Description
This Rainbow Ombre Drip Layer Cake is a visually stunning and delicious dessert featuring vibrant layers of pink, yellow, purple, blue, and green tinted cake, stacked with matching colored buttercream. The cake is finished with a smooth ombre buttercream exterior and a luscious white chocolate drip, decorated with swirls and sprinkles or edible flowers, perfect for celebrations and special occasions.
Ingredients
Scale
Cake Batter
- 2 ½ cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 1 cup unsalted butter, softened
- 2 ½ teaspoons baking powder
- 1 cup milk
- 1 tablespoon vanilla extract
- Gel food coloring (pink, yellow, purple, blue, green)
Buttercream
- ½ cup heavy cream (divided, some for buttercream)
- 4 cups powdered sugar
- 1 cup unsalted butter, softened (for buttercream—added as standard proportion)
- 1 tablespoon vanilla extract
Drip
- 1 ½ cups white chocolate, chopped
- 2–3 tablespoons heavy cream (for drip)
Decoration
- Buttercream swirls (reserved from colored buttercream)
- Sprinkles or edible flowers
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and line 3 or 4 round cake pans with parchment paper to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 3-5 minutes, to incorporate air for a tender cake.
- Add Eggs and Vanilla: Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Then mix in the vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour and baking powder to evenly distribute the leavening agent.
- Alternate Adding Dry and Wet Ingredients: Gradually add the flour mixture and milk alternately to the wet ingredients, starting and ending with the flour mixture. Mix just until combined to avoid overmixing, which can toughen the cake.
- Divide and Color Batter: Evenly divide the batter into 3 or 4 separate bowls. Use gel food coloring to tint each portion a different color: pink, yellow, purple, blue, and green, mixing well to achieve vibrant hues.
- Bake the Cake Layers: Pour each colored batter into the prepared cake pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let cool completely on wire racks.
- Make Buttercream: Beat the softened butter until pale and creamy. Gradually add the powdered sugar and continue to beat. Mix in half of the heavy cream and the vanilla extract. Add more cream as needed to reach a fluffy consistency.
- Color Buttercream: Divide the buttercream into bowls matching the number of cake layers. Tint each buttercream portion with gel food coloring to match the respective cake layers.
- Assemble the Cake: Level each cake layer by trimming the domed tops for even stacking. Place the first layer on a cake board or plate. Spread a layer of matching colored buttercream evenly over the surface. Continue stacking remaining layers with buttercream between each.
- Crumb Coat and Chill: Apply a thin crumb coat of buttercream over the entire stacked cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
- Apply Ombre Buttercream: Spread the remaining tinted buttercream on the chilled cake, creating an ombre gradient effect using a spatula. Smooth the surface with a scraper for a polished finish.
- Prepare White Chocolate Drip: Melt the white chocolate gently in a double boiler or microwave in short bursts, stirring frequently. Stir in 2-3 tablespoons of heavy cream until smooth. Let the drip mixture cool slightly so it thickens but is still pourable.
- Apply Drip: Using a spoon or squeeze bottle, carefully drip the white chocolate ganache around the edges of the cake, allowing it to cascade down the sides naturally.
- Decorate: Finish by piping buttercream swirls on top and decorating with sprinkles or edible flowers as desired for a festive presentation.
Notes
- Use gel food coloring instead of liquid to prevent thinning the batter and buttercream.
- Ensure cake layers are completely cooled before applying buttercream to avoid melting.
- For an even smoother buttercream, sift powdered sugar before adding.
- White chocolate ganache consistency is important – too thin will run excessively, too thick won’t drip well.
- Leftover cake and buttercream can be stored separately in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 450 kcal
- Sugar: 38 g
- Sodium: 150 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 90 mg
Keywords: Rainbow cake, Ombre cake, Layer cake, White chocolate drip, Buttercream frosting, Celebration cake
