Rainbow Cake

This beautiful Rainbow cake recipe is perfect for any occasion, from birthday parties to holidays!! It's always a crowd pleaser as you cut into it, revealing six stunning colourful layers with buttercream throughout. It is moist, flavourful  and absolutely show-stopping.

It is truly an impressive cake that is fun for all ages which you can effortlessly assemble.

Ingredients:

For the cake:

• 600g plain flour
• 600g granulated sugar
• 1 tbsp baking powder
• ½ tsp baking soda
• 1 tsp salt
• 6 large eggs, room temperature
• 360ml vegetable oil
• 360ml  milk
• 1 tbsp vanilla extract
• food colouring (red, yellow, green, blue, orange, blue, purpe)

For the buttercream:

• 560g butter, softened
• 1200g icing sugar
• ½ cup double cream
• 2 tsp vanilla extract

Method:

For the Rainbow Cake layers:

Preheat the oven to 175ºC/160ºC for fan assist oven. 

Grease 2 or 3 8 inch round cake pans with butter. Line the bottoms with baking paper.

In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt.

In another large mixing bowl, combine the eggs, vegetable oil, milk and vanilla. Whisk until well combined. Pour into the flour mixture and whisk until combined.

Divide the batter among 6 mixing bowls. Colour each batter with food colouring to make red, orange, yellow, green, blue and purple batters. Pour a single colour batter into each cake pan. Place the remaining batter bowls in the fridge until ready to bake. This helps to stop the baking powder from reacting while waiting to bake.

bake for 20 minutes or until a skewer inserted into the centre comes out clean. Let the cakes cool for 10 minutes in the pan, the remove and finish cooling on a wore rack. Wash the pans, grease and line with baking paper again, and bake the remaining batters.

For the buttercream:

In a large mixing bowl or a bowl of  a stand mixer fitted with  the whisk attachment, beat the butter on medium speed until very fluffy and pale, about 5 minutes.

With the mixer on ow speed gradually add the icing sugar a cup at a time, adding a tablespoon of cream at a time throughout mixing. Stop and scrape down the bowl occasionally during mixing. Once all of the sugar is added, beat in the vanilla and additional cream if the frosting feels grainy when rubbed between your fingers. Increase the speed to medium-low and beat until light and fluffy, about 1 minute.

For the assembly:

Remove the baking paper from the cake layers. Place the purple layer on a cake plate and spread ½ cup of frosting over the top.  Place the blue layer on top and spread another ½ cup of the frosting on top. Repeat with the remaining cake layers in order of green, yellow, orange and red. Spread the remaining frosting all over the outside of the cake. Chill the cake for at least 1 hour before serving. Leftover cake should be covered and cab be stored at room temperature for up to 3 days.

Note: if the tops of your rainbow cake layers are doomed, then use a serrated knife to cut off the top of the domes so you can stack then evenly.