Rainbow Cake
This impressive rainbow cake covered in sprinkles is well worth the effort.
Ingredients
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375g Unsalted Butter
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375g Caster Sugar
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1.5 tsp Vanilla Extract
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6 Eggs
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375g Self Raising Flour
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1 tsp Baking Powder
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Red, Yellow, Green and Blue Gel Food Colouring
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Buttercream
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250g Unsalted Butter
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500g Icing Sugar
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1 tsp Vanilla Extract
Directions
Yesterday was my birthday so I obviously had to make a cake for the occasion. This rainbow cake is actually the third and final cake I made this week. I will post about the others soon because although they se the same recipe, they are very different.
If you cast your memory back to this time last year you will remember my mega chocolate birthday cake. I had a tea party with my family in Coventry with lots of yummy treats including the cake. I wasn’t sure how to top that cake so I eventually decided upon a vanilla rainbow cake covered in lots and lots of sprinkles.
It’s quite time consuming but looks really impressive and tastes delicious so is well worth the effort. I also mixed popping candy in with the sprinkles for an extra surprise!
Preheat the oven to 180ºc/160 fan and grease 6 23cm cake tins (I only had two so baked the cakes in 3 lots).
Whisk the butter, sugar and vanilla extract together until smooth and creamy. Add the eggs one at a time, adding a small amount of the weighed flour after each egg to prevent it from splitting. Fold in the remaining flour and the baking powder.
Divide the mixture into 6 even portions (mine came out at 315g per portion). Use the food colouring to colour the portions. I made a purple (red and blue food colouring), blue, green (yellow and blue), orange (red and yellow), yellow and read.
Pour each colour into separate tins and spread the mixture to the edges. Bake for around 10 minutes each but keep an eye on it because it’s very thin layers and can burn easily. Leave to cool.
Buttercream
Beat the butter and vanilla extract until smooth. Sieve in half the icing sugar, mix until combined and then mix in the rest of the icing sugar.
Assembly
Spread a tablespoon of the buttercream icing on the purple layer. Place the blue layer on top of this and do the same with the butter icing. Repeat this for the green, yellow and orange layers and finish by putting the red layer on top.
Spread a very thin layer of the buttercream over the whole of the cake. Refrigerate for 10 minutes. Put enough icing for the top of the cake to one side.
Use the remaining icing to cover the sides of the cake.
I mixed together one pack of Dr. Oetker cake sprinkles and one pack of popping candy. Sprinkle the mix on the worktop and carefully roll the cake sides over the sprinkles (you might need some extra hands for this).
Finally, ice the top of the cake with the icing you put aside earlier and cover with more sprinkles.
Ingredients
| 375g Unsalted Butter | |
| 375g Caster Sugar | |
| 1.5 tsp Vanilla Extract | |
| 6 Eggs | |
| 375g Self Raising Flour | |
| 1 tsp Baking Powder | |
| Red, Yellow, Green and Blue Gel Food Colouring | |
Buttercream |
|
| 250g Unsalted Butter | |
| 500g Icing Sugar | |
| 1 tsp Vanilla Extract | |
