Jul 14 2026
Restaurants›Tanta Chicago›Seven Colors Cake Recipe

Seven Colors Cake Recipe

Inspired by Tanta Chicago
Time2h
Serves12

vanilla cake, mint-pisco syrup, filled with vanilla chantilly, raspberry jelly, dulce de leche topped with seasonal berries

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Ingredients

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Cake

Mint-Pisco Syrup

Vanilla Chantilly

Raspberry Jelly

Dulce de Leche

Topping

Method

Cake

  1. 1

    Prepare the cake batter

    In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter and mix until crumbly.

  2. 2

    Mix wet ingredients

    In a separate bowl, whisk together the eggs, vanilla extract, and milk until well combined.

  3. 3

    Combine wet and dry ingredients

    Pour the wet mixture into the dry ingredients and mix until just combined. Do not overmix.

  4. 4

    Bake the cake

    Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Divide the batter evenly between the pans and bake for 25-30 minutes or until a toothpick comes out clean.

  5. 5

    Cool the cake

    Once baked, allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Mint-Pisco Syrup

  1. 6

    Prepare the syrup

    In a saucepan, combine the fresh mint leaves, sugar, and water. Bring to a boil over medium heat, stirring until the sugar is dissolved.

  2. 7

    Infuse the syrup

    Remove from heat and let the mint steep for about 30 minutes. Strain the leaves and stir in the pisco. Set aside to cool.

Vanilla Chantilly

  1. 8

    Whip the cream

    In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract.

  2. 9

    Continue whipping

    Using an electric mixer, whip on medium-high speed until soft peaks form. Be careful not to overwhip.

Raspberry Jelly

  1. 10

    Prepare raspberry jelly

    In a small bowl, dissolve the gelatin powder in water and let it sit for about 5 minutes.

  2. 11

    Combine and heat

    In a saucepan, combine raspberry puree, sugar, and the dissolved gelatin. Heat gently while stirring until the sugar is dissolved and the mixture is slightly thickened.

  3. 12

    Set the jelly

    Pour the mixture into a mold or dish and refrigerate until set, about 1-2 hours.

Dulce de Leche

  1. 13

    Prepare dulce de leche

    Simply open the can of sweetened condensed milk. For a homemade version, simmer in a pot of water for 2-3 hours, ensuring it remains covered with water.

Assembling the Cake

  1. 14

    Layer the cake

    Once the cakes are completely cooled, slice each in half to create four layers.

  2. 15

    Fill with chantilly and jelly

    Place a layer on a serving plate. Brush with mint-pisco syrup, spread a layer of vanilla chantilly, and add a layer of raspberry jelly. Repeat with the next two layers.

  3. 16

    Top with dulce de leche

    On the final layer, spread a generous amount of dulce de leche and top with seasonal berries.

  4. 17

    Serve

    Chill the assembled cake for at least 30 minutes before slicing and serving. Enjoy your Seven Colors Cake!

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