Italian Rainbow Cookie Loaf Cake
Indulge in the vibrant and flavorful Italian Rainbow Cookie Loaf Cake. Layers of nutty almond and fruity orange marmalade come together to create this beautiful treat. It’s perfect for any occasion, bringing joy to your gatherings. Try it today!
Equipment
- Wooden Spoon
- Grater
- Mixing Bowl
- Frying Pan
- Chef's Knife
- Whisk
- Baking Sheet
- Large Pot
- Oven
Ingredients
- ½ cup Unsalted Butter softened
- 1 cup Granulated Sugar
- 4 large Eggs room temperature
- ½ cup Almond Paste grated
- ½ teaspoon Almond Extract
- ¼ teaspoon Vanilla Extract
- 1½ cups All-Purpose Flour
- 1 teaspoon Baking Powder
- ½ teaspoon Kosher Salt
- ? cup Whole Buttermilk room temperature
- 1 Red Gel Food Coloring
- 1 Green Gel Food Coloring
- ¾ cup Strained Orange Marmalade
- 4 ounces 60% Cacao Dark Chocolate finely chopped
- ½ cup Heavy Whipping Cream
- 1½ cups Chocolate Sprinkles
Instructions
- Preheat your oven to 325°F (170°C). It’s essential to have your oven hot and ready before you start baking the cake. This will ensure an even bake.
- Prepare three 9x5-inch loaf pans by spraying them with baking spray that has flour in it. This prevents the cake from sticking. Line the pans with parchment paper, letting the excess hang over the sides – this will help with lifting the cakes out later.
- In a stand mixer fitted with a paddle attachment, beat butter and granulated sugar at medium speed for about 4 to 5 minutes until the mixture is light and fluffy. Remember to stop occasionally to scrape down the sides of the bowl; this ensures everything is mixed well.
- Add the eggs one at a time, making sure to beat well after each addition. This step is crucial for incorporating air, which helps the cake rise. Then, mix in the almond paste and extracts until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. With the mixer on low speed, add this dry mixture to the wet mixture in three additions, alternating with the buttermilk, starting and ending with the flour.
- Once everything is mixed, divide the batter into three bowls. In the first bowl, fold in red gel food coloring until the batter is evenly colored. In the second bowl, do the same with green food coloring. Leave the third bowl uncolored. You’ll have three vibrant batters!
- Carefully spread each colored batter into its prepared pan. Make sure the layers are equal for a beautiful presentation. Bake them for about 25 to 30 minutes, or until the tops are dry and a toothpick inserted in the center comes out clean.
- After baking, let the cakes cool in the pans for 10 minutes. Remove them from the pans and allow them to cool completely on a wire rack. This step is important for the cake layers to maintain their shape and not become soggy.
- While the cakes are cooling, prepare to assemble. On a large piece of plastic wrap, place the green layer in the center and spread half of the orange marmalade on top. Then, layer the uncolored layer and spread the remaining marmalade before adding the red layer on top.
- Wrap the entire stack in plastic wrap and place it in a 9x5-inch loaf pan. Weigh it down with another loaf pan or some cans to compress the layers together. Refrigerate for 4 hours or overnight to let the flavors meld.
- For the chocolate glaze, place dark chocolate in a heatproof bowl. Heat the heavy cream in a small saucepan over medium heat until it's steaming. Pour the hot cream over the chocolate and let it sit for 5 minutes. Then stir until smooth and shiny.
- Once the cake is chilled, unwrap it and place it on a rack over a rimmed baking sheet. Pour the chocolate mixture over the cake, spreading it evenly over the top and sides. Gently press chocolate sprinkles onto the cake, allowing any excess to fall off.
- Refrigerate the cake again until the chocolate layer is firm, about 15 minutes. After that, it’s ready to serve! You can store leftovers in an airtight container for up to one week.
Notes
- Tip 1: You can use just one 9×5-inch loaf pan for the recipe; just bake in batches, keeping the remaining batter at room temperature.
- Tip 2: Ensure that when you layer the batters, they are equal and neatly spread for best visual appeal.
- Tip 3: If you want a richer flavor, let the cake chill longer after assembling; this will meld the flavors beautifully.
- Tip 4: You can create a fun twist by adding different flavors to your icing or trying out different colored sprinkles.
- Tip 5: Always check for doneness with a toothpick; it should come out clean when the cake is ready.