Our Yummy Secret

Magical Rainbow Surprise Cake Recipe

 

Love goes through the stomach, right?

With our secret Magical Rainbow Surprise Cake, it definitely does!

With beautiful rainbow cake colors and surprise sprinkles and candy hidden inside,

this cake is the most fun, surprising, and joyful (party) cake on this planet!

 


(photo credit: Lauren Volo

 

“That cake is amazing, but it looks so complicated!!”, I hear you say?

No stress – I’m here to show you step-by-step how even BEGINNERS can make this cake EASILY.

All it takes is an action plan (check!), the ingredients, and a bit of your time.

 

As a result, a lot of SMILES, HAPPY faces, and a whole lotta’ compliments from your guests are guaranteed!

 

Ready? Here we go:


 

Prep time: 30 min
Total time: 2,5 hrs
Servings: 15-18

 

Step 1: Get ingredients & equipment

 

Ingredients

 

For the cake layers:

Cooking spray
1 teaspoon fine salt
3 cups granulated sugar
3 sticks (1 1/2 cups) unsalted butter, at room temperature
2 cups whole milk
8 large egg yolks
1 tablespoon vanilla extract
4 1/2 cups cake flour
1 1/2 tablespoons baking powder
6 teaspoons gel food coloring (6 colors, 1 teaspoon each, such as Wilton 8-Count Icing Colors or Wilton 12-Set Certified Kosher Icing Colors)*

 

* To make a really bright and vivid rainbow cake, we highly recommend using gel-based colors such as the ones mentioned above. The Wilton food paste colors have no effect on the food flavours, are one of the best priced, with the best quality colors we found on the USA market. They sell for around $10 – and you can use them for many years!

 

For the American buttercream (makes about 6 cups):

2 tablespoons heavy cream or milk
1 pound (2 cups) unsalted butter, at room temperature
2 teaspoons vanilla extract
7 to 8 cups powdered sugar, divided

 

For the filling and topping:

For the surprise inside the cake, get 2 cups of a variety of edible sprinkles or candy-coated chocolate (like M&M’s).

Equipment

 

2 to 6 (8-inch) round cake pans*
Measuring cups and spoons
Scale
Whisk
Plastic wrap
3-inch round cutter
Offset spatula
Serrated knife
Parchment paper
Wire cooling rack
Long, sharp knife
Stand mixer with a paddle attachment
Large and small mixing bowls
Rubber spatulas
Cake stand

 

* Prefer a tall tower-like rainbow cake? You can simply use smaller cake pans, like 6-inches. You can also use disposable foil cake pans (UK only) if you can find it in the supermarket – saves you washing up and you can easily cut down the sides to take the cakes out!

 

Step 2: Follow the Instructions

 

Note: You COULD absolutely make this Magical Rainbow Surprise Cake in one evening, BUT you will make it SO much easier on yourself if you spread it over two days like described below. We aim for a stress- and worry free baking experience before your magical celebration!

 

Day 1: Bake the cake layers

 

  1. Prepare your cake pans: Prepare 2 to 3 round cake pans (or directly all 6 if you have them) with parchment paper rounds and coat with cooking spray or soft butter. Preheat your oven to 350°F.
  2.  

  3. Combine the dry ingredients: Place the cake flour, baking powder, and salt in a large bowl and whisk to combine.
  4.  

  5. Cream the butter and sugar: Place the butter and sugar in stand mixer fitted with a paddle attachment and beat on medium speed until the mixture is lightened in color and slightly increased in volume, about 5 minutes.

 

 

4. Add the egg yolks: Stop and scrape down the sides of the mixer with a rubber spatula. Return the mixer to low speed and add the egg yolks one at a time, allowing each to fully incorporate into the batter before adding the next.

 

5. Combine the milk and vanilla: Stop and scrape down the sides of the mixer. Combine the milk and vanilla in a measuring cup.

 

6. Alternate beating in the dry ingredients and milk mixture: Add 1/3 of the flour mixture to the mixer and combine on low speed. Stop and scrape down the mixer. Add 1/2 of the milk mixture and incorporate on low speed. Stop and scrape down the mixer. Add another 1/3 of the flour mixture to the mixer and combine on low speed. Add the remaining milk mixture and incorporate on low speed. Stop and scrape down the mixer, then add the remaining flour mixture.

 

7. Mix for 3 minutes on medium speed: Stop the mixer and give the whole bowl another good scrape. Get down to the bottom of the bowl where butter and sugar tend to hide and will make your cakes color and bake unevenly. Return the mixer to medium speed and beat until the batter is completely smooth, about 5 minutes.

 

 

8. Divide and color the batter: You’ll be baking 2 or 3 cakes at a time, depending on the number of cake pans you have and what your oven will hold. You’ll have about 4 pounds, 13 ounces of batter, so weigh out 12 1/2 ounces of batter (about 2 cups) into a small bowl. Add 1 teaspoon of gel food coloring and mix well with a rubber spatula. Pour the colored batter into a prepared cake pan. Repeat with another cake layer’s worth of batter, a clean bowl, and another color of food coloring. If you have a third cake pan, repeat again with a third layer of cake batter. Cover the remaining cake batter with plastic wrap and set aside while baking the cakes; it’s best if you only portion the batter you need at a time.

