How To Make A Rainbow Cake - Baking, Recipes and Tutorials - The Pink Whisk

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address here Posted on September 23, 2011 by The Pink Whisk
481
Ruth Clemens
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This is a really simple surprise to rustle up for a birthday cake – I made this one for Dylan’s (one of my boys) birthday
recently. Having seen, and tasted, a great deal of things the boys are now quite difficult to amaze. So, I made this cake
in secret – think of me as you read the instructions – trying to hide cake mix, cooked cakes and decorate the blooming
thing without anyone seeing! And yes it was definitely worth it to see the look on his face x
Ingredients:
Cake
500g butter, softened
500g caster sugar
10 eggs, large
500g self raising flour
Gel colour pastes (Available from Lakeland and Amazon, these are heat stable and very intense so a little goes a long
way, a set is definitely a good investment.)
Filling
70g butter, softened
200g cream cheese
400g icing sugar, sifted
Preheat the oven to 160c fan/180c/Gas Mark 4.
Gather together your tins for baking. I was making this cake into Dylan’s favourite book so I wanted rectangular cakes. I
used a baking tray and a roasting tin the same size.
http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

Page 1 of 23
Using baking paper I folded a pleat in the middle of a large sheet used it to line each tin. That way I could bake four at a
time. The quantities will work in round tins approx 7-8″ but if you don’t have enough then you will need to bake in stages
cleaning and re-lining the tins in between.
So the tins are ready, time to make the cake.
Baking Ingredients General

Cream together the butter and sugar until light and fluffy.
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Add the eggs gradually one at a time, adding a spoonful of the flour with each. Make sure they are mixed in well before
Meringue Ginger Halloween adding the next.
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Once all the eggs are incorporated fold in the remaining flour and mix until smooth.
Signed Copy Books

Page 2 of 23
Try not to beat it at this stage otherwise large air bubbles are formed which create pockets in the finished cake.
Take five bowls, recite Richard Of York Gave Battle In Vain….
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what a raggle taggle bunch of bowls!
I’m not adding the indigo or violet of the rainbow but feel free to go to six layers if you prefer!
Divide the cake mixture between the bowls.
Take a little of the red gel paste colour, recite Richard Of York Gave Battle In Vain…. and mix well into the first bowl of
cake mix,
Continue colouring the bowls the correct colours.
TPW How To’s….

Page 3 of 23
Now back to the first bowl, Richard Of York Gave Battle In Vain…, beat it well again and add it to the first cake tin.
Spread it over the base. The layer is fairly thin so take your time.
Continue until all the mixture is in the tins, ‘Richard Of York Gave Battle In Vain’….
Bake them in the oven for 18-20 minutes until cooked and springy to the touch.
Cool in the tins for five minutes before lifting out carefully onto a wire cooling rack. If you’re doing double cakes like I’ve
done then sliding them out from one end works best.
Allow to cool completely. (Whilst making sure no-one sees them, even though they can smell cake deny all knowledge!)
Now to prepare the filling. Dylan had requested a ‘Diary of a Wimpy Kid’ book for his birthday cake so I’m covering it in
sugarpaste but would be just as lovely completely covered with frosting if you prefer, in which case you will need to make
a double quantity.
Beat the butter until super soft.
Add the cream cheese and mix until combined.
Now beat in the icing sugar. If your frosting is quite runny chill it in the fridge before going any further.
John Lewis
Take the first cake for the base (Richard Of York Gave Battle In Vain…. but backwards). My sheet cakes are fairly level
and I will be cutting it into shape but if your cakes are round and have a dome on level them off with a serrated bread
knife.
I use a flexi-type chopping mat for decorating cakes on and then transfer to a board later, if you’re just frosting then place
it on the plate that you’re serving it on.
Spread with a thin layer of frosting and the stack the next layer on top (Richard Of York…you get the idea, but you might
as well join me with what runs through my head when I’m doing it!)

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Another layer of frosting – not too much between the layers or they will start to slide around and be unstable.
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Continue until you have all the cakes stacked together.
Before doing any trimming, chill the cake in the fridge for a couple of hours. This helps when you come to cut it, the
crumbs don’t rip and you will get a nice clean cut.
Trim the chilled cake into shape, using a bread knife.
Apply a thin layer of frosting to the top of the cake.

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Now turn your attention to the sides working on one at a time. Use a palette knife to spread the frosting over the side.
You are looking for a scant layer, putting it on and almost scraping it off until the whole side is covered right down to the
base. Work carefully as you get towards the corners. It’s a bit like plastering (well I imagine it is, I’ve never done it).
Work your way around the cake covering each side.
Turn your attention back to the top and smooth in the edges.
Place the cake back in the fridge to chill until the frosting is firm to the touch (a couple of hours).
Once chilled, the cake is ready to be decorated with sugarpaste or given a good thick second layer of frosting.
The finished birthday cake…? Here we go – Diary of a Wimpy Kid for Dylan, 9.

