Easy Rainbow Cake Recipe


350g butter (room temperature)

350g Caster Sugar

6 large eggs

350g Self raising flour, sifted

1 teaspoon vanilla extract

Coloursplash Gel Food colours


250g butter (room temperature)

500g icing sugar

2 tablespoons milk

1 teaspoon vanilla extract

  • Preheat Oven to 160C Fan/ 180C Conventional/ Gas 4.
  • Grease and flour 8 inch baking tins or spray with cake release spray
  • In a large bowl cream together butter and caster sugar until light and fluffy
Baking Pans
  • Add eggs, one at a time mixing well after each addition
  • Mix in Vanilla. Fold in sifted flour
  • Divide batter evenly into 6 bowls (Best way is to weigh it to make sure it is even) 

Cake Batter


  • Add about a marrowfat pea size of ColourSplash Gel food colouring to each bowl of batter. For this cake we used Red, Orange, Egg Yellow, Leaf Green, Peacock and Grape Violet

 Coloursplash peacock blue colour


  • Pour batter into tins and level using the back of a spoon.

Rainbow cake batter


  • Bake for 10-15 minutes (cake should spring back to touch, and start to pull away from sides when cooked). It is important not to over-bake as the layers are very thin or you’ll end up with biscuits!
  • If baking in batches refrigerate the rest of the batter until ready to go into oven
  • Once cooked let cakes cool in pans for about 10 minutes before turning out on wire rack to cool completely

Rainbow Cake layers


  • Meanwhile to make the buttercream, beat together butter, icing sugar, milk and vanilla extract until light and fluffy
  • Place the cooled Violet layer on serving plate first. Spread with buttercream using an offset spatula. Repeat with the Blue, Green, Yellow, Orange and lastly Red layer

Coloursplash Grape Violet

Angled Palette knife

Rainbow Cake


  • Serve!

Top Tips:

  • To avoid edges browning take cakes out of oven soon as they start to pull away from edges
  • To level cakes use the back of a spoon. They are pretty thin layers so you want to make sure they are level before they go into oven
  • Using disposable bowls/ plates saves washing up later!
  • Use vibrant gel colours that are bake stable and do not change consistency of batter such as the ColourSplash range
  • If you only have 2 baking tins, bake in batches
  • Use an icecream scoop to measure out buttercream for perfectly even layers of icing
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