Description
Indulge in the magic of colors with this stunning Rainbow Drip Cake. Each layer of moist, colorful cake is stacked with creamy buttercream frosting and topped with a mesmerizing white chocolate drip. Perfect for birthdays and celebrations!
Ingredients
Scale
Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup whole milk
- Gel food coloring in red, orange, yellow, green, blue, and purple
Frosting:
- 2 cups unsalted butter, softened
- 5 cups powdered sugar
- 2–4 tablespoons heavy cream
White Chocolate Ganache:
- 6 oz white chocolate
- ¼ cup heavy cream
- Additional gel food coloring for drip
Decoration:
- Sprinkles or edible glitter
Instructions
- Prepare Cake Layers: Preheat oven, mix dry ingredients, cream butter and sugar, add eggs and vanilla, alternate dry ingredients and milk, divide and tint batter, bake in pans.
- Make Frosting: Beat butter, add powdered sugar and cream gradually until fluffy.
- Assemble Cake: Stack cooled cake layers with frosting between each, apply crumb coat, chill, then apply final coat.
- Create Drip: Heat white chocolate and cream, tint, create drips on chilled cake.
- Decorate: Add sprinkles or glitter as desired.
Notes
- Chill cake before dripping for better control.
- Gel food coloring maintains batter and ganache consistency.
- Refrigerate cake for up to 3 days.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 620
- Sugar: 62 g
- Sodium: 180 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 1 g
- Carbohydrates: 80 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 115 mg
