INTRODUCTION
This recipe shows how to make Authentic Italian Rainbow Cake (Italian Rainbow Cookies) at home. It is a soft, almond-flavored layered cake with bright green, yellow, and pink layers. It has jam between the layers and a thin chocolate coating on both sides. The cake looks like small colored slices when you cut it. It is easy to make with simple tools and pantry items. For a similar Italian treat, try this Italian love cake recipe to learn more about almond and chocolate desserts from Italy.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe for many simple reasons. The cake uses a basic cake mix and almond paste to give a real almond taste. The three colors make it fun to serve for parties and holidays. The jam between the layers adds a sweet and slightly tart bite. The chocolate shell gives a clean look and a small snap when you bite it. The cake stores well and you can make it ahead for busy days. The steps are clear and the tools are common in most kitchens. You can also change the jam or colors to match any theme. If you like small, pretty, and tasty desserts, these cookies will become a favorite and pair well with other sweet treats like blueberry cheesecake cookies recipe at a dessert table.
HOW TO MAKE Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
This section gives a short overview of how to make the cake. You make one thin cake per color on a quarter-size sheet pan. Then you spread jam on each layer and stack them. You press the stack flat and chill it so the layers stick. Finally you coat both sides with melted chocolate. The recipe is simple but the chill time matters. Follow the directions step by step for the best result. If you want to try a savory main to serve with the cake at a party, look at this autumn butternut squash and Italian sausage casserole for a warm meal idea.
EQUIPMENT NEEDED
- Three quarter-size sheet pans (or similar size pans)
- Parchment paper
- Electric mixer or stand mixer
- Mixing bowls (at least three)
- Rubber spatula or offset spatula
- Plastic wrap
- Heavy object or pans to press the cake while chilling
- Double boiler or microwave-safe bowl for melting chocolate
- Small saucepan or microwave-safe measuring cup if needed for melting shortening
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 the oven to 350 degrees F. Spray 3 quarter-size sheet pans with non-stick baking spray and line with parchment paper. Set aside.
- In a large mixing bowl, beat together butter and almond paste until smooth.
- Add cake mix, eggs, milk, and almond extract. Beat on medium speed for 2 minutes until well combined.
- Separate the batter into three bowls and color each with food coloring.
- Transfer each bowl of batter to a separate sheet pan and spread evenly. Bake for about 15 minutes.
- Cool the cakes completely in their pans.
- Spread raspberry jam on the green layer, then stack the yellow layer upside down on top, spreading more jam, and repeat with the pink layer.
- Wrap the layered cake in plastic wrap, place a heavy object on top, and chill for at least 4 hours.
- Remove from refrigerator, and melt chocolate chips and shortening in a double boiler or microwave.
- Spread half of the melted chocolate over the top of the cake. Chill until set.
- Flip the cake and spread the remaining chocolate on the pink layer, chill until set.
- Slice and serve.
HOW TO SERVE Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Serve the cake thinly sliced. Each slice shows three colors and a thin layer of chocolate on both sides. Your guests can hold one slice like a cookie or put it on a small plate. These cakes are perfect with coffee, tea, or a light dessert wine. Put a few slices on a small dessert plate for one person. For a party, arrange slices in a circle on a large tray so the colors show well. You can also serve the slices with a small spoon of extra jam on the side.
STORAGE & FREEZING : Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
Store this cake in the fridge. Wrap the cake in plastic wrap or keep it in an airtight container. It will stay good for up to one week in the refrigerator. For longer storage, you can freeze the cake. Wrap it tightly in plastic wrap and then in foil. The cake will keep in the freezer for up to two months. Thaw it in the refrigerator overnight before serving. Do not leave it at room temperature for more than two hours because the jam and milk in the batter can make it soft.
SERVING SUGGESTIONS
- Serve with hot coffee or espresso for a classic pairing.
- Offer a small scoop of vanilla ice cream on the side for guests who want a creamier dessert.
- Pair with fresh berries or a small fruit salad for a bright plate.
- For a grown-up touch, drizzle a little warmed fruit coulis around each slice.
- Plate the slices on doilies for a vintage look that matches the cake’s old-fashioned feel.
VARIATIONS
You can change the cake in simple ways to fit your taste. Try these ideas in plain words.
- Jam types: Use apricot jam, strawberry jam, or cherry preserves instead of raspberry. Each jam changes the taste a little.
- Colors: Use different food color gels to match holidays or parties. Use blue, purple, and pink for a party, or red, white, and green for a holiday.
- Nut flavor: If you like a stronger nut taste, add a little almond paste on top of the jam before stacking.
- Chocolate: Use dark chocolate or milk chocolate chips for the coating. You can also use white chocolate and color it slightly for a different look.
- Shape: Make smaller square cakes for party bites instead of one large stack.
- Gluten-free: Try a gluten-free white cake mix and check that almond paste is gluten-free.
FAQs
Q: Can I use regular food coloring instead of gel?
A: Yes. You can use regular liquid food coloring. Gel color gives richer hues with less liquid. If you use liquid color, add a little more to reach the shade you want.
Q: Can I make the batter by hand without a mixer?
A: You can mix by hand, but the batter will be thicker and take more work. Use a strong whisk and beat well to make it smooth.
Q: Do I need to chill the cake for 4 hours?
A: Chilling helps the layers set and makes slicing neat. You can chill for less time, but the cake may crumble or the chocolate may crack when you slice it.
Q: How thin should I slice the cake?
A: Slice thin, about 1/4 inch to 1/3 inch. Thin slices show the layers and make the cake easier to eat like a cookie.
Q: Can I make the cake ahead for a party?
A: Yes. You can make and chill the cake a day ahead. Keep it wrapped and cold until you serve. See the make-ahead tips below for more ideas.
Q: How do I melt the chocolate without burning it?
A: Use a double boiler or heat in short bursts in the microwave (20 to 30 seconds), stirring each time until smooth. Add the teaspoon of shortening to help the chocolate stay glossy.
MAKE-AHEAD TIPS FOR Authentic Italian Rainbow Cake (Italian Rainbow Cookies)
- Make the cake layers the day before and chill them overnight to save time on the party day.
- Spread jam and stack the layers, then wrap the whole cake well and keep it in the fridge. This helps the flavors meld.
- Melt and set the chocolate the day before, too, if you like. Keep the coated cake cold and covered.
- If you need to freeze the cake, slice it first and wrap slices in single layers between sheets of parchment paper. Freeze in a tight container. Thaw in the fridge before serving.
Authentic Italian Rainbow Cake
Ingredients
Method
- Preheat the oven to 350 degrees F. Spray 3 quarter-size sheet pans with non-stick baking spray and line with parchment paper.
- In a large mixing bowl, beat together butter and almond paste until smooth.
- Add cake mix, eggs, milk, and almond extract. Beat on medium speed for 2 minutes until well combined.
- Separate the batter into three bowls and color each with food coloring.
- Transfer each bowl of batter to a separate sheet pan and spread evenly. Bake for about 15 minutes.
- Cool the cakes completely in their pans.
- Spread raspberry jam on the green layer, then stack the yellow layer upside down on top, spreading more jam, and repeat with the pink layer.
- Wrap the layered cake in plastic wrap, place a heavy object on top, and chill for at least 4 hours.
- Remove from refrigerator, and melt chocolate chips and shortening in a double boiler or microwave.
- Spread half of the melted chocolate over the top of the cake. Chill until set.
- Flip the cake and spread the remaining chocolate on the pink layer, chill until set.
- Slice and serve.