The Seven Layer Cake, often called a “rainbow” or “parve” cake, became popular in New York Jewish bakeries in the mid‑20th century as a dairy‑free alternative for kosher celebrations. It is traditionally served at birthdays, bar/bat mitzvahs, and other festive occasions where a dairy‑free dessert is required.

In the United States, the classic version uses egg‑white batter and chocolate buttercream. In Israel, a similar cake may be flavored with coffee or orange zest, and some families substitute almond flour for a gluten‑free version. The frosting can also be made with dairy butter in non‑parve recipes.

It is typically presented as a tall, tiered cake on a simple white platter, sliced into even wedges. The cake is often decorated with chocolate ganache drizzles or sprinkles, and it is served at room temperature after a brief chill to set the frosting.

The cake is a staple at birthdays, bar and bat mitzvahs, wedding receptions, and holiday gatherings where a parve dessert is needed, such as after a meat meal on Shabbat.

Its uniqueness lies in the ultra‑thin, airy layers created by folding whipped egg whites into a simple batter, allowing a dairy‑free cake to feel as light as a sponge. The visual impact of seven stacked layers also makes it a show‑stopper for celebrations.

Common errors include over‑whipping the egg whites, which makes the batter too stiff, and over‑mixing after adding flour, which deflates the batter. Also, baking the thin layers too long results in dry, brittle sheets that crack when stacked.

Soft peaks provide enough structure to hold the flour while keeping the batter light. Stiff peaks would make the batter too dense, preventing the delicate thin layers from spreading evenly and giving the cake a heavy texture.

Yes. Bake all seven layers up to two days ahead, wrap each tightly in plastic wrap, and refrigerate. Keep the frosting and ganache separate until just before assembly to maintain texture.

Each layer should be lightly golden on the top, spring back gently when pressed, and feel firm yet springy to the touch. The surface should be smooth without cracks, indicating the batter retained its air bubbles.

The YouTube channel LeahCooksKosher focuses on kosher, parve, and dairy‑free recipes for home cooks, offering step‑by‑step tutorials that blend traditional Jewish cuisine with modern cooking techniques.

LeahCooksKosher emphasizes parve baking, using egg‑white batters and plant‑based milks to create desserts that can be served after meat meals. The channel also provides detailed visual cues, such as soft‑peak indicators, that help home cooks achieve professional results.