Rainbow Marble Cake Recipe – A Sweet Burst of Colors
Just look at those cheerful, colorful rainbow marble cake layers—aren’t they bursting with joy? In this recipe, I’ll guide you through baking these vibrant layers to perfection, ensuring they stay as dazzling as they look. Plus, I’m sharing all my top-secret tricks for achieving those super crisp, clean stripes. So, grab your rainbow popcorn and sparkle confetti because we’re about to throw the ultimate cake party! 🌈
Remember, weighing ingredients in grams is essential for precision and achieving a successful result with this recipe.
Ingredients
Rainbow Marble Cake:
- 135 g (2/3 cup) unsalted butter, room temperature
- 450 g (2 ½ cups) sugar
- 115 g (8.5 tbsp) vegetable oil
- Egg whites from 5 eggs or use carton egg whites, room temperature
- 500 g (3 cups + 2 tbsp) all-purpose flour
- 250 ml (1 cup) whole milk, room temperature
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp clear vanilla (clear is preferred, but not required)
- Gel Food Colors (Chefmaster neon gel colors work best for this recipe! I used neon pink, purple, green, blue, yellow, and orange.)
Swiss Meringue Buttercream:
- 300 g (from 9 eggs) fresh or carton egg whites
- 250 g (1.1 cups) caster or superfine sugar
- 1/4 tsp salt
- 565 g (2.5 cups or 5 sticks) unsalted butter, room temperature (leave out overnight)
- 1 tsp pure vanilla extract
Decorations:
- Colorful popcorn
- Sparkling sugars or sprinkles
You Will Need:
Baking Tools:
- Cake Pans: Four 6-inch round cake pans, greased and lined with parchment paper.
- Cooling Rack: For cooling the cakes completely after baking.
- Cake Board: For assembling and decorating the cake.
Mixing Equipment:
- Stand Mixer: With both whisk and paddle attachments for making the cake batter and buttercream.
- Mixing Bowls: Multiple bowls for separating and coloring the cake batter and for making the buttercream.
- Whisk: For mixing egg whites and sugar over the double boiler.
- Spatulas: For scraping down the sides of bowls and for spreading buttercream.
- Measuring Cups and Spoons OR KITCHEN SCALES : For accurately measuring ingredients.
Double Boiler Setup:
- Pot: Slightly larger than your mixing bowl.
- Heatproof Mixing Bowl: To place over the pot for the Swiss meringue buttercream.
Cake Assembly and Decoration:
- Offset Spatula: For spreading and smoothing buttercream between cake layers.
- Bench Scraper: For smoothing the sides of the cake and creating clean stripes.
- Piping Bags: For decorating with buttercream.
- Piping Tips: For adding decorative elements (e.g., large round tips or star tips).
- Striped Comb: For creating stripe gaps in the buttercream.
- Toothpick or Skewer: For swirling the cake batter to create the marbled effect.
- Coloring Tools: Gel food colors for coloring the cake batter and buttercream.
Additional Tools:
- Plastic Wrap: For wrapping the cooled cakes if refrigerating or freezing overnight.
- Sifter: For sifting dry ingredients if needed.
Decorations:
- Colorful Popcorn: For garnishing the cake.
- Sparkling Sugars or Sprinkles: For additional decoration.
Directions
Rainbow Marble Cake:
- Preheat Oven: Preheat your oven to 310°F (155°C).
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
- Incorporate Egg Whites: Gradually add the egg whites, one tablespoon at a time, making sure to scrape down the bowl between additions.
- Prepare Dry and Wet Ingredients: Sift the flour, baking powder, and salt together. Combine the milk and vanilla in a separate bowl.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the mixer in three parts, alternating with the wet ingredients in two parts.
- Color the Batter: Divide the batter evenly among 5-7 bowls (depending on how many colors you want). Add 3-4 drops of each gel food color to each bowl and mix well.
- Prepare Cake Pans: Prepare four 6-inch cake pans. Pour about 2 tablespoons of each color batter into the pans, alternating the colors. Swirl gently with a toothpick or skewer to create a marbled effect. Fill each pan about 2/3 full with batter.
- Bake: Bake at 310°F (155°C) for 45-55 minutes or until a toothpick inserted into the center comes out clean. This low-and-slow baking method helps preserve the colors and prevents browning.
- Cool: Once baked, flip the cakes onto a cooling rack and let them cool completely, at least 1 hour. Wrap in cling film and refrigerate or freeze overnight for best results.
Swiss Meringue Buttercream:
- Prepare Double Boiler: Use a pot slightly larger than your mixing bowl. Fill it with a bit of water and place it on medium-high heat.
