A good friend of mine said it best, “This cake is everything“. I couldn’t agree with her more, it really is everything. EVERYTHING that I absolutely love in a good cake. Incredible flavor, moist cake and rich chocolate ganache. It was pure heaven.
Italian Rainbow Cookies are one of my favorite treats but they can be a labor of love to make so I set out to find a recipe that would give me the flavor and texture of a rainbow cookie but without of all the hassle of making them. Finally, I came across an Italian Rainbow Cookie Cake recipe from a blog called Always Order Dessert . It was exactly what I was looking for and what sets it apart from other similar recipes is the addition of grated almond paste. SO good! I’ve made this cake as a traditional round layer cake, a layered sheet cake with coffee cake crumbs and the above bunt cake. The result is a very moist, delicious cake with a flavor EXACTLY like that of a traditional rainbow cookie.
To achieve the cake above, I used the NordicWare® Heritage Bundt Pan and I layered the colors one by one, using an offset spatula to spread them evenly. Always be sure to generously grease your bundt pan with cooking spray so that the cake is easily removed from the pan. Enjoy!
For the cake
- 3 sticks unsalted butter, softened
- 1.5 cups granulated sugar
- 6 large eggs, room temperature
- 12 ounces of almond paste, grated with a box grater
- 1 tbs pure almond extract
- 1 cup milk
- 3 cups all purpose flour, sifted
- 3 tsp baking powder
- pink, green and yellow food coloring
For the ganache
- 2 tbs unsalted butter
- 2/3 cup heavy cream
- 8 oz bittersweet chocolate
- 1 tsp vanilla extract
Preheat the oven to 350 degrees. Generously spray the bundt pan with cooking spray and set aside.
In the bowl of an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs and continue to beat for 3 more minutes. Add the grated almond paste, almond extract and milk and beat until well combined.
In a separate bowl, sift together the flour and baking powder. Slowly add to the almond paste batter and mix until well combined. Batter will look slightly lumpy.
Divide the batter equally into 3 bowls and dye each one a different color. (pink, yellow, and green)
Pour the colored batters into the greased pan one by one and evenly spread the tops out with an offset spatula. Gently tap the pan on the counter to help evenly spread the batter. Continue with the other two colors in the same method.
Bake for about 55 minutes or until a toothpick inserted is clean. Allow the cake to cool in the pan for about 10-15 minutes before removing from the pan. Run a small spatula around the edge to help loosen the cake before removing. Place on a wire rack and cool fully.
Once the cake is almost cooled, prepare the ganache. In a small saucepan combine the butter and heavy cream. Cook over low heat until the butter melts and bubbles begin to form around the edge of the pan. Remove from the heat, place the chocolate into the pan and allow it to sit for about a minute. Stir the mixture together until well combined and smooth. Add in the vanilla and give it a final stir. Let the ganache cool for about 15 minutes and then drizzle all over the cake.
**NOTE – Traditional Italian Rainbow Cookies have thin layers of jam, I skipped this step because my children don’t care for jam. However, while you can slice the bundt horizontally and add a layer of jam I suggest making a layered round cake instead. Structurally, it’s a little easier to deal with round cake layers.**