Hi, I’m Jamie

A vintage loving maker with a total sweet tooth. I wear lipstick, patterns, costumes and a whole lotta hats. I like to do one too many things at all times, and share the results right here. Stay, and you’ll see recipes, personal style, DIYs, and more. Sound good? Hooray! I’m so happy you’re here!

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Rainbow Velvet Cake

Rainbow Velvet Cake

Hello world! If it feels like forever since I’ve posted, it’s because it has been for like ever. No matter how much I prep and plan, there never seem to be enough hours in the day for me to get everything done. Perhaps I spend too much time baking cakes. This week we celebrated Nick’s birthday and it was a whirlwind of beer, sweets and feasts. I made this banana cream pie over the weekend, and this rainbow velvet cake on his actual day of birth.

Rainbow Velvet Cake

This cake is not only the tallest cake I’ve ever made, but also my first ever rainbow cake! I’m immensely proud of it. Somehow, not sure how, nothing went wrong. I even managed to slice each piece, including the first sliver, pretty darn perfectly to hand out to Nick’s appreciative coworkers. Mission accomplished! Another first, I froze the layers the night before frosting them. This proved to be incredibly helpful, and I plan to do so with all cakes of the future. If you’re still looking for a Valentine’s Day treat, look no further! This recipe can also be turned into a traditional red velvet cake, super romantic, recipe here.



Rainbow Velvet Cake


  • This only makes 2 layers! You need to double the ingredients for 4 layers
  • 1/2 cup shortening
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 tablespoons cocoa
  • 4 tablespoons red food coloring
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 2 1/2 cups sifted all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 tablespoon distilled white vinegar

For Cream Cheese Frosting:

  • This makes enough frosting for the entire 4-layer cake
  • 2 pound cream cheese, softened
  • 4 sticks butter, softened
  • 2 teaspoon vanilla extract
  • 8 cups sifted confectioners' sugar


Cut out parchment paper for the bottom of four 9 inch round pans and grease and flour the sides. If you aren’t a super chef and only have 2 round pans, like me, just make two layers at a time. This is why I left the recipe measurements above, just make sure to buy double ingredients at the market. Preheat oven to 350 degrees.

Make the first 2 layers: Cream shortening and sugar. Add eggs and beat well. Mix salt, vanilla and buttermilk together. Add alternately the flour with the milk mixture to the creamed mixture. Split the batter evenly into two bowls. In two bowls make a paste of 1 Tablespoon cocoa and 2 Tablespoons dye for each batter. Add each paste to appropriate creamed mixture and stir to combine. In two small bowls mix ¾ Teaspoons baking soda with ½ Teaspoon vinegar. Fold each mixture into appropriate cake batter. Don’t beat or stir any more. Bake for 30-35 minutes. Repeat process for the last 2 layers

For Cream Cheese Frosting: In a large bowl, beat the cream cheese, butter and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy. (If your frosting is a little lumpy, like mine was, remove a cup of the frosting and microwave it for 20 seconds. Then add the warm frosting back to the original and mix.)

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