• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in

Sugar Geek Show logo

menu icon
go to homepage
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in
subscribe
search icon
Homepage link
  • Recipes
  • Tutorials
  • Online Shop
  • About Us
  • Contact Us
  • Sign in
×
Home › Recipe

Updated: May 14, 2024 · Published: Mar 14, 2020 by Elizabeth Marek · This post may contain affiliate links · 173 Comments

Rainbow Cake

Jump to Recipe Jump to Video Print Recipe
rainbow cake pin

This rainbow cake just makes me feel so happy. I absolutely LOVED slicing into it to see all those gorgeous colorful layers! The best part is, this rainbow cake isn't just for looks, it tastes absolutely amazing. You won't have a crumb leftover. 

slice of rainbow cake on blue plate white background and whole cake in background

This rainbow cake is very special to me. I've been waiting to make it for a long time. Ever since we found out we were pregnant with our son, Ezra, I knew I wanted to make him a rainbow cake for his half birthday (6 months). 

Most people know that my husband and I had to go through a lot of infertility treatments to get our dear Avalon. I'm not ashamed of it. I think we should talk more about infertility and how common it is. So we feel less alone.

We started treatments TWO years ago. Nothing was working. My body was fighting against me. I was not in a good place emotionally or mentally.

It might sound crazy but I had a dream we had a son. I didn't tell anyone but I held onto hope as best I could.

closeup of buttercream frosting on gold drip cake with rainbow sprinkles

We had honestly almost given up that we would ever have a second child. But I just felt in my soul that we had a second child waiting for us. So we didn't give up. 

After all those treatments and all those medications, we ended up with ONE single egg. If you've gone through IVF you. know that the chances of that ONE egg taking are extremely low. I did not get my hopes up. 

But that one egg did stick. And here we are with our beautiful baby boy. Our rainbow after the storm. Our lucky charm. The completion of our family. 

6 month old baby boy on white background with rainbow cake slices around him

What cake recipe is best for rainbow cake?

So the first thing that we have to do is bake our rainbow layers. This might sound intimidating but it's actually really easy. 

We're going to use my favorite cake, white velvet. Not only. is this cake delicious, but it's also very white so it will take the color well.

white velvet cake withe ermine frosting

If you try to add color to a vanilla cake that has egg yolks in it, those yolks will distort your colors while baking. 

The other reason white velvet is perfect for making a rainbow cake is that it won't get over-mixed when you add the color.

I've added color to white velvet so many times, making everything from pink velvet, green velvet, and even blue velvet. The texture always turns out amazing. 

How to make rainbow cake layers

Get your 8"x2" cake pans ready. You might not have 6 cake pans all the same size (I don't) so keep your cake batter in the fridge while your other cakes are baking. They are really thin so they bake up fast.

Coat your cake pan in a layer of cake goop and preheat your oven to 335ºF. I also put a piece of parchment paper in the bottom of my pans so that they were easier to take out of the pan since they would be so thin. 

8" cake pan with parchment paper and cake goop

To make our rainbow cake layers, all you have to do is mix up your batter (follow the recipe below) and then divide your batter into 6 bowls evenly.

Each bowl holds 15 ounces of cake batter. I used a kitchen scale to weigh mine out so they would all be equal. 

6 bowls of white velvet cake ready to be colored

I'm using electric colors from Americolor and I'm not making an EXACT rainbow, this rainbow is more Lisa Frank style. I really like these electric colors because they make super bright neon colors and you don't have to use a lot of food color. 

Colors I used

  1. Electric Purple
  2. Electric Blue
  3. Electric Green
  4. Electric Yellow
  5. Electric Orange
  6. Electric Pink
americolor electric colors

You can totally go classic rainbow and use red instead of pink, violet instead of electric purple and royal blue instead of electric blue. 

Add a drop or two of color to each bowl and stir with a spoon until combined. Make sure for the green you use a little yellow and a little green so the green is more vibrant. 

For the orange, use a little orange and a little yellow to make the orange more vibrant. 

For the purple, add a little pink and purple to make the purple more vibrant. 

6 bowls of white velvet cake all colored rainbow

Pour your batter into your cake pans (I baked three at a time and put 15 ounces of batter in each pan).

When they are done baking, they will start to pull a tiny bit from the edges of the pan (that's normal) let them cool a bit in the pan before turning out onto a cooling rack to fully cool down.

rainbow cakes finished baking and cooling on racksI put my cakes into the freezer for about 30 minutes to firm them up before trimming off the dome, the brown sides, and the brown bottom.

