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Gradient Rainbow Buttercream Cake Tutorial

September 17, 2018 · In: Featured, Seasonal, Spring, Summer, Tutorials

If you’ve been following along on my Instagram, you know that I’ve been completely nerding out on my Americolor Nifty Fifty Kit. Having 50 beautiful food color gels in my collection has been a complete game changer when it comes to coloring buttercream (and all the edible things!) and I’ve gotten to create some really cool, colorful cakes since getting the kit. You can see a few of the cakes I’ve created, real life color swatches, and read more about the kit in this post, but today I want to talk about this gradient rainbow cake. Can you believe it features 20 different colors from the Nifty Fifty Kit? I am in love.

I’ll walk you through the step by step below. First, here’s a quick video tutorial of how I created this gradient rainbow cake, from mixing the colors to applying them:

Disclaimer: this post does contain some affiliate links, meaning I may receive a small commission if you click them and purchase items I’ve recommended. Using these links won’t cost you any extra money, but they do help to keep Sugar & Sparrow up and running. Thank you for your support!

You Will Need:

  • A cake that’s been frosted and chilled
  • 1.5 batches of vanilla or other light colored buttercream
  • Food color gels in rainbow shades. I used colors from The Nifty Fifty Kit (detailed below)
  • Plates and spoons for color mixing
  • Piping bags
  • Scissors
  • Ruler

Step 1: Mix Up Your Colors

Divide equal amounts of buttercream across a few plates or in separate mixing bowls. Like I said before, I got a little crazy and mixed up 20 different shades from my Nifty Fifty Kit. The colors I used (in rainbow order) are: Watermelon, Burgundy, Super Red, Soft Pint, Deep Pink, Orange, Peach, Electric Orange, Electric Yellow, Lemon Yellow, Egg Yellow, Electric Green, Leaf Green, Forest Green, Teal, Sky Blue, Navy Blue, Electric Purple, Regal Purple, and Eggplant.

rainbow buttercream

The important thing with these colors is that you have a few different shades of each rainbow color, whether you use the same color in different intensities or more varied colors for each of the seven rainbow hues.

Step 2: Fill Your Piping Bags

Prepare several piping bags (enough for each shade you’ve created) by snipping off a ¼ inch opening off the tip with your scissors, then filling each bag with a different shade. It helps to have disposable piping bags for this step.

rainbow buttercream by sugar and sparrow

Once you’ve got your bags all filled, line them up in the order you want to pipe color-wise. Look at all those piping bags! I was swooning before I even started adding the colors to the cake.

Step 3: Measure Out Sections On The Cake

Using a ruler as your guide, mark off six equal sections with an icing spatula or other sharp object. It’s important that you start with a cake that’s been frosted and chilled so your marks are sharp and unwavering. Place marks horizontally all around the cake so you know where each color should end and a new one should begin. This way, you’ll have nice equal sections of color instead of getting towards the top of the cake and realizing you barely have room for the last few colors.

measure equal sections on a cake

Note that you’ve marked six equal horizontal sections but have seven colors. This is because the top of the cake will act as its own (seventh) section.

Step 4: Apply The Colors

Now for the fun part! Starting at the bottom of the cake, pipe the purple hues within the bottom section you’ve marked off. I chose to start at the very bottom with the darker purples (Eggplant and Regal Purple) and saved the lighter purple (Electric Purple) for the top of the section. There’s no real pattern here other than that. The cake ends up looking really cool with the dots in a more random order rather than piping lines of the same color. In other words, it’s ok to have some of the darker purples toward the top of the section and put different colored dots next to each other.

how to pipe dots onto cake

Pipe a few stray purple dots into the section that should be blue to help with the gradient effect, then fill the rest of the next section in with the blue hues. Again, I’ve chosen to pipe the darker blue (Navy Blue) toward the bottom of the blue section and the lighter blues (Sky Blue and Teal) toward the top.

piping dots onto cake

Repeat this process in reverse rainbow color order with the rest of your shades. When you get to the top of the cake, pipe all of the red shades. Remember to pipe a few stray red and pink dots down into the orange section to help with the gradient effect.

colorful cake by sugar and sparrow

how to make a rainbow cake

How cool is this gradient rainbow buttercream cake? I absolutely love color and having my Nifty Fifty Kit made all of my colorful cake dreams come true with this one! It’s well worth having the entire kit in your cake decorating collection. These gels last for ages and save tons of time you would have otherwise spent custom mixing different color gels to get just the right shade. Let me know if you end up making this cake and/or getting the Nifty Fifty Kit! I would love to nerd out on color with you.

By: Whitney · In: Featured, Seasonal, Spring, Summer, Tutorials · Tagged: americolor, americolor nifty fifty kit, buttercream, buttercream cake, buttercream piping, cake decorating, colorful cake, piping bags, rainbow buttercream cake, rainbow cake

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Comments

  1. Paula says

    June 17, 2020 at 9:04 pm

    Wow! I just made this gorgeous design today! Took a loooong time, but I think it looks pretty, but not as pretty as yours, Whitney! Thank you, as always, for such amazing inspiration. I will take a couple of pics and tag you so you can see! 🙂

    Reply
    • Whitney says

      June 18, 2020 at 9:06 am

      Yay, Paula! Haha yes, this design definitely takes patience but so worth it. I can’t wait to see how yours turned out!!

      Reply
      • Paula says

        June 18, 2020 at 2:39 pm

        Just posted 3 photos today! Can’t wait for you to see!!!

        Reply
  2. Nina Fattahi says

    October 21, 2018 at 4:45 am

    How many layers is this cake? In other words, how high do I have to make it? I’m making this for my daughter’s first birthday smash cake!