- Heat Egg Whites and Sugar: Wipe your mixing bowl and whisk attachment with a bit of lemon juice or vinegar. Place egg whites, caster sugar, and salt in the bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk continuously until the sugar reaches 140°F (60°C) and the mixture feels smooth to the touch.
- Whip Meringue: Transfer the bowl to your stand mixer and whip on low speed, gradually increasing to high speed, until stiff peaks form, about 8 minutes.
- Add Butter and Vanilla: With the mixer on medium speed, gradually add the butter, one tablespoon at a time. Add vanilla extract. Mix on high speed for 4 minutes. If the buttercream looks soupy at any point, don’t worry—it will come together as you continue mixing.
- Finish Buttercream: Reduce the mixer speed to low and mix for 2-4 minutes to remove air bubbles. Divide the buttercream in half. Leave one half uncolored for filling and crumb coating. Color the other half with neon gel colors, dividing among 6 bowls.
Assembling and Decorating:
- Assemble Cake: Spread a thin layer of white buttercream on an 8-inch cake board or round. Place a cake layer on top, followed by a thin layer of white buttercream (about ¼ cup). Repeat with remaining layers and buttercream. Chill the cake in the refrigerator for 30 minutes to set.
- Crumb Coat: Apply a crumb coat of white buttercream and refrigerate until firm. Apply a final coat of white buttercream, smoothing it out. Chill again.
- Create Stripes: Use a striped comb to create stripe gaps. Freeze the cake for 20-30 minutes. Fit 6 piping bags with colored buttercreams, each in a different color. Fill the stripe gaps with buttercream, slightly overfilling to ensure clean stripes.
- Smooth and Finish: Smooth the sides of the cake with a bench scraper. After reaching the desired cleanliness of stripes, freeze the cake for 15 minutes. Warm your bench scraper with hot water, wipe it dry, and finish smoothing the stripes. Wipe the scraper between turns to keep it clean.
- Decorate: Finish with colorful popcorn, sparkling sugars, or sprinkles for a fun, festive touch!
Notes:
There you have it—an incredibly vibrant and delicious rainbow marble cake that's sure to be a showstopper at any celebration. Enjoy every colorful bite and don’t forget to check out the additional information below!
Tips for Success
- Measure Precisely: Weigh your ingredients in grams for the most accurate and consistent results. Precision is key to achieving perfect layers and buttercream.
- Room Temperature Ingredients: Ensure all ingredients, especially butter and egg whites, are at room temperature to achieve a smooth, evenly mixed batter.
- Mixing Technique: When adding the egg whites, do so gradually and mix thoroughly to maintain the light and airy texture of the batter.
- Low and Slow Baking: Bake at the lower temperature of 310°F (155°C) to prevent browning and to preserve the vibrancy of your colors.
- Cool Completely: Let your cakes cool completely before frosting. If you're short on time, refrigerate them to speed up the cooling process.
Troubleshooting Tips
- Cake Browning: If your cake layers are browning too much, ensure your oven temperature is accurate. You can also use an oven thermometer to check for temperature consistency.
- Buttercream Too Soupy: If your Swiss Meringue Buttercream looks soupy, keep mixing—sometimes it takes a bit longer for the butter to incorporate fully. If it’s still not thickening, chill it briefly and then rewhip.
- Stripes Not Crisp: Make sure the cake is well-chilled before filling the stripes with colored buttercream. Overfilling the stripes helps achieve the cleanest lines.
Variations
- Flavor Variations: Add a teaspoon of your favorite extract (like almond or lemon) to the batter for a unique twist.
- Color Variations: Experiment with different color combinations or use pastel shades for a softer look.
- Filling Options: Swap out the Swiss Meringue Buttercream for cream cheese frosting or a flavored ganache for a different taste experience.
Storing and Serving
- Storing: Keep the cake in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
- Serving: Allow the cake to come to room temperature before serving. This will ensure the buttercream is at its smoothest and the flavors are at their best.
Decorating Ideas
- Add Fun Toppings: Decorate with colorful popcorn, edible glitter, or sprinkles to enhance the festive look.
- Themed Decorations: Match the cake’s colors to a party theme or seasonal event for extra flair.
- Piping Details: Use piping bags to create additional decorative elements like rosettes or stars around the cake for added visual interest.
Pairing Suggestions
- Beverages: Pair with a glass of milk, a fruity punch, or a light, sparkling beverage to complement the cake’s sweetness.
- Sides: Serve alongside fresh fruit, like berries or citrus slices, to balance the rich flavors of the cake.
- Desserts: Complement with a scoop of vanilla or strawberry ice cream for an extra indulgent treat.
Enjoy creating and sharing this vibrant, festive cake—it’s sure to be a hit at any celebration!
