Who doesn't like a rainbow cake for their birthday? Believe me, there is something so cute about a colourful cake with the colourful childhood memories and the pot of gold at the end of the rainbow. No one could resist a slice of this old fashioned vanilla cake transformed into something brand new. And don't be fooled by its appearance- it's incredibly easy to make. As long as you know how to make a basic pound cake and have knowledge of simple frosting and decorating techniques, you're good to go!
The frosting I used in this recipe is a Cooked flour frosting. I know, sounds yucky. But it tastes incredible! It's smooth, creamy, rich vanilla flavour, and definetly much less sweeter than an American Buttercream Frosting. Because of the lesser amount of butter in this recipe, the frosting stays smooth and creamy in the fridge and doesn't crust up. Because of this, this frosting may not be suitable for all cakes, but it's good for cakes that don't need too much crusting. It almost tastes like vanilla ice cream.
This frosting recipe is a little more complicated than the usual buttercream. It starts of by cooking a flour paste- whisking together milk and flour till it is thick and creamy, almost like thick brownie batter. Then cream butter and granulated sugar till it's let and fluffy. It's really important to beat it till it's quite light, otherwise the frosting will turn out to be more of a yellowy colour. The last thing to add is the cooled flour paste, and best them together till they are all well incorporated. If it's is too soft to work with, refrigerate the frosting first and take it out a few minutes before you use it.
The vanilla cake is a basic vanilla pound cake recipe. Creaming equal amounts of butter, sugar, then adding in vanilla, eggs followed by the self-raising flour, which contains the leavening agents needed for the cake to rise.
Then you divide the cske batter into 6 bowls and add the food colouring. Before baking them in a preheated 180 degrees celsius oven. I only had one 6-inch cake pan, so I baked the cake 6 times. Each cake layer only takes about 8 minutes, so don't worry about the time!
The cake is moist and fluffy and stays flat throughout baking (you don't need to trim the tops of the cakes) and the frosting is the BEST I have ever tasted! Try this out and I promise you would not be dissappointed. :)
Rainbow Cake
Makes a 6-inch layer cake
Vanilla Sponge
225g butter, softened
225g castor sugar
1 tsp vanilla extract
4 eggs, at room temperature
225g self-raising flour, sifted
Food colouring paste – red, orange, yellow, green, blue and purple
Cream the butter and sugar until light and fluffy. Add in the vanilla extract and best until incorporated. Add the eggs, one at a time, scraping down the sides of the bowl as necessary. Fold in the flour and mix until just incorporated.
Weigh the batter and divide into 6 bowls, and colour with the food colouring until you reach the colour you desire. Transfer the coloured batter into a 6-inch cake tin that has been greased and the bottom has been lined with parchment paper, and bake each tin for 8-10 minutes, or until a skewer inserted into the centre of the cake comes out clean. If you are doubling the recipe for an 8-inch cake, bake for about 15 minutes. Cool the cake to room temperature before frosting.
Cooked Flour Frosting
1 cup butter, softened
1 cup castor sugar
1 tsp vanilla extract
1 cup milk
5 tbs flour
In a small saucepan over medium heat, whisk the milk and flour until no lumps remain. Heat and whisk the mixture until it forms a thick paste, like brownie batter. Cool to room temperature before using
Beat the butter sugar until very light and fluffy. Add in the flour paste and beat until the sugar is completely dissolved. Refrigerate until ready to frost.
To Assemble
Place the purple layer on a cake stand, and add a dollop of frosting on top, spread evenly, before adding blue, followed by green, yellow, orange and red. Crumb coat the cake and refrigerate for 1 hour before frosting the entire cake generously.
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