Rainbow cake

(139 ratings)

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Rainbow cake recipe
Rainbow cake recipe
  • Serves: 16

  • Prep time:

  • Cooking time:

  • Total time:

    plus cooling
  • Skill level: Bit of effort

  • Costs: Mid-price

Want to make your very own rainbow cake? This rainbow cake recipe is easy to follow and is great for those special occasions. It's an impressive cake recipe. What birthday girl or boy wouldnít be delighted with this brightly coloured rainbow cake, imagine their surprise when they cut into it. Itís not difficult to make with our easy mix sponge cake recipe, you just have to be bold with the colours and use concentrated gel paste colours which are now widely available in major supermarkets, cake decorating shops and online. Use 18cm round sandwich cake tins, youíll probably need to bake the sponges in batches, if you donít have 5 tins, but this is not a problem as the cakes donít take long to cook. Once baked you can freeze the sponges until you are ready to assemble and decorate.


  • 500g sunflower spread (not low-fat), at room temperature
  • 500g caster sugar
  • 500g self-raising flour
  • 10 eggs, at room temperature
  • Gel paste food colours in blue, green, yellow, orange and pink

For the buttercream icing:

  • 400g icing sugar
  • 200g butter, softened
  • Coloured sprinkles, to decorate

This cake will keep for 3-4 days in an airtight container stored in a cool place.


  1. Preheat the oven to 180įC/350įF/Gas Mark 4. Grease and line the base of 2 or more 18cm diameter sandwich cake tins. Youíll need to bake 5 cakes in total but the tins can be reused.
  2. Place the sunflower spread, caster sugar, flour and eggs in a large mixing bowl and whisk together using an electric mixer until soft, smooth and creamy.
  3. Divide the mixture equally between 5 bowls. Add a small amount of food colour to each bowl, mix to colour evenly, adding more colouring if necessary to get vibrantly coloured mixtures. Spoon a coloured mixture into each tin and spread level with the back of a spoon. Bake for 30-35 mins until well risen and just firm to the touch. Cool in the tin for 5 mins then turn out onto a wire rack to cool. If reusing the tins, wash, grease and line with clean paper before adding the next mixture.
  4. For the buttercream, beat the butter with an electric mixer until smooth. Add the icing sugar, about one-third at a time, whisking well between each addition until smooth. You need a soft spreading consistency so if the buttercream is too stiff add 1tbsp freshly boiled water from the kettle and whisk again until light and fluffy.
  5. To assemble, place the pink cake on a plate or board and spread with a thin layer of buttercream. Top with the orange cake then the yellow, green and blue, spreading a thin layer of buttercream between each one. Using a round bladed knife spread the remaining buttercream over the top and sides of the cake, swirling it slightly. Decorate with coloured sprinkles over the top.

Your rating

Average rating

  • 3
(139 ratings)

Your comments


Excellent recipe! First time ever making a rainbow cake and it was a success! I used Stork original spread in place of the sunflower spread and used medium eggs, hope this info helps. Will be making this for the few birthdays that are coming up! ;) xxx

Shania Orense

Can I use normal butter instead of sunflower spread?

Annabel Newman

Really enjoyed making this cake for my mums birthday, I found the recipe easy to follow .. only change I made was an extra 50g of icing sugar to make it a bit thicker & whiter. Just used the Dr.Otker gel colours from my local supermarket & I thought they turned out great :) will try & attach a few pictures ...

Emi, Molly and Sasha

its nice

Emi, Molly and Sasha

your cake is amazing! ours kinda failed!

Emi, Molly and Sasha

your cake looks amazing!

Emi, Molly and Sasha

so we have just finished cooking and we are tidying up! it smells great but the green is a yellow and the blue s a green? haha! oh well! hopefully it will taste good! we are just waiting for the green to cool down!

Emi, Molly and Sasha

thanks we are currently making it and enjoying licking the bowls! we will let you know how it tastes when it's done! it smells so nice btw!


This was such a fun cake to make and turned or great I was surprised as I'm not much of a baker. Will definitely make again


This was such a fun cake to make, I was surprised at how well it turned out and how great the colours were considering in not much of a baker, I would recommend to try this recipe

D weeks

I made this rainbow cake for my sons 9th birthday & it was a huge success! All his friends were very excited & impressed with the vibrant multi coloured layers. It's really different, really fun & well worth the time & effort : )

Jen Cookie Seddon

I made this cake for my daughters 11th birthday and it was fantastic! I changed a few of the ingredients and used flora buttery for the buttercream which I whisked until white.

Wendy White

Hi, if you whisk the buttercream longer, it gets whiter. I use normal butter and beat for 10 minutes and it turns out lovely and white.

Meline Burke

How do you get the buttercream icing white?? Mine is always yellowish even when I use the whitest butter I can find

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