Rainbow Cake

Fri, 26 June 2026

Rainbow Cake

• 300g Self Raising Flour 
• 300g Butter, at room temperature 
• 300g Caster Sugar 
• 1½ tsp Baking Powder 
• 6 Eggs, beaten 
• 3 tbsp Milk 
• Food Colouring (Blue, Yellow and Pink)

For the icing: 

• 375g Butter, at room temperature 
• 500g Icing Sugar 
• 1 tsp Vanilla Essence (optional) 
• Rainbow Jelly Beans

How to:

Preheat oven to 180°C/350°F/Gas 4.

Grease three 18-20cm/7-8" sandwich tins and line with parchment paper.

In a large bowl, beat all the cake ingredients, except for the food colourings, to form a smooth soft batter.

Divide the mixture evenly among three bowls.

Stir a few drops of blue food colouring into one of the bowls to make a blue batter.

Spread into one of the prepared baking tins.

Repeat with the red food colouring in the second bowl to make a pink batter, and the yellow in the third to make yellow batter.

Spread each into the remaining baking tins.

Bake the tins for about 25-35 minutes until golden brown and the cake springs back when pressed.

Turn onto a wire tray or cooling rack and allow to cool completely.

Meanwhile, make the icing by beating the butter until smooth, then gradually beat in the icing sugar.

Finally, beat in the vanilla essence, if using.

Spread some of the buttercream filling over the base of the blue sponges, then top with the yellow sponge. Spread the top again with the buttercream, then top with the pink sponge.

Spread the remaining buttercream over the top and sides of the cake. 

Decorate the outside with the jelly beans until completely covered.