Rainbow Layer Cake with Coconut Whipped Frosting

Six pastel-tinted vanilla cake layers stacked tall with clouds of coconut whipped cream, then showered in rainbow sprinkles. Each layer gets its own soft hue from gel color, and the whole thing stays tender and light thanks to plant milk and a quick vinegar trick. No dairy, no eggs, just pure joy on a plate.

By TasteBuds

Recipe details

Yield
12 people
Prep time
45 minutes
Cook time
18 minutes
Total time
4 hours 30 minutes

Ingredients

  • 3 cups all-purpose flour, spooned and leveled
  • 2 cups granulated sugar
  • 2 tbsp baking powder
  • 1 tsp salt
  • 2 cups unsweetened oat milk, room temperature (or any unsweetened plant milk)
  • 2 tbsp apple cider vinegar
  • ⅔ cup neutral vegetable oil (like canola or grapeseed)
  • 2 tsp vanilla extract
  • 6 colors gel food coloring (pink, orange, yellow, green, blue, purple; ensure vegan and free of milk derivatives)
  • 4 (13.5 oz) cans full-fat coconut cream, chilled in the fridge overnight
  • 1½ cups powdered sugar, sifted
  • 1 tsp vanilla extract (for frosting)
  • ⅓ cup rainbow sprinkles (check label for dairy-free and egg-free certification)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. Line six 6-inch round cake pans with parchment paper circles and lightly grease the sides.
  3. In a large mixing bowl, whisk together 3 cups all-purpose flour (360 g), 2 cups granulated sugar (400 g), 2 tbsp baking powder (30 g), and 1 tsp salt (5 g) until evenly combined.
  4. In a medium bowl, whisk together 2 cups room-temperature oat milk (480 ml) and 2 tbsp apple cider vinegar (30 ml). Let it sit for 2 minutes to curdle and thicken slightly.
  5. Add ⅔ cup neutral vegetable oil (160 ml) and 2 tsp vanilla extract (10 ml) to the milk mixture and whisk until smooth.
  6. Pour the wet ingredients into the dry ingredients and whisk gently until just combined. A few small lumps are fine; don't overmix or the cake will be tough.
  7. Divide the batter evenly among six small bowls. You want roughly ⅔ cup (160 ml) batter per bowl.
  8. Tint each bowl a different pastel shade using gel food coloring: add a tiny amount (start with a toothpick dip) and stir, then add more drops until you reach soft pink, orange, yellow, green, blue, and purple. Pastels need less color than you think.
  9. Pour each colored batter into one of the prepared 6-inch pans, spreading gently to the edges with a spatula.
  10. Bake all six layers at 350°F (175°C) for 16 to 18 minutes, until a toothpick inserted in the center comes out clean and the edges just start to pull away from the pan.
  11. Let the cakes cool in their pans for 10 minutes, then turn them out onto wire racks and peel off the parchment. Let them cool completely, about 1 hour.
  12. While the cakes cool, make the frosting. Open 4 cans chilled coconut cream (4 × 400 ml) without shaking them. Scoop out only the thick white cream that has risen to the top, leaving the watery liquid behind. You want about 2 cups (480 ml) thick cream total.
  13. Put the coconut cream in a large bowl. Using an electric mixer with the whisk attachment, beat on medium-high speed until it begins to thicken and hold soft peaks, about 2 minutes.
  14. Add 1½ cups sifted powdered sugar (180 g) and 1 tsp vanilla extract (5 ml) to the whipped coconut cream. Beat on high speed until the frosting is fluffy and holds stiff peaks, another 2 to 3 minutes. Keep it cold in the fridge until ready to use.
  15. Once the cake layers are completely cool, level the tops with a serrated knife if they domed. You want flat, even surfaces.
  16. Place the purple layer on your serving plate or turntable. Spread about ⅓ cup (80 ml) coconut frosting evenly over the top, leaving a small border at the edge.
  17. Stack the blue layer on top, then spread another ⅓ cup (80 ml) frosting. Repeat with green, yellow, orange, and pink layers, frosting between each. Press gently to secure as you go.
  18. Use the remaining frosting to cover the top and sides of the cake. An offset spatula helps smooth it into gentle swoops. Don't stress if it looks rustic; the sprinkles will cover any gaps.
  19. Scatter ⅓ cup rainbow sprinkles (80 ml) generously over the top and gently press a handful onto the sides. Let any extras tumble down onto the plate.
  20. Chill the finished cake in the fridge for at least 30 minutes to firm up the frosting before slicing. Slice with a sharp knife wiped clean between cuts to show off those rainbow layers.