Easy Rainbow Candy Surprise Cake

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Just a glance at this cake makes me smile. Everything, from the exaggerated Wonka candies to the rainbow of colored cake layers, makes me dizzy. And to really brown the lily, the center of the cake is full of splashes and even more candy, releasing an avalanche of joy when you cut it.

Maybe you've seen cakes like this on Pinterest, your favorite baker's Instagram feed or even IRL at your best friend's house and thought, "That cake looks so fun and complicated; I could never do it." I'm here to encourage you otherwise! You can completely make this surprise, breathtaking, rainbow layer cake inside the rainbow layer.

Yes, it will take some time and some of planning, but we have the step-by-step instructions to make this cake with an exceptional appearance (and excellent flavor) at home.

Why you should make Rainbow Surprise Cake

This rainbow cake is the most fun and exaggerated cake, perfect for a surprise birthday party. With a simpler technique than the simple surprise cake inside, a rainbow layered cake full of colorful candy will delight guests of your birthday party of all ages. The soft vanilla cake composes the colored layers, while the sweet glaze rich in butter cream makes this surprise cake even better than it looks. It is, I dare say, even more fun than Funfetti.

This cake will take longer than your average birthday cake, but if you stop preparing in two or three days, it will make the process smoother, less quick and easier to make. Before you? Color and bake the layers of the rainbow cake.

The best cake for Rainbow Cake is the white vanilla cake
The snow-white cake batter readily brings a rainbow of shades, without fighting the buttery color of the yellow cake. This fluffy white cake requires flour for the cakes, making it less susceptible to excessive mixing (a legitimate concern when you need to split and color the batter in six different ways).

Otherwise, there is nothing different in the batter despite the coloring that will happen later. Butter and sugar are squeezed together with a scoop accessory on a food processor, then egg yolks are added before the dry ingredients are alternated with milk. We advise you to stop and scrape the sides of your bowl regularly, as it is a large volume of cake and the butter and cream sugar often hide on the bottom of the bowl. Now you have your basic batter and it's time to create these rainbow layers.

How to make a cake batter and color it in 6 ways
Now we come to our first obstacle to bake this cake: you have six layers to bake and only two pans (or you have three or more pans, but not an oven big enough to house them all), but that's fine! The cake batter is more resistant than we credit it.

We will mix two layers at a time. When you match the colors correctly, you won't have to wash the bowl between each individual batter.

Now you will have to wait for the first two layers to cook and cool enough to remove the cake from the pans, clean the pans and repeat the division of the batter, cook and cool, but the pies cook only for 20 minutes and can be removed from the pan before that they are completely cold. Cooling for 30 minutes will make the pies studied enough for removal without damage.

Here is the order to follow and how to do it.

Order of the batter

  • Red batter then orange batter.
  • Yellow batter then green batter.
  • Blue batter then purple batter.

Mixing method

  1. First, cover two trays (9 inches) with cooking spray and a round of parchment paper.
  2. Then weigh 12 1/2 ounces of batter (about 2 cups) in a clean bowl. Add a teaspoon of red food coloring and mix gently to combine.
  3. Pour the red batter into one of the prepared cake pans, scraping as much batter from the bowl as possible.
  4. Now, weigh another 12 1/2 ounces of batter (again, near 2 cups of batter) and this time add a teaspoon of orange food coloring. Put these two cakes in the oven to bake. Cover the bowl of batter with a plastic wrap and clean and dry the container you used to color.

Mistakes to avoid when building a rainbow cake

  • Don't rush: Bake the cakes one day and assemble the next day. Plan to refrigerate the cake for a few hours or overnight before serving, then make room in advance.
  • No shortcut for cavity construction: Use a circular cutter to remove the center from two layers of cake, instead of building the cake and then cutting out a hole with a kitchen knife. Your cake will look more polished and professional from this maneuver.
  • Don't throw candy in there: Line the cavity with the frosting so that some of the drops and candies stick to the inside of the cavities. This will make the opening fuller when the candy falls out. Use coated candy and jimmy sprinkles for the longest lasting candy filling. Chocolate and chewy candies sweat inside the cake.
  • Don't cut the cake right away: The cake will be more robust after the icing is prepared, making the cake more sliced ​​and easier to serve.

