Rainbow Pound Cake
Recipe from Carina Finn
Rainbow cake, minus the frosting and fuss. This colorful pound cake is a celebration in loaf form: buttery, moist, and endlessly customizable. Whether you're using natural food powders or classic food coloring, the result is a show-stopping dessert that tastes as good as it looks. Serve with whipped cream and berries—or enjoy a slice as-is with tea.
Watch the Recipe
20 minutes
50 minutes
4-6
What You'll Need
Ingredients
1 cup butter, softened
1 cup sugar
4 eggs
2 tablespoons vanilla extract
1⅔ cups all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
Food coloring (or natural powders like matcha, spirulina, turmeric, dragonfruit)
Directions
Step 1
Sift together the flour, salt, and baking powder. Set aside.
Step 2
In a stand mixer or using a hand mixer, beat the softened butter until creamy, about 2–3 minutes.
Step 3
Add the sugar and beat until the mixture is light and fluffy, about 3–5 minutes. Mix in the vanilla extract.
Step 4
Reduce the mixer speed to low and add the eggs one at a time, beating after each addition until fully incorporated.
Step 5
Gradually add the dry ingredients to the wet ingredients and mix until just combined. Do not overmix.
Step 6
Divide the batter evenly into small bowls—one for each color you'd like to use. Add food coloring or natural powders (like matcha, spirulina, turmeric, or dragonfruit) to each bowl and mix until the color is uniform.
Step 7
Scoop alternating spoonfuls of the colored batters into a loaf pan. Lightly swirl the top with a skewer or butter knife to create a marbled effect.
Step 8
Bake at 350°F for 50 minutes, or until a toothpick inserted into the center comes out clean.
Step 9
Let the cake cool completely in the pan before removing and slicing. Serve with whipped cream and strawberries, if desired.
Carina Finn
Carina Finn is the author of Feast & Famine: The Last Great Heir, which was named one of Barnes & Nobles Most Anticipated Books of 2025. She’s worked extensively as a food writer and recipe developer for publications including Bon Appetit, Eater, Food Network Magazine, The Kitchn, and others. She cooks, eats, and writes in NYC.
