Rainbow Layer Cake Recipe – Easy Buttercream & Condensed Milk Bake

Last Updated on 6 months ago by Neha Deshmukh

Rainbow Layer Cake Recipe – Easy Buttercream & Condensed Milk Bake

Hey everyone! If you’re anything like me, you believe a cake should be a little bit magical. And what’s more magical than a cake bursting with rainbow layers inside? I first made this for my niece’s birthday, and her face lit up – honestly, it was the best reward! This Rainbow Layer Cake is surprisingly easy to make, thanks to a simple buttercream and condensed milk base. Let’s get baking!

Why You’ll Love This Recipe

This isn’t your average cake recipe. It’s vibrant, fun, and incredibly moist. The condensed milk keeps it wonderfully soft, and the layers are just so satisfying. Plus, it’s a fantastic way to brighten up any occasion. Whether it’s a birthday, a celebration, or just a rainy day, this cake is guaranteed to bring a smile.

Ingredients

Here’s what you’ll need to create this colourful masterpiece:

• 2 cups flour/maida (approx. 250g)
• 1/4 tsp baking soda (approx. 1g)
• 1/4 tsp baking powder (approx. 1g)
• 1 tin (400 gms) condensed milk
• 1/2 cup butter (113g), softened
• 2 tbsp oil (30ml)
• 1/4 tsp vanilla essence (approx. 1.25ml)
• 3/4 cup milk (180ml)
• Few drops edible food colors (gel recommended!)

Ingredient Notes

Let’s talk ingredients! Using condensed milk is a total game-changer here. It adds so much moisture and sweetness, meaning you don’t need a ton of sugar. Seriously, it makes the cake incredibly tender.

Now, about those food colors – this is where you want to splurge a little on gel food colors. Liquid food colors just won’t give you the same vibrant, beautiful layers. Gel colors are much more concentrated, so a little goes a long way. Trust me, the payoff is worth it! I usually get a set with all the rainbow colours.

Step-By-Step Instructions

Alright, let’s bake!

1. First, preheat your oven to 200°C (392°F). Grease a round baking pan – I use a 8-inch pan, but you can adjust (more on that in the FAQs!).
2. In a large bowl, cream together the softened butter, oil, and condensed milk until everything is beautifully smooth. Then, stir in the vanilla essence.
3. In a separate bowl, sift together the flour, baking soda, and baking powder. This helps to avoid any lumps!
4. Now, gently alternate adding the flour mixture and milk to the wet ingredients. Mix until just combined – don’t overmix!
5. Divide the batter evenly into a few small bowls (depending on how many colours you want). Add a few drops of your chosen food color to each bowl and mix well.
6. Here comes the fun part! Layer the batter in your prepared pan. Start with a spoonful of plain batter, then a spoonful of a colored batter. Repeat, alternating colors, and letting each layer spread slightly before adding the next. Don’t worry about it being perfect – the swirls are what make it special!
7. Bake at 200°C (392°F) for 10 minutes, then reduce the oven temperature to 175°C (347°F) and bake for another 40-45 minutes. To check if it’s done, insert a toothpick into the center – it should come out clean.
8. Let the cake cool completely in the pan before slicing. This is the hardest part, I know! But it’s essential for getting those beautiful rainbow layers.

Expert Tips

• Don’t open the oven door frequently while baking, as this can cause the cake to sink.
• Make sure your butter is properly softened for easy creaming.
• A little patience goes a long way when layering the batter.

Variations

• Vegan Adaptation: Swap the butter for a plant-based butter alternative and the milk for almond or soy milk. It works beautifully! My friend, Priya, always makes it this way for her vegan family.
• Gluten-Free Adaptation: Use a good quality gluten-free flour blend. I recommend one that already contains xanthan gum for a better texture.
• Spice Level: N/A – this cake is all about sweetness and colour!
• Festival Adaptations: This cake is perfect for birthdays, of course! But it’s also a fun treat for Holi – the colours just fit the festival spirit.

Serving Suggestions

This cake is delicious on its own, but a simple dusting of powdered sugar or a dollop of whipped cream takes it to the next level. Serve with a glass of cold milk or a cup of chai for the ultimate treat.

Storage Instructions

Store leftover cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

FAQs

• What type of food coloring works best for vibrant layers? Gel food colors are the way to go! They’re much more concentrated than liquid colors and will give you those beautiful, bright layers.
• Can I use a different size baking pan? Yes, but you may need to adjust the baking time. A smaller pan will require a longer baking time, and a larger pan will require a shorter baking time.
• How can I prevent the layers from blending together? Don’t overmix the batter, and try to let each layer spread slightly before adding the next.
• Can this cake be made ahead of time? Yes, you can bake the cake a day or two in advance and store it in an airtight container.
• What is the best way to ensure the cake is fully baked? Use a toothpick! Insert it into the center of the cake – if it comes out clean, it’s done.