Step 2: Cream the Wet Ingredients. In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), cream the cubed almond paste for 1-2 minutes until it softens. This helps it blend uniformly. Next, add the softened room temperature butter and granulated sugar. Beat on medium-high speed for 2-3 minutes until the mixture is visibly light in color and fluffy in texture. This step incorporates air, crucial for a tender cake crumb.

Step 3: Integrate Eggs, Extract, and Milk. Crack the room temperature eggs into the mixer one at a time, beating well after each addition until fully incorporated. This ensures proper emulsification. Stir in the almond extract. With the mixer on low speed, slowly pour in the room temperature milk, mixing until just combined. Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until *almost* combined. Finish mixing gently with a rubber spatula to avoid overmixing, which can lead to a tough cake.

Step 4: Color the Batter. Divide the cake batter equally into three separate bowls. Add red gel food coloring to one bowl and green gel food coloring to another. Leave the third bowl white/natural. Mix each color gently with a spatula until the desired vibrant hue is achieved. Add more dye incrementally if needed for deeper colors. Gel food coloring provides the best results for vibrant shades without thinning the batter.

Step 5: Bake the Cake Layers. Generously grease three 8-inch cake pans and line the bottoms with parchment paper. This prevents sticking and ensures easy release. Pour each colored batter into a separate prepared cake pan. Gently spread the batter evenly across each pan with an offset spatula. Bake in the preheated oven for 28-30 minutes, or until a wooden skewer inserted into the center comes out clean. Be careful not to overbake, which can dry out the cake. Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.

Step 6: Assemble the First Layer. Once the cake layers are completely cooled (this is critical to prevent jam from melting and layers from sliding), carefully place the green cake layer on the bottom of your serving plate or cake stand. Evenly spread a generous layer of apricot jam over the green cake layer, extending almost to the edges.

Step 7: Stack and Chill. Carefully place the white cake layer directly on top of the apricot jam. Spread an even layer of raspberry jam over the white cake. Finally, gently place the red cake layer on top. Once assembled, transfer the cake to the refrigerator and chill for at least 1 hour. This crucial step allows the jam layers to set firmly, preventing them from oozing out when the ganache is applied and making the cake easier to handle.

Step 9: Ganache the Cake. Remove the chilled cake from the refrigerator. Carefully pour the cooled ganache over the top of the cake, allowing it to drip naturally down the sides. Use an offset spatula or the back of a spoon to gently spread the ganache evenly across the top and down the sides, ensuring the entire cake is covered in a beautiful, glossy layer. Once completely enrobed, place the cake back in the fridge for another 1 hour to allow the ganache to firm up and set.

Step 10: Garnish and Serve. For a beautiful finishing touch, gently press mini chocolate chips along the bottom edge of the cake, or sprinkle them artfully over the top. Once the ganache is fully set, your stunning Rainbow Cookie Cake is ready to be sliced and served! Use a sharp, warm knife for clean slices.

How was the Rainbow cookie successfully transformed into a cake?

The delightful texture of a traditional rainbow cookie is inherently very sponge-like and moist, making it an excellent candidate for conversion into a cake. The transition primarily involved a bit of careful “tinkering” with the ingredient ratios – slightly adjusting the leavening agents and liquid content – to ensure the batter had the right consistency and rise for a larger, multi-layered cake format, while still retaining that distinctive almond flavor and tender crumb.

What is the unique flavor profile of a rainbow cookie (and this cake)?

The quintessential flavor you’ll immediately recognize in a rainbow cookie, and thus this cake, is almond. This distinct taste comes primarily from almond paste, generously enhanced by almond extract. It delivers a rich, slightly sweet, and aromatic essence, often described as having a subtle, elegant liqueur-like quality or a delicate marzipan flavor. This almond flavor is a hallmark of many classic Italian desserts, distinguishing them with a sophisticated nuttiness.

How should I properly store this Rainbow Cookie Cake?

To maintain its freshness and flavor, this cake should be stored in the refrigerator. Place it in an airtight cake container, and it will remain delicious for up to 3 days. For longer storage, wrap individual slices or the whole cake tightly in several layers of plastic wrap, followed by aluminum foil, and store in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator, then let it sit at room temperature for about 30 minutes before serving. This allows the cake and ganache to soften to their optimal texture and flavor.

Can I use different types of fruit jams for the layers?

