Rainbow Cake Recipe – Martha Stewart & Kaitlin Flannery

Rainbow Cake, love it!!!  As a child, my mother would always ask me a week before my birthday, “Diana, what kind of cake would you like for your birthday?”  Without fail, I would always exclaim “A Pink Cake!!!!”  However, if I had known that a Rainbow Cake was an option, my answer just might have been different!  Kaitlin Flannery, the whisk kid blogger, made the most beautiful Rainbow Cake Recipe with layers of red, orange, yellow, green, blue and purple cake.  While Kaitlin Flannery’s recipe did sound great, I can’t help but think of that delicious classic rainbow cake that is a lawyer of pink, yellow and green that I only discovered when I moved to New York.  So what I propose is to take the idea of a Rainbow Cake with six colorful layers, but to use the flavors of the delicious pink, yellow, green rainbow cake.  I made the most delicious pink, yellow, green rainbow cake a few months ago (I think my friend said the recipe originally was printed in Bon Appetit many years ago).  Here is the recipe, but I am altering it to make a 6 layer Rainbow Cake Recipe!

Rainbow Cake Recipe


7 oz marzipan paste or almond paste Rainbow Cake Recipe
1 cup sugar
3 sticks unsalted butter, softened
4 large eggs, separated
1 teaspoon almond extract
2 cups sifted all-purpose flour (sift before measuring)
1/4 teaspoon salt
5 drops green food coloring, or to desired color
5 drops red food coloring, or to desired color
12-oz jar raspberry jam (preferably seedless)
6 oz semisweet chocolate chips


Preheat oven to 350°F and grease 3 (13- by 9-inch) metal baking pans. Line bottom of each with wax paper, letting it extend at 2 opposite ends, and grease paper. Break marzipan paste into small pieces and grind with sugar in food processor until no lumps remain. Transfer to a large bowl and add butter. Beat with an electric mixer until light and fluffy, then add yolks and almond extract and beat well. Beat in flour and salt on low speed. Beat egg whites in another bowl with cleaned beaters until they just hold stiff peaks and stir one third into batter to lighten slightly (batter will still be stiff). Fold in remaining whites thoroughly. Divide dough into thirds (about 1 1/2 cups each). Stir green food coloring into one third and red food coloring into another, leaving one third plain. Spread each dough separately into a pan. (Layers will be thin.)

Bake layers in batches in middle of oven until just set and beginning to turn golden along edges, 7 to 10 minutes total. Run a knife along edges to loosen from pan, then while still hot, invert a large rack over pan and invert layer onto rack, pulling gently on wax paper overhangs to release if necessary. Peel off wax paper and cool completely.

Line a large shallow baking pan with wax paper and slide green layer into it. Spread half of jam evenly over green layer and carefully top with plain layer. Spread remaining jam evenly over uncolored layer and carefully top with pink layer (trim edges if necessary). Cover with plastic wrap and weight with a large cutting board or baking pan. Chill at least 3 hours.

Melt chocolate in a double boiler or a metal bowl set over a pan of barely simmering water. Remove weight and plastic wrap and spread chocolate evenly over top, but not sides, of pink layer. Let stand at room temperature until set, about 1 hour, and cut into small diamonds (12 rows crosswise and 12 diagonal rows).

Cooks’’ note:
• Do not make this dough ahead.

Now to make this Rainbow Cake into a six layer colorful cake, just make two of these but color each layer a different vibrant color.  Make sure to make one cake have red, orange and yellow layers and the next one should have green, blue and purple.  That way when you stack them together, you will have the same beautiful colors of Martha Stewart and Kaitlin Flannery’s Rainbow Cake Recipe!

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3 Responses to “Rainbow Cake Recipe – Martha Stewart & Kaitlin Flannery”

  1. I had a 3 layer “rainbow cake” at Mt. Kisco Diner in NY, and it was
    delicious. It was about 6″ high, in pink, green and yellow layers.
    Heavy with almond paste in cake…Very condensed heavy cake.
    Do you know how to make this cake? The thin cookie type layers
    is not the recipe to use. Suggestions??

  2. need a recipe for a 6″ rainbow cake…pink, green and yellow layers.
    Marzipan or almond paste is in it. Thank you

  3. Neni – is the cake similar to the recipe I mentioned in my post above (which is totally different from Martha’s recipe)… my recipe above is much more of the classic NY diner “rainbow cake” and completely fabulous!

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