Comments on: How To Make A Rainbow Cake

By: Lynn

Lynn — Wed, 26 Aug 2026 11:48:33 +0000

In reply to Beth Mills. Yes, you can use GF flour for this cake.

By: Lynn

Lynn — Wed, 26 Aug 2026 11:48:17 +0000

In reply to Beth Mills. Hi, Beth-- yes, you can do that without issue!

By: Beth Mills

Beth Mills — Tue, 25 Aug 2026 19:29:30 +0000

2nd question: We have some gluten free family members. Do you think using gluten free flour will have the same kind of results?

By: Beth Mills

Beth Mills — Tue, 25 Aug 2026 19:27:27 +0000

Hi, I’m loving this recipe just reading through it. I have a granddaughter that will be turning 5 and we are having a family gathering over Labor Day weekend and I’m wanting to make this cake for that getaway and to celebrate her birthday. Could I make the layers early and freeze them to travel with then assemble the day of after thawing them out?

By: Lynn

Lynn — Tue, 12 Aug 2025 15:39:36 +0000

In reply to Marelise. I love this report, Marelise! Thank you for the feedback. I'm glad it worked out for you :)

By: Marelise

Marelise — Sun, 10 Aug 2025 16:01:16 +0000

Hi Lynn, me again. I followed your recipe and made 3 batches as recommended. My goodness, what a yummie moist cake! It was a showstopper, and I had jelly beans flowing out from the centre. And your buttercream recipe definitely converted me too. Thanks a mil. I will definitely make this again 🙂

By: Lynn

Lynn — Wed, 06 Aug 2025 10:42:48 +0000

In reply to Marelise.

Hi, Marelise– yes, doubling up will work great, but I suggest only making 2 layers at a time to maintain the consistency of the batter. So you’ll wind up doing 3 batches of the batter, which I’ve done plenty of times! If you’re organized and patient, it works great 🙂 And yes, you’ll want to double the buttercream, too. Let me know how it goes!

By: Marelise

Marelise — Wed, 06 Aug 2025 08:47:37 +0000

Hi Lynn, I will be baking your cake this coming weekend and I am super excited in trying it out! Just 2 questions. 1. I have 8” pans and to prevent the layers from being too thin, can I double the recipe and bake for about 22-25 mins? 2. Assuming then it will be a double up on the butter cream recipe as well? Thanks, Marelise

By: Lynn

Lynn — Wed, 22 Jan 2025 14:59:12 +0000

In reply to Greg B. Hi, Greg. The preparation time assumes all of your ingredients are measured out (this is standard for recipe writing), and you can see from the instructions that I guide you through making it as efficiently as possible, though those times are always a guide and not to be taken as law. Prep and baking times aside, I can assure you this cake is not dry, and that's likely a user error. This cake is in many different variations on my site and always gets positive reviews. In fact, you can see several positive reviews on this post. Bummer it didn't work out for you.

By: Greg B

Greg B — Sun, 19 Jan 2025 00:20:51 +0000

The preparation and cooking times are unrealistic. It took closer to two and a half hours to make this recipe. This cake is dry and disappointing

By: Lynn

Lynn — Fri, 27 Dec 2024 13:30:22 +0000

In reply to Lanie Browar. Thank you so much, Lanie! And thank you for emailing me the photos. You absolutely rocked it!!

By: Lanie Browar

Lanie Browar — Tue, 24 Dec 2024 14:30:07 +0000

Great instructions! Made this for my granddaughters’s 6th birthday. Such an impressive presentation – can’t believe I pulled off. Thanks for a great recipe!