Italian Rainbow Cookie Cake brings the beloved tri-color almond cookies of Italian bakeries into an impressive layer cake that’s as beautiful as it is delicious. This stunning dessert features three colorful almond-flavored cake layers in red, green, and white, separated by sweet raspberry or apricot jam, and covered entirely in rich chocolate ganache. The combination of tender almond cake, fruity preserves, and dark chocolate creates a flavor profile that’s both sophisticated and nostalgic. Perfect for holidays, celebrations, or any time you want to impress your guests, this cake looks like it came from a fancy bakery but is surprisingly straightforward to make at home. The vibrant colors peeking through the chocolate coating make every slice a showstopper.
Serving Quantity: 12 servings
Preparation Time: 45 minutes
Cooking Time: 25 minutes
Total Time: 4 hours 10 minutes (including cooling and chilling time)
Ingredients:
- 2 cups all-purpose flour
- 1 and a half cups granulated sugar
- 1 cup unsalted butter (softened)
- 4 large eggs (separated)
- 1 cup almond paste
- 1 teaspoon almond extract
- Half teaspoon salt
- Red food coloring
- Green food coloring
- 1 cup seedless raspberry jam (or apricot preserves)
- 12 ounces dark chocolate chips
- 1 cup heavy cream
- Cooking spray
Nutrition Information (Per Serving):
- Calories: 485
- Protein: 7g
- Carbohydrates: 58g
- Fat: 26g
- Sugar: 42g
- Sodium: 125mg
- Fiber: 3g
- Cholesterol: 105mg
1. Prepare Your Pans and Oven
Preheat your oven to 350 degrees Fahrenheit. Spray three 9 by 13 inch baking pans with cooking spray and line them with parchment paper. If you only have one or two pans, you can bake the layers in batches, but having three pans makes the process much faster. Make sure the parchment paper covers the bottom completely and extends slightly up the sides for easy removal later. Set the prepared pans aside while you make the batter.
2. Make the Almond Cake Batter
In a large mixing bowl, break apart the almond paste into small pieces. Add the softened butter and beat together with an electric mixer on medium speed until smooth and creamy, about 3 minutes. Add the sugar and continue beating until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Mix in the almond extract. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the almond mixture, mixing on low speed just until combined. The batter will be thick and dense at this point.
3. Whip the Egg Whites
In a clean bowl using clean beaters, beat the egg whites on high speed until stiff peaks form. This takes about 4 to 5 minutes. The egg whites should stand up straight when you lift the beaters and look glossy and white. Gently fold the whipped egg whites into the almond batter in three additions, using a rubber spatula and a folding motion to keep the batter light and airy. Be patient and gentle during this step to maintain as much volume as possible.
4. Divide and Color the Batter
Divide the batter evenly among three bowls. You should have about one and a third cups of batter in each bowl. Leave one bowl plain for the white layer. To the second bowl, add red food coloring a few drops at a time, stirring until you achieve a vibrant red or pink color. To the third bowl, add green food coloring the same way until you get a nice green shade. The colors should be bold because they’ll lighten slightly during baking.
5. Bake the Cake Layers
Spread each colored batter into its own prepared pan, smoothing the top with a spatula to create an even layer. The batter will be thin in the pans, creating delicate cake layers. Bake all three pans at the same time for 12 to 15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean. Watch them carefully as these thin layers bake quickly. Remove from the oven and let the cakes cool in the pans for 10 minutes, then carefully flip them onto wire racks, peel off the parchment paper, and let them cool completely.
6. Assemble the Layers with Jam
Once the cake layers are completely cool, place the green layer on a serving platter or cake board. Spread half of the raspberry jam evenly over the green layer, going all the way to the edges. Carefully place the white layer on top of the jam, pressing down gently to help it adhere. Spread the remaining jam over the white layer. Finally, place the red layer on top, pressing down gently again. Cover the assembled cake with plastic wrap and place a flat baking sheet on top with a few cans or weights to compress the layers slightly. Refrigerate for at least 2 hours or overnight. This pressing step helps the layers stick together and makes slicing cleaner.
7. Make the Chocolate Ganache
Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat immediately and pour over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes without stirring. After 2 minutes, whisk the mixture together until smooth, glossy, and completely combined. Let the ganache cool for 10 minutes until it thickens slightly but is still pourable.
8. Cover the Cake with Chocolate
Remove the cake from the refrigerator and unwrap it. Place it on a wire rack set over a baking sheet to catch drips. Pour the chocolate ganache over the entire cake, starting in the center and working your way out to the edges. Use a spatula to help spread the ganache evenly over the top and all sides of the cake. The chocolate should cover the cake completely, hiding the colorful layers inside. Let the ganache set at room temperature for 30 minutes, then refrigerate for another hour until the chocolate is firm before slicing.
Tips for a Perfect Italian Rainbow Cookie Cake
Make sure your almond paste is fresh and soft. Old, dried-out almond paste won’t cream properly with the butter. You can find almond paste in the baking aisle near the chocolate chips. Room temperature eggs separate more easily, but cold egg whites whip up better, so separate the eggs while cold, then let the yolks come to room temperature. Use gel food coloring instead of liquid for more vibrant colors without adding extra moisture to the batter. If you want traditional Italian rainbow cookie flavors, use apricot preserves instead of raspberry jam. Warm the jam slightly in the microwave for 20 seconds to make it easier to spread smoothly. This cake tastes even better after sitting for a day, as the flavors meld together beautifully. Store covered in the refrigerator for up to 5 days. For cleaner slices, use a sharp knife dipped in hot water and wiped dry between each cut. The cake can be frozen for up to 2 months when wrapped tightly in plastic wrap and aluminum foil. Thaw in the refrigerator overnight before serving. For a festive twist, add a few drops of peppermint extract along with the almond extract for a holiday version. You can also drizzle white chocolate over the dark chocolate ganache for an elegant finish.
