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Authentic Italian Rainbow Cake

A delightful almond-flavored layered cake with vibrant colors, raspberry jam, and a chocolate coating, perfect for parties and holidays.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 4 hours 30 minutes
Servings: 12 slices
Course: Dessert, Party Treat
Cuisine: Italian
Calories: 280
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
  • food coloring gel (green, yellow, and red/pink)
For the assembly
  • 2/3 cup seedless raspberry jam or jelly
For the chocolate coating
  • 2 cups semi-sweet chocolate chips
  • 1 teaspoon shortening

Method
 

Preparation
  1. Preheat the oven to 350 degrees F. Spray 3 quarter-size sheet pans with non-stick baking spray and line with parchment paper.
  2. In a large mixing bowl, beat together butter and almond paste until smooth.
  3. Add cake mix, eggs, milk, and almond extract. Beat on medium speed for 2 minutes until well combined.
  4. Separate the batter into three bowls and color each with food coloring.
  5. Transfer each bowl of batter to a separate sheet pan and spread evenly. Bake for about 15 minutes.
  6. Cool the cakes completely in their pans.
Assembly
  1. 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.
  2. Wrap the layered cake in plastic wrap, place a heavy object on top, and chill for at least 4 hours.
Coating and Serving
  1. Remove from refrigerator, and melt chocolate chips and shortening in a double boiler or microwave.
  2. Spread half of the melted chocolate over the top of the cake. Chill until set.
  3. Flip the cake and spread the remaining chocolate on the pink layer, chill until set.
  4. Slice and serve.

Notes

Store in the fridge for up to one week. For longer storage, freeze tightly wrapped for up to two months. Thaw in the refrigerator overnight before serving.