3 Top Tips for baking Rainbow Cake

Posted By on Dec 31, 2011 | 2 comments

There are many of you who have been baking my rainbow cake here on Ingrid-Creates, and have provided some wonderful feedback.  While some have had successes, there are a few of you who are having some difficulties with this recipe, so I'm going to share 3 of my top tips on making this cake easier to bake!


I baked this cake for my son's 6th Birthday, it served 30- 35 people in a 30cm round cake tin


Tip # 1 Changing the egg ratios for less waste

Here is the basic cake recipe again, which I have altered, because I wanted to use some of the whole egg, instead of only egg white 😉  So you'll still get great colour results with two egg yolks added.

Recipe for rainbow layer cake (and White cake)

250g unsalted butter

2   1/2 cups sugar

1 teaspoon salt

3 teaspoons vanilla extract

3/4 teaspoon almond essence (you could also use lemon)

6 egg whites

2 whole eggs

2 1/2 cups milk

4  1/2 cups plain cake flour (don’t use self raising flour for this recipe)

2 1/2 tablespoons baking powder

1) Grease a spring form 18cm round tin and line with baking paper.  Pre heat oven to 180 degrees C.

2) In a bowl stir together milk, egg whites and flavouring.

3) In another bowl, sift together flour and baking powder and salt.

4) In an electric mixer with bowl and paddle attachment, cream butter and sugar until light and fluffy.  Add flour, the while the mixer is running, add liquid mix, once combined, turn speed to high and beat for 1-2 minutes.

5) Pour mixture evenly into 6 bowls.  Add a 1/4 teaspoon or less of the colours I use Wilton’s food gel colours of red, leaf green, orange, yellow, blue and I mixed rose pink and blue to make purple; into the corresponding bowls, so that you have 6 separate colours.  You get the most pure colour with these food colourings.

6) If you have two tins lined and ready to go, it will speed up the baking time.  So you will bake each colour seperately.  Pour in the mixture of one colour into the pan, flatten it out and bake for around 15-20 mins or until set, and a skewer comes out clean.  Remove cake from oven , and pan and cool, then add next coloured batter and repeat process.  Bake at 180C.

7) Allow all layers to cool completely before frosting.


Tip #2 - Save time, Bake less layers

The original cake I baked takes up to 6 hours from start to finish, once you include the baking time for all the cake layers.  So when I baked this rainbow cake for my friend's son, I only baked 5 layers of cake.  Each layer was a little thicker, but I could put the batter into smaller tins, and bake two tins at a time.

Tip #3- Try this Easier Frosting!

While the white fluffy frosting in my original recipe is to die for...sometimes I don't have the time to make it, and there has been one occasion where I got bad scrambled eggs!  The day was humid, and it just didn't work, no matter how long I kept beating it for.  So in the previous cake and the cake in this picture below, I used my Secret White chocolate frosting which is super quick and easy to make.  I get great results everytime!  You can flavour it with different essences because the white chocolate taste is not very strong.


My Secret White chocolate frosting Recipe

180 g quality white cooking chocolate

70 g butter

1 large tablespoon honey (tones down the “white chocolate” taste) or a teaspoon of essence

1/3 cup sour cream

250g sifted icing sugar

Melt butter and white chocolate in the microwave on medium heat for 1- 2 minutes, stir to mix together.  Add honey and icing sugar, and beat well with a whisk.  The mixture should have cooled enough to add the sour cream.  Keep beating until thickish in texture.


Happy Baking...let me know if these tips were useful! :)

Original Rainbow layer cake post

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