Absolutely! While raspberry and apricot are traditional and create a beautiful flavor contrast, you can certainly experiment with other jams. Cherry, strawberry, or even a mixed berry preserve could offer a delightful twist. Just ensure they are high-quality preserves that complement the almond flavor and have a good spreadable consistency.

What kind of chocolate is best for the ganache?

For the richest and most authentic flavor, we recommend using good quality dark chocolate chips (around 60-70% cocoa solids). Semi-sweet chocolate chips can also be used if you prefer a slightly sweeter ganache. Avoid milk chocolate as it can be too sweet and won’t provide the necessary contrast to the cake layers.

4.84 from 6 votes

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Ganache Setting Time 15 minutes mins

Total Time 1 hour hr 15 minutes mins

Rainbow Cookie Cake

• ▢ 3 cups all-purpose flour
• ▢ 2 teaspoon baking powder
• ▢ ½ teaspoon salt
• ▢ 8 oz almond paste, cubed and at room temperature
• ▢ 1.5 cups unsalted butter, softened to room temperature
• ▢ 2 cups granulated sugar
• ▢ 4 large eggs, at room temperature
• ▢ 1 teaspoon pure almond extract
• ▢ 1 cup whole milk, at room temperature
• ▢ Red gel food coloring
• ▢ Green gel food coloring
• ▢ 10-16 oz high-quality raspberry jam or preserves
• ▢ 10-16 oz high-quality apricot jam or preserves

Dark Chocolate Ganache

• ▢ 1 cup heavy cream
• ▢ 8 oz good quality dark chocolate chips (or finely chopped dark chocolate)
• ▢ ½ teaspoon salt
• ▢ Mini chocolate chips for garnish (optional)

• Preheat your oven to 350℉ (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. Set aside. Prepare three 8-inch cake pans by greasing and lining the bottoms with parchment paper.
• In a stand mixer (or using a hand mixer), cream the cubed, room temperature almond paste for 1-2 minutes until softened. Add the softened butter and granulated sugar, then beat for 2-3 minutes until the mixture is light and fluffy.
• Crack in the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Stir in the almond extract. With the mixer on low speed, slowly pour in the room temperature milk, mixing until just combined.
• Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until *almost* combined. Finish mixing gently with a rubber spatula to ensure no dry streaks remain, but be careful not to overmix.
• Divide the batter evenly into 3 separate bowls. Add red gel food coloring to one bowl and green gel food coloring to another, mixing with a spatula until vibrant. Leave the third bowl white/natural. Pour each colored batter into a prepared cake pan and spread evenly. Bake for 28-30 minutes, or until a wooden skewer comes out clean.
• Remove the cake layers from the oven and allow them to cool completely on a wire rack. Once cooled, place the green layer on your serving plate or cake stand and spread it with apricot jam. Carefully place the white cake layer on top, then spread it with raspberry jam. Finally, place the red cake layer on top. Chill the layered cake in the refrigerator for at least 1 hour to set the jams.
• While the cake chills, prepare the chocolate ganache. In a small pot, heat the heavy cream over medium heat until it simmers. Place dark chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate chips, add the salt, and let sit for 5 minutes. Stir until smooth and melted. Let cool at room temperature for 45 minutes, stirring occasionally, until it reaches a pourable consistency.
• Remove the chilled cake from the fridge. Pour the cooled ganache over the top, spreading it evenly with an offset spatula to cover the top and sides. Return the cake to the fridge for another 1 hour to allow the ganache to firm up.
• Optionally, garnish the cake with mini chocolate chips around the base or on top for decoration. Once the ganache is fully set, your stunning Rainbow Cookie Cake is ready to be sliced and served!

1. Always ensure all your cake ingredients (butter, eggs, milk, almond paste) are at room temperature. This is vital for a smooth batter and a tender cake crumb. Cold milk can cause the batter to curdle, and cold butter won’t cream properly.
2. To make creaming easier, cut the almond paste into small cubes before adding it to the mixer.
3. The consistency of your chocolate ganache changes with temperature. For a thicker, more luscious coating, allow it to cool and thicken for the recommended time, or even longer if needed. Chill the cake after ganache application for at least 1 hour to ensure it sets beautifully before serving.

Calories: 792kcal
Carbohydrates: 111g
Protein: 7g
Fat: 37g
Saturated Fat: 22g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Trans Fat: 1g
Cholesterol: 121mg
Sodium: 302mg
Potassium: 275mg
Fiber: 2g
Sugar: 72g
Vitamin A: 1022IU
Vitamin C: 7mg
Calcium: 208mg
Iron: 3mg