Rainbow Cake



My daughter, Lara seems to have taken my talent and skill of baking to another level. Baking with me since she was little, she is studying as a chef and produces the most outstanding cakes with ease.

This is her Rainbow Cake recipe, which takes time to do, but it is worth it. It is ideal for both a girl or a boy’s birthday cake. You can also change the colour and maybe use a different gradient of the same colour.

Cooking with me
Rainbow Cake

Serves 24
CAKE: 765g (1lb 11oz) unsalted butter, softened * 765g (1lb 11oz) caster sugar * 10 eggs, lightly beaten * 90ml (3 floz) milk * 3 tsp vanilla extract * 765g (1lb 11oz) self-raising flour * ½ tsp baking powder * pinch of salt * 1 tsp of food colouring: red, yellow, orange, green, blue and purple (Wilton is recommended by Lara) * butter and flour, for preparing tins

BUTTERCREAM: 395g (14oz) unsalted butter, softened * 910g (2 lbs) icing sugar, sifted * 2 tbsp milk * 1 tsp vanilla extract

Pre-heat the oven to 180°C/350°F/Gas 4. Grease six 18cm (7 inch) cake tins and dust with flour. Cream together the butter and sugar until light and fluffy, almost white. Gradually add the eggs whilst whisking, then the milk and vanilla extract. Sift the flour into the mixing bowl and fold it into the mixture. Divide the mixture into five separate bowls. Add a couple of drops of each colour to each bowl and mix. Add the mixture to each tin and bake in the oven for 25 minutes. Allow to cool and take out of the tins.

Make the buttercream by mixing the butter and icing sugar for 5 minutes until almost white. Add the milk and vanilla extract until fully combined. Assemble the cake by layering and filling with the buttercream, then covering the whole cake. Decorate with candles, as this makes an ideal birthday cake for a girl or boy.

I have collated all my favourite recipes into one book FOOD FOR ALL OCCASIONS.

This recipe comes from the section SPECIAL OCCASION, a selection of recipes for those special times.


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