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Authentic Italian Rainbow Cake (Italian Rainbow Cookies)

A colorful and delicious layered cake featuring almond flavor and a layer of jam, perfect for parties and celebrations.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours
Servings: 12 slices
Course: Dessert, Party
Cuisine: Italian
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 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
  • gel as needed food coloring gel (green, yellow, and red/pink)
For the Filling and Coating
  • 2/3 cup seedless raspberry jam or jelly
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

Method
 

Preparation
  1. Preheat oven to 350°F. Spray 3 quarter-size sheet pans with non-stick spray and line with parchment.
  2. In a bowl, beat butter and almond paste until smooth.
  3. Add cake mix, eggs, milk, and almond extract. Mix until fluffy.
  4. Divide batter into 3 bowls, tint each with food coloring.
  5. Spread each color in separate pans and bake for about 15 minutes.
  6. Cool completely before stacking the layers with raspberry jam in between.
Chilling and Coating
  1. Wrap the stacked layers and weigh down. Chill for 4 hours.
  2. Melt chocolate and shortening together. Cover top and bottom of the cake with chocolate.
  3. Refrigerate until set before slicing and serving.

Notes

For the best taste and texture, serve at room temperature and pair with espresso or strong coffee. Store in an airtight container in the refrigerator for up to 5 days.