Rainbow Ribbon Cake Recipes

RAINBOW CAKE

Steps:

• Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
• Whisk together the flour, baking powder and salt in a medium bowl; set aside.
• Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
• Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
• Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
• Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
• In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
• Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.

RAINBOW RIBBON JELLO

Steps:

• Get 6 small bowls out to start. Mix 1 box of Jello with 1 cup boiling water and ½ cup cold water. Do this with all of the colors at the same time.
• Heat the milk in a saucepan over low heat just until it reaches a lukewarm temperature. Meanwhile, in a large bowl, mix together 1 cup boiling water with the envelopes of Knox gelatin. Whisk together until the gelatin is completely dissolved. Add the warm milk, yogurt, sugar and vanilla extract and whisk until thoroughly combined and completely smooth with no lumps.
• Pour the first color into a 9x13-inch pan and refrigerate until set (about 45 minutes, but can vary depending on the temperature of your fridge and how full it is). Once it's set, very gently pour 1½ cups of the yogurt mixture on top. Return to the refrigerator for 45 minutes, or until set. Repeat with the colors and yogurt mixture until the last color is used (you will have some yogurt mixture leftover). When finished, refrigerate for at least another hour. Store in refrigerator until ready to serve; refrigerate leftovers.

OLD FASHIONED BLUE RIBBON POUND CAKE

Steps:

• Allow butter and eggs to come to room temperature.
• Grease and flour a tube (I recommend this one.)or bundt pan. The cake is too large for a regular bundt pan. You need a 10-15 cup bundt pan like this which is larger than a standard bundt. If you don't have a tube pan or large bundt pan, you can make cupcakes with the extra batter. Don't fill the pan closer than 2 inches from the top or it may overflow. You can grease and flour, use non-stick spray, or I absolutely love this cake release product from Wilton! You may need to line the sides of the tube pan with waxed paper so that is above the top of the pan 2 to 3 inches as shown in the photo. This is a very tall cake.
• Preheat oven to 350 degrees.
• Cream 2 cups butter until soft and there are no lumps.
• Add 3 and 1/2 cups granulated sugar and cream until light and fluffy.
• Add one at a time, beating until just mixed in before adding the next egg.
• Lower speed on mixer to low and slowly add 4 cups sifted all-purpose flour.
• Add vanilla and mix in completely.
• Spoon batter into prepared tube or bundt pan. (If using a bundt pan, make sure it's large enough for batter to double in size.)
• Bake at 350 degrees F for 1 hour and 20 minutes.
• *PLEASE NOTE - COOKING TIMES VARY DEPENDING ON IF YOUR OVEN IS CALIBRATED AND IF YOU USE A LIGHT OR DARK PAN. TEST THE CAKE BEFORE THE RECOMMENDED TIME. IF THE CAKE IS TOO DRY, YOU BAKED IT TOO LONG.
• Test for doneness with a wooden pick. Insert pick in the center of the cake, if pick comes out clean or with dry crumbs, it is done.
• Remove cake and allow to cool on a wire rack 30 minutes before inverting onto a serving platter.
• The recipe is correct as written. There are no baking soda or baking powder in it.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

SPIKED RAINBOW RIBBON SALAD

Steps:

• Place the bottle of liquor in the freezer for several hours before beginning recipe.
• Lightly spray bundt pan or gelatin mold with non stick cooking spray (I used a 10 cup bundt pan). Wipe off the excess spray with a paper towel. A slight residue should remain, just enough to help unmold your gelatin, without affecting the taste or appearance.
• Pour 3/4 cup water into a saucepan and sprinkle with 1 teaspoon of the plain gelatin. Allow gelatin to soak for a minute or two. Heat over low heat, stirring constantly, until gelatin is dissolved (about 5 minutes). Whisk in the first package of flavored gelatin. Whisk for at least 2 minutes, or until completely dissolved (I find the sugar free mix dissolves much faster than the regular).
• Remove from heat. Add 1/2 cup of the cold liquor, and stir to combine.
• Pour 3/4 cup of the gelatin mixture into the prepared mold, and place in refrigerator. Allow to set for 20 to 30 minutes, until the gelatin is a little firm, but still sticks when touched. Very important - if the layers set up too much, the next layer won't bond appropriately.
• Refrigerate the remaining gelatin mixture in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of yogurt and stir until well blended. This cooling step is also important - the gelatin must be cooled to room temperature before adding on top of other layers, or the layers will not be well defined!
• Gently spoon the gelatin/yogurt mixture over set gelatin and return to the refrigerator. Refrigerate about 15 minutes or until gelatin is set but not firm (again, it should stick to finger when touched). As the layers progress, the setting time will become shorter as the pan and gelatin becomes colder, and the layers become thinner as more layers are added to the mold.
• Repeat steps with remaining gelatin flavors, for a total of 12 alternating clear and creamy gelatin layers.
• After completing all the layers, refrigerate the gelatin overnight. To unmold, fill a larger container or clean sink with warm water (not too hot!). With clean fingers, loosen the gelatin around the edges of the mold cavities. Next, dip the mold almost to the edge into the warm water for just a few seconds (10 seconds worked for me). Dry the bottom of the mold with a towel and check the edges to see if they are loose. If not, repeat the dip for just a few seconds. Place your serving plate on top of the mold and invert.

RAINBOW RIBBON MOLD

Steps:

• This is a real make ahead dessert! Plan on it taking about 3 hours to make, the day before you need it. It only takes a few minutes every 20 minutes or so, but you can't let a layer set for hours before adding the next one, or you risk the layers sliding apart after unmolding. And, you want the finished mold to set up at least over night.
• Lightly spray a bundt pan or 9x13 pan with non stick spray.
• Wisk 1 package of jello into 1-1/4 cups boiling water in a small bowl at least 2 minutes until completely dissolved.
• Pour 3/4 cup of the dissolved gelatin into 8-cup ring mold sprayed with cooking spray. Refrigerate about 15 minutes or until set but not firm. (It should stick to finger when touched). By placing it onto a level surface in your freezer you can speed up the process.
• Refrigerate remaining jello in bowl about 5 minutes or until slightly thickened (consistency of unbeaten egg whites). Gradually stir in 3 tablespoons of the coconut milk and stir until well blended.
• Spoon over jello in pan.
• Refrigerate about 15 minutes or until gelatin is set but not firm (Again, jello should stick to finger when touched and By placing it onto a level surface in your freezer you can speed up the process.)
• REPEAT process with each remaining jello flavor.
• ***It is very important to cool dissolved gelatin to room temperature before pouring into mold or the layers will not be well defined-but it will still taste good :)***.
• Repeat steps again for a total of 10 alternating clear and creamy gelatin layers.
• Refrigerate at least 2 hours or until firm. Unmold. For best results, unmold just before serving. Fill a larger container or clean sink with warm water, not too hot (otherwise it will melt). Rub a few drops of water onto the serving plate, this will facilitate adjusting the mold after unmolding, if necessary. Either use a plate with a large lip and just a little bit bigger than the diameter of the mold, or use a larger platter, at least 2-3 inches larger than the mold, because it will spread when unmolded and cut. Dip the mold almost to the edge into the warm water for just a few seconds. Wipe off with a towel and check the edges to see if they are loose, if not, repeat the dip for just a few seconds. Invert serving plate on top and flip quickly. Cut into 16 slices to serve. Store leftover gelatin in refrigerator.
• This can be adapted easily for team colours, wedding shower colours, or even a patriotic mold. To create the colour white, simply use knox gelatin with the coconut milk.