Trimming your cakes just makes the slices extra perfect and beautiful when you slice them. 

layers of rainbow cake stacked on top of each other

How to decorate a rainbow cake

Time to decorate our rainbow cake! I'm using my easy buttercream because it comes together so fast. You could use any buttercream though like swiss meringue buttercream, Italian meringue buttercream or even cream cheese frosting. 

Place your first layer onto your cake board. I'm working on a turntable to make this whole process easier. 

Apply a thin layer of buttercream. Shoot for about ¼" of frosting. 

Keep your spatula nice and flat so your buttercream has an even thickness. 

I'm starting with the purple because that makes sense to me in my brain but you could start with the pink if you want to go in the opposite direction. 

layers of rainbow cake with buttercream frosting in between

Continue frosting and stacking this way with the rest of the layers and then give the whole cake a nice crumb coat to seal in all those rainbow crumbs. 

rainbow cake with layer of frosting for the crumb coat

Chill your cake for 15 minutes to firm up that layer of buttercream. 

Finish your cake with a final layer of buttercream and smooth it out with your bench scraper and offset spatula. 

rainbow cake with smooth layer of buttercream frosting

After chilling my cake, I added some fancy sprinkles to the bottom border of the cake, then I transferred my cake to a cake board. 

I'm finishing this cake with a water ganache drip. I used 5 ounces of white candy melts, 1 ounce of chocolate candy melts and 6 ounces of water.

making water ganache

After melting, I added a few drops of electric yellow food coloring to make a gold candy melt color.  I dripped this water ganache onto my chilled cake. Then painted gold with some truly mad plastics gold dust and vodka. 

Make sure your mixture of dust and vodka is fairly thick, like paint so that you get good coverage. 

rainbow cake with gold drip and rainbow sprinkles

Then I added some little swirls of white frosting on top and added some more sprinkles. I used a 1M piping tip to do the swirls. 

And we're done with our rainbow cake! Doesn't it look so pretty! I love how the slices look and they are the perfect accent to this month's Ezra photo. 

Be sure to check out my other popular cake recipes for more delicious tried and true cake recipes that never disappoint.

slice of rainbow cake on blue plate and gold fork

Cake Batter and Frosting Calculator

Select an option below to calculate how much batter or frosting you need. Adjust the servings slider on the recipe card to change the amounts the recipe makes.

Choose a pan type

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Choose a cake pan size
(based on 2" tall cake pan)

Cupcake Tin Size

Choose number of pans

Cups of Batter Needed

8 cups

Cups of Frosting Needed

5 cups

Note: measurements are estimated based off the vanilla cake recipe using standard US cake pans and sizes. Measurements used are for 2" tall cake pans only. Your results may vary. Do not overfill cake pans above manufacturer's recommended guidelines.

Recipe

slice of rainbow cake on blue plate white background and whole cake in background

Rainbow Cake

Not only is this rainbow cake beautiful and colorful, but it also tastes really delicious. Made from my famous white velvet cake recipe and easy buttercream, this rainbow cake makes the perfect special occasion cake!
*note* if you adjust the cake pan size using the calculator, keep in mind that the pans should only be filled halfway (1" tall) so the layers are not too big. The calculator is formulated for 2" tall layers.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 20 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 40 minutes minutes
Course: Dessert
Cuisine: American
Servings: 14 cups
Calories: 853kcal
Author: Elizabeth Marek

Equipment

  • Stand Mixer
  • Whisk Attachment
  • Paddle Attachment
  • Turntable
  • Offset Spatula
  • Bench scraper
  • Piping Bag
  • 1M Piping Tip

Ingredients

Rainbow Cake Ingredients

  • 24 oz cake flour
  • 24 oz granulated sugar
  • 1 teaspoon salt
  • 2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 10 oz egg whites room temperature
  • 6 oz vegetable oil
  • 18 oz buttermilk room temperature or slightly warm
  • 12 oz butter unsalted and softened
  • 1 Tablespoon vanilla extract

Easy Buttercream Frosting Ingredients

  • 8 oz pasteurized egg whites
  • 32 oz powdered sugar
  • 32 oz unsalted butter softened but not melted
  • 2 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 dot purple food coloring to make the buttercream white

Gold Drip

  • 5 oz white candy melts
  • 1 oz chocolate candy melts
  • 1 oz hot water
  • 1 teaspoon Truly mad plastics super gold dust
  • ¼ teaspoon everclear or vodka or lemon extract
US Customary - Metric

