Rainbow Sheet Cake

Prep Time: 45 mins Cook Time: 30 mins Additional Time: […]

Prep Time: 45 mins

Cook Time: 30 mins

Additional Time: 1 hrs 15 mins

Total Time: 2 hrs 30 mins

Servings: 10




baking spray with flour

1 cup unsalted butter, softened

1 ½ cups white sugar

Three large eggs at room temperature

Two teaspoons of vanilla extract

3 cups enriched bleached cake flour

One tablespoon of baking powder

½ teaspoon kosher salt

1 cup whole milk at room temperature gel food coloring: red or pink, orange, yellow, green, blue, and purple


1 (8-ounce) package of cream cheese, softened

½ cup unsalted butter softened

3 cups powdered sugar, sifted

One teaspoon of vanilla extract

⅛ teaspoon kosher salt gel food coloring: red or pink, orange, and green



The oven should be preheated to 350 degrees F (175 degrees C). Spray parchment paper with baking spray before using it to line and grease a 9×13-inch baking sheet.

Make the cake: For 30 seconds, use a stand mixer with a paddle attachment to beat butter on medium speed until creamy. Add white sugar gradually and beat for two to three minutes or until fluffy. Add and beat one egg at a time just long enough to integrate each addition—about a minute. For nearly 15 seconds, beat in the vanilla after adding it. Apply a flexible spatula to the bowl’s sides and bottom to scrape them clean.

Mix the flour, baking soda, and salt in a larger basin. Alternately add milk and flour to the butter mixture, starting and finishing with the flour mixture. Beat each addition on low speed until mixed.

Equally, distribute the batter among six small bowls. Add one to two drops of food coloring to each bowl to color one bowl red or pink, one orange, one yellow, one green, one blue, and one purple. Gently blend, then add more coloring to achieve the desired colors.

Fill the entire pan by dropping the batter in batches of alternating colors. Don’t create a second layer of different colors if you have extra batter; instead, top up the current dollops of the same color. To ensure the batter is dispersed uniformly and gaps are filled, gently hit the pan against the counter.

For about 30 minutes, or until a toothpick inserted in the center comes out clean, bake in the oven. For 15 minutes, let the pan cool. The cake should be removed from the pan and allowed to cool on a wire rack for at least an hour.

Construct frosting: Cream cheese and butter should be blended for about a minute at medium speed in a stand mixer with a paddle attachment. After lowering the mixer’s speed to low, gradually add the powdered sugar and beat for two minutes to integrate. Increase the speed of the mixer to medium, add the salt and vanilla, and beat for approximately a minute or until frothy.

Put a quarter cup of frosting in each of the three little bowls. To dye one bowl red or pink, one orange, and one green, add one to two drops of food coloring to each bowl. Combine thoroughly, then add more paint to achieve the desired colors. Fill piping bags with tiny round writing tips with each of the colored frostings. Keep the white frosting that is left in the mixing dish.

Trim the cake’s edges with a sharp knife. The sides of the cake should be left unfrosted. Frost the top of the cake with the white icing. Pipe tiny rainbows across the top of the cake using the colored frosting.

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