Rainbow Clown Cake
A bright and colorful layered Rainbow Clown Cake perfect for birthdays, parties, and celebrations. Made with soft sponge layers, creamy frosting, and fun clown decorations, this cake is a true showstopper!
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- 6 Cake Pans (8-inch)
- Parchment Paper
- Offset Spatula
- Piping Bags & Tips
Ingredients
For the Cake Batter
- 3 cups all-purpose flour sifted
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs large
- 1 tbsp vanilla extract
- 1 1/4 cups buttermilk
Food Coloring
- red, orange, yellow, green, blue, and purple gel food coloring for vibrant layers
For the Frosting
- 3 cups unsalted butter softened
- 6 cups powdered sugar sifted
- 2 tsp vanilla extract
- 2 tbsp milk adjust for consistency
For Clown Decorations
- fondant in multiple colors for clown face and accessories
- candy eyes and gumdrops for facial features
- rainbow sprinkles for extra fun
Instructions
- Preheat oven to 350°F (175°C). Grease and line six 8-inch cake pans with parchment paper.
- In a bowl, whisk together flour, baking powder, and baking soda.
- In a separate bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, followed by vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing until just combined.
- Divide batter evenly into six bowls. Add a different food coloring to each and stir gently.
- Pour batter into cake pans and bake for 15-18 minutes, or until a toothpick comes out clean. Let cool completely.
- To make the frosting, beat butter, powdered sugar, vanilla, and milk until smooth and fluffy.
- Stack cake layers in rainbow order, spreading a thin layer of frosting between each.
- Apply a crumb coat, chill for 20 minutes, then spread a final frosting layer.
- Decorate with fondant clown features, candy eyes, gumdrops, and sprinkles for a fun finish.
Notes
For extra flavor, add fruit extracts to different layers. Store in the fridge for up to 3 days.