Instructions

  • NOTE: It is SUPER IMPORTANT that all the room temperature ingredients listed above are room temperature and measured by weight so that the ingredients mix and incorporate correctly.
    Heat oven to 335º F/168º C
  • Prepare six ( 8"x2") cake pans with cake goop and place a round piece of parchment paper in the bottom of the pan for easy removal of the cake
  • Combine 8 oz of the buttermilk and the oil together and set aside. 
  • Combine the remaining buttermilk, egg whites, and vanilla together, whisk to break up the eggs and set aside. 
  • Combine flour, sugar, baking powder, baking soda and salt in the bowl of a stand mixer with the paddle attachment. Mix 10 seconds to combine. 
  • Add your softened butter to the dry ingredients and mix on low until mixture resembles coarse sand (about 30 seconds).
  • Add in your milk/oil mixture and let mix until dry ingredients are moistened and then bump up to med (setting 4 on my KitchenAid) and let mix for 2 full minutes to develop the cake's structure. If you don't let your cake mix on this step your cake could collapse. 
  • Scrape your bowl and then reduce speed to low. Add in your egg white/milk mixture in three batches, letting the batter mix for 15 seconds between additions. Scrape down the sides again to make sure everything has incorporated.
  • Divide your batter into 6 bowls. Weigh 15 ounces of batter for each bowl.
  • Color each bowl with your Electric food colors. ½ teaspoon for pink for the pink layer, ¼ teaspoon yellow plus ¼ teaspoon orange for orange layer, ½ teaspoon yellow for yellow layer, ¼ teaspoon yellow plus ½ teaspoon green for green layer, ½ teaspoon blue for blue layer, ¼ teaspoon pink and ½ teaspoon purple for the purple layer.
  • Bake your layers for 20-24 minutes or until the edges JUST start pulling away from the cake pan. Do not under-bake or the middle of the cake will collapse.
  • IMMEDIATELY TAP PAN FIRMLY on countertop once to release the steam from the cake. This stops the cake from shrinking. 
  • Let cakes cool for 10 minutes inside the pan before flipping them out. The cake will shrink a bit and that is normal.
    Freeze your cake layers 30-60 minutes before trimming your cakes. Frost and fill with buttercream frosting.
  • After your buttercream is smooth, place the cake back into the fridge for 15 minutes before you apply your drip.
  • Wait for your drip to set before painting with gold paint. Finish the cake with buttercream rosettes and more sprinkles.

Easy Buttercream Instructions

  • Place powdered sugar and pasteurized egg whites in the bowl of your stand mixer with the whisk attachment.
  • Mix on low to combine then increase speed to high.
  • Add the butter in small chunks while mixing. Continue mixing until all the butter is added in. Then add in your vanilla and salt.
  • Mix on high until light and fluffy and no longer tastes like butter. Add a dot of purple food coloring to reduce the yellow appearance of the buttercream (optional).
  • Remove the whisk attachment and replace it with the paddle attachment. Mix on low for 10 minutes to remove bubbles from the buttercream.

Gold Drip Instructions

  • Melt the chocolate in the microwave in 15-second increments until almost fully melted.
  • Add in your hot water and microwave another 15 seconds
  • Stir until smooth. Then add in your yellow food coloring. Stir until smooth.
  • Place water ganache into a piping bag, snip off the tip and drip the ganache around the edge of your chilled cake. After it sets, you can mix your gold dust and vodka together and paint the drip gold

Video

Notes

This cake is very TALL (about 7") so your slices will be very tall. You could cut them in half but then you'd ruin the rainbow. 
*note* if you adjust the cake pan size using the calculator, keep in mind that the pans should only be filled halfway (1" tall) so the layers are not too big. The calculator is formulated for 2" tall layers. 
Important Things To Note Before You Start
1. Bring all your ingredients to room temperature or even a little warm (eggs, buttermilk, butter, etc) to ensure your batter does not break or curdle. 
2. Use a scale to weigh your ingredients (including liquids) unless otherwise instructed (Tablespoons, teaspoons, pinch etc). Metric measurements are available in the recipe card. Scaled ingredients are much more accurate than using cups and help ensure the success of your recipe. 
3. Practice Mise en Place (everything in it's place). Measure out your ingredients ahead of time and have them ready before you start mixing to reduce the chances of accidentally leaving something out.
4. Chill your cakes before frosting and filling. You can cover a frosted and chilled cake in fondant if you wish. This cake is also great for stacking. I always keep my cakes chilled in the refrigerator before delivery for easy transporting. Learn more about decorating your first cake. 
5. If the recipe calls for specific ingredients like cake flour, replacing it with all purpose flour and cornstarch is not recommended unless specified in the recipe that it’s ok. Substituting ingredients may cause this recipe to fail. 
All purpose flour is a plain flour with no rising agents. It has a protein level of 10%-12%
Cake flour is a soft, low protein flour of 9% or less. 
Cake flour sources: UK - Shipton Mills Cake & Pastry Flour

