Hey everyone! This year for Valentines Day I baked up a layered rainbow cake for my husband and kids; it was my first time attempting one of these and it turned out not-so-bad so I thought I’d share the recipe I used on my blog. It’s definitely not as hard as it looks at all – I managed to make it from scratch with my two boys under my feet in the kitchen and it still worked out, haha. Bear in mind this is a very sweet cake and isn’t healthy in the slightest, so only for special occasions!
The buttercake recipe I used for the cake batter (and you’ll require two batches of this, so bear in mind you need to have 2x the following list) requires:
120g softened butter
3/4 cup caster sugar (fine sugar)
2 lightly beaten eggs
1/2 cup milk
1.5 cups sifted self-raising flour
1 teaspoon vanilla extract
Beat together the butter, vanilla and sugar with an electric beater until it’s light and fluffy. Then add the eggs in 2 parts, beating after each addition. Stir in the flour and milk until it’s well combined. There’s your cake batter!
Now, to actually make the rainbow cake…
Preheat your oven to 180C (160C fan-forced)
Grease and line three round cake pans with baking/parchment paper (base and sides)
Divide the batter between three bowls, you can weigh the batter if you want to get the amounts precise but personally I just judged it visually.
Use food colouring (gel, powder or liquid) to colour the batters different colours – use a lot of food colouring for more vibrancy!
Spread the cake batters into the three prepared pans
Bake for around 25-30 minutes
Then repeat! Make up another batch of the buttercake, divide between 3 bowls, colour, then wash and prepare your pans again after the baked layers are cooling on a cake rack.
To make the meringue frosting you’ll need…
8 egg whites
4 cups caster sugar
1 teaspoon vanilla extract
some hundreds-and-thousands (sprinkles)
Place the egg whites, vanilla, sugar and cold water in a large heatproof bowl, whisk to combine the ingredients and then place the bowl over a simmering saucepan of water. Using an electric beater, beat the mixture until stiff peaks form (the peaks are supposed to remain standing when you remove the beaters and the meringue should stay firmly in the bowl if you hold it upside down)
Decide which layer you want on the bottom of the cake (it doesn’t HAVE to be in rainbow order, mine wasn’t) and place it on a cake board or large plate. Spread it with the frosting and continue layering the layers on top this way, spreading each layer with frosting. Then cover the whole cake, sides and top, with the frosting and sprinkle with 100s and 1000s.
You can either serve it immediately or keep it in the fridge until you’re ready.