Rainbow Cake Recipe – Cake Cetera

Want to make your very own rainbow cake? This rainbow cake recipe from Cake Cetera is easy to follow and a real showstopper at your next party. 

For the Rainbow Cake
 360 g Butter
 360 g Caster Sugar
 360 g Self Raising Flour
 6 eggs
 4 tsp Vanilla Essence
 40 ml Milk
 Red Food Colouring
 Orange Food Colouring
 Yellow Food Colouring
 Green Food Colouring
 Blue Food Colouring
 Purple Food Colouring
For the Rainbow Cake Icing
 200 g Butter
 220 g Full Fat Cheese
 700 g Sieved Icing Sugar
Equipment
 3 8 inch Sandwich Tins
 Greaseproof Paper
 5 Bowls
 Electric Whisk
1

Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line three 20cm (8in) sandwich tins. Line the base of the tin with baking parchment and grease the edges of the tin with butter or cooking spray to prevent the sponges from sticking.

2

Place180g (6oz) of butter into a bowl with 180g (6oz) of caster sugar, 180g (6oz) flour, 3 eggs, 2 tsp vanilla extract and 20ml (1fl oz) milk. Beat, using a hand-held electric mixer, until light and creamy.

3

Divide the mixture equally between three bowls. Add red food colour to the first bowl, orange to the second and yellow to the third. Add only 1/4 tsp of colour at a time until you reach the desired shade. Mix well. Pour each bowl of sponge mix into a prepared tin and spread to level. Bake all three in the oven for 12–15 minute, or until firm to the touch. Turn onto a wire rack to cool. Repeat process with other colours.

4

To make the icing, put the butter and cream cheese into a bowl and beat until smooth. Add half the icing sugar and mix well. Then, add the remaining icing sugar and beat until smooth.

5

Place the purple sponge on a cake board or plate and spread with a little icing. Place the blue sponge on top. Continue layering this way, following the colours of the rainbow. Spread a thin layer of icing around the sides of the cake, top with sprinkles of your choice and chill until firm.

6

Spread the remaining icing over the top and sides of the cake. Chill until firm.

Ingredients

For the Rainbow Cake
 360 g Butter
 360 g Caster Sugar
 360 g Self Raising Flour
 6 eggs
 4 tsp Vanilla Essence
 40 ml Milk
 Red Food Colouring
 Orange Food Colouring
 Yellow Food Colouring
 Green Food Colouring
 Blue Food Colouring
 Purple Food Colouring
For the Rainbow Cake Icing
 200 g Butter
 220 g Full Fat Cheese
 700 g Sieved Icing Sugar
Equipment
 3 8 inch Sandwich Tins
 Greaseproof Paper
 5 Bowls
 Electric Whisk

Directions

1

Heat the oven to gas 4, 180°C, fan 160°C. Grease and base line three 20cm (8in) sandwich tins. Line the base of the tin with baking parchment and grease the edges of the tin with butter or cooking spray to prevent the sponges from sticking.

2

Place180g (6oz) of butter into a bowl with 180g (6oz) of caster sugar, 180g (6oz) flour, 3 eggs, 2 tsp vanilla extract and 20ml (1fl oz) milk. Beat, using a hand-held electric mixer, until light and creamy.

3

Divide the mixture equally between three bowls. Add red food colour to the first bowl, orange to the second and yellow to the third. Add only 1/4 tsp of colour at a time until you reach the desired shade. Mix well. Pour each bowl of sponge mix into a prepared tin and spread to level. Bake all three in the oven for 12–15 minute, or until firm to the touch. Turn onto a wire rack to cool. Repeat process with other colours.

4

To make the icing, put the butter and cream cheese into a bowl and beat until smooth. Add half the icing sugar and mix well. Then, add the remaining icing sugar and beat until smooth.

5

Place the purple sponge on a cake board or plate and spread with a little icing. Place the blue sponge on top. Continue layering this way, following the colours of the rainbow. Spread a thin layer of icing around the sides of the cake, top with sprinkles of your choice and chill until firm.

6

Spread the remaining icing over the top and sides of the cake. Chill until firm.

Rainbow Cake Recipe – Cake Cetera