Page 6 of 23
How to make a Rainbow Cake
Ruth Clemens, Baker Extraordinaire
481
This entry was posted in Cake, Children, Decorating, How To, Kids, Treats. Bookmark the permalink.
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158 Responses to How to make a Rainbow Cake
1. Cookie jar says:

September 23, 2011 at 9:00 am
Brillant. Bet the birthday boy was delighted with his cake.
Reply
2. Jem says:
I’ve been really keen for a tutorial on these since seeing a stunning one on Pinterest – lethal website but so lovely and worth
checking out if you haven’t already!
xXx
Reply
The Pink Whisk says:

I have heard lots about it but not made it there yet myself – when I have a bit of spare time…x
Reply
3. Dragonfly says:
Oh this is fab! I think I will be making it for my nephew who’s birthday is coming up, he’ll love it!
Reply

I bet he will! x

Page 7 of 23
Reply
4. lisa says:
Wow, that looks brilliant!! I made my daughter a rainbow cake last year. It had 6 layers, & was covered in white frosting, she
loved it. It was a total surprise when we cut into it. However I used liquid food coouring, so the colours werent bright like I
wanted them to be. Guess I’l be investing in some gel pastes for the next one I make.xx
Reply
5. Lauren says:
You are amazing! First to have the idea, second to make it and hide the flipping thing, third to be so good at drawing. Thank
you for sharing your ideas so generously, I hope everything is going really well for you.
Reply

Everything’s going wonderfully thank you! x
Reply
6. Kirstin says:
Thanks for the How To. I have conned my flatmate into making one of these for my birthday and these instructions are way
better than the ones I found on American sites.
Reply
7. Tracey Jackson says:

September 23, 2011 at 12:38 pm
I came to see you last night in Brownhills to raise money for DiabitesUK and u mentioned the rainbow cake so thought i
would find it on your website. I am going to have go for my little girl birthday. Just wanted to say i really enjoyed the
cupcakes you abked and really enjoyed the demonstration.
Reply

Thank you for coming and for visiting the website – here’s to lots more baking together! x
Reply
8. Bernice says:
Looks amazing. got a four year daughter to make a cake for on halloween. I’ll keep you posted on how it comes out x.
Reply
9. thelittleloaf says:
Love love love this! And love the thought of you secretly making all the multicoloured layers and hiding them from the kids
How did you manage? When I was little my brother always managed to hunt out any interesting food…even in the child
proof cupboards! Bookmarked for when I have kids of my own
Reply

It was a task I tell you! Running up to my bedroom with cakes on cooling racks certaimly made things a little tricky!!
x
Reply
10. Emily says:

Thanks for this – looks fantastic! Can you give us a tutorial on the decoration, too?
Reply

Page 8 of 23
Ooh yes, think I could do that…watch this space!
Reply
11. helen says:

i cant find the gel food colouring could you let me know what brand it is thanks x
Reply

Try this set on Amazon http://tiny.cc/pak1r it may seem expensive but is definitely a worthwhile investment and will
last you ages x
Reply
12. Dominic says:

genius… stunning… fabulous… and you’re very brave with your ‘cooking four at a time’ throw away remark!… show off! xx
Reply
13. Kezia says:

Wow! What a cake. Was the book also made out of sugar paste?
Reply

Yes, I covered the cake with sugarpaste and decorated like the book (or thereabouts!) x
Reply
14. Nikki Thomas says:

Wow! That is a cake with real wow factor – it’s brilliant! I am definitely going to give it a go
Reply
15. Janice says:

Cool cake. Not sure I’d like to eat all the colouring but nine year olds don’t have those kind of foibles!
Reply
16. Mieke says:

Wow, what a super-duper-mum you are!!!

Them lucky boys
Reply
17. mary jones says:

what a great idea Ruth. it looks so good will certainly try it out for the grandchildren. All good wishes.
Reply
18. Eira Billings says:

Wow, what a fabulous cake to have for your birthday. Lucky Dylan to have a mum like you.
Reply

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19. Christine B says:
This is awesome, what a neat way to surprise your son! The colours look so gorgeous. Well done!
Reply
20. nicola says:

That is fantastic! I’d love to try making a rainbow cake. I do have the gel pastes so no excuses! My boys would go crazy
over this cake, they love DOAWK!
Reply
21. Sarah says:

I think this looks amazing. I’m going to try this with cupcakes. And spread a thin layer of each colour onto of each colour
then bake together. I’m thinking that a swirl effect might happen. Thanks Ruth.
Reply
22. Julie says:

