Make this easy naked rainbow cake

You won’t believe how easy it is to make this naked rainbow cake.

Naked rainbow cake

The rainbow cake has become very popular for kids’ birthday parties. You don’t have to pay a fortune to get one made. We show you how to make your own naked rainbow cake in a couple of easy steps.

ALSO SEE: How to throw the cutest rainbow unicorn party for a little girl

*serves 12 – 14

Ingredients

For three layers of cake:

  • 300g cake flour
  • 1 tsp baking powder
  • Pinch salt
  • 250g butter
  • 250g castor sugar
  • 1 tsp vanilla essence
  • 4 eggs, lightly beaten
  • 3 tbsp milk
  • Purple, blue, green, yellow, orange and red food colouring

For the icing:

  • 250g butter, softened
  • 1kg icing sugar, sifted
  • 2 tbsp milk
  • 1 tsp vanilla essence

Method

  • Preheat oven to 150°C. Grease and line three 20cm round cake tins.
  • Sift the flour, baking powder and salt together.
  • In a separate bowl, cream the butter and castor sugar together until the mixture is white, pale and fluffy.
  • Stir in the vanilla essence. Beat in the eggs until the mixture is smooth.
  • Sift half the dry ingredients into the wet mixture and fold it in lightly. Add the milk. Sift and fold in the other half of the dry ingredients.
  • Divide the mixture into three bowls, colouring the different batters with a few drops of purple, blue and green colouring. Spread the mixture evenly into the prepared tins.
  • Bake for 10 to 15 minutes or until risen and cooked through.
  • Set aside to cool on a cooling rack.
  • Repeat the above, using the same amount of ingredients to make another three cakes, this time colouring the batters yellow, orange and red.
  • For the icing, cream the softened butter until pale and fluffy, add a little sifted icing sugar at a time, beating continuously. Continue this process with all the icing sugar. Fold in the milk and vanilla essence.
  • Place the icing into a large piping bag. Place the purple layer onto a cake stand, pipe icing over the edges of the cake, sandwich with the blue cake, and repeat this process with the green, yellow, orange and red cakes. You can ice the top of the red cake if you wish.

*Recipe by Sarah Dall


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