Easy Italian Rainbow Cookie Cake

by Erin

Love Italian rainbow cookies but don’t want the hassle of making them? Try this easy Italian rainbow cookie cake that looks and tastes just like Italian rainbow cookies. 

Easy Italian Rainbow Cookie Cake 1

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Bob’s mom makes the best Italian rainbow cookies I’ve ever had. What really sells me is that she makes half of them with white chocolate. Even though people argue that it is not real chocolate, white chocolate it is my favorite kind of chocolate. Unfortunately she does not share the recipe.

Instead of attempting to come up with my own recipe for these cookies I cheated and made a layer cake version using boxed cake mix. When you can’t have the best, make it easy right? Fake it ’til you make it! I added almond extract, food coloring, and homemade white chocolate frosting to seal the deal.

I could have used store bought frosting to make this cake even easier but I wanted white chocolate frosting, not regular chocolate. Feel free to go the store bought route if you’re not into white chocolate or substitute the white for regular chocolate in the recipe if you want to make it yourself.

Easy Italian Rainbow Cookie Cake 2

Easy Italian Rainbow Cookie Layer Cake.


Yield: 12 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat



  • 1 box dry white cake mix + ingredients on box
  • 1 Tbsp almond extract
  • Red, yellow, and green food coloring (I used gel)


  • 1/4 cup raspberry seedless jam or preserves, room temperature
  • 1/4 cup apricot preserves, room temperature


  • 9 oz. white baking chocolate coarsely chopped
  • 1/4 cup milk, divided
  • 1/2 cup solid vegetable shortening
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tsp almond or vanilla extract
  • 4 cups confectioners’ sugar


  1. Preheat oven to 350 degrees. Grease and lightly flour three 8 or 9-inch cake pans.
  2. In a large bowl, prepare the cake mix as directed on the box, adding almond extract. Divide evenly between three bowls. Add just enough food coloring to make one pink, one light yellow, and one light green.
  3. Pour each color of batter into the prepared baking pans. Bake for 20-25 minutes or until a toothpick inserted in the middle comes out clean. Allow to cool on rack for 10 minutes before removing to cool completely.
  4. While the cake cools, prepare the frosting. Microwave chocolate with two tablespoons of milk in a microwavable bowl on 50% for 30 seconds - 1 minute; stirring halfway through the cooking time. Stir until smooth and set aside.
  5. In a large bowl, cream together shortening, butter and vanilla. Gradually add the sugar, one cup at time, beating on low speed. Add remaining two tablespoons of milk and cooled chocolate. Beat until light and fluffy, adding more sugar or milk if needed to reach desired consistency.
  6. Once the cakes are cool, slice off the tops to level if necessary. Place pink cake on platter and carefully spread the raspberry preserves on top. Place the yellow cake on top and repeat with apricot preserves followed by the green cake. Cover sides and top with frosting.
  7. Slice and enjoy!


* I used strawberry jam and peach preserves instead because I already had them. ** Could use store bought chocolate frosting if you prefer.

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: The Spiffy Cookie original. Frosting from my USA Soccer Cake.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

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Susan December 26, 2020 - 3:32 pm

I’d like to try this with white chocolate! Looks delicious. I hate people who won’t share recipes-unless they’re professional bakers there’s no reason not to share! Thanks for coming up with your own version!

Erin December 29, 2020 - 4:34 pm

Fun fact, I finally got the recipe this year!

Caralyn @ glutenfreehappytummy December 22, 2014 - 11:06 pm

LOVE the colors!

Kayle (The Cooking Actress) December 22, 2014 - 9:38 am

oooooooooooooooh so pretty! i love that your translated the cookies into a cake!


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