Mini Rainbow Cake

Ingredients (times 6 ~ one for each cake layer)

2 tablespoons canola oil
2 tablespoons milk
2 egg whites
1 teaspoon vanilla extract
4 tablespoons sugar
8 tablespoons unbleached all purpose flour
1 teaspoon baking powder

food coloring (red, orange, yellow, green, blue, purple)


Preheat the oven to 350°F.

Spray a cake pan with cooking spray with flour. *I used a 6″ cake pan, but preferably a 9″ cake pan…see notes below.*

Mix the ingredients together, plus the food coloring for THAT layer.

Bake for 15 minutes, or until a cake tester comes out clean.

Allow to cool for 3-5 minutes.

Remove cake from pan and let it cool completely on a cooling rack.

Repeat with the next cake layer.


Cream Cheese Frosting


4 (8 ounce) packages 1/3 less fat cream cheese, room temperature
1 cup unsalted butter, room temperature
1 tablespoon clear vanilla extract


Beat the cream cheese, butter, and vanilla extract together until light and fluffy.

Spread between the cake layers and around the cake.



I really wanted to make this tall and beautiful cake, but in turn, it turned out to be a sky scrapper! So, if you don’t want to have to buy extra long cake plates for when you serve your cakes, you will be better off baking these cake layers in a standard 9″ cake pan. I used a 6″, making it ‘mini’…but quite TALL.