Rainbow Mini Cakes Recipe

Dive into the delightful world of Rainbow Mini Cakes, where each bite offers a unique burst of matcha, red velvet, and chocolate flavors. These colorful mini cakes are perfect for any festive occasion, combining sophisticated tastes with a playful presentation. Whether you’re celebrating a birthday, a special event, or just treating yourself, these mini cakes will make the moment even more memorable.


Matcha Cake:

  • Sugar: 7/8 cup
  • All-purpose Flour: 1 1/4 cups
  • Matcha Powder: 1 tablespoon
  • Baking Soda: 3/4 teaspoon
  • Large Egg: 1
  • Buttermilk: 1/2 cup
  • Flavorless Oil (like canola): 1/4 cup
  • Vanilla Extract: 3/4 tablespoon
  • Almond Extract: 1/4 teaspoon
  • Boiling Water: 3/4 cup

Red Velvet Cake:

  • All-purpose Flour: 1 1/4 cups
  • Baking Soda: 3/4 teaspoon
  • Kosher Salt: 1/2 teaspoon
  • Unsweetened Cocoa Powder: 1 tablespoon
  • Coconut Oil: 1/2 cup
  • Sugar: 1 cup
  • Large Egg: 1
  • Red Food Coloring: 1 tablespoon
  • Vanilla Bean Paste/Extract: 1 1/2 teaspoons
  • Vinegar: 1/2 teaspoon
  • Buttermilk: 1/2 cup

Chocolate Cake:

  • Sugar: 7/8 cup
  • Flour: 7/8 cup
  • Unsweetened Cocoa Powder: 1/2 cup
  • Kosher Salt: 3/4 teaspoon
  • Baking Powder: 3/4 teaspoon
  • Baking Soda: 3/4 teaspoon
  • Large Egg: 1
  • Buttermilk: 1/2 cup
  • Vanilla Extract: 1/2 tablespoon
  • Flavorless Oil: 1/4 cup
  • Boiling Water: 1/4 cup


  • Butter: 2 cups
  • Powdered Sugar: 5 cups
  • Heavy Cream: 1/4 cup
  • Vanilla Extract: 2 teaspoons
  • Salt: a pinch


  1. Preparation:
    • Preheat the oven to 350°F (177°C).
    • Line three quarter sheet pans with parchment paper.
  2. Mix Dry and Wet Ingredients Separately:
    • For each cake type, whisk together all dry ingredients in a large bowl.
    • In a medium bowl, combine all wet ingredients except for the boiling water.
  3. Combine and Bake:
    • Gradually mix the wet ingredients into the dry ingredients.
    • Slowly stir in the boiling water until the batter is smooth.
    • Pour the batter into prepared pans for each cake flavor.
    • Bake for approximately 25 minutes or until a toothpick inserted comes out clean.
  4. Make Frosting:
    • In a large mixing bowl, beat the butter until creamy.
    • Gradually add powdered sugar, followed by heavy cream, vanilla, and a pinch of salt. Beat until light and fluffy.
  5. Assemble the Cakes:
    • Once cooled, layer the cakes with frosting between each layer.
    • Use the remaining frosting to cover the outside of the cakes.
  6. Decorate:
    • Decorate with additional sprinkles or as desired.


  • Ingredient Temperatures: Ensure all refrigerated ingredients are at room temperature to achieve a smoother batter and more even baking.
  • Layering: For crisp, clean layers, freeze the cake layers briefly before assembly.


  1. Can I make these cakes ahead of time?
    • Yes, the cakes can be baked ahead of time and stored in the refrigerator or freezer until ready to assemble.
  2. How do I get vibrant colors in my cakes?
    • Use high-quality food gels for the most vivid colors without affecting the texture of the cakes.

Prep Time: 35 minutes

Cook Time: 25 minutes

Total Time: 1 hour

Yield: 6 servings

Category: Dessert

Method: Baking

Cuisine: International

Diet: Vegetarian


Enjoy the beautiful layers and diverse flavors of these Rainbow Mini Cakes. Whether you’re looking to impress guests or indulge in a luxurious treat, these cakes are sure to satisfy with their stunning appearance and delicious taste. Perfect for any celebration, these mini cakes promise a festive and flavorful experience.

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