Low Sodium Rainbow Cake

Delight your taste buds and brighten any celebration with this Low Sodium Rainbow Cake, a vibrant twist on traditional layer cake that doesn’t skimp on flavor or visual appeal. Crafted with unsalted butter and natural food colorings, this low-sodium dessert is perfect for those mindful of their dietary intake without sacrificing indulgence. Each soft, fluffy layer—dyed in a stunning spectrum of red, orange, yellow, green, blue, and purple—stacks effortlessly with a creamy, velvety frosting made from cream cheese and just a touch of powdered sugar for the perfect sweetness. With its light texture and eye-catching appearance, this cake is ideal for birthdays, parties, or simply cheering up an ordinary day. Quick to assemble and even quicker to impress, this healthier alternative Rainbow Cake proves that less sodium can still mean maximum flavor and fun!

Nutriscore Rating: 37/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 12

Ingredients

• 3 cups all-purpose flour
• 2.5 teaspoons baking powder
• 1.5 cups unsalted butter, softened
• 2 cups granulated sugar
• 5 units large eggs
• 2 teaspoons vanilla extract
• 1.5 cups milk
• 0 as needed natural food colorings (red, orange, yellow, green, blue, purple)
• 8 ounces cream cheese, softened
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 1 teaspoon vanilla extract (for frosting)
• 2 tablespoons milk (for frosting)

Directions

Step 1

Preheat the oven to 350°F (175°C). Grease and flour six 8-inch round cake pans or work in batches with fewer pans.

Step 2

In a medium bowl, whisk together the flour and baking powder. Set aside.

Step 3

In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

Step 4

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.

Step 5

Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.

Step 6

Divide the batter evenly into six bowls. Add a few drops of each food coloring to each bowl to create red, orange, yellow, green, blue, and purple batters. Mix each until the color is evenly distributed.

Step 7

Pour each colored batter into the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 15-20 minutes, or until a toothpick inserted into the center of each cake comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Step 9

While the cakes are cooling, prepare the frosting. In a large bowl, beat the cream cheese and butter together until smooth.

Step 10

Gradually add the powdered sugar, one cup at a time, mixing well after each addition.

Step 11

Mix in the vanilla extract and 2 tablespoons of milk, beating until light and fluffy.

Step 12

Once the cakes are completely cool, begin assembling the cake. Start with the purple layer at the bottom. Spread a thin layer of frosting over the top, then place the blue cake layer on top.

Step 13

Continue layering with frosting between each cake: green, yellow, orange, and finally red.

Step 14

Frost the top and sides of the assembled cake with the remaining frosting, smoothing with a spatula.

Step 15

Refrigerate the cake for at least 30 minutes before serving to set the frosting.

Nutrition Facts

Serving size	(2734.2g)

Amount per serving	% Daily Value*
Calories	10356.4

Total Fat 596.4g	0%
Saturated Fat 364.5g	0%
Polyunsaturated Fat 0.3g
Cholesterol 2508.2mg	0%
Sodium 2447.8mg	0%
Total Carbohydrate 1198.2g	0%
Dietary Fiber 9.8g	0%
Total Sugars 899.7g
Protein 100.0g	0%

Vitamin D 493.3IU	0%
Calcium 1042.5mg	0%
Iron 23.2mg	0%
Potassium 1733.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.8%

Protein: 3.8%

Carbs: 45.4%