CHOCOLATE RAINBOW CAKE

Steps:

• Preheat oven to 350°F (175°C). Grease and flour two 8-inch (20 cm) round cake pans and line bottoms with parchment paper.
• Whisk together cocoa powder and hot coffee in a medium sized bowl and set aside.
• In a large mixing bowl, combine flour, sugar, baking soda, baking powder and salt. Add eggs, buttermilk, melted butter and vanilla extract and beat on medium speed for 3 minutes. Scrape sides of bowl as needed. Stir in coffee and cocoa mixture. The cake batter will be very runny.
• Divide batter between the two cake pans and bake for 32-35 minutes, until cake is springy when touched and no dent is left behind. A wooden toothpick tester must come out clean.
• Cool cakes completely in pans on wire racks. When cakes are no longer warm, cover the pans tightly with plastic wrap or aluminum foil and chill for at least 2 hours.
• *Make Ganache Frosting ahead of time as it needs about 2 hours to cool.*
• In a medium-sized saucepan, heat and stir the cream, butter, sugar and salt over low heat until mixture nearly comes to a boil. Do not allow it to boil. Remove from heat and stir in chocolate until completely smooth. Stir in vanilla.
• Allow mixture to cool to room temperature (about 2 hours), until it reaches a spreadable consistency, stirring occasionally.
• Beat the butter and salt in a mixing bowl on medium speed for 3-5 minutes until the butter appears nearly white. Add the sifted powdered sugar and vanilla and mix on low speed until blended. Scrape bottom and sides of mixing bowl with a rubber spatula and mix again briefly. Add the heavy cream and mix on medium speed until the frosting is creamy.
• Divide the frosting into five bowls (about 130 g each) and color each frosting a different color of your choice. Begin coloring with minimal amounts of food coloring. Transfer frosting to five plastic food storage bags.
• Turn chilled cakes out of pans and remove parchment paper. Slice each cake horizontally into three layers. Ideally, you would use a cake leveler to cut the layers but a long, serrated bread knife works as well. Don't worry if the layers aren't perfect, the cake will still be beautiful.
• Place the bottom layer on a cake platter and lay strips of parchment paper under the edges to make cleaning the platter easier afterwards.
• Cut a small corner off your first bag of frosting. Pipe the frosting onto the cake in large swirls and smooth it out with an offset spatula or a butter knife. Repeat process with remaining cake layers and frosting.
• When the chocolate ganache frosting has thickened into a pudding-like spreadable consistency, you can use it to frost the cake. If it is still too soft, you can set it in the freezer for a few minutes. If it is too hard, you can heat it in the microwave for 5 seconds.
• Start by frosting the sides of the cake. Holding your palette knife parallel to the cake, apply plenty of frosting to the sides, filling in any holes and uneven spots with the frosting. Smooth out the frosting and remove excess by scraping the sides of the cake with palette knife or cake scraper (or a ruler). Repeat until the sides are nicely covered. Then frost the top of the cake and scrape smooth.
• Decorate cake with colored sprinkles as desired. Chill cake over night before cutting into slices and serving.

BEST SRI LANKAN RIBBON CAKE - HILTON STYLE

Steps:

• Preheat oven to 175C. line two 19 x 19 cm square pan with baking paper. If you are doing only the ribbon cake and not the whole cake with brownie, then use one pan to bake the cake.
• In a cake mixer (stand or hand held mixer)Place the soften butter and sugar in the mixing bowl and mix well on high speed until creamy
• Add vanilla, almond essence, oil and mix well
• Add in the eggs one by one until fully incorporated
• Reduce the speed and fold in the sifted flour and baking powder
• Finally, add milk and mix until fully incorporated
• Divide the batter into two equal parts, add a dollop of pink colouring to one part and green colouring to the other part and mix well separately
• Add in both batters to the prepared lined trays and bake in the oven for 20-25 minutes
• Take it out of the cake pans and let it cool on a wire rack, while it is hot, you can simply peel off the top brown layer of the cake ( note you can also carve it with a knife, but it easily peels off) The brown layer will be different from oven to oven, if there is no brown layer then leave the cake as it is.

