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
Quantity: Serves 24.
- 375 grams butter, at room temperature
- 600 grams sugar
- 9 eggs (medium), at room temperature
- 1 tablespoon vanilla extract
- 675 grams flour
- 225 grams cornflour (cornstarch)
- 3 tablespoons baking powder
- 0.5 teaspoon salt
- 525 ml milk
- Green, blue, purple, pink, red, yellow food-safe food dyes
- 1,200 grams buttercream
- Sprinkles
Method
- 1Beat the butter and sugar until fluffy. Add the eggs one by one and mix until they have been incorporated into the mixture; when adding the last egg, add the vanilla extract too.
- 2Put the flour, corn flour, baking powder and salt in another bowl and stir.
- 3Add the flour mixture and milk alternatingly bit by bit to the butter and sugar mixture. Do not beat the mixture for too long: it has been beaten enough once you have a smooth batter.
- 4Divide the batter evenly into 6 bowls. Use one dye to color the batter in one of the bowls and repeat until you have used all six dyes and the six portions of batter. Grease the four silicone baking pans and pour one of the dyed cake mixtures into one of the baking pans. Repeat until the four pans are filled. The last two portions of dyed cake batter will be baked in the next round; cover them with film in the meantime.
- 5Bake the cakes for 30 to 35 minutes at 160 °C (top and bottom heat) or until they are done. Test whether they are ready with a cake tester: if it comes out clean, you can take the cakes out of the oven. Leave the cakes to cool in the pans for 5 minutes before turning them out onto a rack and leaving them to cool completely.
- 6Clean the baking pans and grease two of them again. Pour the remaining portions of dyed cake batter into each of the greased pans and bake according to the instructions above. Once they are baked, leave all the cakes to cool completely before decorating them.
- 7Cut the rounded top off each cake for a flat finish. You can discard the round top.
- 8Spread a little buttercream on a plate or cake stand and place the green layer of cake on it. Spread an even layer of buttercream on it, place the blue layer of cake on the buttercream and then spread an even layer of buttercream on that one too. Repeat this process with the purple, pink and red layers of cake. Lastly, place the yellow layer of cake on top and prick three cake dowels into the layer cake for firmness.
- 9Cover the sides and top of the layer cake with buttercream so that the cakes are no longer visible, then smooth all the surfaces with a palette knife or icing smoother. Put the remaining buttercream in a piping bag with a star-shaped nozzle. Pipe rosettes on the cake and sprinkle with sprinkles.
Storage
The layer cake can be stored for no more than a week in a chilled place or a month in the freezer.
