As preparing and decorating a rainbow cake is rather time consuming, I decided to go with packet sponge cake mix readily available from supermarkets. Here I have used 2 x 400g packets, which were then equally divided into six portions. You can use more or less depending on how tall you want your cake to be. I’ve also used two types of icing: whipped cream between the layers and vanilla buttercream icing to decorate the cake. The third most important element of this cake is colors. Some recommend using gel based colors to achieve the right color. But I think regular food coloring will do the job. I also added a chocolate disc to do the writing (which I will explain in another post) and a ribbon.
More Cake Recipes:
- French Pear Cake
- No Bake Gulab Jamun Cheesecake
- Blueberry Coconut Cake
- Chocolate Drip Cake
- No Bake Chocolate Mousse Cake
- No Bake Mango Cheesecake
Rainbow Cake – Who doesn’t Love Colors?
This rainbow layered cake is so colorful and easy to make.
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Servings slices
Ingredients
For rainbow cake:
- 2 400g packets of sponge cake mix
- 6 rainbow colors
- Lots of 100’s & 1000’s
For Whipped Cream Icing:
- 1 cup whipped cream
- ½ cup pure icing sugar
- Few drops of vanilla essence
For Vanilla Buttercream Icing:
- ½ cup softened butter
- 3 cups fresh whipping cream
- 1 and ¾ cups icing sugar
- Few drops of vanilla essence
- Few drops of lemon juice
Instructions
- Prepare the cake mix following the directions on the packet. Then divide into six equal portions. Mix in colors and set aside.
- Preheat oven to 180 degree Celsius. Then I greased and lined two baking tins with baking papers so that I can bake two cakes at a time.
- Bake the cakes, and cool them on a wire rack. Now you have all the layers ready for icing. Before icing, you should also cut off the excess from top of each cake to make sure both sides are flat.
- For whipped cream icing, whip cream along with icing sugar and vanilla essence until soft and fluffy. With the buttercream icing, beat butter in an electric mixer. Wait until it’s pale and fluffy. Then add the remaining ingredients, and beat again.
- To start with, place the indigo cake upside down and spread generously with whipped cream icing. Continue the process. Then use a spatula to spread the buttercream icing sparingly on to the top and sides of the cake. Now place the cake in the refrigerator for 15 to 20 minutes to set this ‘crumb’ layer. Once it’s set, you can now cover the cake with the rest of the icing. Dip the spatula in warm water to smoothen the surface.
- Top rainbow cake with lots of sprinkles. Add more decorations if you wish.
Nutrition
Serving: 1g | Calories: 558kcal | Carbohydrates: 64g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 193mg | Sugar: 47g
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