    Reply
    • Whitney says

      October 22, 2018 at 10:54 am

      Hi Nina! This cake was three 6 inch layers and ended up being a little over five inches tall. The design will work for any size cake though! Whatever height you end up with, just divide it into five equal sections and follow the tutorial. Good luck and happy birthday to your girl!

      Reply

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@sugarandsparrowco

SPICE CAKE 🤎 filled + frosted with brown butter cr SPICE CAKE 🤎 filled + frosted with brown butter cream cheese frosting for the dreamiest Fall cake!! These spice cake layers are perfectly moist with the ideal amount of spice, and the rich nutty caramel notes combined with the classic tang of cream cheese frosting take the flavor beyond.

Comment RECIPE and I’ll send it right to you! Or find the full recipe linked in my bio + at https://sugarandsparrow.com/spice-cake-recipe/

INGREDIENTS
2 1/4 Cups (298g) all purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 Tbsp ground cinnamon
1 tsp ground allspice
1 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground cloves
1 3/4 Cups (350g) packed brown sugar 
3/4 Cup (180ml) vegetable oil
1 Cup (240g) unsweetened applesauce
4 large eggs, room temperature
2 tsp pure vanilla extract
1 Cup (240ml) buttermilk, room temp

INSTRUCTIONS
1. Preheat the oven to 350ºF (177ºC). Grease and line three 6-inch cake pans or two 8-inch cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, allspice, ginger, nutmeg, and cloves. Set aside.
3. In a large bowl, add the brown sugar, vegetable oil, and unsweetened applesauce. Whisk together until uniform, then whisk in the eggs one at a time followed by the vanilla.
4. Whisk in half of the dry ingredients, followed by all of the buttermilk, then the rest of the dry ingredients. 
5. Pour the batter evenly between the prepared cake pans and bake for 32-36 minutes, until a toothpick inserted comes out clean or with just a few moist crumbs. Cool completely before frosting (full recipe with brown butter cream cheese frosting linked in my bio)

#spicecake #cakedecorating #layercake #cakelover #creamcheesefrosting
PUMPKIN CUPCAKES 🧡 topped with spiced cream cheese PUMPKIN CUPCAKES 🧡 topped with spiced cream cheese frosting to give every bite the most heavenly pumpkin spice flavor! The perfect cupcakes to kick off your fall baking 🍂

Comment RECIPE and I’ll send it right to you!

You can also find the link in my bio (or google ‘Sugar and Sparrow Pumpkin Cupcakes’) 

#pumpkinspice #pumpkincake #pumpkinseason #falldesserts #creamcheesefrosting
OATMEAL CREME PIE CAKE 🙌🏼 I’m always thinking abou OATMEAL CREME PIE CAKE 🙌🏼 I’m always thinking about this cake during back-to-school season because Oatmeal Creme Pies take me right back to my elementary school days! It’s layers of tender brown sugar oatmeal cake with the gooiest homemade marshmallow filling and tastes just like the real deal in cake form – perfect party cake for an Oatmeal Creme Pie lover! 

Full recipe linked in my bio + at https://sugarandsparrow.com/oatmeal-creme-pie-cake/ 
 
#oatmealcremepie #vintagecake #layercake #partycake #cakedecorating
NO-BAKE BISCOFF CHEESECAKE ✨this is the perfect EA NO-BAKE BISCOFF CHEESECAKE ✨this is the perfect EASY no-bake dessert for Fall and I cannot get over the incredible spiced caramel flavor!! I added Biscoff cookie butter to my favorite no-bake cheesecake base, piled it onto a Biscoff cookie crust, then topped it with a melted cookie butter drip + tons of crunchy cookie crumbs.  
 
🤎Full recipe linked in my bio + at https://sugarandsparrow.com/no-bake-biscoff-cheesecake/ 
 
BISCOFF CRUST: 
1 8.8oz package Biscoff cookies (250g) 
1/3 Cup (75g) unsalted butter, melted 
 
FILLING: 
16 Oz (452g) full-fat brick-style cream cheese, room temp 
1/4 Cup (50g) powdered sugar 
3/4 Cup (210g) creamy Biscoff cookie butter 
1 tsp ground cinnamon 
1 tsp pure vanilla extract 
1 Cup (240ml) heavy whipping cream, cold 
 
INSTRUCTIONS: 
1. Combine the Biscoff crust ingredients until the mixture resembles wet sand, then press firmly into the bottom of a 9-inch springform pan.  
2. In a large bowl, whip the cream cheese until smooth, then add the powdered sugar, cookie butter, cinnamon, and vanilla and mix until smooth.  
3. In a separate medium bowl, whip the heavy whipping cream to stiff peaks, then fold into the cream cheese mixture until no streaks remain. 
4. Add the filling on top of the Biscoff crust, cover, and refrigerate for at least 8 hours. 
5. Once set, top with melted cookie butter and crushed Biscoff cookies. 
 
#biscoff #biscoffcheesecake #nobakecheesecake #biscoffcake #nobake 
A mini pumpkin spice latte cake to celebrate my SI A mini pumpkin spice latte cake to celebrate my SIL 🥳 two 6-inch layers of spiced pumpkin cake with the most delicious coffee buttercream + a little vintage piping for good measure ☕️ making a birthday cake for my family and friends will always be my favorite love language!!

👩🏽‍🍳 Recipes: perfect pumpkin layer cake + coffee buttercream (both found at sugarandsparrow.com) or you can find a dedicated PSL cake recipe in my book! 
✨ Piping Tips: @wiltoncakes tip 3 for the writing + tip 4B for the borders
☕️ Garnish: chocolate covered espresso beans

#pumpkincake #birthdaycake #pumpkinspicelatte #minicake #cakedecorating

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