How To Make Rainbow Marble Cake
Yield: 24 - 32
Ingredients
Rainbow Marble Cake:
- 135 g (2/3 cup) unsalted butter, room temperature
- 450 g (2 ½ cups) sugar
- 115 g (8.5 tbsp) vegetable oil
- Egg whites from 5 eggs or use carton egg whites, room temperature
- 500 g (3 cups + 2 tbsp) all-purpose flour
- 250 ml (1 cup) whole milk, room temperature
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp clear vanilla (clear is preferred, but not required)
- Gel Food Colors (Chefmaster neon gel colors work best for this recipe! I used neon pink, purple, green, blue, yellow, and orange.)
Swiss Meringue Buttercream:
- 300 g (from 9 eggs) fresh or carton egg whites
- 250 g (1.1 cups) caster or superfine sugar
- 1/4 tsp salt
- 565 g (2.5 cups or 5 sticks) unsalted butter, room temperature (leave out overnight)
- 1 tsp pure vanilla extract
Decorations:
- Colorful popcorn
- Sparkling sugars or sprinkles
Instructions
Rainbow Marble Cake:
- Preheat Oven: Preheat your oven to 310°F (155°C).
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with a whisk attachment, beat together the butter, oil, and sugar for 5 minutes until light and fluffy.
- Incorporate Egg Whites: Gradually add the egg whites, one tablespoon at a time, making sure to scrape down the bowl between additions.
- Prepare Dry and Wet Ingredients: Sift the flour, baking powder, and salt together. Combine the milk and vanilla in a separate bowl.
- Mix Dry and Wet Ingredients: Add the dry ingredients to the mixer in three parts, alternating with the wet ingredients in two parts.
- Color the Batter: Divide the batter evenly among 5-7 bowls (depending on how many colors you want). Add 3-4 drops of each gel food color to each bowl and mix well.
- Prepare Cake Pans: Prepare four 6-inch cake pans. Pour about 2 tablespoons of each color batter into the pans, alternating the colors. Swirl gently with a toothpick or skewer to create a marbled effect. Fill each pan about 2/3 full with batter.
- Bake: Bake at 310°F (155°C) for 45-55 minutes or until a toothpick inserted into the center comes out clean. This low-and-slow baking method helps preserve the colors and prevents browning.
- Cool: Once baked, flip the cakes onto a cooling rack and let them cool completely, at least 1 hour. Wrap in cling film and refrigerate or freeze overnight for best results.
Swiss Meringue Buttercream:
- Prepare Double Boiler: Use a pot slightly larger than your mixing bowl. Fill it with a bit of water and place it on medium-high heat.
- Heat Egg Whites and Sugar: Wipe your mixing bowl and whisk attachment with a bit of lemon juice or vinegar. Place egg whites, caster sugar, and salt in the bowl. Set the bowl over the simmering water (do not let the bowl touch the water) and whisk continuously until the sugar reaches 140°F (60°C) and the mixture feels smooth to the touch.
- Whip Meringue: Transfer the bowl to your stand mixer and whip on low speed, gradually increasing to high speed, until stiff peaks form, about 8 minutes.
- Add Butter and Vanilla: With the mixer on medium speed, gradually add the butter, one tablespoon at a time. Add vanilla extract. Mix on high speed for 4 minutes. If the buttercream looks soupy at any point, don’t worry—it will come together as you continue mixing.
- Finish Buttercream: Reduce the mixer speed to low and mix for 2-4 minutes to remove air bubbles. Divide the buttercream in half. Leave one half uncolored for filling and crumb coating. Color the other half with neon gel colors, dividing among 6 bowls.
Assembling and Decorating:
- Assemble Cake: Spread a thin layer of white buttercream on an 8-inch cake board or round. Place a cake layer on top, followed by a thin layer of white buttercream (about ¼ cup). Repeat with remaining layers and buttercream. Chill the cake in the refrigerator for 30 minutes to set.
- Crumb Coat: Apply a crumb coat of white buttercream and refrigerate until firm. Apply a final coat of white buttercream, smoothing it out. Chill again.
- Create Stripes: Use a striped comb to create stripe gaps. Freeze the cake for 20-30 minutes. Fit 6 piping bags with colored buttercreams, each in a different color. Fill the stripe gaps with buttercream, slightly overfilling to ensure clean stripes.
- Smooth and Finish: Smooth the sides of the cake with a bench scraper. After reaching the desired cleanliness of stripes, freeze the cake for 15 minutes. Warm your bench scraper with hot water, wipe it dry, and finish smoothing the stripes. Wipe the scraper between turns to keep it clean.
- Decorate: Finish with colorful popcorn, sparkling sugars, or sprinkles for a fun, festive touch!
