Name: Rainbow Cookie Cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: 14 servings
Ingredients: 3 cups flour; 2 teaspoon baking powder; ½ teaspoon salt; 8 oz almond paste; 1.5 cups unsalted butter, room temperature; 2 cups sugar; 4 eggs, room temperature; 1 teaspoon almond extract; 1 cup milk, room temperature; red food coloring; green food coloring; 10-16 oz raspberry jam; 10-16 oz apricot jam; 1 cup heavy cream; 8 oz dark chocolate chips; ½ teaspoon salt

The Rainbow Cookie Cake is the version of the rainbow cookie that makes it versatile enough to be served at any event! This cake is just as delicious with its nutty flavor and dark chocolate ganache.

If you love Italian desserts, you have to try ourPistachio Cream Tiramisuor Authentic Cannoli Dip (With Homemade Cannoli Chips).

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Why Rainbow Cookie Cake

You might ask yourself "why would I make it a cake when I can just have a couple cookies?" Well, we first had rainbow cookie cake at a wedding. That's right, a rainbow cookie cake served at a wedding. And it was amazing.

There are some events that cake is just better suited for than cookies. That's what drove us to make this into a cake! Now you can serve it at holidays like Easter, Christmas, or birthday parties. Serve it with a Blueberry Smash Mocktail for a delicious pairing of drink and dessert!

Ingredient Notes and Substitutions

Almond Paste. For those unfamiliar, almond paste comes in a brick. You can usually find it in the baking aisle. We use the brand Solo whenever we're baking to be consistent. Same for our Pignoli Cookies (Italian Pine Nut Cookies)!

Cold Ingredients. It's important that the ingredients like milk, eggs, and butter are room temperature. The milk will mix better at room temperature and won't curdle.

Jam. The raspberry and apricot preserves or jam should be high quality. We usually go for Bonne Maman, but there are plenty of good brands out there.

*Please see the recipe card below for more information on the ingredients.

How to Make Rainbow Cookie Cake

Step 1: Preheat the oven to 350℉. Combine the flour, baking powder, and salt. Set aside.

Step 2: In a stand-in mixer, cream the almond paste for 1-2 minutes or until soft. Then add the butter and sugar. Beat for 2-3 minutes until light and fluffy.

Step 3: Crack the eggs in one at a time while mixing until incorporated. Add the almond extract and pour in the milk slowly while beating. Add the dry ingredients until almost combined, then use a spatula to finish.

Step 4: Divide the batter into 3 equal sizes and place them in separate bowls. Add red food coloring to one and green food coloring to another. Mix with a spatula. Slowly add more dye as needed.

batter transferred to pans with food coloring

Step 5: Grease a cake pan and line with parchment paper. Pour the batter into each cake pan. Spread the batter evenly across the cake pan. Bake in the oven for 28-30 minutes.

Step 6: Remove the cake from the oven and allow it to cool completely. Place the green layer on the bottom of your cake plate and top with apricot jam.

Step 7: Place your white cake on top and spread the raspberry jam on top. Then place your red cake on top. Place in the refrigerator for at least 1 hour to set the jam.

Step 8: While the cake is in the fridge, make the chocolate ganache. In a small pot, pour the heavy cream in and heat to medium. Place your chocolate chips in a microwave-safe bowl. Once the heavy cream is hot, pour it into the chocolate chips. Sprinkle in the salt. Combine everything until melted. Let cool for 45 minutes.

Step 9: Pour the ganache on top of the cake and spread using a spatula. Once the ganache is completely covering the cake, place the cake back in the fridge for 1 hour.

Step 10: Top the edge of the cake with mini chocolate chips for decoration. Cut and serve!

If you're looking for another Italian-inspired dessert, try our Italian Pistachio Cookies or Pistachio Torta Caprese.

Pro-Tips

Make sure all of your ingredients are at room temperature. Your milk can curdle if it's not. The butter will not cream if not softened.
Cube the almond paste to make it easier to cream in the mixer.
The longer you let the ganache set, the thicker and tighter it will be. If you feel like you have too much ganache, put the cake in the fridge for 15 minutes after you spread the first layer and then remove it and spread another layer of more chocolate ganache. Let it set for at least 1 hour in the refrigerator before serving.

Recipe FAQs

How did you make the Rainbow cookie into a cake?

The texture of a rainbow cookie is actually very sponge-like. Transitioning it to a cake only took a little tinkering with the ingredients to make the texture more suited for a large cake.

What is the flavor of a rainbow cookie?

The flavor you're tasting is the almond paste or almond extract. It's almost like a light liqueur taste. It's what makes a rainbow cookie have that unique flavor. A lot of Italian desserts use that flavor.

How can I store this cake?

You can store it in the refrigerator for up to 3 days or wrap it in saran wrap and store in the freezer for 3 months. When defrosting, leave it in the fridge overnight and then when ready to serve, leave at room temperature for 30 minutes.