Over the weekend I made my first rainbow cake entirely from scratch 🌈 so far all I’d made from scratch were brownies and cupcakes so this was a real step-up my game moment!
I’ve always wanted to make one of these beauties, they look so fun and tasty. Thank God it all went well and everyone loved it! So I thought I’d share the recipe with you all 🙂
325g plain flour
4 1/2 tsp baking powder
225g salted butter (Dairy Gold)
400g caster sugar
1/2 tsp vanilla extract
4 medium eggs (to be separated)
300ml whole milk
Food colouring (in any colours you like, I got red, yellow, blue & green – I mixed the red and blue to create a purple shade too!)
For the icing:
3 cups Icing Sugar
1/3 cup butter (softened room temp)
1 1/2 tsp vanilla extract
1-2 tbsp milk
1. Preheat the oven to 180℃ and grease 5 baking tins (if you have less you can bake in rounds). I picked up a really great layering set in Homestore+More reduced to only €5!
2. Whisk the flour, cornflour and baking powder together in a bowl.
3. In a separate bowl, beat the butter until smooth. Add the caster sugar and beat until light and fluffy, then add the vanilla and mix.
4. Add the egg yolks to the mixture from Step 3, one at a time, beating each until fully combined. Sift in the flour mixture from Step 2 in three additions, alternating with the milk and ending with flour.
5. Put the egg whites into a clean bowl and whisk until they hold soft peaks. Add the whites to the batter and gently fold until just combined.
6. That’s it! Pour the batter into each tin and add the colouring as desired. Mix in until batter is fully coloured and bake for around 20 minutes – check around 15 mins until a rounded knife inserted in centre comes out clean. Allow to cool in the tins for around 10-15 mins before transferring to a cooling rack.
7. To make the icing, mix together the butter and icing sugar adding the vanilla and 1 tbsp of milk.
8. Gradually beat in more milk, just enough to make the icing smooth and spreadable. If it’s too thick add more milk. If it’s still runny, add a small bit more icing sugar. Now just wait for the cakes to cool before frosting!
When the cakes have cooled you can start stacking, spread a generous amount of icing between each layer to separate the colours.
Hope this recipe works as well for you as it did for me! I’ll definitely be making this one again 😋