The best icing for Rainbow Cake is simple

Here is my philosophy: invest your cooking time in making the beautiful rainbow layers and create a base butter cream. You can use your favorite recipe, but you will have to double the amounts to fill and cover this cake.

Easy Rainbow Candy Surprise Cake

YIELD For 15-18

For the cake layers:
Kitchen spray

  • 4 1/2 cups of flour
  • 1 1/2 tablespoons of baking powder
  • 1 teaspoon of fine salt
  • 3 cups of granulated sugar
  • 3 sticks (1 1/2 cups) of unsalted butter, at room temperature
  • 8 large egg yolks
  • 2 cups of whole milk
  • 1 tablespoon of vanilla extract
  • 6 teaspoons of gel food coloring (6 colors, 1 teaspoon each, as the Craft Craft color gel starter kit)

For the American butter cream (for about 6 cups):

  • 1 pound (2 cups) of unsalted butter, at room temperature
  • 7 to 8 cups of powdered sugar, divided
  • 2 spoons of cream or milk
  • 2 teaspoons of vanilla extract
  • For the filling and filling:
  • About 2 cups of a variety of edible sprinkles or candy coated chocolate, such as:
  • Wilton Gold Pearlized Sprinkles Mix
  • Wilton Pearilized Sugar Food Decorative, Gold, 5.25 oz
  • Wilton Edible Glitter, Gold Stars,
  • Candy 1LB Sixlets Gold bag

For the American butter cream (for about 6 cups):

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


  • Ladder
  • Kneader with paddle attachment
  • Large and small bowls
  • Round trays from 2 to 6 (9 inches)
  • Rubber spatulas
  • Cake stand
  • 3 inch round cutter
  • Offset spatula
  • Long and sharp knife

1st day: bake the layers of the cake

  1. Prepare your cakes: Line trays from 2 to 3 (9 inches) round with round parchment paper and cover with kitchen spray. Place a wire rack in the middle of the oven and heat to 350 ° F.
  2. Combine dry ingredients: Put the flour, baking powder and salt in a large bowl and whisk to combine.
  3. Butter and sugar cream: Put the butter and sugar in the food processor equipped with a paddle attachment and beat at medium speed until the mixture lightens in color and slightly increases in volume, about 5 minutes.
  4. Add the yolks: Stop and scrape the sides of the mixer with a rubber spatula. Bring the mixer back to low speed and add the yolks one at a time, allowing each to fully incorporate them into the batter before adding the next.
  5. Add the milk and vanilla: Stop and scrape the sides of the mixer. Combine the milk and vanilla in a measuring cup.
  6. Alternate beating in dry ingredients and milk mixture: Add 1/3 of the flour mixture to the mixer and mix at low speed. Stop and scrape the mixer. Add 1/2 of the milk mixture and stir in at low speed. Stop and scrape the mixer. Add another 1/3 of the flour mixture to the mixer and mix at low speed. Add the remaining milk mixture and stir in at low speed. Stop and scrape the mixer, then add the remaining flour mixture.
  7. Stir for 3 minutes at medium speed: Stop the mixer and give the whole bowl another good scraping. Drop to the bottom of the bowl where butter and sugar tend to hide and will cause the cakes to color and bake irregularly. Return the mixer to medium speed and beat until the dough is completely smooth, about 5 minutes.
  8. Divide and color the batter: You will bake 2 or 3 cakes at a time, depending on the number of pans you have and what the oven can hold. You will have about 4 kilos, 13 ounces of batter, so weigh 12 1/2 ounces of batter (about 2 cups) in a small bowl. Add 1 teaspoon of food coloring gel and mix well with a rubber spatula. Pour the colored dough into a prepared cake tin. Repeat the operation with another layer 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 a plastic wrap and set aside while baking the cakes; it's best if you only serve the batter you need at a time.
  9. Baking cakes: Bake the 2 or 3 colored cakes that have been portioned and dyed until the cake is fixed, return when touched and move away from the sides of the pan, 15-20 minutes.
  10. Cool and wrap the cakes: Remove the cakes on a cooling rack and cool for about 30 minutes. Remove the cakes from the trays, keep the parchment paper on and immediately wrap each still slightly warm cake separately in a plastic wrap. Set aside at room temperature.
  11. Repeat the division of the batter, coloring and cooking it: wash and dry the pans and align again with the rounds of parchment and the cooking spray, set aside. Repeat the division of the batter, coloring it and cooking it until all 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 icing and build the cake

