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Rainbow cake with white fondant and colourful inner layers
Stunning and colourful rainbow cake for festive occasions

Rainbow cake

Author: Flavelo
Recipes Cakes and Desserts
The rainbow cake is a celebration of patience and precision. A spectacular, six-layer wonder where each layer is baked separately, preserving its vibrant colour. The secret is the neutral-tasting white sponge base, which acts like a painter's canvas: clearly reflecting the added colours. The cream hidden between the thin layers and the white outer coating complete the surprise when sliced.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 1 hr 30 mins
⌛ Total Time 3 hrs
🍽️ Servings 12 servings
🔥 Calories 430 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • 6 identical cake tins (or fewer, baking in batches)
  • Scales
  • Gel food colouring
  • Turntable

Allergen Information

⚠️ Cereals containing gluten
⚠️ Eggs
⚠️ Milk

Instructions

1 ✓

Mix the base batter: Cream the butter and sugar, add the eggs, then alternate adding the flour mixture (flour+baking powder+salt) and milk.

Tip: It is important that the batter is stable and smooth to support the dye.
2 ✓

Weigh the finished batter and divide into 6 precisely equal portions in bowls. Colour them one by one.

Tip: Add the gel colouring with a toothpick. The colour will deepen slightly during baking.
3 ✓

Bake the layers at 180°C for about 12-15 minutes. Be careful not to let them brown! Leave to cool completely.

Tip: Thin layers bake quickly and dry out fast. Cover them with a tea towel while cooling.
4 ✓

Whip the double cream with the icing sugar until very stiff.

Tip: The cream should be ice cold. You can use a cream stabiliser to be safe.
5 ✓

Layer the cakes in rainbow order (purple at the bottom, red at the top), with a thin layer of cream in between. Coat the cake with the remaining cream.

Tip: This 'crumb coat' traps coloured crumbs so they don't show through the white fondant.
6 ✓

Cover with the white fondant and decorate.

Tip: Under fondant, whipped cream can sometimes melt the sugar paste. It is better to use buttercream for sealing, or serve immediately.

Recipe FAQ

Why did the edges of the coloured layer brown?
Too high a temperature. Coloured doughs need to be baked at a lower temperature to prevent the sugar from caramelising (browning), keeping the colours vivid.

Ingredients

  • 350 g Plain flour
  • 300 g Caster sugar
  • 200 g Butter (room temperature)
  • 5 pcs Eggs
  • 200 ml Milk
  • 1 packet Baking powder
  • 1 tsp Vanilla extract
  • 200 g Icing sugar (for the cream)
  • 500 ml Double cream
  • 1 set Gel food colouring set (rainbow colours)
  • 300 g White fondant (for covering)
  • 1 pinch Salt