3 Layer Rainbow Cake

2024-03-03

Cuisine: European
Course: Dessert
Skill Level: Advanced
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Servings: 6-8
Prep Time: 60m
Cook Time: 60m
Ready In: 2:00 h

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Nutritional Info

This information is per serving.

Calories
1017 kcal
Carbohydrates
71.78 g
Fat
72.66 g
Fiber
7.3 g
Protein
20.86 g
Saturated Fat
41.427 g
Serving Size
376 g
Sodium
626 mg
Sugar
1.27 g
Trans Fat
0.006 g

The Three-Layer Rainbow Cake always to brings joy and smiles to faces. Each bite is a blend of flavours and textures, from the soft, buttery cake to the creamy icing and the slight chewiness of the jelly beans. It’s a cake that speaks to the heart, a celebration of colour and joy that is as much a feast for the eyes as it is for the palate.

Whether it’s for a birthday, an anniversary, or just a special treat, this cake promises to make any occasion unforgettable. Its universal appeal lies not only in its taste but in the message it conveys—a message of happiness, love, and the simple pleasure of sharing something beautiful and delicious with those we care about.

Ingredients

300g Self Raising Flour
300g Butter, at room temperature
300g Caster Sugar
1½ tsp Baking Powder
6 Eggs, beaten
3 tbsp Milk
Food Colouring (Blue, Yellow and Pink)
For the icing:
375g Butter, at room temperature
500g Icing Sugar
1 tsp Vanilla Essence (optional)
Rainbow Jelly Beans

Method

Step 1

Preheat oven to 180°C/350°F/Gas 4. Grease three 18-20cm/7-8" sandwich tins and line with parchment paper.

Step 2

In a large bowl, beat all the cake ingredients, except for the food colourings, to form a smooth soft batter.

Step 3

Divide the mixture evenly among three bowls. Stir a few drops of blue food colouring into one of the bowls to make a blue batter. Spread into one of the prepared baking tins.

Step 4

Repeat with the red food colouring in the second bowl to make a pink batter, and the yellow in the third to make yellow batter. Spread each into the remaining baking tins.

Step 5

Bake the tins for about 25-35 minutes until golden brown and the cake springs back when pressed. Turn onto a wire tray or cooling rack and allow to cool completely.

Step 6

Meanwhile, make the icing by beating the butter until smooth, then gradually beat in the icing sugar. Finally, beat in the vanilla essence, if using.

Step 7

Spread some of the buttercream filling over the base of the blue sponges, then top with the yellow sponge. Spread the top again with the buttercream, then top with the pink sponge.