Can I use liquid food coloring instead of gel?

Oh honey, I wish I could say yes... but trust me on this one - stick with gel! Liquid food coloring will thin out your batter and leave you with sad, pastel colors that barely show up in the final cake. Gel colors (I swear by Americana or Wilton) give you those vibrant rainbow stripes without messing with the batter's texture. If you're in a pinch, you can reduce the milk by a tablespoon when using liquid colors, but really - just get the gels!

How do I prevent the colors from bleeding together?

After one unfortunate "rainbow mud cake" incident, I perfected this technique! The key is to: Work quickly once the batter is mixed - colors stay more distinct Layer gently - don't swirl or mix the colors in the pan Use a light hand when spreading each color - think "float" rather than "smush" Bake immediately after layering - letting it sit can cause colors to seep And here's my secret weapon: a tiny gap between color sections actually helps them stay separate as they bake!

Can I halve the recipe for a smaller cake?

Absolutely! This recipe halves beautifully for a 8x8 inch square pan. Just use: 1 1/4 cups flour 1 cup sugar 1/2 cup butter 2 eggs 1/2 cup milk 1/2 tsp vanilla 1/2 tsp baking powder 1/4 tsp salt Reduce the baking time to 25-30 minutes. You'll still get all six colors - just make smaller portions of each!

Why did my cake sink in the middle?

Oh no! Usually this happens when: The oven door was opened too early (resist for at least 25 minutes!) Baking powder was old (check that expiration date!) The batter was overmixed after adding flour (gentle does it!) Don't worry though - even sunken cakes taste delicious! Just pile on extra frosting to disguise it.

Can I make this cake ahead of time?

You bet! This cake actually gets more moist overnight. Bake it, let it cool completely, then wrap tightly in plastic wrap. It'll keep at room temperature for 2 days before frosting. For longer storage, freeze the unfrosted cake (up to 3 months) and thaw in the fridge overnight when ready to use. The colors stay just as vibrant!

Rainbow Sheet Cake: 6-Layer Magic That Wows Every Time

Name: Rainbow Sheet Cake: 6-Layer Magic That Wows Every Time
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 2 cups granulated sugar; 1 cup unsalted butter, softened; 4 large eggs; 1 cup milk; 1 tsp vanilla extract; 1 tsp baking powder; 1/2 tsp salt; Gel food coloring (red, orange, yellow, green, blue, purple)

Description

A colorful and fun rainbow sheet cake perfect for celebrations.

Ingredients

2 1/2 cups all-purpose flour
2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup milk
1 tsp vanilla extract
1 tsp baking powder
1/2 tsp salt
Gel food coloring (red, orange, yellow, green, blue, purple)

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Instructions

Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
In a bowl, mix flour, baking powder, and salt.
Cream butter and sugar until fluffy. Add eggs one at a time, then vanilla.
Alternate adding flour mixture and milk, mixing until smooth.
Divide batter evenly into 6 bowls. Color each with a different food coloring.
Layer colored batter in the pan, spreading gently.
Bake for 30-35 minutes until a toothpick comes out clean.
Cool completely before frosting.

Notes

Use gel food coloring for vibrant colors.
Do not overmix the batter.
Let cake cool completely before slicing.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American