Light & Happy Rainbow Angel Food Cake

rainbow cakeWho wants rainbow cake? Whee! Slide down this rainbow into light, fluffy angel food clouds. It's baked joy. Sunshine and love on a plate. Honestly, why isn't every child's birthday cake made with this stuff?

How do you get all those bright colors into one cake? You'll have to read the recipe to find out. But it's pretty simple. Use whatever colors you want to make this incredibly cheerful cake.


Rainbow Angel Food Cake via

Note: This is a from-scratch recipe. But you could also make this using a cake mix. Just mix according to directions and then pick it up from the second step here.


  • 1-1/2 cups egg whites (about 10)
  • 1 cup cake flour
  • 1-1/2 cup sugar, divided
  • 1-1/2 teaspoons cream of tartar
  • 1-1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • Red, yellow, and green food coloring
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons milk


  1. Let egg whites stand at room temperature for 30 minutes. Sift flour and 3/4 cup sugar twice; set aside. In a large bowl, beat the egg whites, cream of tartar, extracts, and salt on medium speed until soft peaks form. Gradually add remaining sugar, 2 tablespoons at a time, beating on high until stiff glossy peaks form and sugar is dissolved. Gradually fold in flour mixture, a fourth at a time.
  2. Divide batter into three bowls. To the first bowl, add 1 drop red and 1 drop yellow food coloring. To the second bowl, add 2 drops yellow food coloring. To the third bowl, add 2 drops green food coloring. Fold food coloring into each batter.
  3. Spoon orange batter into a ungreased 10-in. tube pan; carefully spread to cover bottom. Spoon yellow batter over orange layer (do not mix). Spoon green batter over yellow layer. Bake at 375° for 30-35 minutes or until top springs back when lightly touched and cracks feel dry. Immediately invert baking pan; cool completely. Run a knife around sides and center tube of pan. Invert cake onto a serving plate. Combine confectioners' sugar and milk until smooth; drizzle over cake.

Yield: 16 servings.


Image via Shannon Phantom/Flickr

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