Rainbow cake

Rainbow cake

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(89 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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    You'll need 3 x these ingredients for six sponges

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



      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


    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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    6th Mar, 2014
    I was disappointed with this, especially after the amount of time spent making it. The cakes took much longer than 15 minutes to bake, the whole thing was very heavy and dense and the colourings (I used Dr Oetker) gave it a very strange taste. Although the colours themselves were muted, the cake looked really impressive when we cut into it, it's such a shame the taste doesn't deliver.
    15th Feb, 2014
    Just thought I'd post to say that this recipe is excellent! After reading many of the negative comments I wasn't sure whether or not to go ahead and make it but trusted that the Good Food team would not have a recipe that didn't work. It does work! The only difference that I made was that I ran out of plain flour after that first batch of cakes and so substituted Self Raising for the next ones. The cakes came out just as well. The colour was good, they were well risen but flat on top and needed no trimming. Layered up they looked amazing and tasted just as good as they looked. I made this for my daughters' 21st Birthday and she thought it was brilliant. I see that some people are saying to make a Victoria sponge instead but I don't think this would work as well. Victoria sponge has a totally different texture to these. These cakes are more squidgy and dense - but still good! Please try it - they taste super! One change I made to the cheese frosting is to make a normal buttercream first with butter and icing sugar and only then add the cream cheese. This results in a more stable icing that does NOT go runny.
    ShurikenNinja's picture
    16th Jan, 2014
    This looks delicous :)
    13th Jan, 2014
    Do not try this recipe!! I baked it and it was horrible! The cake was really hard! I tried using an vanilla sponge recipe and adding colouring to it and it's much better..
    9th Jan, 2014
    If I could give this recipe a 0 then I would. I made this twice as i thought I must have gone wrong but it tastes horrible. Very dense and doughy. I like to think I can bake and have made many cakes in my life but this recipe just didn't work. I would recommend that you adapt a victoria sponge recipe and go from there.
    RainbowCake7533's picture
    8th Feb, 2014
    You must have done something wrong, because I did it and it tasted great!
    4th Jan, 2014
    "try Dr Oetker gel food colours in Bright Red, Neon Orange, Sunshine Yellow, Lime Green, Sky Blue, Ultra Violet and Hot Pink" -- Personally I wouldn't. I used 2 Dr Oetker tubes per layer of a similar rainbow cake and the colour was not very vibrant at all. Try Wilton or Americolor.
    bakinggirl999's picture
    24th Dec, 2013
    looks great but tastes horrid
    Kerry Cooks
    25th Nov, 2013
    So rubbish that everyone is still having issues with this cake! If you want a more reliable one, try my recipe - check out the comments for all the positive reviews! kerrycooks.com/easy-6-layer-rainbow-cake-step-by-step/
    1st Feb, 2014
    After my earlier mishap with rainbow cake using the BBC Good Food recipe above, I decided to try your recipe. The result was perfect. Thank you Kerry.


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