Nutrition

Serving: 1serving | Calories: 853kcal | Carbohydrates: 92g | Protein: 7g | Fat: 52g | Saturated Fat: 34g | Cholesterol: 115mg | Sodium: 365mg | Potassium: 207mg | Fiber: 1g | Sugar: 70g | Vitamin A: 1416IU | Calcium: 97mg | Iron: 1mg
Tried this recipe?Let us know how it was!
 

More Recipe

  • breakfast scramble
    Breakfast Scramble
  • close up of sausage gravy on biscuits
    Keto Sausage Gravy
  • close up of keto biscuits on a plate
    Fluffy Keto Biscuits
  • gold drip on a white cake
    Drip Cake Recipe

Reader Interactions

Comments

  1. Natalia Pena says

    June 27, 2020 at 3:37 am

    Beautiful !!!!!! Congratulations again . I have a question . I love using some kind of fruit flavors for filling between layers . You think this will ruin the look of this cake ? Or can I made strawberry butter cream for the inside ?
    Thanks!!!

    Reply
    • Elizabeth Marek says

      June 29, 2020 at 8:19 am

      If the fruit filling is very thin, I think it would be ok 🙂

      Reply
  2. Tahnee says

    June 28, 2020 at 5:08 pm

    5 stars
    Hi Liz,

    I'm planning to make this for my daughter's birthday. If I make it the night before will that be ok? Also will I have to refrigerate it?

    Reply
    • Elizabeth Marek says

      June 29, 2020 at 7:59 am

      Yes you can definitely make it the day before, I do keep mine in the refrigerator but take them the morning of the event so that the cakes have time to warm up

      Reply
  3. Leigh says

    June 28, 2020 at 9:09 pm

    5 stars
    Thanks for the great recipe and thorough instructions. I made this for my daughter's 2nd birthday. I used less intense colours for a more pastel look. I'm pregnant and wasn't sure about having buttercream with uncooked egg white, so I used your crusting cream cheese frosting instead, flavoured with lemon extract and a bit of zest. Delicious! I also did just plain dark chocolate ganache for the drip, rather than gold.

    Reply
    • Elizabeth Marek says

      June 29, 2020 at 7:58 am

      Yay! I'm so glad! Just fyi for the future, pasteurized egg whites are heat treated the same way that milk is so they are perfectly fine to eat 🙂

      Reply
  4. Pontsho Modiba says

    July 02, 2020 at 8:53 am

    I loved the recipe so much. I haven't really found one that works for me. What will happen if I add whole eggs and not whites only?

    Reply
    • Elizabeth Marek says

      July 02, 2020 at 9:29 am

      The egg yolks will affect the colors of the cake

      Reply
  5. Katherine says

    July 03, 2020 at 5:36 am

    Hi there!

    I'm wondering if you used liquid food colouring or gel? Does it matter?

    Thanks!!

    Reply
    • Elizabeth Marek says

      July 05, 2020 at 8:30 am

      I used gel, I think you could use liquid too

      Reply
  6. Victoria Richmond says

    July 07, 2020 at 2:10 am

    5 stars
    This is the best cake i have EVER made, it looks so so good and tastes amazing. Everyone was so impressed with it. It was worth the effort and cutting the brown off made it perfect for presentation. I was asked by multiple people about where the cake came from.

    Reply
  7. Catherine says

    July 07, 2020 at 12:57 pm

    Hi
    I’m in Australia and would love to make the rainbow cake for my little boy’s 4th birthday. I just have a few questions in regards to the sugar. Is granulated sugar the same as caster sugar and is powdered sugar the same as icing sugar or is it icing mixture which has cornflour in it ? Also I have bought the americolor food colouring in the gel paste form. Is your recipe based using the gel paste food colouring or is it the air brush food colouring which I assume is liquid based? Your help would be greatly appreciated.