Ruth – it looks amazing and very well recounted here on your website. As ever you are so inspiring!
Reply
23. Jessica says:

Such an awesome effect! Will have to try it some time when I don’t mind doing a load of washing up!
Reply
24. bethbutcher says:

That’s such a good idea! I have a little boy and am struggling to come up with idea’s for his cake that he would like. It’s really
effective
Reply
25. Fiona says:

Ruth, you must be a mindreader! My daughter wanted to make and decorate a rainbow cake as part of an art project. Think
you may just have saved my “will to live!”
Thanks
Reply
26. EVIE says:

Oooooh, I’m definitely going to try this, I have a sneaking suspicion that my son might love this just a little bit!
Reply
27. Leanne says:

OMG! Are you trying to poison your child???? Sooooo many chemicals! Pretty, but I wouldn’t eat it!
Reply
28. Harriet says:

This looks really awesome

I might bake one for my friends birthday, thanks again for the recipe! x
Reply
29. Abbie M says:

October 4, 2011 at 10:40 am

Page 10 of 23
Going to attempt the rainbow next week for my boyfriends birthday – he is 24 going on 10! I just have a quick question
regarding quantities; roughly how much batter would you put in each tin if you are using 8″ round tins? Thanks!
Reply

October 4, 2011 at 7:36 pm
I would divide the mixture into four for 8″ round tins. x
Reply
30. Pingback: Rainbow coloured birthday cake | Who Ate My Crayons
31. kerry says:

October 20, 2011 at 9:56 pm
Ruth you are amazing, I am in awe of you. I would love to have the confidence to try this cake.
Reply

October 20, 2011 at 10:29 pm
Go for it! xx
Reply
32. Tamsin says:

November 5, 2011 at 7:54 pm
Wow! Looks fantastic! I was just wondering, could you use (eg the liquid food colouring instead of the gel pastes – would
this mess up the consistency of the cake? Thanks
Reply

Normal liquid colours will alter the consistency of the cake mixture, also they aren’t heat stable so the colour can
disappear during baking. The gel paste colours are intense and you only need a little bit – they’re the best for
guaranteed results! Xx
Reply
33. Paula says:

I am stealing this idea for my twin boys’ 10th birthday at the end of December. That should give me enough time to pluck up
the courage!
Reply
34. Alison says:

This is exactly what I was looking for for my soon-to-be 4 year old rainbow-mad daughter. Only thing is that I am having
trouble locating the colour gel paste on Lakeland and Amazon. Is there a specific brand I should be searching for? Thanks!
Reply

November 22, 2011 at 1:20 am
I think actually Lakeland have since stopped doing it. You need either Wilton or Sugarflair gel colour – here’s a link
to the Wilton ones on Amazon http://tiny.cc/37cxy
Reply
35. Alison says:

December 18, 2011 at 6:13 pm
Made this yesterday evening (only took 3 hours) and it was well worth it for the ‘ooh’s and ‘wow’s as we cut into it today. I
split your recipe into six colours, in 8″ round tins, using the Wilton colour gels you recommended. Definitely think it is worth
chilling it for ease of cutting. Many thanks!
Reply
Kat says:
August 27, 2012 at 5:03 pm
Hi, I am planning on doing the same, 6 layers in 8″ round tins, how tall did each layer rise too? x

Page 11 of 23
Reply

Each layer was approx 1.75cm tall x
Reply
36. Christine says:

I made this recipe today with 6 colours and the recipe divided easily into the six lots. I used ordinary food die, Queen brand
that you get in supermarkets (in Australia). I made sure I put a fair amount in and it still looked great. The bottles only cost
$1 each for 50mls. The cake looked great and certainly impressed the table!
Reply
37. Jay says:

January 4, 2012 at 6:11 pm
Thank you – this is amazing. Whenever people see a rainbow cake, they freak out at the colours/chemicals/additives. BUT
even without a rainbox cake, the average party has haribo, a dreaded pinata full of sweets, etc. etc. I don’t think there is
anything wrong with sarnies, veg, fresh fruit and a rainbow cake. Also, I came across a blog/site which showed how to use
natural ingredients to make food colourings if you are that way inclined (will try and locate). Probably wouldn’t look as
fantastic, but would still give the effect (?).
Reply
38. Laura says:

Hi,
I’m after some Pink Whisk expert advice! I treated myself to an 8 colour set of Wilton gel colours, and used it for the first
time today. I was making a red velvet cake, and despite using 5 cocktail sticks dipped in the gel, i couldn’t get it above a
murky brown colour which was very dissapointing. Do you think this is because the recipe also called for 50g cocoa powder
(which was the only other colour substance involved) and you just can’t turn cocoa red? In which case how does everyone
do it? I don’t want to be put off my new colours but the first go didn’t work as planned Thank you, any help would be very
much appreciated!
Reply

