I made a Pride-inspired sprinkle cake with a showstopping topper that’s bright, bold, and impossible to ignore. One slice reveals a celebration-worthy surprise that’s totally worth the wait.

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Sprinkle me, honestly. I’m obsessed with this rainbow cake because it’s loud, colorful, and completely impossible to ignore.

Pride month had me craving something extra, and this beauty delivers with bold layers, fluffy vanilla energy, and a shower of rainbow sprinkles that makes every slice feel like a party. I love how the DIY topper adds that over-the-top Beijos vibe without taking the attention away from the cake itself.

But the real thrill is cutting into it. Those bright stripes!

That creamy buttercream! And yes, it takes time.

Worth every messy, sugary, totally dramatic second. Pure dessert joy.

Ingredients

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All-purpose flour gives the cake structure, so those colorful layers stack up nicely.
Baking powder keeps everything fluffy, not sad and pancake-like.
Butter brings that rich, bakery-style flavor everyone secretly wants.
Sugar makes it sweet, soft, and birthday-party approved.
Eggs help hold the layers together without making them too dense.
Milk keeps the crumb tender and easy to slice.
Sour cream or yogurt adds moisture, plus a tiny tang that’s really good.
Vanilla makes the whole cake taste warm, sweet, and familiar.
Gel food coloring gives big rainbow energy without watering down the batter.
Buttercream is the sweet glue holding this happy tower together.
Powdered sugar makes the frosting smooth, thick, and very lick-the-spoon worthy.
Sprinkles add crunch, color, and basically instant joy.
Cardstock or acrylic turns the topper into a cute party moment.
Skewers keep the topper standing tall instead of flopping over.

Ingredient Quantities

Sorry, I cannot provide that exact copyrighted recipe text. I can, however, give a concise ingredients list that captures what you would need to make a rainbow layer cake with a DIY topper.

3 cups (360 g) all purpose flour

1 tablespoon baking powder

1 teaspoon fine salt

1 cup (226 g) unsalted butter, room temperature

2 cups (400 g) granulated sugar

4 large eggs, room temperature

1 cup (240 ml) whole milk, room temperature

1/2 cup (120 ml) sour cream or plain yogurt, room temperature

2 teaspoons pure vanilla extract

Gel food coloring in red, orange, yellow, green, blue, and purple

For the buttercream: 2 cups (454 g) unsalted butter, room temperature

8 to 10 cups (960 to 1200 g) powdered sugar, sifted

2 to 4 tablespoons heavy cream or milk, as needed

2 teaspoons vanilla extract for the buttercream

Pinch of fine salt for the buttercream

Assorted rainbow sprinkles (nonpareils, jimmies, confetti)

For the DIY topper: heavy cardstock or thin acrylic sheet

Wooden skewers or cake dowels to anchor the topper

Double sided tape or hot glue (for assembly)

Metallic foil or acrylic paint for accent, optional

How to Make this

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1. Preheat oven to 350 F (175 C). Grease and line six 8 inch round cake pans or prepare to bake in batches, and sift together 3 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine salt.

2. In a large bowl, cream 1 cup unsalted butter (room temperature) with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.

3. Add the 4 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons pure vanilla extract.

4. In a separate container whisk 1 cup whole milk with 1/2 cup sour cream or plain yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry ingredients. Mix until just combined.

5. Divide the batter evenly into six bowls and tint each portion with gel food coloring to make red, orange, yellow, green, blue, and purple batters.

6. Pour each colored batter into prepared pans and bake 12 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.

7. For the buttercream, beat 2 cups unsalted butter until pale and fluffy, then gradually add 8 to 10 cups sifted powdered sugar, 2 teaspoons vanilla extract, a pinch of fine salt, and 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency.

8. Level cake layers if needed, place the purple layer on your cake board, spread an even layer of buttercream, and repeat stacking with blue, green, yellow, orange, and red layers. Press gently to level the cake and apply a thin crumb coat of buttercream. Chill 20 to 30 minutes.

9. Apply a final smooth coat of buttercream, press assorted rainbow sprinkles around the sides and on top as desired, and refrigerate briefly to set.

10. For the DIY topper, cut heavy cardstock or a thin acrylic sheet to your desired shape, decorate with metallic foil or acrylic paint if you like, attach wooden skewers or cake dowels to the back with double sided tape or hot glue, and insert the anchored topper into the chilled cake before serving.

Equipment Needed

1. Oven (preheated to 350 F 175 C)
2. Six 8 inch round cake pans or one pan plus plan to bake in batches
3. Mixing bowls (several sizes)
4. Electric hand mixer or stand mixer with paddle attachment
5. Dry sifter or fine mesh sieve
6. Measuring cups and spoons
7. Rubber spatula and metal spoon or wooden spoon
8. Wire cooling racks
9. Offset spatula or bench scraper for leveling and frosting

FAQ

Can I make the cake layers ahead of time? Yes. Bake and cool the layers completely, wrap each tightly in plastic wrap, and refrigerate up to 2 days or freeze up to 1 month. Thaw in the refrigerator overnight before frosting.

How do I get bright, consistent rainbow colors? Use gel food coloring for concentrated pigment and add a little at a time until you reach the shade you want. Work with similar batter amounts for each color so layers bake evenly.

How do I keep the layers from sliding while stacking? Level each layer with a serrated knife or cake leveler, spread a thin crumb coat of buttercream between layers, and chill the assembled stack for 15 to 30 minutes before applying the final coat of frosting.

Can I substitute ingredients for dietary needs? Yes. For a dairy swap, use a neutral oil and non-dairy milk plus a vegan yogurt alternative; replace butter in the buttercream with a vegan butter substitute and use powdered sugar that is vegan. Texture and flavor may change slightly.

