Rainbow cake

Rainbow cake

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(107 ratings)

Prep: 2 hrs Cook: 1 hr

A challenge

Cuts into 18 slices
A stunning celebration cake of six or seven colourful layers and cream cheese frosting - an impressive showstopper.

Nutrition and extra info

  • Freeze un-iced sponges only

Nutrition: per slice

  • kcal601
  • fat29g
  • saturates18g
  • carbs73g
  • sugars47g
  • fibre2g
  • protein11g
  • salt0.6g
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Ingredients

    You'll need 3 x these ingredients for six sponges

    • 125g butter, softened, plus a little extra for greasing
      Butter

      Butter

      butt-err

      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 225g plain flour
    • 150g golden caster sugar
    • 3 medium eggs (very important to use the correct size)
    • 1 tsp baking powder
      Baking powder

      Baking powder

      bay-king pow-dah

      Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

    • pinch of salt
    • 1 tsp vanilla extract
    • edible food colouring - red, orange, yellow, green, blue and purple, plus optional pink (see below)

    For the icing

    • 1 tsp vanilla extract
    • 3 x 250g tubs cream cheese or mascarpone
    • 350g icing sugar

    Method

    1. Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.

    2. Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick 2 of your colours and stir a little into each mix. Keep going until you are happy with the colour – the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible – but try not to waste a drop of the batter – a rubber spatula will help you. Bake on the same oven shelf for 12 mins until a skewer poked into the middle comes out clean.

    3. Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 – this time using another 2 colours. Unless you’re making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.

    4. To make the icing, very briefly beat the vanilla and cream cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful – the more you work it, the runnier it will get, increasing the chance of splitting.

    5. Smear a little icing on your cake stand or plate – just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more tips and expert advice on how to create the perfect rainbow cake, check out our tips, below.

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    Comments, questions and tips

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    DouglasM
    3rd Oct, 2018
    1.05
    I’d give this ZERO stars. Please don’t waste an afternoon on this. By all means get the correct food dyes (you’ll need them) but I just wasted eggs butter and sugar on 4 flat inedible thick pancakes. Vile. A waste of time. DONT MAKE THIS!!
    IEvans
    23rd Sep, 2018
    5.05
    After reading some of the reviews was a bit put off making this cake, however when I read the tips and advice section I could see where others might have gone wrong. I myself originally went out and bought natural food colouring before reading in the tips section that gel colours work best. It explains that natural colour fades and alters the consistency of the mix. Following this advice my cakes turned out vibrant and as expected, although I've yet to ice it. Again reading in the tips for icing it said they encountered problems with consistency so used full fat cream cheese instead of low fat which worked better. I do think that this information needs to be included with the list of ingredients. I would definitely give the recipe a try and not be put off by reading other reviews. The proof is in the pudding, which I've yet to find out, hopefully it will go down well for McMillan coffee morning!
    Nathan Barnard's picture
    Nathan Barnard
    20th Sep, 2018
    1.05
    This recipe is all wrong it’s dense with no air in it. I would suggest that the eggs and sugar are whipped to a pale light colour. Then add the soft butter then fold in the flour and vanilla. As for the icing don’t bother
    Christine W's picture
    Christine W
    14th Aug, 2018
    1.05
    Spent £20 on this cake and it was awful. Colours all turned gray and brown, cheese icing tasted disgusting and impossible to spread and cake was lopsided as icing was slippery. Wouldn't recommend and research food colouring before buying as some reaction with baking soda to form brown.
    Georgina Greenwood's picture
    Georgina Greenwood
    14th Aug, 2018
    3.05
    Glad I did a test run before my niece's birthday because the icing on this cake was TERRIBLE. I have no idea how BBC Good Food came up with the quantities beacuse it was far, far too runny. I trippled the amount of icing sugar and it was still a total mess. Will reattempt with regular buttercream. The sponge itself was fine, nothing special. It's obviously a cake more for the photos than the taste. It was worth investing in good quality food dye otherwise this cake is pointless and bland. Overall - not a great cake but looks impressive (or at least I hope it will once I sort out the icing situation)
    JCH
    1st Aug, 2018
    1.05
    I tried this recipe today and it was a complete disaster. I followed the instructions to the letter, checking that the oven was at the right temperature for the right length of time, but even so the cake layers have come out like pancakes, uncooked and inedible. Might this have been because I had to empty most of a tube of Waitrose food colouring into the cake mix, which would have altered the proportions? I also took great care not to overmix the cream cheese icing, but it was way too runny to use on the cake, so I had to bin it. Really disappointed!! How come the other cooks who have left comments had such success? Should I have left my cakes in for longer?
    Caroline Young's picture
    Caroline Young
    30th Jun, 2018
    5.05
    I make cakes to order and have just made this cake for a friend having never made a rainbow cake before. It turned out beautifully! The layers do look thin when they come out of the tin, but they are just the right size when stacked together to make a large cake. I did not cut the tops to flatten them, but filled the gaps between layers at the edges with butter icing before covering in fondant icing. I had lots of compliments on the cake and it tasted wonderful!
    goodytwoshoes
    30th Jun, 2018
    5.05
    Just baked this cake for the first time and I am really pleased with it, easy to make and looks impressive
    ava.butler
    31st May, 2018
    1.05
    This recipe DID NOT WORK AT ALL! I was appalled by the turn out of each pair of cakes. Dense pancakes! They only just doubled in size but seeing as there was barely enough mixture to cover the bottom of the pan I’m not surprised! I tried the last two with self raising flour and nothing changed. Next time I will stick to a sponge recipe that has the same amount of butter, flour and sugar!! The cream cheese icing was not good eaither! Really upset as I spent all day on it! Made me think I did something wrong but reading the comments, I will re think!
    Laura Bowker-ford
    18th May, 2018
    5.05
    All of these bad comments are wrong, I've made this recipe many times and its a firm favourite with EVERYONE. I bake it for charity bake sales and any family party and its always gone really fast. I suspect the people who's failed maybe did it wrong or missed something out.