Hi Laura, reds (and blacks!) can be a bit tricky and take more colouring than the others I tend to dip the tip of a
table knife in and use that, however 50g of cocoa powder seems like quite a lot and combatting the brown of that
will be difficult. Cocoa powder content on red velvet cakes tends to be about 1/6th the amount of flour in the recipe.
Try taking the cocoa down to 30g, you’ll still get the taste through, and pick up a blob of colouring with a knife rather
than using a cocktail stick and see how you get on! Hope that helps, Ruth x
Reply
39. Laura says:

P.S, I’m sorry for asking this Q here but it’s the only gel paste post I could find upon thinking ‘Ruth would know’! All the best
xx
Reply
40. beth says:

February 21, 2012 at 11:59 pm
I absolutly LOVE this!

And this is exactly what I am looking for!
My best friend and I share the same birthday, and she is Dr Who mad! I thought i would bake her a rainbow cake in the
shape of a Tardis, so this is the perfect recipie for me as it happens to be of similar shape, an english recipe and the same
colour! I was wondering if you could give me some advice on how to ice it? Thanks! x
Reply

February 28, 2012 at 10:31 am
Hi Beth – what sort of icing were you thinking? I have a how to sugarpaste a cake here
http://www.thepinkwhisk.co.uk/2011/10/how-to-cover-a-cake-with-sugarpaste.html Ruth x
Reply
41. Vicky says:

March 4, 2012 at 8:03 pm

Page 12 of 23
Im planning on making this for my boyfriends birthday as it looks so amazing! What size rectangle tin would you use?
Thanks x
Reply

March 8, 2012 at 12:36 pm
I used a roasting tin and divided it in half with baking paper. Each cake then measured approx 10″ x 7″. x
Reply
42. Ellie says:

March 25, 2012 at 5:06 pm
Looks amazing just tried making it now. Well its in the oven now *fingers crossed* itll turn out ok as i didnt use as many eggs
and flour as the recipe said
Reply
43. Kate Motyer Lowndes says:

March 26, 2012 at 5:15 pm
Hi, this looks fantastic and I’m just off to Amazon to order some gel colours.
When you say ‘chill in the fridge’ do you cover the cake in cling film or anything, or else how do you stop it going really dry?
Thanks.
Reply

March 26, 2012 at 5:42 pm
Hi Kate – you can borrow my colours if you’d like? Yes, wrap the cakes in clingfilm before chilling x
Reply
44. Freya Gamlen says:

April 2, 2012 at 7:28 am
hey Ruth, I was wondering if I need to use dowling if I’m going to make this cake and then transport it in the car?
Reply

April 2, 2012 at 5:59 pm
No, you would only use dowels if you were making a tiered cake. Once covered its sturdy enough for transporting
in the car x
Reply
Freya says:
April 2, 2012 at 10:00 pm
Great thank you! Not sure if my first time covering a cake with rolled out icing should really be a 6 layer
cake but there we go! Thanks.
Reply
Freya says:
April 9, 2012 at 8:04 pm
I made the cake but round and covered in white icing. The incredible reaction I got from it was
definitely worth all the effort that went into it
Reply

April 11, 2012 at 11:35 am
Brilliant! x
45. Betty Ingarfill says:

May 10, 2012 at 3:33 pm
This looks so lovely. Will have to try soon
Reply
46. Jessie says:

May 17, 2012 at 7:54 pm

Page 13 of 23
Wow! Love this recipe!! It’s the first one of yours I’ve read but I’m a big fan already!
Reply

May 19, 2012 at 7:47 pm
Thanks Jessie – welcome to the gang! x
Reply
47. Tammy Whyte says:

June 16, 2012 at 9:44 pm
Thank you for this, I made my daughter this cake but with a Rainbow Magic Fairy book cover, it was a huge hit!
Reply
48. Slowlygoingmadukmum says:

June 21, 2012 at 6:47 pm
Thank u for this. My 6 year old is rainbow mad. Im waiting for the frosting to set as I type. It was so straight forward to do.
Mine looks a bit leaning tower. But great taste and I hit so far with her sisters.
Reply

June 25, 2012 at 10:41 am
Brilliant!
Reply
49. Daphne Henderson says:

June 30, 2012 at 3:50 am
would it be possible to make 2 cakes pouring

mixture in centre on top of each other hoping it will spread
Reply

July 3, 2012 at 4:36 pm
Hi Daphne, the mixture isn’t liquid enough to do the striped cake with the pouring method, you could try loosening it
with extra milk but it does need to be fairly liquid x
Reply
50. Tabby says:

