Rainbow Cake

I decided to put my little friend, my niece that is in action to bake for me. She’s young enough to mess around in the kitchen and get away with it. It’s been a glorious afternoon and i got occupied with my home grown herbs. I must say she did a really good job at this one. It’s perfect! Ingredients and baking methods are listed down below. Don’t we all love to bake for fun?


2 cups of plain flour, sifted

1 1/2 cups golden caster sugar

1 tbsp baking powder

3/4 cup whole milk

1 tsp vanilla bean paste

1/2 cup butter, at room temperature

3 large free range eggs, beaten

food colourings


200g Butter, softened

2 tbsp vanilla bean paste

2 1/2 cups icing sugar

2 tbsp milk


Preheat oven to 180 degrees and line 2 x 20cm round cake tins with baking paper.

Place the flour, sugar and baking powder into a bowl. Using a mixer, beat in the milk, vanilla, butter and eggs until combined. Beat for 4 minutes.

Divide the mixture evenly between seven bowls. Using the food colouring, tint each bowl of mixture the colours of the rainbow (please see Notes for directions on food colouring)

In the first cake tin, pour in the red, yellow, pink and half of the green batter. Pour each directly into the centre of the tin to create layers.

Repeat with the second cake tin, beginning with the remaining green mixture and then the orange, purple and blue.

Bake for 20 minutes or until centre of cakes bounce back after being touched lightly. Remove from tins and cool on a wire rack until ready to frost.


With an electric mixer, beat the butter until it’s pale and fluffy. Gradually beat in the vanilla and icing mixture, half a cup at a time. Beat in the milk at the end until well incorporated.

To assemble, place the cake with the red bottom on a serving plate and spread 1/2 cup of icing over the top using a flat-bladed knife.

Place the second cake on top and cover the whole cake with the remaining icing.




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