Rainbow Cake for Birthdays or Parshat Noach

I just looked back and realized it has been a month since I’ve hosted a Recipe Exchange. Then again, it’s been a month since we’ve had a normal Friday! So hopefully you can forgive me.

I’m getting back on the wagon today with a (hopefully) fun-themed topic: Colorful kosher recipes.

You know what I mean, right? The eye “candy” ones that look so pretty and bright and vibrant. Whether it’s a simple bean salad dressed up with multi-colored peppers and minced cilantro or a broccoli dish tossed with vibrant red sundried tomatoes and shiny purple (red) onions.

The idea for a colorful recipe exchange came to me while chatting with my 6 year-old about his rainbow art projects for Parshat Noach this week… but then I saw that the wonderful Joy of Kosher had shared an awesome rainbow-themed menu. Definitely go check out Joy of Kosher for more menu inspiration.

I came across the recipe I am sharing today via Joy of Kosher, who introduced me to a fabulous new (to me) blogger. Meet Kitchen Tested, a blog written by Melinda Strauss and devoted to cooking original, experimental and adventurous recipes and making them accessible for your own kitchen. And everything is kosher!

Melinda’s blog is great – and as promised, savory and adventurous. You will love her recipes, I am sure!

Today we’re going less savory, though, and a lot more sweet, to celebrate one of my favorite parshiot with this Rainbow Layer Cake from Kitchen Tested.


  • vegetable spray
  • 3 cups all-purpose flour
  • 4 tsp baking powder
  • 1/2 tsp salt
  • 2 sticks (1 cup) unsalted margarine, room temperature
  • 2 1/3 cups sugar
  • 5 egg whites, room temperature
  • 2 tsp vanilla extract
  • 1 1/2 cups soy milk, room temperature
  • red, orange, yellow, green, blue and purple gel food coloring

*for the frosting, you can make homemade buttercream (you’ll need 8 cups) or just use 3-4 containers of Dunkin Hines vanilla frosting

For directions and cooking reflections, go check out Melinda’s blog!


Your seven-layer cake will look lovely as is…

… but cutting into it reveals the true wow!

I can’t wait to read all your colorful recipes! Please link up using the linky – or share your recipes in the comments section.

B’tayavon and Shabbat Shalom.




  1. Gorgeous!! I am inspired….maybe not for this week, but the future. Very very fun!

  2. That is so very pretty!!!! Love it!

  3. The layered chopped salad in Kosher by Design (p.76, I think) provides a very colorful effect–and it tastes great, too.

    But is it as delicious as rainbow cake? I’ll let you decide.

  4. We’re doing a rainbow fruit and veggie plate. We’ve got something for all the colors! Goes well with animal crackers for shalesheudos. :)

  5. In the past I have made rainbow jello. You use a mold and put in a layer of colored jello (the kosher kind of course!), then let that sit in the fridge until firm before you add the next layer. It takes a long time, but it turns out gorgeous!

  6. I thought about making a rainbow dessert, but with a work deadline on Thursday opted not to, after all. Maybe something with a lech-lecha theme for next week…?

    Your cake came out beautifully, and I’m sure your kids LOVED it.

  7. My daughter made this. Really cute, but TOO much sweet icing.

  8. I actually did make this, not for LechLecha, but for my nieces birthday. It was a big hit. It took a little bit a of work – or shall I say a bit more than I usually do. My only error was I had the oven set on convection BROIL when I cooked the red layer. Who knew there was convection broil? I had to peel the broiled part off, making for a much thinner red layer.

    The kids LOVED it. I agree there was too much frosting. I must confess, I made a Ghiradelli chocolate/chocolate cake at the same time for the adults. So we had our treat and the kids had theirs! It was win/win all the way around.

  9. esti reichman says:

    made it last year, alot of work and looked pretty, but tastes pretty awful…

  10. Linda Howard says:

    It looks so good. Will for sure be making it

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