This Italian Rainbow Cookie Cake is a dessert that has deep roots in Italian cuisine. It has the famous red, white, and green layers. This Italian cake looks very pleasing to the eye, it is my favorite dessert, and no holiday is complete without it. It is served mostly during Italian weddings, holidays, and other special occasions.
In fact, this is one of the very rare recipes that I first had at a family wedding and not at my home from my mother or Nonna. So, this is going to be special.
This famous Italian dessert has a good balance of flavor and texture. Each layer is made with almond paste, giving it a distinct nutty flavor, while raspberry or apricot jam adds a sweet and tangy touch between the cake’s colorful layers. The entire cake is then coated in a rich chocolate ganache, creating the perfect balance between sweet, nutty, and rich flavors.
Growing up, I remember visiting Italian bakeries with my family and wanting to have those rainbow-colored bars that were always on te display. The combination of flavors looked so simple, but trust me, every bite made me think why have we not tried it at home yet.
Now, sharing this Italian Rainbow Cookie Cake recipe feels like passing on a tradition—a taste of nostalgia wrapped in layers of almond and chocolate. Whether you’re new to this dessert or have fond memories of enjoying it just like me, the Authentic Italian Rainbow Cookie Cake is sure to be a hit at any gathering.
Why Italian Rainbow Cookie Cake Over Rainbow Cookies?
Not that rainbow cookies are not one of the most amazing bites out there, I love them and still make some in my spare time. But, the Italian Rainbow Cookie Cake takes it to the next fantastic level. It retains all of the same amazing flavors—almond paste, fruit jam, and chocolate ganache—but just in a more super-sized, shareable format.
This cake lets you really appreciate the rich layers of almond and sweet jam in each slice, as the smooth ganache knits it together in a much more indulgent way than a single cookie might.
Perfect to serve over gatherings or parties, this offers the classic Italian flavors found with the most impressive presentation that rainbow cookies simply don’t have.
Ingredients and Substitutions
The ingredients for this cake may seem simple, but each one plays a key role in creating its unique flavor and texture.
Almond Paste: This is the heart of the cake, giving it that signature nutty flavor and dense texture. If you’ve never baked with almond paste before, you’re in for a treat, seriously—this is what makes it so so different from any other cake you have had so far. If you can’t find it, marzipan works as a substitute, but it’ll make the cake slightly sweeter.
Food Coloring: The classic red, white, and green, colors of the Italian flag, give this cake its festive look. While the food coloring doesn’t change the flavor, it adds that authentic visual appeal. My Nonna always says, your food should look good first, and then taste good. Both things go hand in hand.
Raspberry or Apricot Jam: The thin layers of jam between the cake tiers will keep this rainbow cake moist. It will also add a fruity flavor. Raspberry gives a tart contrast, while apricot offers a more mellow sweetness—you can use any or both, either way, it works beautifully.
Chocolate Ganache: A thick, smooth chocolate ganache coats the cake, bringing everything together. It not only seals in the layers but also adds a layer of richness that balances the sweet almond and fruit flavors.
For those watching their sugar intake, low-sugar jams work just as well without losing that lovely moisture and fruit flavor. You can even mix it up with your favorite jams—just make sure the balance of sweetness and tartness is there.
I’ve found that small tweaks in ingredients don’t compromise the essence of this rainbow cookie cake, which is why it’s such a reliable, crowd-pleasing recipe.
You might also like Italian Wedding Soup Recipe
Step-by-Step Directions
Making an Italian Rainbow Cookie Cake might seem like a process, but trust me, it’s worth every step. Here’s how to break it down, and I’ll share some tips along the way to make it easier.
Step 1: Prepare the Almond Batter
Start by creaming the almond paste, sugar, and butter together until the mixture is light and fluffy.
This step is crucial because it builds the foundation for the rainbow cake’s texture. Don’t rush it—let the mixer run for a good 3-5 minutes until everything is well incorporated.
Once you’ve got that smooth base, gradually mix in the eggs and the dry ingredients (flour and salt) until you have a nice, smooth batter.
Step 2: Divide and Color the Batter
Now for the fun part—divide the batter into three equal portions. You’ll add red food coloring to one, green food coloring to another, and leave the last one plain (this will be your white layer).
If you’re like me, you might want to start with a few drops of food coloring and adjust until the colors are just right.
Don’t overmix—just fold the color in gently.
Step 3: Bake the Layers
Spread each portion of batter into separate pans. If you have multiple pans, great! If not, no worries—you can bake them one at a time.
Bake each layer at 350°F (180°C) for about 10-15 minutes, or until a toothpick comes out clean. The layers will be relatively thin, so keep an eye on them—they bake quickly!
Once they’re done, set them aside to cool completely before assembly. Trust me, you don’t want to rush this step, or your jam will melt and the layers will slide around.
Step 4: Assemble the Layers with Jam
Now, let’s start stacking! Place the green layer at the bottom, and spread a thin layer of raspberry or apricot jam on top.
Next, carefully place the white layer on top of the jam and repeat with another thin layer of jam.
Finally, place the red layer on top. Take your time here—stacking the layers neatly is the key to a beautiful slice later on.
Step 5: Prepare the Chocolate Ganache
This part is where everything comes together. Melt dark chocolate with a bit of butter to create a glossy ganache. I like to use a double boiler to gently melt the chocolate—it keeps everything smooth and shiny.
Once melted, pour the ganache over the assembled cake, allowing it to drip down the sides for that classic look.
If you’ve got an offset spatula, it’s handy for spreading the ganache evenly.
Step 6: Chill & Slice
Refrigerate the rainbow cookie cake for at least an hour to let the ganache set. This also makes it much easier to slice into neat squares or rectangles.
Use a sharp knife and wipe it clean between cuts for those picture-perfect pieces.
Now you’re ready to enjoy the fruits of your labor—each bite is a perfect balance of almond, jam, and chocolate!
Pro-Tips
- If your almond paste is too firm, heat it slightly or mix with a few drops of water.
- Use a kitchen scale to divide the batter evenly and ensure uniform layers.
- For an extra shiny ganache, add a teaspoon of corn syrup when melting the chocolate.
- Use a serrated knife dipped in warm water to cleanly slice through the ganache and layers.
Italian Rainbow Cookie Cake
Equipment
- 3 round cake pans 9-inch
- Mixing bowls
- Hand or stand mixer
- Offset spatula for frosting
- Double boiler or microwave for melting chocolate
- Wire cooling racks
- Sharp knife for slicing
Ingredients
- 8 oz almond paste
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- Red and green food coloring
- ½ cup raspberry jam or apricot jam
- 1 cup dark chocolate chips
- 2 tablespoons unsalted butter for ganache
Instructions
- Cream almond paste, sugar, and butter. Gradually add eggs and dry ingredients.
- Separate the batter into three parts, color one red, one green, and leave the third plain.
- Spread batter into pans and bake each layer for 10-15 minutes until set.
- Stack the cooled layers with a thin spread of raspberry or apricot jam between each.
- Melt chocolate with butter and pour it over the cake, covering the top and sides.
- Refrigerate for at least one hour before slicing into bars.
Notes
- For a less sweet version, use unsweetened jams or reduce the sugar in the batter.
- Don’t hesitate to experiment with different jam flavors to add a unique twist to your cake.
- To make clean, precise cuts, be sure to chill the cake for at least an hour. This helps the ganache set and makes slicing easier.
