Rainbow Cookie Loaf Cake

The Rainbow Cookie Loaf Cake is a delightful twist on the beloved Italian rainbow cookie, celebrated for its vibrant layers and rich flavor. This cake captures the essence of the classic cookie while simplifying the process, making it easier to enjoy at home.

Traditionally, rainbow cookies are intricate and time-consuming to make, often best experienced from a bakery. However, this loaf cake combines the cookie’s texture and taste in a more accessible form.

It’s perfect for those who love the iconic treat but want a larger, more shareable version. With its beautiful colors and delicious flavor, this cake is a fun and festive dessert option for any occasion.

Ingredients for Rainbow Cookie Loaf Cake

For the Loaf Cake:

• Nonstick cooking spray: Used to grease the pans to prevent sticking.
• 6 tablespoons almond paste: This adds a rich almond flavor and moisture to the cake.
• ½ cup (1 stick) unsalted butter: At room temperature, it helps create a creamy texture when mixed.
• 1 cup sugar: Sweetens the cake and contributes to its lightness.
• 4 large eggs: Provide structure and moisture, helping the cake rise.
• 1 teaspoon almond extract: Enhances the almond flavor in the cake.
• ½ cup whole milk: Adds moisture and helps achieve a tender crumb.
• 1 teaspoon kosher salt: Balances the sweetness and enhances overall flavor.
• 1 teaspoon baking powder: Acts as a leavening agent to help the cake rise.
• 1½ cups all-purpose flour: The main structure of the cake.
• Green and red food coloring: Used to create the vibrant layers typical of a rainbow cookie.
• ½ cup seedless raspberry jam: Provides a fruity layer and adds sweetness.
• ½ cup apricot jam: Offers a different fruit flavor and complements the raspberry jam.

For the Frosting:

• ½ cup heavy cream: Creates a rich and creamy base for the frosting.
• 4 ounces semisweet or bittersweet chocolate: Adds deep chocolate flavor and richness to the frosting.

Making Process for Rainbow Cookie Loaf Cake

Step 1: Prepare the Pans and Preheat the Oven

• Preheat your oven to 350°F (175°C). Take three 9 x 5-inch loaf pans and spray them with nonstick cooking spray. To make it easier to remove the cakes later, line each pan with a piece of parchment paper folded in half lengthwise, leaving some overhang. Spray the parchment with nonstick spray as well.

Step 2: Mix the Batter

• In a stand mixer or large bowl, beat 6 tablespoons of almond paste on low speed until smooth, about 2 minutes. Add ½ cup of unsalted butter and 1 cup of sugar, then mix on medium speed until light and fluffy (about 2-3 minutes). Gradually add 4 large eggs, one at a time, ensuring each is fully incorporated before adding the next. Stir in 1 teaspoon of almond extract and ½ cup of whole milk until just combined.
• Finally, add 1 teaspoon of kosher salt, 1 teaspoon of baking powder, and 1½ cups of all-purpose flour, mixing on low speed until just combined.

Step 3: Color the Batter

• Divide the batter evenly into three bowls. Add 10 drops of green food coloring to one bowl, 10 drops of red food coloring to another, and leave the last bowl plain (this will be the white layer). Carefully pour the batters into the prepared loaf pans, smoothing the tops. Bake for about 20 minutes or until a toothpick inserted into the center comes out clean.
• Allow the cakes to cool completely in the pans for about 1 hour.

Step 4: Layer with Jam

• Once cooled, lift the cakes out of the pans using the parchment paper. Lay a large piece of cling wrap on your work surface. Place the green cake on the cling wrap and spread ½ cup of raspberry jam over the top.
• Next, place the white layer on top, spreading ½ cup of apricot jam over it before finally placing the red layer on top. Tightly wrap the entire stack in cling wrap, then put it back into a loaf pan.
• Weigh it down with a second loaf pan and some cans, then refrigerate for 12 to 24 hours to set.

Step 5: Trim the Cake

• After chilling, remove the cake from the refrigerator and discard the cling wrap. Place the loaf on a cutting board with the red layer facing up. Trim about ¼ inch from all sides to create a neat rectangular shape.

Step 6: Make the Frosting

• In a small saucepan, heat ½ cup of heavy cream over medium heat until bubbles form around the edges. Remove from heat and add 4 ounces of chopped semisweet or bittersweet chocolate. Let it sit for 10 minutes, then whisk until smooth to create the frosting.

Step 7: Frost the Cake

• Place a wire rack over a sheet pan and put the loaf on the rack. Use a rubber spatula to spread the chocolate frosting over all sides of the loaf, leaving the bottom unfrosted. For a decorative touch, use a fork to create squiggly lines on top.
• Chill the frosted loaf in the refrigerator for about 30 minutes until the chocolate sets. Finally, slice the loaf and serve, storing any leftovers in an airtight container at room temperature for up to 3 days.

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