 

9. Bake the cakes: Bake the 2 to 3 colored cakes you have portioned and dyed until the cake is set, springs back when touched, and pulls away from the sides of the pan, 15 to 20 minutes.

 

10. Cool and wrap the cakes: Remove the cakes to a cooling rack and cool for about 30 minutes. Remove the cakes from the pans, keep the parchment paper on, and immediately wrap each still slightly-warm cake separately in plastic wrap. Set aside at room temperature.

 

Repeat dividing the batter, coloring it, and baking: Wash and dry your cake pans and line again with parchment rounds and cooking spray, set aside. Repeat dividing the batter, coloring it, and baking until all of the batter is used up. Cool and wrap the remaining cakes. Set aside at room temperature for up to 1 day.

 

Day 2: Make the frosting and build the cake

 

  1. Beat the butter: Beat the butter in the bowl of a stand mixer fitted with a paddle attachment on medium speed until smooth.
  2.  

  3. Gradually add in the sugar: Turn the mixer speed to low and slowly add in the 7 cups of the sugar. Once it’s all added in, increase the speed to medium-low and mix until thoroughly combined.
  4.  

  5. Add the liquid ingredients: Reduce the mixer to low, add in the cream or milk and vanilla, and mix until combined.
  6.  

  7. Whip until creamy: Once everything is incorporated, mix on medium speed until smooth and creamy.

 

 

5. Add the remaining sugar: Reduce the mixer speed to low and add in the remaining 1/2 to 1 cup of sugar until the buttercream is as firm as you want it. Turn the mixer back up to medium and whip again until fluffy.

 

6. Designate your cake layers: Stack the still-wrapped cakes and decide what order your rainbow will be. Designate which cakes will be the middle two layers. For our purposes, purple and blue will make the foundation of the cake, green and yellow the center, and orange and red the top two layers.

 

7. Build the foundation of the cake: Put a dab of frosting in the center of a cake or serving plate. Line the cake plate with 4 strips of parchment paper to keep the cake plate clean while you frost. Unwrap the purple cake layer and remove its parchment paper. If needed, use a long, serrated knife to level the cake. Place the leveled cake on the center of the cake plate. Top with 3/4 cup of frosting and smooth into an even layer. Some crumbs may stick into the frosting, but don’t worry — you won’t see them once the cake is complete. Unwrap the blue layer, remove the parchment, and level the cake. Invert the blue layer on top of the purple layer, making sure to align the two cakes as much as possible. Top with 3/4 cup of frosting and smooth into an even layer.

 

8. Make the filled layers: Unwrap the green layer, keep the parchment on, and level if needed. Use a 3-inch-wide round cutter to cut a hole in the center of the green cake layer and use an offset spatula to remove the small round of cake. Use the green cake’s parchment paper to easily invert the green cake over the blue layer and align the cakes as much as possible. Remove the parchment paper. Frost the green ring with 1/2 cup of frosting, keeping clear of the hole. Repeat unwrapping, leveling cutting a hole, and placing yellow cake on top of the green cake. Remove the parchment and frost with 3/4 cup frosting, this time also frosting the interior of the cake’s hole with a thin layer of frosting.

 

 

9. Fill the cake with sprinkles: Pour the sprinkles into the cavity in the green and yellow layers. Press the sprinkles in the sides and bottom of the cavity, being sure the center is quite full and packing in the sprinkles.

 

10. Make the final layers: Unwrap the orange layer, remove its parchment, and level if needed. Place the orange layer on top of the yellow cake layer and align with the other layers. Top with 3/4 cup of frosting and smooth into an even layer. Unwrap the orange layer, remove its parchment, and level if needed.
Invert the red layer on top of the orange layer and align the cakes as much as possible.

 

11. Crumb coat the cake and chill: Place 1/2 of the remaining frosting on top of the cake and use an offset spatula to spread it into a thin layer on the top and sides of the cake. Some crumbs will be picked by the frosting, but don’t worry — you’ll over those with another thin layer of frosting in a bit. Refrigerate the crumb-coated cake for 1 hour. Cover the remaining frosting with plastic wrap and set aside at room temperature.

 

12. Frost and decorate the cake: Top the chilled cake with the remaining frosting and spread into a thin, even layer on the top and sides of the cake. Top with any additional sprinkles, if desired.

 

Step 3: Spread smiles, joy, & happiness with your magical cake!

 

13. Cut and serve the cake: Refrigerate the cake for at least 1 hour more or even overnight before slicing and serving. Use a long, sharp knife to slice through the finished cake, and be prepared that the tip of the knife will meet some resistance as it goes through the sprinkles.

 

(photo credit: Lauren Volo


Recipe Notes

  • Make ahead: Bake the cake layers and store them at room temperature for up to 1 day.
  • Storage: The assembled cake can be stored in the refrigerator for up to 5 days.

Want to take this cake to the ULTIMATE magical level?

 

Turn this cake into a Magical UNICORN Rainbow Surprise Cake with our unicorn cake topper set!

 

Check out this smashing unicorn rainbow surprise cake from one of our customers below:

“Everyone loved it! We had a sprinkle surprise inside 😁 thank you!” – Alysha

 

 

Recipe credit: Kerry Cooks & The Kitchn

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