July 6, 2012 at 5:28 pm
Hey Ruth
Made a full seven layer rainbow cake yesterday for my sister in law’s 30th birthday, using a complete mish mash of
inappropriate tins in a thoroughly unrealistic timeframe… 1 hr 50 from start to finish so no time for chilling (literally or
figuratively!) and the end product was a complete monstrosity – the mess I can make with seven uneven cakes, a ticking
clock and a box of fondant icing is something to behold.
Got a lot of ‘oo, isn’t she nice to try and make a cake’ from the guests but the reaction when the birthday girl sliced into it…
well, suffice to say jaws dropped and I didn’t have to buy a drink for the rest of the evening! It tasted fantastic, too – my best
sponge yet
Thank you for giving me the confidence to try all these things! xx
Reply

July 14, 2012 at 7:55 pm
Brilliant Tabby! xx
Reply
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52. Gilian Mortimer says:

July 30, 2012 at 7:25 am
Hi Ruth. I’ve baked many of your scrummy recipes, including a 3-layer version of this cake for my sister in law’s birthday. My
daughter is 9 this week and she’d love a Diary of a wimpy kid cake. My iced lettering skills aren’t great…any tips on how to
get the lettering perfect?

Page 14 of 23
Reply

August 2, 2012 at 8:55 am
I plan it out on a piece of greaseproof paper the same size as the top of the cake and then use the wrong end of a
paintbrush or similar to trace it gently on to the sugarpaste on the top of the cake so that there is a guide to follow
when piping – that always helps keep me neater! x
Reply
53. natalie says:

August 2, 2012 at 7:36 pm
hi i would love to make this for my sons birthday im just wonderin how many servings would u get out your cake and what
size tins did u use x
Reply

I used baking trays split in half but the mixture could go in 7-8″ round tins. The cake would serve at least 25. x
Reply
natalie says:
August 3, 2012 at 11:46 am
o rite thank u would i just do the same recipe if there goin in round tins and thank u cnt wait to try it x
Reply

Yes x
Reply
54. zara says:

hi, i have seen loads of rainbow cakes and this one is stunning! love it but i’ve got one query. i’ve seen loads of recipes
saying to use a cake batter which is pale, and by looking at your pictures i can see yours is fairly pale. what type of butter
did you use to acheive this? x
Reply

The paleness comes from the creaming of the butter and sugar – I tend to use Anchor butter which is actually fairly
yellow x
Reply
55. Bea says:

August 17, 2012 at 7:42 am
Hi Pink Whisk,
Can I use this receipe for 3 layer cakes by cutting down the ingredients to 300gm self raising flour, 300gm of butter, 300gm
of sugar and 6 eggs?
Reply

August 23, 2012 at 8:31 pm
yes, will work a treat x
Reply
56. Kat says:

August 27, 2012 at 4:36 pm
Hi, I’m planning on making this for my OH’s birthday at the weekend, but only have 8″ round pans, how tall will the cake be?
Reply

Page 15 of 23
It makes a tall cake – approx 10.5cm tall x
Reply
57. Leanne says:

Brillant receipe easy to follow and a amazing cake at the end this is the 3rd cake ive make with many people telling me how
hard rainbow cakes are but this was no trouble at all. I used the same ingredients and measurements but did 4 layers
making nice thick layers. My daughter and her friends loved it. Thank you very much for putting this on
Reply
58. Anne Stuart says:

Just came across your web page by accident it’s fab. I love the rainbow cake. I was looking up the net to find a easy way to
make sugarpaste roses and found your page. This web site is fantastic so excited now I’ve found it. I have shared on
Facebook
Reply

Brilliant – thanks Anne! xx
Reply
59. Libby says:

Thank you for this fab tutorial. I’ve spent the afternoon following it to make a cake for my 6 year old’s party tomorrow. I did 5
colours and made up 5 batches of mix rather than make one and try to divide into 5, which worked well. Frosting currently
hardening in the fridge & then will cover with sugarpaste. Am looking forward to slicing into it tomorrow!
Reply

Brilliant! Xx
Reply
60. june says:

October 20, 2012 at 11:49 pm
I am planning to make my daughters 21st birthday cake and want to make a pastel coloured layered cake. I have a 14 inch
square tin, 3 inch deep. what would be the measurements for a Madeira cake and how long would i cook this and at what
temperature?
Many Thanks
june
Reply

Hi June, I think for a 14″ cake you would need 3 times the quantity of this recipe. x
Reply
61. saima says:

HI!!
LOVING YOUR RAINBOW CAKE AND ATTEMPTING TO MAKE FOR MY SON’S 10TH BIRTHDAY ON SATURDAY. JUST
WANTED TO ASK IF THERE IS ANY ALTERNATIVE TO THE CREAM CHEESE FOR THE ICING? OR BETTER STILL
ANY IDEAS FOR A CHOCOLATE BASED FILLING?
Reply

