Rainbow Cake!

Dive into a visual and gastronomical feast with this stunning Rainbow Cake, featuring seven vibrant layers of almond meringue paired with a luscious marshmallow buttercream. This cake isn’t just a treat for the taste buds—it’s a celebration of color and texture, perfect for any festive occasion.


For the Cake:

  • 12 large egg whites
  • ¼ teaspoon salt
  • 1 ½ cups caster sugar (300g)
  • 28 tablespoons almond flour (224g)
  • 7 tablespoons flour (63g)
  • Gel or paste food coloring: violet, indigo blue, blue, green, yellow, orange, red

For the Frosting:

  • 2 cups butter (452g), softened
  • 5 cups powdered sugar, sifted (600g)
  • 7 oz marshmallow cream (200g)
  • ¼ teaspoon salt
  • Gel or paste food coloring: to match cake layers

Optional Meringue Decoration:

  • 4 large egg whites
  • 2 cups caster sugar (400g)
  • ¼ cup cold water (60ml)


  1. Prepare Pans:
    • Preheat the oven to 320°F (160°C). Trace seven 8-inch circles on parchment paper, flip over, and place on baking sheets.
  2. Make Cake Batter:
    • In a mixing bowl, whisk egg whites and salt until soft peaks form. Gradually add caster sugar until stiff and glossy.
    • Divide the meringue equally among seven bowls. Color each with a different shade of food coloring.
    • Carefully fold almond flour and regular flour into each colored meringue until just combined.
    • Spread each colored meringue onto the drawn circles on the parchment papers.
  3. Bake:
    • Bake each layer for 17-20 minutes until they are dry to the touch and lightly browned. Remove from the oven, gently peel off the parchment, and let them cool on a wire rack.
  4. Prepare Frosting:
    • Cream the softened butter in a large bowl. Gradually add powdered sugar, then mix in marshmallow cream and a pinch of salt until smooth.
    • Divide and color the frosting to match the corresponding cake layers.
  5. Assemble Cake:
    • Place a 9-inch ring on a cake stand and start with the violet layer at the bottom, spreading a layer of violet frosting on top. Continue layering in the order of the rainbow colors, spreading matching frosting between each layer.
    • Finish with a layer of sky blue frosting on top.
  6. Chill:
    • Refrigerate the cake for at least 4 hours, or overnight, to ensure the layers set properly and the flavors meld.
  7. Optional Meringue Decoration:
    • Combine egg whites, sugar, and water in a heatproof bowl over simmering water. Whisk until stiff peaks form.
    • Pipe the meringue onto the cake in decorative swirls to create a cloud-like effect.


  • Color Coordination: Carefully match the frosting colors with the cake layers for a visually stunning result.
  • Room Temperature Ingredients: For smoother mixing, ensure that the butter and eggs are at room temperature.
  • Storage: Keep any leftovers refrigerated and consume within 3 days.

This Rainbow Cake is a true showstopper, combining the delicate nuttiness of almond meringue with the creamy sweetness of marshmallow buttercream. Each layer is a splash of color that makes this cake as delightful to look at as it is to eat. Whether for a birthday, anniversary, or just a special treat, this cake is guaranteed to impress and delight your guests. Enjoy the process and the celebration!

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