Rainbow 1234 cake with cream cheese icing

This recipe was prepared using Braun MultiQuick Hand Blender with its whisk attachment.



  • 1 ½ cups unsalted room temperature butter + additional for greasing pans
  • 3 cups white sugar
  • 6 eggs
  • 1 ½ tsp vanilla extract
  • 4 ½ cups all-purpose flour
  • 4 ½ tsp baking powder
  • ¾ tsp salt
  • 1 ½ cups milk
  • Food coloring


  • 2 cups unsalted room temperature butter
  • 4 ounces (110 g) room temperature cream cheese
  • 2 tbsp heavy cream, or as needed
  • 1 ½ tsp vanilla
  • 2 pounds (900 g) confectioner’s sugar
  • Colorful candies, optional

  1. Prepare 6 8 1/2 –inch (22 cm) aluminum pans by greasing sides and bottom with butter and placing 6 parchment rounds on the bottom. Set aside.
  2. Using the Braun MultiQuick whisk attachment, cream butter, adding sugar gradually. Beat in eggs one by one and then add vanilla extract.
  3. In another bowl, mix together flour, baking powder and salt. Whisk in flour alternately with milk. Divide batter evenly in 6 separate bowls. Add colors of the rainbow to each bowl. Mix well and pour each color into a separate pan. Smooth each layer with a spatula. If your oven is big enough, place all 6 cakes and bake for about 20 minutes until a toothpick inserted in the center comes out clean. Alternately, you can bake three at a time. The cakes not in the oven will be fine on the countertop for 20 minutes.
  4. When all cakes are cooked, place on a cooling rack and let cool completely before removing from pans. Once cool, remove from pan and wrap in plastic wrap. It’s best if you can leave them in the refrigerator overnight.
  5. When ready to make your icing, place butter and cream cheese in a large deep bowl with heavy cream and vanilla. Gradually whisk in the confectioner sugar using Braun MultiQuick Hand blender with whisk attachment.
  6. Continue to whisk until icing is smooth and creamy. Add more heavy cream if icing is too stiff to spread but make sure not to make it too loose because the cake layers will shift.  
  7. Remove cakes from refrigerator. Trim cakes so they are even layers.
  8. Put a little of the cream cheese frosting on the plate. Put the first layer on top. Add about ½ cup of frosting and spread evenly on top of layer. Place the next cake layer on top, and another ½ cup of icing. Continue to do the same thing with the rest of the layers.
  9. Apply a very thin crumb coat of frosting to the cake, filling any gaps between layers. Then use the rest of the icing to coat the cake layers. Decorate with candies and chill for about 2 hours or until icing is cold and set. (Note: it is much easier to cut if the icing is cold.)

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