#TastyTreatTuesday Rainbow Cake with Vanilla Bean Frosting

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Rainbow Cake

2 Sticks of butter at room temp*

2 1/3 C sugar

5 egg whites** at room temp*

2 tsp pure vanilla extract

3 C all-purpose flour

4 tsp baking powder

Pinch of salt

1 ½ C milk room temp*

Red, Orange, Yellow, Blue, and Purple gel food coloring.


**Baker’s tip**

Please note that the GEL food coloring is more vibrant then the liquid one.  They are more expensive however; I personally think they are worth the money because they can be use with fondant, icing, and batter mixes.

Getting things to Room Temp

Butter – (refrigerated) place on a microwavable plate for 5 secs then turn on its side and repeat until you have done all four sides.

Eggs- get a bowl fill it with warm water, place eggs in it and let sit until they are no longer cold

Milk – place in the microwave for 30 secs

How to separate eggs

How I separate eggs is I have two bowls.  I crack the whole egg into one bowl (I do all my eggs at once but I started with one at a time until I got good).  Then when you are ready take your WASHED hand and scoop up the yolk, slowly move the yolk back and forth over your fingers until all of the extra white has come off.  When it’s just the yolk in your hand place it in the second bowl. 


Preheat oven to 350 degrees.

1.        In a medium size bowl sift together flour, baking powder and salt. Set aside

2.       Cream sugar and butter until well mixed

3.       Add the egg whites, incorporate a little ata time

4.       With your flour mixture and your room temperature milk add alternating between the two until fully incorporated.

5.       Divide the batter into six different bowls.

(I used a kitchen scale to make sure that the batters were evenly distributed.  If you decide to do this as well make sure you set your scale’s zero to the weight of your bowl empty and make sure the six bowls are identical)

6.       Add in your gel food coloring to each batter. 

(I bought a box with red, yellow, blue and brown.  I just mixed to make orange, green, and purple.)

Note: The color your batter looks will be the same color when it is baked.

7.       Place in greased 9 in pans.  Depending on how many pans you have. 

I have five (go figure) so I baked three first and then two and half way through once I cleaned empty pan threw in purple.

I suggest either doing 2, 3, or 5 at a time.

8.       Bake for 15 minutes each

9.       Let cool on a cooling rack

(I don’t have one so I just laid them on a sheet of aluminum foil)

Please note that getting these cakes out of their pans was horrible for me.  I thought I ruined it because only red and purple came out as a cake haha.  However, after you add the cream cheese frosting layers and then the butter frosting you, the final product you couldn’t even tell.  So breathe and don’t freak out at yourself (or your spouse in my case, sorry Baby I LOVE YOU).

While your cakes are cooling:

Cream Cheese Frosting

1 stick unsalted butter, room temp

1 ½ C powdered sugar

1 tsp pure vanilla sugar

¼ tsp freshly squeezed lemon juice

Pinch of salt

1 pkg of cream cheese, softened and cut into cubes


1.       Using a standing mixer with the paddle attachment intact.  Beat the butter for 5 minutes on the medium setting.

2.       Add powdered sugar, vanilla, lemon juice and salt.  On the low setting beat for 1 minute

3.       Increase the setting to medium and beat for another 4 minutes

4.       Reduce to a medium-low setting and beat in one cube of cream cheese at a time

5.       Scrape bowl and place frosting into a separate bowl and place aside until assembly


Wash your standing mixing bowl or if you have another one use that one for the Vanilla Bean Frosting.


Vanilla Bean Frosting

3 sticks of unsalted butter, room temp

Pinch of Salt

2 ½ C powdered sugar

¾ C heavy cream

2 tsp vanilla bean paste

(if you do not have bean paste you can use pure vanilla extract)

Gel food coloring of your choice


1.       Using a standing mixer with the paddle attachment intact.  Beat the butter and salt on medium speed for 8 minutes.

2.       Reduce speed to low and gradually add the powdered sugar, heavy cream, vanilla bean paste.

3.       Once incorporated beat in your color for 1 minute.

4.       Set aside for assembly


Assembly of the cake:

1.       Starting with the cake color that you would like at the bottom, place it where you are going to display your cake. 

2.       Spread the cream cheese frosting mixture on top of the cake then add the next color on top until all six cakes have been frosted.  I had extra and just lathered my top cake up.

3.       Taking your Vanilla Bean Frosting, ice your around you cake.

4.       Add the decor of your choice.


The choice of sprinkles is up to you.  I went to Walmart and when into their baking section both in the arts and craft side and the groceries.  I searched for sprinkles that would go with my Minnie Mouse theme -Stars, hearts, pastels, pinks, purples, and whites.   After I got home I placed my sprinkles all in one Ziploc bag and shook shook shook until they were mixed.  During assembly I did the bottom first, I placed some sprinkles in my hand (handful) and just slowly placed into the frosting.  Once my bottom of complete I just poured some sprinkles out of my bag on top of the cake and spread around until I felt was enough pizzazz.

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The picture looks distorted because I wanted to crop it down a bit.


This is a time consuming cake to make, but I think it is worth it when you see the joy you will bring to the special someone that gets it.  I would love to see your finished products in the comment section below.  Let me know if you tweaked anything or how you liked the recipe.  Most of all I hope you enjoy!



If you should have any questions please leave a comment below or e-mail me at thegoodthebadandthepoopy@outlook.com


Happy #TastyTreatTuesday I hope see you back next week!

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