yellow, green, blue, purple
For the vanilla buttercream:
- 1 1/2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2 teaspoons vanilla extract
- 3–4 tablespoons milk or heavy cream
- Pinch of salt
For the drip glaze:
- 1/2 cup white chocolate chips
- 1/4 cup heavy cream
- Gel food coloring of choice
Instructions
- Make the rainbow cake layers: Preheat the oven to 350°F (175°C) and grease and line six 6-inch round cake pans, or plan to bake the layers in batches. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to combine. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the egg whites and vanilla extract, beating until the mixture is smooth and well combined. Alternately add the flour mixture and whole milk into the butter mixture, starting and ending with the flour mixture, and mix only until just combined to keep the batter tender. Divide the batter evenly into six bowls and tint each with a different gel food coloring to create vibrant rainbow layers. Pour each colored batter into the prepared cake pans and bake for 15–18 minutes or until a toothpick inserted in the center comes out clean. Once baked, allow the cakes to cool completely before assembling.
- Make the buttercream: In a clean bowl, beat the softened butter until smooth and creamy using a hand mixer or stand mixer. Gradually add powdered sugar, mixing continuously to incorporate and avoid lumps. Once fully combined, stir in the vanilla extract, a pinch of salt, and 3 to 4 tablespoons of milk or heavy cream to achieve a fluffy, spreadable consistency. Beat the buttercream until light and airy for the best texture.
- Assemble the cake: If necessary, level the cooled cake layers using a serrated knife to ensure even stacking. Begin stacking the layers in order of the rainbow colors, spreading a generous layer of buttercream between each layer for stability and flavor. After stacking all layers, apply a thin crumb coat of buttercream over the entire cake to seal in crumbs. Chill the cake in the refrigerator for about 20 minutes to set the crumb coat before applying a smooth, final layer of buttercream for a clean finish.
- Make the drip glaze: Heat the heavy cream in a small saucepan or microwave until just steaming, then immediately pour it over the white chocolate chips in a heatproof bowl. Let the mixture sit for 1 to 2 minutes to soften the chocolate, then stir gently until smooth and glossy. Tint the glaze with your choice of gel food coloring for a colorful effect. Allow the glaze to cool slightly until it thickens but is still pourable. Using a spoon or a squeeze bottle, carefully drip the glaze over the edges of the chilled cake, allowing it to cascade down the sides.
- Decorate the cake: Finish by decorating the top with swirls of vanilla buttercream, sprinkles, or edible glitter to add extra festive and magical touches that enhance the rainbow drip cake’s celebration-worthy appearance.
Notes
- Use gel food coloring for vibrant cake layers without thinning the batter.
- Chill the cake well before applying the drip glaze to ensure the drip sets perfectly.
- Make sure cake layers are fully cooled before stacking and frosting to prevent melting or sliding layers.
- For even layers, consider weighing the batter portions before dividing.
- Adjust milk or heavy cream in the buttercream for your preferred frosting consistency.