RAINBOW CAKE

Steps:

• Preheat the oven to 350°F. Spray a 9-inch by 13-inch pan with cooking spray.
• In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs, egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
• In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the milk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and milk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it's well mixed.
• To dye the cake batter, divide it into 6 bowls about 3/4 cups + 2 tablespoons per bowl. Dye each of the 6 colors. See the notes section on the recipe card for specific recommendations.
• Spoon the batter in the pan, alternating between colors. Once finished, tap the pan on the counter a couple times to settle the batter. Bake at 350°F for 25-30 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Remove from the oven and allow to cool completely.
• Cut butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally. Beat until the butter looks light in color.
• Alternate adding 2 cups of powdered sugar at a time with the liquid ingredients: vanilla extract & heavy cream. Ensure the powdered sugar is well combined, then and whip for 1-2 minutes before adding more powdered sugar. Repeat until all ingredients are added.
• Once all the powdered sugar has been added, increase speed to medium-high and beat for another 3-5 minutes to whip additional air into the frosting.
• Set aside 1 cup of undyed frosting. Then divide the remaining frosting into 6 bowls, about ½ cup each. Dye each of the 6 colors and then place each color into its own piping bag. See the notes section on the recipe card for specific recommendations.
• To fill a multicolored bag, place a piping bag in a pint glass, folding the bag over the top edge. Pipe a line of each color (except white) into the bag. Fill 2/3 full and shake the bag to allow the colors to settle. Make 2-3 bags until you run out of frosting. Cut off the end of the bag, and then drop it into a second piping bag fitted with the piping tip.
• Start with the white, piping large rosettes with a 1M and/or Ateco 866 piping tip. Reserve some of the white to fill in later.
• Next pipe rainbow rosettes with a 1M and/or Ateco 866 piping tip. Then start adding in smaller rosettes using Tip 21 and Tip 199. Fill in remaining large areas with a ribbon using petal tip 104, with the skinny end facing up.
• Continue to fill in the holes with remaining white and rainbow frosting using any variety of these tips until the cake is frosted.

ITALIAN RAINBOW COOKIES

Steps:

• Arrange 2 racks in the center of the oven and heat to 350 degrees. Make room in your refrigerator for 1 half-sheet pan. Grease 3 (13-by-9-inch) baking pans or quarter-sheet pans with cooking spray or a little oil, then line with parchment or wax paper. (This helps the paper stay in place.) Spray or oil the parchment.
• Combine the flour and salt in a medium bowl. In the bowl of a standing mixer (or with a hand mixer), or in a large bowl if using an electric hand mixer, break up the almond paste using a fork or your fingers. Add butter, sugar, egg yolks and almond extract. Using the paddle attachment, beat on high until light and fluffy, about 5 minutes, scraping down the bowl halfway through. Turn off the mixer, add a third of the flour and salt, then beat on medium-low until just combined. Repeat with another third, scraping down the sides of the bowl as needed, and continue until all the flour is added and incorporated. Transfer batter to a large bowl. Rinse and dry the mixing bowl.
• Add egg whites to the mixing bowl and beat on high speed with the whisk attachment until stiff peaks form, 30 to 45 seconds. Fold the egg whites into the batter until just combined.
• Remove one-third of the batter to one of the prepared pans. Use an offset spatula to evenly spread the batter in the pan all the way to the edges. (This can get a little tricky, but have patience and take your time. The oil on the pan should help hold the paper in place, but if you're having trouble, hold the paper in place with one hand while you spread with the other.) Remove another one-third of the batter to a medium bowl and add a couple drops of green food coloring. Stir until blended, and add more to reach your desired shade. Transfer green batter to a prepared pan and spread evenly. Add a couple drops of red food coloring to the remaining batter, stir to combine, add more as needed, then transfer to the last pan and spread evenly. Firmly tap each pan on the countertop to release air bubbles.
• Bake for 10 to 11 minutes, rotating pans halfway through, until the edges are barely browned, the tops are just set, and a toothpick inserted into the center comes out clean. Immediately slide cakes from the pans onto racks using the parchment paper. Cool completely.
• Using the parchment paper, slide the green cake onto a half-sheet pan. In a small saucepan, heat preserves over medium until loose, then strain through a fine mesh sieve. Spread half of the preserves over the green layer, going all the way to the edge. Carefully flip the uncolored layer on top (use a large offset spatula to help), and remove the parchment paper. Spread with the remaining preserves. Top with the red layer and remove the parchment paper. Cover with plastic wrap and place another rimmed baking sheet on top of the cookies. Transfer to the refrigerator, then top with heavy cans so the weight is evenly distributed. Refrigerate overnight.
• Melt half of the chocolate in a double boiler or in the microwave in 30-second bursts. Using an offset spatula, spread the chocolate on the top and to the edges, then refrigerate until firm, about 30 minutes. Melt the remaining chocolate. Place a piece of parchment or wax paper on a cutting board, then place on top of the cake and invert the cake onto the board. Spread the bottom with the remaining chocolate. Let cool for a few minutes, then use the tines of a fork to draw waves in the chocolate and add sprinkles, if desired. Refrigerate until almost firm, but still slightly soft, about 5 to 10 minutes. (If you wait until the chocolate is fully set, the chocolate will crack when you cut.)
• Run a sharp knife under hot water, dry, then trim the edges and save for snacking. Cut the cake into 1-inch squares, running the knife under hot water and drying between cuts. Return to the refrigerator to set completely. Store in the refrigerator in an airtight container with wax paper between layers. Allow to come to room temperature a bit before serving.

