Give wings to your imagination of colors. Go creative on this eggless rainbow cake recipe with a pattern of colors you like, and it will amaze you with beautiful, popping colors of the rainbow!
This eggless rainbow cake is truly unique because it looks different every time you make it. The colourful layers blend in unexpected ways, creating a cake pattern that is never the same twice!
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Before coming up with this rainbow cake egg-free recipe, I spent a lot of time getting the right consistency for the cake, and I observed that:
- If the cake batter is too thin or runny, the colours will mix, and the rainbow cake will look messy.
- Too thick batter; the colours will stay separated in bunches. The cake may not turn into uniform layers.
- The perfect consistency should be neither too thick nor too thin so that colours remain in their place.
The vibrant colours of this rainbow cake surprise you every time you slice it. A delightful reveal at the end, definitely a must-try recipe!
If you enjoy colourful treats, you'll also love my fairy bread sandwiches and air fryer sugar cookies.
Just like the cake, these recipes are all about bright colors and fun textures, perfect for kids' parties, birthday celebrations, or anytime you want to add a little colour to your table.
Ingredients
To make this egg-free rainbow cake recipe, you need the following items:
Dry Ingredients:
- All-purpose flour - base of the cake.
- Baking Soda- a pinch is enough.
- Baking Powder - raising agent.
Wet Ingredients:
- Oil - Any cooking oil works best for the recipe. You can take either butter. The choice is yours.
- Butter - I find adding a tablespoon of butter makes a vast difference in the taste.
- Sugar - any sugar goes well. I use brown sugar.
- Yogurt - full-fat works well as the cake rises very well.
- Food color - I use blue, green, yellow, orange, red, or any colors you like.
How to make an eggless rainbow cake?
Let's dive in a little more to make a no-frosting rainbow cake:
The first thing to do is to prepare a cake tin by lining the bottom with parchment paper and greasing the sides. Do not skip this step!! I use an 8-inch round tin.
Combine sugar, oil, and yogurt into a mixing bowl, whisk, and set it aside (pic1).
In another bowl, sift all the dry ingredients, i.e., all-purpose flour, baking soda, and baking powder (pic 2).
Slowly add dry to wet ingredients while stirring to avoid lump formation. (pic 3)
Divide the batter into five equal parts, aprox ⅓ cup in each bowl (pic3).
Next comes the most enjoyable part of this cake recipe, i.e. defining colours for your cake.
Add one food colour to each bowl. I use one teaspoon of blue, green, yellow, orange, and red colours. The cake batter is ready for baking. See the rainbow cake batter pouring technique
(Note: I did not have an orange colour, so I previously mixed half a teaspoon of yellow and half a teaspoon of red to make an orange colour.)
Rainbow Cake Batter Pouring Technique
There is no specific pouring technique. It all depends on your preference for the cake look you want; be it spiral, spider, marble, diamond, etc.
In this recipe, I use one spoonful of colour at a time, in the order blue, green, yellow, orange, and red. Using a spoon, drop the batter in a whirl motion into a lined cake tin.
There should be no space left unoccupied on the bottom surface of the cake tin. Spread the batter out a bit using a spoon. It will end up layering the colours on top of each other, giving a whirl appearance (images below).
Once the cake tin is filled with all the colours, press it down slightly with a spatula to give the cake a smooth, uniform surface. Don't worry! The colours will not mix.
You can bake it like this, or, if you want to be a little more creative, make impressions on the top of the cake with a skewer in any pattern you like. I make spiral patterns.
Note: If you want clean, smooth colour layers on the cake, I suggest skipping this step to create impressions.
Bake for 35 minutes at 180℃, or until a skewer inserted into the cake comes out clean. Cool it completely before slicing. Enjoy it, or go ahead with frosting!!
Storage
- Stay fresh for 2-3 days if refrigerated.
- If you live in a cold place, it can stay fresh for 3-4 days at room temperature.
More Kid-Friendly Treats
Tips
- This rainbow cake batter should be the right consistency for colours to stay in place and for a beautiful cross-section of colours on cutting the cake.
- Line the cake tin and pour food colours into the bowls before preparing the cake batter. It will save you time.
- Gently fold the colours to mix well. Do not over-mix as this will make the cake a little hard.
- Ensure the batter evenly covers the base of the cake tin. Any empty spots may lead to a crumbly cake.
🧾Recipe
Eggless Rainbow Cake Recipe
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Equipment
- Oven
- Whisk
- Spautla and spoons
- Mixing bowls
Ingredients
Dry ingredients
- 1 cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet ingredients
- ½ cup sugar
- ½ cup oil
- ¾ cup yogurt
- 1 tablespoon butter
Colours for rainbow
- 1 teaspoon yellow colour
- 1 teaspoon orange colour
- 1 teaspoon red colour
- 1 teaspoon green colour
- 1 teaspoon blue colour
Instructions
- Prepare 8 inch round cake tin with parchment paper circle in the bottom and grease the sides.
- Combine all the wet ingredients in a mixing bowl and whisk well.
- Sift all the dry ingredients into another bowl.
- Add dry ingredients to wet ingredients in batches while stirring. Whisk to combine well.
- Divide the batter into five equal parts.
- Add food colour to the bowls (one colour per bowl). Gently fold until the colour is mixed throughout. You should have one bowl each of yellow, orange, red, blue, and green.
- Using a spoon, fill the cake tin with each spoonful of colour batter starting from blue, green, yellow, and finally red. Gently spread the batter
- Gently press the batter down with a spatula.
- Cool the cake completely before unmoulding.
- This is an optional step to create some markings on the top of the batter to give a marble look using a skewer.
- Tap 2-3 times to remove any trapped bubbles.
- Bake for 35 minutes at 180°C or until an inserted skewer comes out clean.
- Cool completely before slicing.
- This rainbow cake without frosting is best served for 2-3 days.
Video
Notes
- This rainbow cake batter should be the right consistency for colours to stay in place and for a beautiful cross-section of colours on cutting the cake.
- Line the cake tin and pour food colours into the bowls before preparing the cake batter.
- Gently fold the colours to mix well. Do not over-mix as this will make the cake a little hard.
- Ensure the batter evenly covers the base of the cake tin. Any empty spots may lead to a crumbly cake.
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Nutrition
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Akshita says
This looks amazing! Can't wait to try it!
Abhi says
Thanks, Akshita!
Addie says
This is just so fun! Loved it!
Abhi says
Thanks, Addie!
Kalin Williams says
I'm loving all these vibrant colors! My niece and nephew would have so much fun with this
Giangi Townsend says
What a fun project to make with your kids during the holiday season. Love the simplicity of your recipe and how fun it is.
Abhi says
Thanks, Giangi!
Kayla DiMaggio says
Love the idea of this rainbow cake! It turned out beautiful and delicious!
Abhi says
Thanks, Kayla! I'm glad you like this idea!