Rainbow marble or layer cake recipe
Up the 'wow' factor with this bright rainbow cake - perfect for birthdays, special occasions and just about any time you want to create a splash of colour. As well as looking and tasting great, it's also relatively easy to whip up!
serves: 8 | prep: 0:20 | cook 0:20
ingredients
- 2 cups (300g) plain flour, sifted
- 1 1/2 cups (335g) white sugar
- 1 tbsp baking powder
- 3/4 cup (180ml) milk
- 1 tsp vanilla extract
- 1/2 cup (125g) butter, softened
- 3 eggs, lightly beaten
- Food colouringred
- yellow
- pink
- green
- orange
- purple
- blue
- Buttercream icing200g butter, softened
- 2 tbsp vanilla extract
- 2 1/2 cups (380g) icing sugar mixture
- 2 tbsp milk
method
- Preheat oven to 180°C (160°C fan-forced). Line 2 x 20cm round cake tins with baking paper and set aside.
- To make the cake batter, place the flour, sugar and baking powder into a bowl. Using a mixer, beat in the milk, vanilla, butter and eggs until combined. Beat for 4 minutes.
- Divide the mixture evenly between seven bowls. Using the food colouring, tint each bowl of mixture the colours of the rainbow (please see Notes for directions on food colouring).
- In the first cake tin, pour in the red, yellow, pink and half of the green batter. Pour each directly into the centre of the tin to create layers.
- Repeat with the second cake tin, beginning with the remaining green mixture and then the orange, purple and blue.
- Bake for 20 minutes or until centre of cakes bounce back after being touched lightly. Remove from tins and cool on a wire rack until ready to frost.
- Icing:
- With an electric mixer, beat the butter until it's pale and fluffy. Gradually beat in the vanilla and icing mixture, half a cup at a time. Beat in the milk at the end until well incorporated.
- To assemble, place the cake with the red bottom on a serving plate and spread 1/2 cup of icing over the top using a flat-bladed knife.
- Place the second cake on top and cover the whole cake with the remaining icing.
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