Recipe

Rainbow cake with vanilla icing

Jan 30, 2013 1:00pm
  • 30 mins preparation
  • 50 mins cooking
  • Serves 8
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Ingredients

Rainbow cake with vanilla icing
  • 250 gram unsalted butter, at room temperature, plus 250g extra
  • 1 cup caster sugar
  • 4 eggs
  • 3 cup self-raising flour
  • 1/2 cup buttermilk, plus 1/3 cup extra
  • green, red, yellow and blue food colouring
  • 3 cup icing sugar
  • 2 teaspoon vanilla bean paste
  • 250 gram red candy-coated choc-orange balls

Method

Rainbow cake with vanilla icing
  • 1
    Preheat oven to 180°C (160°C fan-forced). Grease and line base and sides of 4 x 20cm (base diameter) round cake pans with baking paper.
  • 2
    Using an electric mixer, beat butter and sugar in a large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add flour and buttermilk; stir to combine.
  • 3
    Divide cake batter into 4 equal portions; place in 4 bowls. Add 12 drops green food colouring to a bowl, 12 drops red to another bowl, 12 drops yellow to a third bowl and 12 drops blue to the last bowl. Stir until well combined and brightly coloured.
  • 4
    Spoon each coloured batter separately into prepared pans. Bake, 2 pans at a time, 20-25 minutes, swapping halfway during cooking, or until a skewer inserted in centre comes out clean. Cool cakes in pans 5 minutes. Transfer to wire racks to cool completely.
  • 5
    Using an electric mixer. beat extra butter in a large bowl until pale and creamy. Add sifted icing sugar and vanilla paste; beat until well combined. Stir in extra buttermilk until just combined. Do not overmix.
  • 6
    To assemble, place green cake on a serving plate; spread top with 1/2 cup of the icing mixture. Top with pink cake; spread top with 1/2 cup of the icing mixture. Top with yellow cake; spread top with 1/2 cup of icing mixture. Top with blue cake; spread top and sides with remaining icing mixture.
  • 7
    Decorate top of cake with choc-orange bails. Serve.

Notes

To save money, use vanilla essence instead of vanilla paste. If you don't have 4 cake pans, bake each cake layer separately. Wash pan. Grease, then re-line with baking paper.

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