  1. Beat the butter: Beat the butter in the bowl of a food processor equipped with a medium speed paddle attachment until smooth.
  2. Gradually add sugar: Turn down the mixer speed and slowly add the 7 cups of sugar. Once everything is added, increase the speed to medium-low and mix until it is completely combined.
  3. Add liquid ingredients: Reduce the mixer to low, add the cream or milk and vanilla and mix until combined.
  4. Creamy whisk: Once everything is incorporated, stir at medium speed until smooth and creamy.
  5. Add the remaining sugar: Reduce the mixer speed to low and add the remaining 1/2 to 1 cup of sugar until the butter cream is as firm as you want. Turn the mixer on medium and whisk again until soft.
  6. Indicate your cake layers: Stack the still wrapped cakes and decide what your rainbow will be. Indicates which cakes will be the two middle layers. For our purposes, purple and blue will form the foundation of the cake, green and yellow in the center and orange and red the two upper layers.
  7. Build the cake bases: Put some icing in the center of a cake or serving dish. Coat the cake plate with 4 strips of parchment paper to keep the cake plate clean during frost. Discard the purple cake layer and remove its parchment paper. If necessary, use a long serrated knife to level the cake. Place the leveled cake in the center of the cake plate. Top with 3/4 cup icing and smooth in a uniform layer. Some crumbs can stick to the icing, but don't worry: you won't see them once the cake is complete. Discard the blue layer, remove the parchment and level the cake. Invert the blue layer over the purple layer, making sure to align the two cakes as much as possible. Top with 3/4 cup icing and smooth in a uniform layer.
  8. Create filled levels: Unpack the green level, keep the parchment on and level if necessary. 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 parchment paper to easily reverse the green cake on 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 away from the hole. Repeat the operation to be discarded, level by cutting a hole and place the yellow cake on top of the green cake. Remove the parchment and frost with 3/4 cup frosting, this time also glazing the inside of the cake hole with a thin layer of icing.
  9. Fill the cake with sprinkles: Pour the splashes into the cavity in the green and yellow layers. Press the splashes on the sides and bottom of the cavity, making sure the center is full enough and filling the splashes.
  10. Create the final layers: Discard the orange layer, remove its parchment and level if necessary. Place the orange layer on top of the yellow layer of the cake and align it with the other layers. Top with 3/4 cup icing and smooth in a uniform layer. Discard the orange layer, remove its parchment and level if necessary. Invert the red layer over the orange layer and align the cakes as much as possible.
  11. Crumble the cake and cool: Place 1/2 of the remaining icing on top of the cake and use an offset spatula to spread it in a thin layer on the top and sides of the cake. Some crumbs will be collected by the glaze, but don't worry: in a little while you will overcome those with another thin layer of glaze. Refrigerate the cake with bread crumbs for 1 hour. Cover the remaining glaze with cling film and set aside at room temperature.
  12. Frost and decorate the cake: Top the cold cake with the remaining frosting and spread in a thin and uniform layer on the top and sides of the cake. Top with any additional splashes, if desired.
  13. Cut and serve the cake: Refrigerate the cake for at least 1 extra hour or overnight, before slicing and serving. Use a long, sharp knife to cut the finished cake, and be prepared that the tip of the knife will encounter some resistance as it passes through the splashes.


  • Forward: 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.

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