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  • 2½ cups white granulated sugar
  • 1 cup butter, softened
  • 3 eggs
  • 1 tablespoon Badia Vanilla Extract
  • 1 cup buttermilk
  • ¼ cup heavy whipping cream
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon Badia Sea Salt
  • Badia Food Coloring (variety pack)


  • 12 oz cream cheese, softened
  • 1½ cups butter, softened (do not melt)
  • 6 cups powdered sugar
  • 1 tablespoon Badia Vanilla Extract



  • Preheat oven to 325 F
  • Generously grease and flour 6 (9-inch cake pans.) I only had 3 pans so I had to bake in two rounds
  • In a large bowl cream together sugar and butter
  • Mix in eggs until thoroughly incorporated
  • Mix in vanilla extract, buttermilk and heavy cream
  • Mix in half of the flour, baking powder, and salt
  • When mixture is combined, mix in the rest of the flour
  • Divide the batter into six bowls (about 1 cup of batter per bowl)
  • Add food coloring to each bowl to create a vibrant red, orange, yellow, green, blue, and violet
  • Be sure to add in enough food coloring to the batter to make the colors very vibrant
  • To make orange, create a vibrant yellow and then add drops of red until you have orange
  • To make violet make a vibrant red and add drops of blue
  • Pour each colored batter into the prepared pans and spread out into an even layer (layers will be thin)
  • Bake for 10-15 minutes or until center is set
  • Do not overbake
  • Keep a close eye on them as some ovens run hotter and these are thin layers
  • Remove from oven and let cakes cool in the pan until pans are warm enough to touch
  • Run a spatula around the edges of the pans to loosen the cake and then very carefully remove the cakes from the pans
  • Place on a cooling rack and cool completely


  • Meanwhile make the cream cheese frosting by creaming together cream cheese and butter
  • Mix in powdered sugar and vanilla
  • Place the violet layer down first and frost. Followed by the blue layer, green layer, yellow layer, orange layer and finally the red layer. (frost between each layer)
  • Place a thin coat of the icing on the cake to create a crumb coat
  • This will make the cake even all around and seal any loose crumbs
  • Once the crumb coat is set, finish frosting the cake.

Slice & serve!

  • (To create more defined layers of frosting between the colors, place the frosted cake in the fridge to allow the cream cheese frosting to firm up before slicing)

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