Tasty Easter Rainbow Cake

Easter has always been one of my favorite holidays to bake for. There’s something special about gathering around the table with family and seeing their faces light up when dessert comes out. This rainbow cake has become our go-to Easter tradition, and my kids get so excited helping me mix the different colored layers.

I know what you’re thinking – a rainbow cake sounds like it would be complicated to make. But trust me, it’s easier than you’d expect! I break down the steps so you can make it the day before and take your time. Plus, the whole process becomes a fun family activity, with everyone picking their favorite colors to mix.

If you’re looking for a dessert that brings smiles to faces and makes your Easter table feel extra special, this cake is perfect. Between the colorful layers and creamy frosting, it’s impossible not to feel happy when you cut into it. And isn’t that what holiday baking is all about?

What Kind of Almond Paste Should I Use?

When shopping for almond paste, you’ll find it either in tubes, cans, or sometimes in blocks in the baking aisle. For this recipe, make sure you’re getting pure almond paste and not marzipan – they might look similar, but marzipan contains more sugar and will change the texture of your cake. Good almond paste should list almonds as the first ingredient and feel firm but pliable when you squeeze it. If you’re grating your own paste, it’s easier to work with when it’s slightly chilled, and a standard box grater works perfectly fine. Just remember to let the grated paste come to room temperature before mixing it into your batter for the smoothest results.

Options for Substitutions

Let’s talk about what you can (and can’t) swap in this festive cake recipe:

• Almond paste: This is pretty important for the authentic taste, but in a pinch, you can make your own by grinding blanched almonds with sugar and egg white in a food processor. Just don’t skip it entirely – it’s key to the cake’s signature flavor and texture.
• Butter: You can use margarine, but the taste won’t be quite the same. If using margarine, make sure it’s the stick kind, not the spread in a tub.
• Full-fat milk: Feel free to use 2% milk or even non-dairy alternatives like almond or soy milk. Just avoid fat-free milk as it might affect the cake’s richness.
• Apricot jam: Other smooth jams work too – try raspberry or peach jam. Just make sure to strain out any seeds or chunks.
• Semisweet chocolate: Dark chocolate or milk chocolate will work fine here. If using milk chocolate, skip the espresso powder as it might overpower the milder chocolate flavor.
• Heavy cream: For the chocolate topping, you can use half-and-half, but you might need to use a bit less since it’s thinner than heavy cream.

Watch Out for These Mistakes While Baking

The biggest challenge when making rainbow cake is achieving even, distinct layers – to avoid blending or muddying your colors, make sure to carefully divide your batter into exact portions and mix each color separately in different bowls. Getting the right temperature for your ingredients is crucial – cold eggs or butter can cause the batter to curdle and affect the final texture, so remember to bring them to room temperature at least an hour before starting. When it comes to assembly, spreading the warm apricot jam too thick between layers can make them slide around and create an unstable cake, so use a thin, even coating and let each layer set in the fridge for about 15 minutes before adding the next. For the chocolate glaze, avoid overheating the cream or chocolate – gentle warming and frequent stirring will give you that perfect, glossy finish without any grainy texture or butter separation.

What to Serve With Rainbow Cake?

This colorful cake is perfect for Easter celebrations and pairs wonderfully with a variety of beverages and extras! A cup of hot coffee or tea makes an excellent companion, cutting through the sweetness of the almond and chocolate layers. For the kids, try serving it with a cold glass of milk or some vanilla ice cream on the side – the contrast between warm and cold is really nice. If you’re hosting a party, consider setting up a coffee and tea station with different options like earl grey, chamomile, or even hot chocolate to let guests pick their favorite drink to enjoy with their slice.

Storage Instructions

Keep Fresh: This colorful Easter rainbow cake stays fresh when kept in an airtight container at room temperature for up to 3 days. The chocolate coating helps seal in the moisture, keeping each layer nice and soft. If your kitchen is warm, you might want to pop it in the fridge instead.

Refrigerate: For longer storage, keep your cake in the fridge for up to a week. Just make sure it’s well-wrapped or in an airtight container to prevent it from absorbing any fridge odors. The chocolate coating might get a bit firm, but that’s totally normal!

Freeze: This cake freezes really well for up to 3 months! Wrap individual slices or the whole cake tightly in plastic wrap, then aluminum foil. When you’re ready to enjoy it, thaw overnight in the fridge – the layers will stay just as pretty and tasty as when you first made it.

Preparation Time	20-30 minutes
Cooking Time	25-30 minutes
Total Time	45-60 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2600-2900
• Protein: 30-40 g
• Fat: 180-200 g
• Carbohydrates: 300-320 g

Ingredients

• 3/4 cup softened butter (1 1/2 sticks)
• 3/4 cup white sugar
• 3 large eggs, room temperature
• 6 ounces grated almond paste
• 1/2 tablespoon almond essence
• 1/2 cup full-fat milk
• 1 1/2 cups plain flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• Food coloring of your choice (such as red and green)
• 1/3 cup apricot jam, warmed and strained
• 4 ounces chopped semisweet chocolate
• 1/4 teaspoon espresso powder (optional)
• 2.5 ounces heavy cream

Step 1: Prepare Cake Pans and Preheat Oven

Begin by greasing three 6-inch cake pans.

Line the bottoms with parchment paper, ensuring you lightly grease the paper as well to prevent sticking.

Preheat your oven to 350°F (175°C) and position an oven rack in the center.

Step 2: Cream Butter and Sugar

In a stand mixer fitted with the paddle attachment, beat together 1 1/2 sticks of softened butter and 3/4 cup of granulated sugar.

Continue beating for about 4-5 minutes until the mixture is light and fluffy.

This step aerates the mix, contributing to a tender cake texture.

Step 3: Incorporate Eggs

With the mixer still running, add 3 large room-temperature eggs to the creamed mixture.

Beat for an additional 3 minutes, ensuring everything is well combined.

Be sure to scrape down the sides and bottom of the bowl as needed to incorporate all ingredients evenly.

Step 4: Add Almond Paste and Milk

Next, incorporate 6 ounces of grated almond paste into the mix along with 1/2 tablespoon of pure almond extract and 1/2 cup of whole milk.

Beat thoroughly until all the ingredients are well combined, forming a smooth batter.

Step 5: Mix Dry Ingredients and Combine

In a separate bowl, sift together 1 1/2 cups of all-purpose flour, 1 1/2 teaspoons of baking powder, and 1/4 teaspoon of salt.

Gradually add this dry mixture to the batter in the stand mixer, and mix just until combined, ensuring not to overmix which could lead to a dense cake.

Step 6: Divide and Color Batter

Divide the completed batter evenly into three separate bowls.

Use food coloring to dye one bowl red, another bowl green, and leave the remaining bowl yellow.

Make sure to mix the colors in thoroughly for a uniform color.