    Reply
    • Elizabeth Marek says

      July 08, 2020 at 10:24 am

      Granulated and caster are pretty much the same, as well as powdered and icing sugar. I am using gel colors.

      Reply
  8. Diana says

    July 07, 2020 at 7:17 pm

    5 stars
    This cake is DELICIOUS! You have inspired me so much! I made my daughter's 2nd Birthday cake using this recipe, your buttercream, and fodant recipe. I made her an "Abby Sesame Street" cake and it came out beautiful and delicious. Seriously. I want cake now.

    Reply
  9. Tashi says

    July 09, 2020 at 11:33 pm

    Hi Liz,
    I want to make this for a unicorn party my family is having. I was wondering if I can do a 6in cake with this and if so how much batter should I put in the pan. I don't want to screw this up lol

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 2:12 pm

      I would suggest not using anything smaller than the 8" or your cake will be too tall and skinny and might fall over

      Reply
  10. Lauren says

    July 10, 2020 at 12:10 am

    I am mesmerized by your final product and hope to reproduce your perfect cake this weekend for my daughters birthday. It will be a surprise so I will be doing it at night after the kids are asleep. Due to this, I want to try and spread it out over two nights. I have a couple questions about that

    1. Does the cake need to cool completely before placing the layers in the fridge?
    2. How do I store the layers in the fridge? Wrapped individually in plastic wrap?

    Thank you so much!

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 2:11 pm

      They can be a little warm before wrapping them in plastic wrap to cool in the fridge

      Reply
  11. Arlene Hernandez says

    July 10, 2020 at 10:54 pm

    5 stars
    You’re precise directions were easy to follow! I made two of these beautiful cakes for my 6 year old twin nieces. Now wish me luck on the cutting. Thank you for sharing, because of you my cakes will be the talk of the town !

    Reply
  12. Chantelle Lotter says

    July 12, 2020 at 4:49 am

    5 stars
    Tried this recipe this past weekend. Absolutely amazing, delicious!! My cakes didn't rise very much, baked cakes were just short of an inch high, is this correct?

    Still resulted in high cake due to all the layers.

    Reply
    • Elizabeth Marek says

      July 15, 2020 at 5:11 pm

      Yes they are short because there are 6 layers!

      Reply
  13. Catherine says

    July 12, 2020 at 4:51 am

    Thank you so much for getting back to me.
    I’ll let you know how it goes.
    Catherine

    Reply
  14. Lois says

    July 12, 2020 at 1:49 pm

    Very excited to make this cake for my daughter! Will 9” cake pans work? Or should I increase the batter?

    Reply
    • Elizabeth Marek says

      July 15, 2020 at 5:09 pm

      You don't need to increase the batter for a 9" pan

      Reply
  15. Nat says

    July 12, 2020 at 5:32 pm

    Hi Liz
    I messaged a few days ago, not sure if it actually went through.
    We don’t have cake flour where I am. Would you be able to recommend a substitution for it or perhaps suggest another one of your recipes that I could use for the rainbow cake?
    Thank you.

    Reply
    • Elizabeth Marek says

      July 15, 2020 at 5:08 pm

      You can use the white cake recipe instead if you can't find cake flour 🙂

      Reply
  16. Malini Kothapalli says

    July 14, 2020 at 8:37 pm

    5 stars
    I made the cake for my daughter's 10th birthday. Loved every bit of it.

    Reply
  17. Anne-Sophie says

    July 15, 2020 at 8:44 am

    I am going to try this cake for my daughter's birthday, Will it work if I had cocoa powder to the buttercream? She wanted a chocolate icing rainbow cake !! thank you

    Reply
    • Elizabeth Marek says

      July 15, 2020 at 4:49 pm

      If you add cocoa powder it will make the colors brown

      Reply
  18. Elizabeth Marek says

    July 15, 2020 at 4:52 pm

    The recipe is enough batter for all the layers.

    Reply
  19. Meenam Moodley says

    July 19, 2020 at 6:33 am

    Hii, I just want to know how necessary it is to use pasteurized egg whites and how it affects the recipe as compared to using normal egg whites. i couldn't find pasteurized egg whites in the store, neither do I have a thermometer to accurately pasteurize them myself. I've cooked with normal egg whites before so if the sole purpose of pasteurized eggs is to be heat treated can I just use normal ones instead?
    Thank you.

