Rainbow cake
A colourful six-layer rainbow cake filled and covered with buttercream and decorated with sprinkles.
General information
103367 / 3219334
Six-layer rainbow cake with buttercream and decorative sprinkles.
Ingredients
24 servings
- 375 grams butter, at room temperature
- 600 grams sugar
- 9 medium eggs, at room temperature
- 1 tablespoon vanilla extract
- 675 grams flour
- 225 grams corn flour
- 3 tablespoons baking powder
- 0.5 teaspoon salt
- 525 ml milk
- Food-safe food dyes in green, blue, purple, pink, red and yellow
- 1,200 grams buttercream
- Sprinkles
Method
- 1Beat the butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract together with the final egg.
- 2In a separate bowl, combine the flour, corn flour, baking powder and salt.
- 3Alternately add the flour mixture and milk to the butter mixture. Mix only until a smooth batter forms. Do not overmix.
- 4Divide the batter evenly between 6 bowls. Colour each portion with one of the six food dyes. Grease four silicone baking pans and pour one coloured batter into each pan. Cover the remaining two portions with cling film and set aside.
- 5Bake for 30–35 minutes at 160°C (top and bottom heat). Test for doneness with a cake tester or skewer. Leave the cakes to cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
- 6Clean the baking pans and grease two of them again. Bake the remaining two portions of batter following the same instructions. Allow all cake layers to cool completely before decorating.
- 7Trim the domed tops from each cake layer to create flat surfaces. The trimmed pieces are no longer needed.
- 8Spread a small amount of buttercream onto a cake board or serving plate and place the green cake layer on top. Cover with an even layer of buttercream and add the blue cake layer. Repeat with the purple, pink and red layers. Finish with the yellow layer on top and insert three cake dowels for stability.
- 9Cover the sides and top of the cake with buttercream until the layers are no longer visible. Smooth the surface with a palette knife or cake scraper.
- 10Place the remaining buttercream into a piping bag fitted with a star nozzle. Pipe decorative rosettes on top of the cake and finish with sprinkles.
Storage
The rainbow cake can be stored in the refrigerator for up to one week or in the freezer for up to one month.