Try the chocolate frosting from here http://www.thepinkwhisk.co.uk/2010/08/chocolate-pomegranate-cupcakes.html

minus the pomegranate juice x

Page 16 of 23
Reply
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64. Laura Williams says:

Thank you for such a straightforward guide with lots of photos I plan on making my own wedding cake for next year and
am going to do a rainbow cake with pastel colours! Practicing it lots though as I have a lot to improve on still!
Reply
65. sara Harrison says:

Hi Ruth we are going to try a christmas rainbow cake, but please can you tell us how long it will keep once iced? many
thanks x
Reply

December 13, 2012 at 3:55 am
Would keep for 3 days once iced x
Reply
Emily says:
July 12, 2013 at 1:11 pm
Hi, what condition would the cake need to be in? The fridge? Or just a cake tin?
Many thanks x
Reply
66. Jack says:

This cake looks so wonderful. I am sure your son loved it.

I love anything rainbow and often use it in my knitting. Yes I know a bloke that knits
I love my hand knitted Rainbow socks the best.
Reply
67. Mahmuda Gunner says:

Hi Ruth, I was recommended this recipe by a friend who has made this as a round cake. attempting an 8″square decorated
cutting cake and 14″ rectangular cake for slicing up later. How much sugar paste would you recommend is used for covering
each? Blocks are 250g each. Thanks!!
Reply

January 28, 2013 at 11:44 am
It depends how tall they would be but for an 8″ square cake then Id work with approx 1kg, perhaps a little over and
for a 14″ cake you’ll need about 2.25kg- 2.5kg x
Reply
68. andre says:

January 20, 2013 at 5:15 am
wow it’s cool, thanks for sharing.
Reply
69. Amy McCarthy says:

That cake looks amazing! Could you tell me what cream cheese do you use tho please?! Whenever I make it it seems far
too runny, would I be able to cover in a buttercream instead?
thanks x
Reply

Page 17 of 23
January 28, 2013 at 11:36 am
Hi Amy – I use Philadelphia but yes of course you can use a buttercream to cover it instead x
Reply
70. shelley says:

January 27, 2013 at 12:33 pm
im using your fab recipe to make my first ever rainbow cake today really looking forward to trying it
Reply
71. india says:

Hi do you a an eggless sponge recipe, I’d love to try this one out but have an egg alergy.
Reply

March 15, 2013 at 10:37 am
Not at the moment, I’ll keep you posted if I come up with anything x
Reply
72. Kellee says:

I watched you on The Great British Bakeoff and you were AMAZING!!!!! I love your recipes so much xoxo
Reply

Thank you that’s very kind! xx
Reply
73. sandra says:

March 7, 2013 at 1:19 pm
I want to make this for my twin girls b-day. Have a question though. How did you get the baking paper to stick to the tray?
Did you grease it before???? thanks…………
Reply

March 15, 2013 at 10:36 am
Yes, a quick grease and then the paper will stay in place x
Reply
74. Tara says:

March 8, 2013 at 10:51 am
Hi lovely cake but not sure what size tins you used for recipe given..
Reply

March 15, 2013 at 10:35 am
I used a half a roasting tin for each as I wanted book shaped cake pieces but the quantities will work in 7 or 8″
round tins
Reply
75. Helen says:

March 15, 2013 at 8:51 pm
Hi Ruth can you make the cake in advance and freeze it to defrost and ice later?
Re eggless cake – Good Housekeeping magazine website have one for an egg free chocolate cake that has been good for
my son’s birthday cakes as he too has an egg allergy. Don’t know if it could be adapted for this.
Reply

Page 18 of 23
March 18, 2013 at 10:09 am
Yes absolutely, just wrap it well in clingfilm before freezing then defrost and assemble as before. Thanks for the egg
free cake tip off, will go and have a look x
Reply
76. Alison says:

April 11, 2013 at 1:45 pm
Hi Ruth, this cake is Fab! I’ve tried looking for the gel colour pastes on both amazon and lakeland, are they the same ones
used for colouring icing like the wilton ones or are they especially for cooking with? Thanks xx
Reply

April 22, 2013 at 10:17 am
Hi Alison – the same ones used for colouring icing – you can put them into all sorts! xx
Reply
77. Sheila A Smith says:

April 13, 2013 at 7:31 am
Hi Ruth,
This is just the kind of cake I have been looking for!
But I want to make it in shades of lilac – can you please tell me the best colour gels to use? And which colours to mix to
achieve it?
I have only just discovered your web site, but will definitely be using it again!
Reply

April 22, 2013 at 10:14 am
The best purple is by Sugarflair – you would only need one shade of purple and then add more or less to the
batters for the hues your need x
Reply
78. Deniz says:

April 15, 2013 at 9:48 pm
Wow, amazing cake! Love it! I would love to try it but I’m not very good at cake decoration xD
I would be delighted if I got this cake.
Reply
79. Becky Sutton says:

April 26, 2013 at 1:54 pm
i am making your Rainbow cake now and the red and yellow layers have come out fantastic just waiting for the other colours
to bake, then im making them into Merdia from disneys Brave, i have never made a doll cake before so fingers crossed it
come out ok. Love this site, its going to be my new favourite baking site :S
Reply

April 26, 2013 at 2:43 pm
Brilliant! Let me know how you get on! xx
Reply
Becky Sutton says:

May 30, 2013 at 1:31 pm
wow, the cake looked amazing and everyone loved it
Reply
80. Zoe says:

May 7, 2013 at 11:20 pm
Hi Ruth, you have inspired me and I am giving this a go next week for my little one’s birthday! I am using a square silicone
baking tray measuring 24cm and doing six layers as you did – do you think your recipe above will make enough batter (don’t
want very thick layers)
Also how much fondant will I need to cover the cake do you think please (first time fondant icing a cake aaargh!)
Thanks ever so much! This site is sooooo helpful!
Reply

Page 19 of 23
May 8, 2013 at 10:28 am
Hi Zoe – yes the batter will be enough for that size – it’s already a fairly tall cake and any more and it would be
ginormous! For the fondant I would start with 1.25kg which is a large pack plus a bit – it’s tall and you need enough
to work with so that it doesnt get too thin and rip for you x
Reply
81. Zoe says:

May 8, 2013 at 1:28 pm
Thank you Ruth! x
Reply
82. Sheila A Smith says:

May 9, 2013 at 11:04 pm
Hi Ruth,
I decided to do the cake in shades of pink as it was for my granddaughter’s christening. Got sugarflair pink and it turned out
brilliantly!
Caused a huge ‘wow’ when the cake was cut.
Thanks! x
Reply
83. sheila says:

May 31, 2013 at 5:47 pm
hiya i dont no if anybody can help me but im a starter on making cakes and can never get a cake a diffrent colour when i
used food colouring it tasted horrible and would not go red! and wih the gel it dont ever go a deep colour like your cake, help
please x
Reply

Make sure you’re using a heat stable food colouring – for red then Sugarflair Red Extra is the best one to use.
Reply
84. Emma (crazywithtwins) says:

June 11, 2013 at 4:16 pm
Thanks for the tip on the colour pastes. I tried making a rainbow cake for my children’s Christening, using food colouring and
I was very disappointed with the colours that came out. X
Reply
85. Rosie says:

July 25, 2013 at 4:41 pm
I have just baked my own small version of the cake as a practice run but yours looks much better. I shall be using the
roasting tins. Can you use two in the same oven?
Many thanks
Reply
86. Melanie says:

August 1, 2013 at 10:27 am
Hi Ruth, I love ur cake and have been wanting to make a rainbow cake for ages, it’s my sister’s 30th this month and we’re
planning a surprise birthday picnic for her. I was thinking of making a 11″ or 12″ purple layered cake so I have enough to
serve everyone, can I ask how much cake batter I would need to do a 11″ or 12″ round cake and how long to bake it for?
Also if I was to make an 8″ round cake how much batter would I need for that? And how long would it need to bake for also?
Thanks so much for posting this as there’s not a lot of English recipes for rainbow cake out there!
Melanie x
Reply

Hi Melanie – for a 12″ cake you would need approx 3 x the amount of mixture. I don’t have timings so you would
just need to keep checking it. For an 8″ cake you would need 1.5 x the amount of mixture!
Reply
87. Ashley says:

August 14, 2013 at 9:17 pm

Page 20 of 23
Hi do you use a certain type of food colouring as when i try to make this the colour never seems to be very bright
Reply

I either use Wilton or Sugarflair gel pastes – both of which are heat stable so won’t lose their colour in the oven x
Reply
88. Melanie says:

August 19, 2013 at 11:10 am
Hi Ruth I’m planning on trying to make your cake later this week for my sisters 30th birthday and will donut in shades of
purple. I’m planning in baking it in a 10″ round cake tin, what quantities if the batter will I need to fill the tins? X
Reply

I think double the quantities for a 10″ tin x
Reply
89. Claire says:

Hi ruth I am making a two tiered cake for my little one bday and wondered if this cake is strong enough for stacking?
Reply

October 28, 2013 at 10:37 am
I would always dowel a sponge cake if stacking it in tiers x
Reply
90. Laura says:

January 24, 2014 at 12:53 pm
Hi Ruth,
Can I just check with you that these are the correct colours as they don’t actually say gel on them?!
Going to attempt this for Mother’s Day, a layer each for the mums in my family in their favourite colour
Love your blog!
http://www.lakeland.co.uk/17519/8-Icing-Colours
Reply

