Classic Baltimore Rainbow Cake

A rainbow cake is a multi-layered, vibrant cake that’s typically baked for weddings and other special events. The cake gets its name from the vivid colors it has, which are produced by incorporating food coloring into each layer’s batter. Typically, the colors of a rainbow consist of red, orange, yellow, green, blue, indigo, and violet. Classic Baltimore Rainbow cake can be adorned with sprinkles, fresh fruit, or other vibrant toppings. They are typically covered with whipped cream or buttercream icing in vibrant colors.

Classic Baltimore Rainbow Cake Ingredients

FOR THE CAKE
• 8 eggs
• 2 cups sugar
• 4 cups flour
• 4 teaspoons almond extract
• Food coloring in red, green, blue, yellow, or any four-color combination you choose
• 2 cups butter or margarine (divided into 1/2 cups and melted, cooled and reserved separately)
• 36 ounces raspberry jam or chocolate fudge frosting (recipe follows)
• Glaze for the top of the cake (recipe follows)

For The Chocolate Fudge Frosting

• 1 cup unsalted butter, softened
• 1 1/2 cups powdered sugar
• 1/3 cup unsweetened cocoa powder
• 2 to 3 tablespoons hot water
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 8 ounces melted semisweet or dark chocolate, cooled

For The Glaze

• 1/3 cup butter or margarine
• 1/2 cup cocoa
• 1/3 cup milk
• 1 teaspoon vanilla extract
• 2 1/2 cups powdered sugar

Classic Baltimore Rainbow Cake Direction

FOR THE CAKE

1. Preheat oven to 350 F.
2. Four 10-by-15-inch jelly roll pans should be greased and lined with wax paper. Divide the ingredients for the batter into four equal parts and mix them separately.
3. To make each layer, whisk together 1/2 cup sugar and 2 eggs in a mixing dish. Mix in one cup of flour, one teaspoon of almond essence, and a few food coloring drops. Beat for a duration of two minutes. Add 1/2 cup of the cooled, melted margarine and fold it in. Transfer the batter to the ready pan, making sure it covers every area. For twelve minutes, bake. Take out and place on a wire rack to cool. This forms the cake’s top layer.
4. In the same manner, create the remaining three layers, using a different food coloring for each one.
5. After the first layer cools, place it on a tray or piece of parchment paper. Spread with chocolate frosting or jam. Place the second layer on top of the first and gently press to fuse. Spread with chocolate frosting (recipe for frosting follows) or raspberry jam. Continue with the third and fourth layers, but for the top layer, spread the hot glaze (recipe follows) without using any jam or frosting.
6. To assemble loaf cakes, cut into three equal pieces and coat the top and sides with glaze.

For The Chocolate Fudge Frosting

1. Beat one cup of softened unsalted butter until smooth in a clean mixing basin. Add 2 to 3 tablespoons of boiling water, 1/2 teaspoon vanilla extract, 1/3 cup unsweetened cocoa, 1 1/2 cups powdered sugar, and a pinch of salt gradually. Stir until well blended.
2. Add more hot water (a teaspoon at a time) if the frosting appears too thick to spread.
3. Add 8 ounces of melted, cool dark, or semisweet chocolate and stir until well blended. (If the frosting still looks too runny, put it in the fridge for ten to fifteen minutes, or until you’re ready to assemble the cake layers.) Yields roughly 1 1/2 cups.

For The Glaze

1. Melt 1/3 cup butter or margarine in a saucepan, then mix in 1/2 cup cocoa. Simmer for one minute.
2. Take off the heat and mix in 2 1/2 cups powdered sugar, 1/3 cup milk, and 1 teaspoon vanilla essence. Blend until a smooth consistency is achieved.
3. While the cake is still hot, spread. Let the glaze cool and solidify before slicing.