Easy Bake Rainbow Cake Recipe

You’ve seen it before in bakeries and I’m sure you’ve asked yourself, I wonder how they make that kind of cake? With all it’s colors, perfectly divided among distinct and equal layers, who wouldn’t be curious how a rainbow cake is made, right?  Why, I can’t even bake a cake perfectly with just one layer! Here we give you a simple rainbow cake recipe so you can attempt to make one on your own.  It will be good as a birthday cake but it can serve any other occasions, like anniversaries.

This cake has six layers but you can start for now with four, and if you’re successful the first time, you can proceed to going as high as seven for a legit rainbow. For the ingredients, you will need:

1. 350g self raising flour
2. 350g soft soft butter
3. 350g caster or light brown caster sugar
4. 6 large free range eggs
5. 1 tablespoon vanilla extract
6. up to 40ml semi-skimmed milk
7. 100g butter, soft
8. 250g cream cheese, at room temperature
9. 600g icing sugar, sifted

Preparations:

Preheat your oven to 360 degrees Fahrenheit

Cream your butter and sugar until combined, add eggs one at a time followed by a little of the flour and mix well before adding remaining flour and vanilla extract.

Next, divide your mix into 6 bowls, one for each .

Drizzle on some of your red gel color and mix in. Keep adding and mixing a little until you have the vibrant shade you want.

Place them into the oven and keep a close eye on them. Baking time is around 20 minutes but do check from time to time. A toothpick inserted at the center of the cake should came out clean to know for sure that your cake has baked perfectly.

Once the cakes have cooled down, wrap them in clingfilm and place them into the fridge for a day.

Thoroughly whisk your room temperature butter until no lumps remain. Whisk in your cream cheese, again until no lumps remain.

Prepare your icing sugar, and then sieve it in to the cream cheese mixture 150g at a time, stirring gently with a wooden spoon between each addition.

Add approx 1 tbsp freshly squeezed lemon juice or zest.

When all the icing sugar is incorporated, put the frosting into the fridge to chill.