Rainbow Layer Cake

12 servings

Intermediate

80 minutes

Delight your guests as you slice into our attractive Rainbow Layer Cake. You’ll reveal a vibrant burst of colourful layers beneath velvety frosting.

Our delicious take on rainbow cake is simple to make but dramatic in effect, with six layers of bold colour inside. With two tablespoons of Sicilian lemon extract, it tastes just as good as it looks.

Recipe Ingredients

How to Prepare

Recipe Ingredients

For the Cake

225 g

White Vegetable Fats (8 oz) softened

225 g

Caster Sugar (8 oz)

2.5 g

Salt (½ tsp)

300 g

Plain Flour (11 oz)

20 g

Dr. Oetker Baking Powder (4 tsp)

90 ml

Whole Milk (6 tbsp)

Dr. Oetker Red Food Colour Gel

Dr. Oetker Violet Food Colour Gel

Dr. Oetker Blue Food Colour Gel

Dr. Oetker Green Food Colour Gel

Dr. Oetker Yellow Food Colour Gel

Dr. Oetker Pink Food Colour Gel

Medium Eggs Beaten

For the Decoration

300 g

Lightly Salted Butter (10 oz) softened

550 g

Icing Sugar (1 lb 5 oz)

10 ml

Dr. Oetker Sicilian Lemon Extract (2 tsp)

Buy the Products

Dr. Oetker Baking Powder (4 tsp)

Dr. Oetker Red Food Colour Gel

Dr. Oetker Violet Food Colour Gel

Dr. Oetker Blue Food Colour Gel

Dr. Oetker Green Food Colour Gel

Dr. Oetker Yellow Food Colour Gel

Dr. Oetker Pink Food Colour Gel

Dr. Oetker Sicilian Lemon Extract (2 tsp)

Hints

1 serving = 162g

How to Prepare:

Prep:

80 minutes

Rainbow Layer Cake

Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease 3 x 18cm (7inch) round Victoria sponge tins. In a mixing bowl, beat half of the white vegetable fat with half of the sugar until creamy in texture.

Gradually whisk in 2 eggs and 1.25g (¼ tsp) salt. Sift half the flour and 10g (2 tsp) Baking Powder on top. Using a large metal spoon, fold in the dry ingredients. Stir in half the milk to soften the mixture to make a soft dropping consistency.

Divide the mixture equally between 3 bowls. Choose 3 different Gel Food Colours and mix in sufficient drops of one colour into each batch of mixture to form a vibrant shade. For the Red layer, you will need to use about 40 drops; for Violet, 50 drops; for Blue, 50 drops; for Green, 60 drops; for Yellow, 40 drops, and for the Pink layer, 25 drops.

Spoon the mixture into the cake tins, smooth the tops and bake in the oven for about 15 minutes until lightly golden and just firm to the touch. Leave to cool for 5 minutes then turn on to wire racks to cool.

Using the remaining ingredients, repeat the cake making as in steps 1 and 2, and colour with the remaining 3 colours. Bake and cool as above.

To decorate, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the icing sugar until creamy and soft and add the Sicilian Lemon Extract.

Put 450g (1lb) icing aside, and spread the remaining icing lightly over 5 of the cake layers. On a serving plate, stack the layers on top of each other as illustrated.

Spread the remaining icing over the top and sides of the whole cake to serve. Slice and enjoy!

PLEASE RATE THIS RECIPE

How did this recipe go?

RELATED RECIPES

More delicious ideas for you

Salted Caramel Watercolour Buttercream Cake

Whole Cake Recipes

120 Min

Intermediate

Salted Caramel Watercolour Buttercream Cake

See Recipe Details

Chocolate Swiss Roll

Whole Cake Recipes

45 Min

Intermediate

Chocolate Swiss Roll

See Recipe Details

Sticky Toffee Apple Loaf Cake

Whole Cake Recipes

90 Min

Intermediate

Sticky Toffee Apple Loaf Cake

See Recipe Details

Royal Fruit Cake

Whole Cake Recipes

120 Min

Intermediate

Royal Fruit Cake

See Recipe Details

Pink Lemon and Vanilla Gender Reveal Cake

Whole Cake Recipes

120 Min

Intermediate

Pink Lemon and Vanilla Gender Reveal Cake

See Recipe Details

Rainbow Ombre Cake

Whole Cake Recipes

180 Min

Intermediate

Rainbow Ombre Cake

See Recipe Details

Rum Cake

Whole Cake Recipes

105 Min

Intermediate

Rum Cake

See Recipe Details

Follow Dr. Oetker on Social Media

Home Baking Facebook

Home Baking Twitter

Home Baking Instagram

Pizza Ristorante Instagram

Pizza Ristorante Facebook


Recipe Ingredients For the Cake 225 gWhite Vegetable Fats (8 oz) softened 225 gCaster Sugar (8 oz) 2.5 gSalt (½ tsp) 300 gPlain Flour (11 oz) 20 gDr. Oetker Baking Powder (4 tsp) 90 mlWhole Milk (6 tbsp) Dr. Oetker Red Food Colour Gel Dr. Oetker Violet Food Colour Gel Dr. Oetker Blue Food Colour Gel Dr. Oetker Green Food Colour Gel Dr. Oetker Yellow Food Colour Gel Dr. Oetker Pink Food Colour Gel 4Medium Eggs Beaten For the Decoration 300 gLightly Salted Butter (10 oz) softened 550 gIcing Sugar (1 lb 5 oz) 10 mlDr. Oetker Sicilian Lemon Extract (2 tsp) Buy the Products 1 Rainbow Layer Cake Preheat the oven to 180°C (160°C Fan, Gas Mark 4). Lightly grease 3 x 18cm (7inch) round Victoria sponge tins. In a mixing bowl, beat half of the white vegetable fat with half of the sugar until creamy in texture. 2 Gradually whisk in 2 eggs and 1.25g (¼ tsp) salt. Sift half the flour and 10g (2 tsp) Baking Powder on top. Using a large metal spoon, fold in the dry ingredients. Stir in half the milk to soften the mixture to make a soft dropping consistency. 3 Divide the mixture equally between 3 bowls. Choose 3 different Gel Food Colours and mix in sufficient drops of one colour into each batch of mixture to form a vibrant shade. For the Red layer, you will need to use about 40 drops; for Violet, 50 drops; for Blue, 50 drops; for Green, 60 drops; for Yellow, 40 drops, and for the Pink layer, 25 drops. 4 Spoon the mixture into the cake tins, smooth the tops and bake in the oven for about 15 minutes until lightly golden and just firm to the touch. Leave to cool for 5 minutes then turn on to wire racks to cool. 5 Using the remaining ingredients, repeat the cake making as in steps 1 and 2, and colour with the remaining 3 colours. Bake and cool as above. 6 To decorate, put the butter in a bowl and beat until smooth and glossy. Gradually sift and beat in the icing sugar until creamy and soft and add the Sicilian Lemon Extract. 7 Put 450g (1lb) icing aside, and spread the remaining icing lightly over 5 of the cake layers. On a serving plate, stack the layers on top of each other as illustrated. 8 Spread the remaining icing over the top and sides of the whole cake to serve. Slice and enjoy!