My Rainbow Cake recipe is quick and easy and feeds a crowd. The texture of this cake is so moist and smooth. I usually make this recipe as a plain butter cake (see my Pear Butter Cake recipe), but this weekend called for a crowd-pleaser. We had some friends over for a BBQ lunch on Sunday and we were expecting a good number of kids, so something bright and colourful was in order.
Usually when I make a Rainbow Cake I colour 1/3 of the mixture pink, 1/3 brown with cocoa, and leave the remaining 1/3 plain. This time though, I decided it needed some blue. So I divided the mixture into four equal parts and added blue food colouring to one portion, keeping the rest as I usually do. I think it turned out very rainbowy!
Here is what the mixture looked like in the pan before baking. Don’t swirl too much.
And here it is after being in the oven for around 30min. Let stand 5 minutes then turn out onto a wire rack to cool.
Once cool. Time to ice and decorate! This is my favourite part!
And here it is!
Don’t forget to do the dishes…..(tip: pour the plain mixture portion into the baking pan and keep some back in the bowl to colour. This will save you a bowl to wash!)
If you would like to make this cake at your house, here’s the recipe:
- 250g butter
- 1 1/2 cups milk
- 6 eggs
- 3/4 cup caster sugar
- 3 cups Self Raising flour
- 2 tsp vanilla
- Pink food colouring
- Blue food colouring
- 2 Tbs cocoa
- Preheat oven to 180 C.
- Grease and line a swiss roll tin.
- Place butter and milk in a microwave-safe bowl. Microwave on high until the butter melts. Stir to combine.
- Cool to room temperature. Add vanilla.
- In a bowl, combine eggs, caster sugar and sifted flour.
- Add the milk mixture.
- Beat with stand mixer on low speed until combined, then increase speed to medium and beat for 2 minutes until smooth.
- Divide mixture into four equal parts.
- Colour one portion of mixture pink, one blue, one brown with cocoa (I add 1 Tbs of water to this portion), and leave one portion plain.
- Pour portions of mixture into tin and swirl gently with a knife or wooden spoon (don't go crazy or the colours will mix up and change colour to "disgusting").
- Bake for 30-40 minutes or until cake springs back when lightly touched.
- Leave in tin for 5 minutes before turning on to a cooling rack.
- When cool, ice and decorate as desired.
This Rainbow Cake cuts nice and cleanly which maximises the colourful effect of the cake. It is beautiful and moist. You could change the colours to whatever you like. Make your own special rainbow! Let me know how this cake is received at your next party or BBQ.
You will keep this recipe handy once you give it a try. I do!