Rainbow Cookie Cake Recipe

The rainbow cookie cake, often known as the Italian rainbow cake or Italian rainbow cookie cake, is a delightful treat inspired by classic rainbow cookies. Layers of almond-flavored sponge cake dyed in vibrant colors are spread with fruity preserves and coated with a thin layer of chocolate. It’s perfect for festive occasions or when you want a pop of color in your desserts. This rainbow cake cookies hybrid offers a soft, moist bite with the richness of almond and the tanginess of jam, creating a perfect harmony of flavors.

Ingredient Notes and Substitutions

• Almond Paste: Essential for the rich almond flavor, but marzipan can be used as a substitute.
• Food Coloring: Use gel food coloring for vibrant layers.
• Fruit Preserves: Raspberry or apricot jam works best, but you can substitute with your favorite.

Step-by-Step Directions

• Step 1:
• Preheat your oven to 350°F (175°C) and line three 9x13 baking pans with parchment paper. In a large bowl, cream the butter, almond paste, and sugar until fluffy. Gradually add eggs one at a time.
• Step 2:
• Add flour and salt to the mixture, then divide the batter into three separate bowls. Add red food coloring to one bowl, green to another, and leave the third plain.
• Step 3:
• Spread each colored batter evenly into its respective pan and bake for about 10-12 minutes or until the cakes are set. Allow to cool completely.
• Step 4:
• Spread raspberry or apricot jam onto the green layer, top it with the plain layer, spread jam on that, and finish with the red layer on top.
• Step 5:
• In a small pot, melt semi-sweet chocolate over low heat. Spread the chocolate over the top of the layered cake and refrigerate until set, about 30 minutes.
• Step 6:
• Once the chocolate is firm, carefully slice the cake into cookie-sized squares or bars using a sharp knife. Enjoy the beautifully layered Italian rainbow cookie cake!

Pro Tips

• Make sure each cake layer is completely cool before assembling to avoid slipping.
• Freeze the layers for 15 minutes for easier handling.
• Use an offset spatula to spread the chocolate evenly.