Hi Laura – yes those are just right! x
Reply
91. Rehanna says:

I made this cake for my 3 yr old sons birthday pirate party. The cake turned out fantastic, not only did it look good, but it
tasted good too! Everyone loved it! I have made a few of your receipes and they never fail! Thank you for sharing and
making them so easy to follow x
Reply

Thats great news – well done you! Xx
Reply
92. Helen says:

May 7, 2014 at 7:58 pm
Hi Ruth.
I’m planning on making this cake for my boyfriends birthday. However like you it’s finding the time to do it all when he isn’t at
home! Would I be able to freeze this cake for a week and then decorate it on the another day? I’d appreciate your advise.
Thanks!

Page 21 of 23
Reply

May 14, 2014 at 9:39 am
Hi Helen, yes it can be made and frozen in advance if youre short of time – good luck! x
Reply
93. heather says:

July 19, 2014 at 12:21 am
I made this cake…I MADE this cake and it turned out perfect. Thank you very much for a straight forward easy to follow
recipe that works and looks stunning
Reply
94. Keely says:

August 17, 2014 at 4:32 pm
Hi there!! I’m making this cake for my boyfriends 40th and then adapting to a piñata cake! He keeps on about a lemon cake
so I was wondering whether you knew if Id be able to adapt this sponge recipe to make a lemon sponge?! Or whether you
think lemon flavoured icing would be better?
Thanks in advance for your help!!

Keely
Reply

August 21, 2014 at 10:40 pm
I would add grated lemon zest after creaming the butter and sugar and stir through some lemon juice at the end of
making the cake mix – will make a fab lemon cake x
Reply
95. Pingback: Good Food Rainbow Cake | We Get Healthy
96. Josephine Scott says:

April 19, 2015 at 9:35 pm
Just thought I’d let you know, I used your brilliantly easy to follow recipe to make my daughter’s first birthday cake – and the
oohs and gasps when I cut the first slice (it didn’t look all that from the outside!) were worth the effort thank you.
Reply
97. Charis Cooper says:

August 7, 2015 at 1:55 pm
Thought it was about I let you know that I’ve pinched this recipe for the second time now! I want to make it for my daughters
2nd birthday this month so I did a trial and oh my gosh, it was incredible! I was surprised how easy it was so I’ve adapted it
to a pinata cake full of smarties for my friends 30th tomorrow! I’m keeping g the outside fairly simple as my skills are limited
so everyone should be very impressed on cutting thanks for sharing the recipe
Reply

August 11, 2015 at 9:33 am
Brilliant well done you! Watch out though if you impress them too much you’ll be roped into making everyone’s
birthday cakes! xx
Reply
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How To Make A Rainbow Cake - Baking, Recipes and Tutorials - The Pink Whisk

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Subscribe to The Pink Whisk How to make a Rainbow Cake

500g butter, softened

500g caster sugar

500g self raising flour

70g butter, softened

200g cream cheese

400g icing sugar, sifted

Preheat the oven to 160c fan/180c/Gas Mark 4.

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

So the tins are ready, time to make the cake.

Baking Ingredients General

Bread Banana Christmas

Cake Blackberry How To

Cake Pops Blueberry Decorating

Cheesecake Caramel Egg-free

Choux Cherry free-from

Cupcakes Chocolate Gifts

Macaroons Cinnamon Giveaway

Pastry Lemon In the Pantry

Pie Lime Mothers Day

Pudding Nuts Treats

Quiche Raspberry Wedding

Savoury Rose Ruth’s Chat

Scones Syrup Baking Books

Signed Copy Books

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Take five bowls, recite Richard Of York Gave Battle In Vain….

Buy here from Amazon

TPW in the Press

what a raggle taggle bunch of bowls!

Divide the cake mixture between the bowls.

Continue colouring the bowls the correct colours.

TPW How To’s….

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

Beat the butter until super soft.

Add the cream cheese and mix until combined.

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

Cooking, Cakes & Children

Made With Pink

Notes From Lapland

Trim the chilled cake into shape, using a bread knife.

Apply a thin layer of frosting to the top of the cake.

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

Ruth Clemens, Baker Extraordinaire

158 Responses to How to make a Rainbow Cake

1. Cookie jar says:

The Pink Whisk says:

The Pink Whisk says:

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

The Pink Whisk says:

Everything’s going wonderfully thank you! x

7. Tracey Jackson says:

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10. Emily says:

http://www.thepinkwhisk.co.uk/2011/09/how-to-make-a-rainbow-cake.html 28/05/2018, 14?00

Ooh yes, think I could do that…watch this space!

11. helen says:

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12. Dominic says: