INTRODUCTION
Authentic Italian Rainbow Cake (Italian Rainbow Cookies) is a classic treat from Italian bakeries. It has three thin sponge layers. Each layer is a bright color. A thin layer of jam sits between the cakes. The whole stack is covered in chocolate. The cake has soft texture, almond flavor, and a light jam filling. This dessert will remind you of old bakery counters and holiday plates.
These cookies are great to make for a party or gift. They hold well and slice cleanly. You can bake the layers ahead and assemble the cake later. If you like simple coffee desserts, you might also enjoy this deliciously simple affogato recipe as a warm match to a slice. This cake looks fancy but is easy to make with a boxed cake mix and a few extra ingredients.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many simple reasons. First, it has a clear almond taste from almond paste and extract. That flavor is soft and warm. Second, the colorful layers make it fun. The bright green, yellow, and red or pink layers look joyful on any plate. Third, you use a few easy steps and common tools. You do not need to make a sponge from scratch. The boxed cake mix saves time and keeps the method steady.
The cake is also sturdy. You can slice it thin or thick and the layers hold. The small jam center adds bright fruit flavor without making the cake wet. The chocolate coating gives a nice snap and a rich finish. You can make a whole cake to share or cut small pieces to serve at a tea or a coffee hour. This cake keeps well and travels well, which makes it great for events.
HOW TO MAKE Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
This cake uses a simple batter that you split into three parts. You color each part and bake the parts in wide, shallow pans. After cooling, you spread jam on each layer and stack them. Then you chill the cake so it sets. The final step is to coat the stacked cake in melted chocolate for a clean, finished look.
Work in a clear order. Mix the batter first. Then color and bake. Cooling is key. You must let the baked layers cool fully. Once cool, the jam goes on and you press layers gently together. Wrap and chill with a weight on top to help the layers stick. After chilling, melt chocolate and cover the top and bottom. This method gives you neat slices and a good balance of flavors.
EQUIPMENT NEEDED
- 3 quarter-size sheet pans or similar shallow pans
- Non-stick spray and parchment paper
- Mixing bowl and electric mixer or sturdy whisk
- Bowls for dividing and coloring batter
- Spatula to spread batter
- Offset spatula or knife for jam and chocolate work
- Plastic wrap and a heavy flat weight or a baking sheet with cans to weigh down
- Small microwave-safe bowl or double boiler for melting chocolate
- Refrigerator space to chill the cake
Ingredients You’ll Need :
1 cup unsalted butter, softened, 8 ounces almond paste, broken into small pieces, 4 cups white cake mix (2 boxes of 16.25 oz.), 6 large eggs, 2 cups whole milk, 1 teaspoon almond extract, food coloring gel (green, yellow, and red/pink), 2/3 cup seedless raspberry jam or jelly, 2 cups semi-sweet chocolate chips, 1 teaspoon shortening
STEP-BY-STEP INSTRUCTIONS :
Preheat oven to 350°F. Spray 3 quarter-size sheet pans with non-stick spray and line with parchment. In a bowl, beat butter and almond paste until smooth. Add cake mix, eggs, milk, and almond extract. Mix until fluffy. Divide batter into 3 bowls, tint each with food coloring. Spread each color in separate pans and bake for about 15 minutes. Cool completely. Stack the layers with raspberry jam in between. Wrap and weigh down, chill for 4 hours. Melt chocolate and shortening. Cover top and bottom of the cake with chocolate, refrigerate until set. Slice and serve.
HOW TO SERVE Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Serve slices at room temperature for the best taste and texture. Take the cake out of the fridge 15 to 20 minutes before you plan to serve. This lets the chocolate warm slightly and cuts cleanly. Use a sharp knife to slice. Wipe the knife with a warm cloth between cuts for smooth slices.
You can offer espresso or strong coffee alongside the cake. A small cup of espresso balances the sweet cake and chocolate. For a lighter match, serve with tea or a small glass of milk. To make a cozy pairing, you can try an Italian coffee dessert idea like the one in this Italian coffee dessert pairing and let guests choose their drink.
