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Naked Pastel Rainbow Cake

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This Naked Pastel Rainbow Cake features five soft, colorful cake layers stacked with light, creamy frosting between each layer and left unfrosted on the sides for a simple yet stunning presentation.

Ingredients

1 cup butter, softened

2 cups granulated sugar

2 teaspoons vanilla extract

6 large egg whites

3 cups all-purpose flour

4 teaspoons baking powder

1 teaspoon salt

1 cup milk

Red, orange, yellow, green, and blue food coloring

Cooking spray and flour for pans

1/2 cup butter, softened (for frosting)

4 cups powdered sugar

1 teaspoon vanilla extract (for frosting)

2–3 tablespoons milk (for frosting)

Sprinkles of choice

Instructions

  1. Preheat oven to 350°F (175°C). Prepare five 8-inch round cake pans by spraying with cooking spray and lightly dusting with flour.
  2. Cream together the butter and sugar until light and fluffy. Add vanilla and egg whites and beat until smooth.
  3. Mix in the flour, baking powder, and salt until combined. Add the milk and beat until the batter is smooth.
  4. Divide the batter evenly into 5 bowls and tint each with red, orange, yellow, green, and blue food coloring.
  5. Pour each colored batter into its prepared pan and bake for 15 minutes, or until a toothpick inserted in the center comes out clean.
  6. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  7. For the frosting, beat 1/2 cup butter and powdered sugar until combined. Add vanilla and 2 tablespoons milk and beat until smooth, adjusting consistency if needed.
  8. Place the blue layer on a serving plate and spread a thin layer of frosting on top. Repeat with green, yellow, orange, and red layers, frosting between each layer.
  9. Leave the sides unfrosted for a naked finish and top with sprinkles.
  10. Slice with a sharp knife, wiping clean between cuts, and serve.

Notes

Use gel food coloring for more vibrant colors.

Do not overmix the batter to keep the cake light and tender.

Wrap cooled cake layers tightly if making ahead.

Store at room temperature for up to 2 days or refrigerate for up to 5 days.

Let refrigerated slices sit at room temperature for 20–30 minutes before serving.

Nutrition

Find it online: https://chocolatecoveredamy.com/naked-pastel-rainbow-cake/