Eggless Rainbow Cake

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(from 6 reviews)
Eggless Rainbow Cake

It was my eldest son’s birthday on the 24th. We had a busy week before that and I couldn’t plan well in advance, like I usually do for his birthday cake. I didn’t have any fancy cake baking/decorating supplies too stocked up at home. Had to pull it off with what was readily available. Had some food coloring, sprinkles and colored sugar. All I could come up with was a rainbow cake. I was also not having a party per se. It was just us, a family of 4 and 3 friends of his. So I didn’t want a big cake either. Decided to use my easy eggless cupcakes recipe as a base for this cake and proceeded.

The layers were pretty thin. I was wondering how it will look at the end. But with the frosting between each layer, it did stack up like a normal size cake. It tasted all rich and buttery. Just missed to coat the layers with sugar syrup which resulted in a not so great texture. So please do not omit this step.

Eggless Rainbow Cake


Eggless Rainbow Cake Recipe

Prep TimeCook TimeMakes
30 Mins12 Mins9 Cake Slices
Eggless Rainbow Cake
4.5 from 6 reviews
Want to brighten up your little one’s special day? Then why not bake this egg free rainbow cake. It’s not as difficult as one might assume.
Dry Ingredients:
  • 2 and 1/2 cups all purpose flour
  • 2/3 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients:
  • 1 and 1/2 cups milk
  • 1 and 1/2 tablespoons apple-cider vinegar
  • 2 tablespoons vanilla extract
  • 1/2 cup butter, melted
  • as needed Food coloring
  1. Preheat the oven at 350F/180C for 15 minutes. Line two 8-inch round cake pan with parchment paper and set aside. If you have more pans, the better.
  2. In a large bowl stir together the dry ingredients and make a well.
  3. Add the wet ingredients into it, one after the other and mix well.
  4. Divide the batter into 6 equal parts. Approximately 1/2-3/4ths of a cup per bowl. Add one food color to each bowl and mix it well. Add as much as you want depending upon the color you desire. I used violet, blue, green, pink, orange and red.
  5. Since I had only 2 pans I had to bake 2 colors at a time, wait for it to cool down, remove it from the pan and repeat it for the next 2 colors. So 3 batches altogether. Bake for about 10-12 minutes each time or until a toothpick inserted in the middle of the cake comes out clean.
  6. Remove the pans from the oven and let it cool on a wire rack. Because I used parchment paper and because it was a very thin cake I was able to take it out the pan pretty quickly. Let the cake cool on the wire rack and repeat the same process for the rest of the batter too.
  7. Once all the cakes are baked and completely cooled start frosting the cake as usual; filling it with icing in between each layer and all over. I used the Vegan Buttercream Icing recipe, but used butter instead of shortening. I also used some colored sugar, sprinkles and edible silver beads to decorate the cake. M&Ms would be a good option too.
My Notes:
  1. The one thing which I missed to do was coating each layer with sugar syrup before frosting the cake. I was on a time crunch couldn’t do it. I wish I had done it because the cake was not as moist and soft as the Eggless Strawberry Cake. So don’t omit this step if you want a “store-bought” type of cake. The kids loved it nevertheless.
  2. This is quite a small recipe, ingredients measurement wise. So the layers came out pretty thin. But it’s enough if you are not making it for a crowd.
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  1. Wilson

    Love it!

  2. Kamal

    Hi Madhuram
    I will be using 9 inch baking tins. Can I double the recipe to avoid very thin layers?

    • Madhuram

      Yes, you can, Kamal.

  3. NGO

    Hey Madhuram! Could you tell me how to.add the sugar syrup for the cake? And what is the quantity of sugar and water?

    • Madhuram

      It’s just heating up an equal portion of sugar and water until the sugar is dissolved. Then once it is cooled using a pastry brush to brush over the cake to help to soak it up. I think for this cake you can use about 3/4th of a cup of sugar and water.

  4. Babita


    I made this for my daughters 6th birthday in lockdown. It turned out wonderfully. I used 6inch tins so the layers were just right and defined. The sponge was delicious. I did not add the syrup. I just mixed the layers between raspberry jam and fresh cream and mascarpone icing.. to reduce the sweetness and give a bit of moisture. It was a definite winner with my husband and daughter and something I will make again no doubt! Thank you for recipe!

    • Madhuram

      You’re welcome, Babita. Your idea sounds great!

  5. Pranav


    • Madhuram

      Hi Pranav

  6. Rainbow Kuchen |

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  7. Eesha

    Hey, i want to use your recipe to make a last minuyr birthday cake but i dont have apple cider vinegar now. Anything else i can use as replacement?

    • Madhuram

      If you have white vinegar you can use it. Even after using the vinegar this cake wasn’t light and fluffy like my other cakes because of the added food colors I guess. So I’m not sure how the texture will be affected if you omit it altogether.

  8. Liza

    Hi Madhuram,
    Thanks for the recipe, i have tried it but it turned out my cake was dense, muddy, with gluey structures. Not like in the picture, very airy and fluffy.

    • Madhuram

      Did you change anything else in the recipe? This is one of the cakes that I have baked a couple of times and haven’t had any issues at all.

  9. arshia goel

    Can we use these measurements for 3 layers?

    • Madhuram

      Yes it will work but.

  10. Sheetal Totloorker

    Can I use your vanilla cake recipe for this?

    • Madhuram

      Yes you can Sheetal.

  11. Bharat Jadav

    It looks very good but difficult to make 🙁

    • Madhuram

      It’s really not that difficult. Just prepare batter as usual and divide into portions and bake separately. The procedure is the same but just a bit lengthy.

      • Bharat Jadav

        Okay..I’ll try it soon and let you knw how it turns out

  12. Vasudha

    Looks delicious! 🙂

  13. aparna

    i tried the way u said but my cake got burnt and it didn’t end the way it should

    • Madhuram

      Maybe you baked it too long. :/