Rainbow cake

Rainbow cake

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(77 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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    Dien
    15th Oct, 2013
    I would love to make a cake like this! I think it is very well explained, thank you!
    RainbowCake7533's picture
    RainbowCake7533
    28th Sep, 2013
    I thought it was fantastic! The way I made it certainly didn't look the part! I am only 12 years old, but I made it without help and it tasted fantastic, and it was fun to make. :) I recommend this recipe!!!!
    wollyhatson
    26th Sep, 2013
    I thought this cake was great to make, really quick and easy - managed to make it with just 2 tins within an hour. Used a mix of Dr Oetker gels and liquids and came out fine and didn't effect the taste. Light and fluffy, although I used insant buttercream from a tin rather than making it myself!
    hurra03
    22nd Sep, 2013
    Don't make this cake. The colours were vibrant, and I used a cookie cutter to cut the middle out of the two middle cakes, and filled with smarties. It certainly looked the part, but I've never tasted such a horrible cake.... Heavy, rubbery, bland. If I did it again, I'd use a standard 4-4-2 sponge recipe. Next time I'll read the comments.
    woodylass
    16th Sep, 2013
    I read all of the comments but decided to follow the recipe anyway with one exception, I changed the plain flour & baking powder for self-raising flour. The cream cheese frosting whilst lovely was too runny, when I bake this cake again I'll choose an alternative. I used sugar flair colouring, a tiny amount needed for very vivid colours and no taste. Both myself and my family loved this cake.
    fetherstonhaugh
    5th Sep, 2013
    Having read the comments i was skeptical about this recipe and found the alternatives in the comments complicated so THIS IS THE EASIEST WAY TO MAKE A RAINBOW CAKE. search this sight for GRANNY'S VICTORIA SPONGE, double the recipe and then divide by 6, colour each batch with your food colouring and bake 2 at a time as you would the two halfs of the Victoria sponge recipie. Scrap the cream cheese icing, get 500g soft butter and electric whisk with 500g icing sugar to make your icing - that sounds a lot but it is a BIG CAKE. when the sponges are cool layer them with the icing and then spread all around it as in the rainbow cake picture. chill in the fridge so the butter icing sets. x
    mamawoody
    29th Aug, 2013
    I loved the look of this cake but was put off my some of the comments, so instead of following the recipe I decided to use a basic Victoria sandwich recipe which I flavoured with vanilla. I used slightly less egg than usual and added a little milk to get the right consistency as I didn't want it to rise too much. I coloured the layers with paste colouring rather than the liquid type and the colours were really vibrant even though I only used a tiny amount and they didn't affect the flavour at all. I also used a vanilla flavoured buttercream instead of the cream cheese icing. I was really pleased with how the cake looked and it tasted great. My 3 year old daughter was thrilled to have it as her Birthday cake and everyone was really impressed. It was really simple to make, the only thing that took time was mixing the pastes to get the exact shades I wanted, as I only bought the primary colours to save on the cost! I'd definitely make it again.
    gilliandeller
    16th Aug, 2013
    We decided to make this cake for a family get together as my son was impressed with the picture on the cover of the mag. I should of listened to my inner self saying no, too much work and expensive ingredients. The sponge texture was quite heavy but the colours were terrible, we used a mixture of food colours we already had in the cupboard and some I could get from the supermarket, the pink and yellow came out best but the orange and purple we mixed and the came out brown and marroon/mud colour the blue came out green, we used whole bottles of the stuff (except the pink Dr Oetker )and the whole thing smelt strongly of vegetables it tasted really odd .The icing was another issue this was completely runny, we tasted the cake but it was such a disaster our chickens and geese ended up with it. I couldn't understand why it went so wrong as I've used other recipes from Good Food with success. Lesson; listen to your inner self!
    RainbowCake7533's picture
    RainbowCake7533
    25th Oct, 2013
    Yes, that may happen sometimes. I would recommend using powder food colouring that you can mix in with the batter instead of liquids. :)
    Kerry Cooks
    4th Aug, 2013
    Sorry to see so many of you have had issues making this cake. I think the main issues are definitely the type of colouring used (NEVER Dr Oetker - only use wilton, sugarflair or americolor) and the flour - it should be self-raising. I created my own rainbow cake recipe, which has worked very well for hundreds of people who've made it - check it out http://kerrycooks.com/2012/04/rainbow-cake.html

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