PASTEL RIBBON CAKE (SWIRLED PASTEL CAKE)

Steps:

• Preheat oven to 375°F. Butter and line a 9 x 13 inch pan with parchment paper. (If you prefer making a round cake, you can butter and line 2 x 8 inch pans OR 2 x 9 inch pans).
• Make the cake batter according to this recipe.
• Divide the cake batter into 3 bowls. This is roughly about 400 g (14.1 oz) of batter per portion.
• Add a drop or two of food coloring into each portion (yellow, pink and green). Mix the batter to create the pastel colored cake batters.
• Dollop the batter into the prepared cake pan, while alternating colors. If you are using round cake pans, remember to divide the cake batter evenly between the pans - about 608 g (21.4 oz) batter per pan.
• Swirl the colors in the pan, and make the surface smooth. Knock the pan on the counter/work surface 2 - 3 times to remove any air, and to even out the cake batter in the pan.
• Bake the 9 x 13 inch pan in the preheated oven for 30 - 35 minutes (mine takes about 32 minutes). (See Recipe Notes for bake times for 8 inch or 9 inch pans).
• Once the cake is baked, remove from the oven and let it cool down slightly. Turn the cake out onto a cooling rack, and let it cool down completely. The cake is now ready to be iced.
• Make the vanilla buttercream frosting according to the recipe instructions here.
• Evenly spread a layer of vanilla buttercream on top of the cake. Trim the edges to get clean straight lines.
• Pipe a simple border with a small closed star tip. Sprinkle funfetti (optional) on the surface of the cake. The middle of the cake can be used to pipe a message OR can be kept clean.
• Divide the buttercream frosting into 3 portions. One portion should be less than the other two. Color the smaller portion with green food coloring. Color the other two with pink and yellow.
• Apple a crumb coating to the top of the cake. Trim the edges of the cake, and crumb coat the sides as well.
• Put each of the buttercream frosting into piping bags and cut openings. Use another piping bag to attach the piping tips (so that it'll be easier to change between the colors for each tip).
• With a round tip, pipe two thin lines of the pink and yellow frostings along the side of the cake. Using an offset spatula smoothen the sides to create an ombre look.
• Pipe some of the frosting on the top of the cake as well, creating random patterns. Using an offset spatula, spread the buttercream to create a swirled pattern, and to make it smooth.
• Pipe a border along the cake with the rest of the pink and yellow buttercream.
• Using the green buttercream frosting and tip #234, create grass patches on the surface of the cake. Using tip #18, create drop flowers with pink and yellow buttercream (optional). Decorate with Easter eggs and Easter bunny chocolates.
• Place the cake on a cake serving platter and surround it with edible grass and more Easter eggs (optional).

RAINBOW RIBBON CAKE

Steps:

• Colored decorating icing: yellow, orange, red, purple, green blue (recommended: Cake Mate).
• Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.
• In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.
• Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.
• Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.
• Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.