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Rainbow Cake

rainbow cake

If you want celebrate #PrideMonth is style why not have a go at this fabulous recipe for a Rainbow Cake. It may take a little effort but the result is definitely worth it.


Rainbow sponge

  • Make each coloured sponge separately to make sure they are all even.
  • Whip the egg and sugar together in a stand mixer until they are light and fluffy.
  • Weigh out the plain flour and baking powder in a separate bowl.
  • Mix the colour with the water, you want the sponge to have a strong colour in each sponge (see picture) so adjust the amount of colour accordingly.
  • Spread out on a flat tray and bake in the oven at 150C for 12 min.
  • Take a piece of parchment paper, lay out on a cool tray.
  • Sprinkle caster sugar over and tip the cooked sponge onto the parchment paper.
  • Carefully take off the parchment paper that the sponge was cooking on.
  • Sprinkle the cake with caster sugar and cover with a new piece of parchment paper.
  • This will keep the moisture in the cake.
  • Repeat with all 6 sponges.

Baileys buttercream

  • Dice the butter into smaller pieces and make sure they are soft and at room temperature.
  • Sift the icing sugar into the bowl of a stand mixer,
  • Add the butter and start at a slow speed to whisk the butter and icing sugar.
  • Increase the speed once the sugar is incorporated to the butter.
  • Whisk until soft and creamy.
  • Add the Baileys Irish cream in small batches and continue to whisk until soft.


  • Lay the purple sponge at the bottom. Spread buttercream evenly on to it.
  • Lay the blue one on top and repeat the process until all layers are on have been finished with buttercream on the top.
  • Put in the freeze to let the cake set.
  • Take out and portion in to roughly 65g portions.
  • When serving the cake, garnish with whipped cream and Ā½ strawberry.