A rainbow has seven layers of vibrant colors defining uniqueness in each layer. In the same way, the layers in this Rainbow Mousse Cake will be different flavored and unique in taste. This rainbow mousse cake recipe is perfect for any party or celebration!
Layered Rainbow Mousse Cake
This Rainbow Mousse Cake has seven gorgeous layers of cake and mousse in vibrant, fruity flavors. This rainbow cake recipe is perfectfor any party or celebration!
For The Cake Layers
- 2 cups Granulated Sugar
- 4 cups Cake Flour
- 1 teaspoon Baking Powder
- 1 teaspoon Baking Soda
- 1 teaspoon Salt
- 4 unit Eggs (at room temperature)
- 1+1/3 cups Full-Fat Sour Cream (at room temperature)
- 1.5 cups Unsalted Butter (at room temperature)
- 1 teaspoon Lemon Extract
- 1 unit Lemon (large)
- 1 teaspoon Lime Extract
- 2 units Limes (large)
- 1 cups Rasberries (freeze-dried)
- 3/4 cup Blueberries (freeze-dried )
- Yellow gel food coloring
- Green gel food coloring
- Pink gel food coloring,
- Purple gel food coloring,
FOR THE PASSION FRUIT MOUSSE
- 1 cup White Chocolate (chopped)
- 1+1/4 cups Heavy cream
- 1/2 cup Passion fruit puree
- Pinch salt
- 2 teaspoon Unflavored powdered gelatin
- 2 tablespoon Cold water
- Orange gel food coloring
FOR THE CRANBERRY MOUSSE
- 1 cup White Chocolate (chopped)
- 1+1/2 cups Heavy cream
- Pinch salt
- 2 teaspoon Unflavored powdered gelatin
- 2 tablespoon Cold water
- 1 cup Freeze-Dried Cranberries
- Red gel food coloring
FOR THE BLACKBERRY MOUSSE
- 1 cup Blackberries
- 1 cup White Chocolate (chopped)
- 1+1/4 cups Heavy cream
- Pinch salt
- 2 teaspoon Unflavored powdered gelatin
- 2 tablespoon Cold water
- Blue gel food coloring
FOR THE VANILLA FROSTING
- 3 cups Powdered Sugar
- 1 stick Unsalted Butter (at room temperature)
- 2 tablespoon Milk
- 1 teaspoon Vanilla Extract
- 1/8 teaspoon Salt
Directions for Rainbow Mousse Cake
MAKE THE CAKE LAYERS FOR RAINBOW MOUSSE CAKE
Step 1
Preheat the oven to 300 F. (Use a low and slow bake method, to help prevent the cakes from doming.)
Line four 9-inch cake pans with parchment paper, or spray the sides of the pan with nonstick cooking spray.
Step 2
Preparation before making mousse cake
In a stand mixer bowl sieve powdered sugar, cake flour, baking powder, baking soda, and salt. Combine all these dry ingredients with a paddle attachment at low speed for about a minute.
Step 3
In a separate mixing bowl whisk eggs and 1/3 cup of sour cream, and set it aside.
Step 4
To the large mixing bowl attached to the stand mixer add the remaining 1 cup sour cream and softened butter and mix on low speed until the dry ingredients are moistened.
Once the dry ingredients are moistened turn the mixer to medium speed and mix for a minute and a half.
Step 5
Pour the egg mixture into the large mixing bowl in three batches, mixing for 30 seconds after each addition, until you have a smooth batter. Scrape the bottom and sides of the bowl with a rubber spatula, and give the batter a few more stirs to make sure everything is incorporated. The basic batter for rainbow mousse cake is ready.
Divide the batter into four equal portions, about 15 oz of batter per bowl on a measuring bowl.
Step 6
Now that the batter for rainbow mousse cake is divided into four portions each of them will have a different flavor.
Lemon Cake
To one portion of the batter, add the zest from one large lemon, lemon extract, and a few drops of yellow food coloring. Taste, and add more extract if desired, pour the batter into one of the cake pans, and smoothen it out.
This will be the bottom layer of our rainbow mousse cake.
Step 7
Lime Cake
In the second portion of the batter, add the zest from two large limes, lime extract, and a few drops of green food coloring, with an additional two drops of yellow color. Scrape into the second cake pan.
Step 8
Process the freeze-dried raspberries in a food processor or mixer grinder until it turns to a fine powder. In the third portion of the cake batter mix this raspberry powder and pink gel food coloring. Fold and cut the cake batter until it’s incorporated. Do not over-mix or the cake will be tough. Pour into the third cake pan.
Step 7
Blueberry Cake
Grind the freeze-dried blueberries in the food processor or a mixer grinder and add the blueberry powder and purple coloring to the final portion of the batter. Pour the batter into the fourth cake pan. The blueberry cake will make the top layer of the mousse cake
Step 8
Bake the four cakes at 300 degrees Fahrenheit for 20-25 minutes, bake until the tops spring back when lightly pressed and come out clean when a toothpick inserted into the center of the cakes
Step 9
Remove the tins once the cakes are baked let the cakes cool down for around 10 minutes, then gently run a knife from the edges of the cake tin, turn the tin upside out and remove the cake from the tin, place it on a wire rack and let them cool completely.
If you are making these in advance, they can stay in the freezer for up to several weeks.
All four cake layers for the rainbow mousse cake are ready.
LAYERS OF MOUSSE IN RAINBOW MOUSSE CAKE
Passion Fruit Mousse
Step 1
In a large microwave-safe bowl combine white chocolate, passion fruit puree, 1/4 cup of cream, and salt in a large
Microwave until the chocolate has melted and the mixture is smooth, stir the mixture occasionally. Let it come to room temperature. The mixture should not be warm before moving further.
Step 2
Prepare the gelatin till the white chocolate cools down. In a small bowl whisk the gelatin and the cold water and set it aside to let the gelatin absorb the water. Microwave the bowl of gelatin for 15 seconds, until it is melted.
When the white chocolate comes to room temperature whisk the melted gelatin and white chocolate together.
Step 3
Add orange food coloring, and stir till the color mixes properly. The color will get very diluted when whipped cream is added, so go darker than your intended color.
Step 4
Whip the remaining 1 cup of heavy cream to firm peaks. Fold half of the whipped cream into the white chocolate, and once it’s incorporated, gently fold in the remaining whipped cream.
Do not overmix it, or the mousse will start to get grainy and break. Use immediately after it’s made.
Step 5
Cranberry Fruit Mousse
Grind freeze-dried raspberries to a fine powder in a food processor or a mixer grinder.
Combine the white chocolate, 1/2 cup cream, and salt and microwave together until the white chocolate melts. Mix in red food coloring.
Fold in the remaining whipped cream and add the cranberry powder and stir it in gently.
Step 6
Blackberry Fruit Mousse
Blend blackberries in a food processor or mixer blender, and remove the
seeds by straining them.
In a microwave-safe bowl combine 1/2 cup puree, the white chocolate, and salt.
Follow the instructions for the passion fruit mousse, but add blue food color instead of orange.
All mousse layers to be assembled in rainbow mousse cake are ready.
VANILLA FROSTING FOR RAINBOW MOUSSE CAKE
In the bowl of a large stand mixer fitted with a paddle attachment. Mix in powdered sugar, softened unsalted butter, milk, vanilla extract, and salt. Mix everything on low speed until the sugar is moistened.
Beat everything on medium speed until light and fluffy for 2-3 minutes. Add more sugar if required.
This vanilla frosting on rainbow mousse cake will be like a cherry on top.