    Pages

    robinrvw
    11th Dec, 2017
    Can anyone tell me if I need to triple the quantities for the icing, or just for the sponge? Thanks
    goodfoodteam's picture
    goodfoodteam
    15th Dec, 2017
    Thanks for your question. You only need one quantity of the icing.
    Curious_Cam
    13th Nov, 2017
    Can anyone tell me how tall this cake is when complete? I don't know how big a container I should buy to take it to the party..... Any helping points gratefully received!
    goodfoodteam's picture
    goodfoodteam
    16th Nov, 2017
    Thanks for your question. We'd recommend a cake box with around 25cm height to allow for some clearance too.
    VanillaGrain
    12th Nov, 2017
    4.05
    Hello, can you please advise what to do if I need to make a bigger dose of the cake, lets say for a 33 cm baking tin? As I don't want to play with the egg proportions, I thought to just make your double dose for your 2x20 cm as a single dose for one of my 33 cm tins, or is that going to spoil the cake? I imagine it will just make it taller? Thank you!
    goodfoodteam's picture
    goodfoodteam
    16th Nov, 2017
    Thanks for your question. Unfortunately as all our recipes are triple tested to ensure they work with the proportions and ingredients given we cannot give specific advice on quantities and timings if you want to increase the recipe.
    raebarrow
    17th Sep, 2015
    I made this cake and it looked very impressive however I agree with many of the comments that the taste was not great. Not terrible but not great. Has anyone tried replacing the vanilla with lemon? I wonder whether this would make it taste any better?
    Umarkhan
    3rd Jun, 2015
    Can you use caster sugar or does it have to be golden caster sugar
    goodfoodteam's picture
    goodfoodteam
    10th Nov, 2015
    Hi there, thanks for getting in touch. White caster sugar should be fine to use instead of golden caster sugar.
    Clairecutecake
    7th Feb, 2015
    Hi guys! I really want to make this cake! But my tins measure 26cm x H6.7cm I am terrible at trying to work out measurements to adjust to me tin, and don't want to spend ages making a mixture that doesn't fit the tins :( I would be so SO SO GRATEFUL if anyone could give me the correct measurements for this tin size!!! :) hope to hear from well anyone soon!!! Xxxxxxxx

    Pages

    Ellen Grace Hills's picture
    Ellen Grace Hills
    6th May, 2018
    4.05
    do NOT open the OVEN while baking
    stia_616's picture
    stia_616
    28th Jun, 2013
    After reading the comments on here I still decided to make this for a birthday, and it's come out great . I did, however, make a few changes. I used a basic Victoria Sponge mix (found on this website also), making each layer with 100g selfraising flour, 100g butter, 100g caster sugar, 2 eggs, 1/2 tsp of baking powder and a tsp of vanilla essence. You will have to trim the top of the cakes slightly before layering, but it's a small price to pay for a better tasting cake. I used Dr Oetker food colour gel. The colours don't come out as bright in the picture here, but they still come out pretty well. They don't seem to leave the after taste that so many people have complained out, even though pretty much the whole tubes were used in each layer to achieve a bright colour. DO NOT use the Dr Oetker liquid food colour (in the bottles like the essence) as these WILL leave an after taste, especially the red one. I will admit, I cheated with the outside icing, buying it ready made as I'm not overly great with icing, but with cost it worked out the same to buy ready made cream cheese flavour icing as it was to make it from scratch. I made a simple butter icing to sandwich between the layers, which could also be used to cover the outside, to save the issue of runny icing. Using these steps this cake worked like a treat and went down very well with everyone who tried it, even with the kitchen staff of the restaurant we used I hope these tips help anyone else thinking of making this cake for a special occasion.
    Kerry Cooks
    23rd Aug, 2013
    Hello everyone! I have developed a very successful rainbow cake recipe on my blog - see all the positive reviews from people who've made it for their kids parties! http://kerrycooks.com/2012/04/rainbow-cake.html It's just a Victoria sponge mix, with gel colours, and baked in disposable tins. The frosting is cream cheese, and the whole thing is DELICIOUS! Hope you enjoy, if you have any questions, leave me a comment on my blog and I'll try and help.