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 12:47 pm

      Pasteurized egg whites are already heat treated so they are safe to eat when you aren't cooking them. If you used regular egg whites they would not be safe to eat. You can either use the swiss meringue buttercream recipe instead or you can read my how to pasteurize your own eggs blog post

      Reply
  20. Thekla Charalambous says

    July 20, 2020 at 4:33 am

    Hi from the uk.
    I’m so inspired to give this a go.
    Do you use a fan assisted oven.
    Thank you

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 12:38 pm

      I use a conventional oven

      Reply
  21. Pia says

    July 20, 2020 at 6:12 am

    5 stars
    Thank you so much for sharing this great recipe! I watched the video multiple times and the cake turned out perfect for my son's 5th birthday even though I had never tried to make a cake like this before. Your tips are amazing!

    Reply
  22. Katrina Walker Hair says

    July 23, 2020 at 9:27 am

    5 stars
    I made this cake for my daughters’ 13th birthday and she LOVED IT! The best cake she’d ever had was her exact words. Thank you!!!!

    Reply
  23. Chelsea says

    July 24, 2020 at 1:23 pm

    I want to make this cake tomorrow for my sons birthday, but I only have a hand mixer with the standard whisk attachments. Will that be a problem since I don’t have a paddle mixer?

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 11:16 am

      Hand mixer will work just fine

      Reply
  24. Tanya Speer says

    July 24, 2020 at 2:12 pm

    5 stars
    This cake is delicious and beautiful! The colors were so vibrant. I actually made the cake layers and frosted with a different chocolate buttercream (added black food coloring to make the colors pop). It was great! Thank you for a great cake.

    Reply
  25. Lori says

    July 24, 2020 at 10:50 pm

    5 stars
    Congratulations on baby!! How exciting!! I made your WASC cake for my son's 1st back in March and I'm planning on making this rainbow cake, with the WASC for my little girls 7th bday. She asked for a rainbow cake, but just like brothers. Looking forward to it!! Any modifications needed with using WASC recipe and gel coloring?

    Reply
    • Elizabeth Marek says

      July 27, 2020 at 11:11 am

      No modifications! Try not to fill your pans too much or the layers get really tall 😀 Have fun!

      Reply
« Older Comments
Newer Comments »
4.93 from 452 votes (409 ratings without comment)

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




All comments are subject to our Terms of Use

Primary Sidebar

Liz Marek with strawberry cake

Hi, I'm Liz! I'm an artist and cake decorator from Portland, Oregon. Cakes are my obession, which is why I'm dedicated to crafting tried-and-true recipes, small cake tutorials, as well as advanced online cake courses!

More about me →

Buy Flawless Fondant

Sugar Geek Flawless Fondant
It's incredibly stretchy, stays soft on the cake and can be rolled 50% thinner than other brands without tearing or becoming transparent. No elephant skin, no frustration, just flawless fondant every time. Buy Fondant

Our Cake Greatest Hits

Check our our best cake recipes

Summer Recipes

  • closeup of vanilla cake with vanilla buttercream slice on a white plate
    Moist Vanilla Cake Using Cake Flour
    Cook Time45 Minutes
  • slice of pink velvet cake with whipped cream frosting and fresh raspberries on a white plate
    Pink Velvet Cake
    Cook Time40 Minutes
  • slice of fresh strawberry cake on a white plate with strawberries behind it
    Fresh Strawberry Cake
    Cook Time1 Hours 10 Minutes
  • close up shot of double chocolate chip cookie
    Chewy Double Chocolate Chip Cookies
    Cook Time20 Minutes
  • Fast Bread Recipe
    Cook Time1 Hours
  • sourdough bread cut open to show crumb
    Beginners Sourdough Bread Recipe Step-By-Step
    Cook Time25 Hours 10 Minutes

Popular Recipes

  • ganache cake with dark, milk, and white chocolate on it
    The Best Chocolate Ganache Recipe
    Cook Time20 Minutes
  • close up of easy buttercream rosettes
    Easy Buttercream Frosting
    Cook Time10 Minutes
  • close up slice of marble cake
    Moist and Fluffy Marble Cake Recipe
    Cook Time40 Minutes
  • close up of red velvet cake slice
    Red Velvet Cake Recipe
    Cook Time1 Hours 40 Minutes

Footer

↑ back to top

About

  • Privacy Policy
  • Terms of Service
  • Fondant

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact
  • About Us
  • About Liz Marek

Copyright © 2024 Sugar Geek Show, Inc. All Rights Reserved.

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required

Recipe Ratings without Comment

Something went wrong. Please try again.