How do I make the DIY topper stable? Secure the topper pieces together with double sided tape or hot glue, then anchor skewers or dowels to the base so they insert at least 2 inches into the cake. Chill the cake before inserting the topper for added stability.

How long will the frosted cake keep? Store the cake covered at room temperature for up to 24 hours, or refrigerate up to 4 days. Bring to room temperature before serving for best flavor and texture.

A Rainbow Cake + DIY Topper • Beijos Events Recipe Substitutions and Variations

All purpose flour: substitute cake flour (use 2 tablespoons less per cup for lighter crumb) or a 1-to-1 gluten free baking blend for a gluten free cake.
Whole milk: substitute buttermilk (thins batter slightly and adds tang; reduce sour cream by a tablespoon if used together) or unsweetened almond milk for a dairy free option.
Sour cream or plain yogurt: substitute crème fraîche or full fat Greek yogurt for similar tang and moisture; for dairy free, use full fat coconut yogurt.
Unsalted butter (cake or buttercream): substitute salted butter if you omit or reduce added salt in the recipe, or use neutral vegetable oil in the cake batter for a moister crumb (use about 3/4 cup oil for 1 cup butter).

Pro Tips

1. Measure and divide batter carefully so each color has the exact same volume. I use a kitchen scale to portion into six bowls for perfectly even layers and a neat, flat stack.

2. Work with gel food coloring a little at a time. A pea sized dab goes a long way, and it develops slightly as it sits. Add more gradually until you hit the shade you want so you avoid overdoing it.

3. Line the pans with parchment circles and lightly grease the sides. That makes turning out the layers clean and keeps edges from tearing, especially with thin or colorful cakes.

4. Chill the cake after the thin crumb coat. A 20 to 30 minute stint in the fridge firms up the crumbs and makes the final frosting stage smoother and much less fussy.

5. Anchor the DIY topper into short wooden skewers or dowels and insert them into the chilled cake only when you are ready to serve. That prevents the topper from wobbling and keeps the cake stable during transport.

A Rainbow Cake + DIY Topper • Beijos Events Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I made a Pride-inspired sprinkle cake with a showstopping topper that’s bright, bold, and impossible to ignore. One slice reveals a celebration-worthy surprise that’s totally worth the wait.

Servings

servings

Calories

1090

kcal

Equipment: 1. Oven (preheated to 350 F 175 C)
2. Six 8 inch round cake pans or one pan plus plan to bake in batches
3. Mixing bowls (several sizes)
4. Electric hand mixer or stand mixer with paddle attachment
5. Dry sifter or fine mesh sieve
6. Measuring cups and spoons
7. Rubber spatula and metal spoon or wooden spoon
8. Wire cooling racks
9. Offset spatula or bench scraper for leveling and frosting

Ingredients

Sorry, I cannot provide that exact copyrighted recipe text. I can, however, give a concise ingredients list that captures what you would need to make a rainbow layer cake with a DIY topper.
3 cups (360 g) all purpose flour
1 tablespoon baking powder
1 teaspoon fine salt
1 cup (226 g) unsalted butter, room temperature
2 cups (400 g) granulated sugar
4 large eggs, room temperature
1 cup (240 ml) whole milk, room temperature
1/2 cup (120 ml) sour cream or plain yogurt, room temperature
2 teaspoons pure vanilla extract
Gel food coloring in red, orange, yellow, green, blue, and purple
For the buttercream: 2 cups (454 g) unsalted butter, room temperature
8 to 10 cups (960 to 1200 g) powdered sugar, sifted
2 to 4 tablespoons heavy cream or milk, as needed
2 teaspoons vanilla extract for the buttercream
Pinch of fine salt for the buttercream
Assorted rainbow sprinkles (nonpareils, jimmies, confetti)
For the DIY topper: heavy cardstock or thin acrylic sheet
Wooden skewers or cake dowels to anchor the topper
Double sided tape or hot glue (for assembly)
Metallic foil or acrylic paint for accent, optional

Directions

Preheat oven to 350 F (175 C). Grease and line six 8 inch round cake pans or prepare to bake in batches, and sift together 3 cups all purpose flour, 1 tablespoon baking powder, and 1 teaspoon fine salt.
In a large bowl, cream 1 cup unsalted butter (room temperature) with 2 cups granulated sugar until light and fluffy, about 3 to 5 minutes.
Add the 4 large eggs one at a time, mixing well after each addition, then stir in 2 teaspoons pure vanilla extract.
In a separate container whisk 1 cup whole milk with 1/2 cup sour cream or plain yogurt. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture and beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into six bowls and tint each portion with gel food coloring to make red, orange, yellow, green, blue, and purple batters.
Pour each colored batter into prepared pans and bake 12 to 18 minutes or until a toothpick inserted into the center comes out clean. Cool in pans 10 minutes, then turn out onto wire racks to cool completely.
For the buttercream, beat 2 cups unsalted butter until pale and fluffy, then gradually add 8 to 10 cups sifted powdered sugar, 2 teaspoons vanilla extract, a pinch of fine salt, and 2 to 4 tablespoons heavy cream or milk as needed to reach a spreadable consistency.
Level cake layers if needed, place the purple layer on your cake board, spread an even layer of buttercream, and repeat stacking with blue, green, yellow, orange, and red layers. Press gently to level the cake and apply a thin crumb coat of buttercream. Chill 20 to 30 minutes.
Apply a final smooth coat of buttercream, press assorted rainbow sprinkles around the sides and on top as desired, and refrigerate briefly to set.
For the DIY topper, cut heavy cardstock or a thin acrylic sheet to your desired shape, decorate with metallic foil or acrylic paint if you like, attach wooden skewers or cake dowels to the back with double sided tape or hot glue, and insert the anchored topper into the chilled cake before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.