Easy rainbow layer cake 

You hungry?  Love colour? And sweetness? And yum?  Well read on because today I’m sharing my rainbow layer cake how-to that is super easy and a guaranteed crowd pleaser.

I have to point out that when I first started this blog I never thought I’d be sharing recipes. I mean I love to cook, Mr O and I do it all the time, but I am certainly no Nigella and not even close to Martha.  But this cake is something special and after enjoying it with my family this weekend, all 23 of them, I thought I’d share with you too.  And believe me, if I can do this, so can you!

I get my cake bake on every Boxing Day holiday.  It’s kind of become a tradition since I got married almost nine years ago now because Boxing Day is actually my Mother-in-Law’s birthday.

Prep for her cake started early and it needed to because this baby takes about 4-5 hours to make. So my number one tip when tackling this colourful beauty: get organised.

And, as you’ll see in these pics from my kitchen bench, tips two and three: pop on the new 25 CD by Adele a grab a good takeaway coffee.   Your time in the kitchen will be even more fun! {Seriously, have you heard her new CD?  SO. MUCH. AMAZE.}

So, coffee in hand and CD on high rotation, here’s my eight easy steps to making a great rainbow layer cake:

Step 1: preheat the oven to 180 degrees {160 degrees fan forced} and make the batter {full recipe at the end of this post}.

Step 2: using a soup ladle, spoon equal quantities of the batter into pre-prepared bowls {one for each colour layer}.

Step 3: add 1 tablespoon of food colouring to each bowl and mix well. Now, getting the purple colour right can be a bit tricky.  I mix three parts of the red colouring with two parts blue.  It works best if you do it in a glass and then pour into the batter once you’re happy with the colour. I learnt that the hard way after making this cake once and getting the ratio completely wrong which turned the purple into a completely un-appetising brown colour.

Step 4: pour the batter into two equal sized cake pans {I use 20cm silicone ones} and bake for 25 minutes. It’s very important to use the same sized pans so that the cooked sponge is the same size when layering.  Because the batter has been split, the cooking time is less and each cake will hardly rise at all, which is perfect for helping with an easy stack.  If you find that one cake is bigger than the other, you can trim using a knife of a cake leveller.  The flatter the cakes {think an oversized fat pancake!}, the better the layering and end result will be.

Step 5: allow the cakes to cool before transferring to a wire rack.  Then, wash and dry each pan, transfer the next two coloured batters in and bake.  You’ll need to do this three times to complete all six colours.

Now, remember the bit about being organised?  Plan your order of colours as you bake because as the subsequent layers are cooking and cooling, you can start the fun part: assembly!

Step 6: add buttercream icing {full recipe at the end of this post} to each layer and begin stacking. Start by putting the icing in the middle, keep it thin and don’t spread it all the way to the end. When the layers are sandwiched together and the icing on the outside is added, it will be pushed into any gaps so it will look neat and even when you cut it.

Step 7: ice the outside of the cake, pushing extra icing in between each layer.

Step 8: decorate as you wish {I used large confetti sprinkles} and enjoy!

Because the cake is multi-layered, portion sizes can be way smaller than normal.  After sharing this with 23 people yesterday, we still had enough for leftovers!


Happy Birthday Nanna!

Say hello to yum…


Ingredients: vanilla cake (makes enough for 6 layers)

  • 4.5 cups flour, sifted
  • 4 tsp baking powder
  • 120g unsalted butter
  • 6 eggs
  • 3 cups sugar
  • 2 tsp vanilla extract
  • 450ml milk

Method: use an electric mixer to combine all ingredients until smooth.

Ingredients: buttercream icing

  • 4 cups of sugar
  • 150g softened butter
  • 2 tablespoons of milk

Method: use an electric mixer to combine the butter and icing sugar, slowly adding milk as you go, until the mixture is smooth and light.

Do you have any Boxing Day traditions?  Do you bake? Reckon you could give this a red hot go?  I’d love to say hello to your experiences.  Drop me a line here on the blog or over on Facebook or Instagram.



8 thoughts on “Easy rainbow layer cake 

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s