STORAGE & FREEZING : Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Store the cake in an airtight container in the refrigerator. It will keep well for up to 5 days. If you will eat it within two days, you can keep it at cool room temperature in a covered container, but refrigeration is safest in warm weather.
To freeze, wrap the whole cake tightly in plastic wrap, then wrap in foil. Freeze for up to 2 months. Thaw the cake in the refrigerator overnight before serving. If you freeze slices, wrap each slice or place slices on a tray and flash-freeze before bagging. Thaw in the fridge for several hours for best texture.
SERVING SUGGESTIONS
- Cut thin slices and serve on a small dessert plate with a dusting of powdered sugar.
- Pair slices with fresh berries to add a fresh note and color.
- Serve with a small scoop of vanilla ice cream for a richer dessert.
- For a party, arrange slices on a platter and add small forks so guests can pick one or two bites.
Each idea keeps the cake balanced and full of flavor. The almond and jam pair well with citrus, so a small slice of orange on the plate can add freshness.
VARIATIONS
- Almond-free option: Replace almond paste and almond extract with extra butter and 1 teaspoon vanilla extract for a milder flavor.
- Nut twist: Add 1/4 cup finely chopped toasted almonds into the batter for a nutty crunch.
- Different jams: Use apricot, cherry, or strawberry jam in place of raspberry for new flavors.
- Colored themes: Use other food gels to match holidays. For example, use red, white, and blue for a summer party.
- Mini version: Bake in smaller pans and make small stacked cookies for bite-sized treats.
Try one variation at a time to find which you like best. Each change will alter the texture or flavor a little, but the method stays the same.
FAQs
Q: Can I make the layers a day ahead?
A: Yes. You can bake the layers a day ahead and store them wrapped in the fridge. This saves time on the day you assemble.
Q: Can I use a homemade white cake batter instead of box mix?
A: Yes. Use your favorite white cake recipe. The box mix is a shortcut, but homemade will also work.
Q: How do I get thin clean slices every time?
A: Chill the cake well before slicing. Use a sharp knife and wipe the blade between each cut. A hot knife will not work well because it can melt the chocolate.
Q: Do I need to use almond paste?
A: Almond paste gives the cake its classic flavor. If you do not have it, you can use almond extract only, but the taste will be less rich.
Q: Can I make these as small sandwich cookies?
A: Yes. The same batter can make small layers. Bake thin rounds, stack with jam, chill, and dip in chocolate.
Q: How do I keep the chocolate coating smooth?
A: Melt chocolate slowly and add a teaspoon of shortening if needed. Work quickly and chill right away so it sets with a smooth finish.
MAKE-AHEAD TIPS FOR Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Bake the cake layers a day or two before you need the finished cake. Wrap each cooled layer in plastic wrap and keep them in the fridge. Make the jam layer just before you stack for the best shape and to avoid a soggy cake. You can melt the chocolate ahead and keep it at room temperature covered, but reheat gently to make it smooth before coating the cake.
If you will transport the cake, chill it until it is firm and place it in a snug box. Add a thin layer of bubble wrap or parchment to keep it stable. For large gatherings, you can slice the cake and place slices in a single layer on a tray. Cover and chill until serving time. For a quick pairing idea the day you serve, try reading an easy affogato ideas page to pick a warm drink to go with the cake.
Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Ingredients
Method
- Preheat oven to 350°F. Spray 3 quarter-size sheet pans with non-stick spray and line with parchment.
- In a bowl, beat butter and almond paste until smooth.
- Add cake mix, eggs, milk, and almond extract. Mix until fluffy.
- Divide batter into 3 bowls, tint each with food coloring.
- Spread each color in separate pans and bake for about 15 minutes.
- Cool completely before stacking the layers with raspberry jam in between.
- Wrap the stacked layers and weigh down. Chill for 4 hours.
- Melt chocolate and shortening together. Cover top and bottom of the cake with chocolate.
- Refrigerate until set before slicing and serving.