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Six-layer rainbow cake
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Prep Time:
60 minutes
Cook Time:
85 minutes
Total Time:
145 minutes
Vibrant and flavorful rainbow cake makeover.
Ingredients:
  • 3 x 250g pkts unsalted butter, at room temperature
  • 465g (2 1/4 cups) caster sugar
  • 9 eggs
  • 13.20 gm vanilla extract
  • 675g (4 1/2 cups) plain flour
  • 450g (3 cups) self-raising flour
  • 750ml (3 cups) milk
  • 6 different food colourings (see note)
  • 2 x 250g pkts unsalted butter, at room temperature
  • 750g (5 cups) icing sugar mixture
  • 125ml (1 ⁄2 cup) milk
Instructions:
  • Preheat your oven to 180°C/160°C fan forced, then prepare two 20cm round cake pans by greasing and lining them with baking paper.
  • In a bowl, cream together 250g butter and 155g (3 ⁄4 cup) caster sugar using electric beaters until pale and creamy. Add 3 eggs one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract. Gently fold in 225g (1 1/2 cups) plain flour, 150g (1 cup) self-raising flour, and 250ml (1 cup) milk in alternating batches until fully combined.
  • Split the mixture into 2 bowls evenly. Incorporate a few drops of different food colouring into each bowl, stirring until the mixture is vibrant. Transfer the colored mixtures into separate lined pans. Bake for 25 minutes or until a skewer comes out clean. Let it cool for 10 minutes, then move to a wire rack to cool completely.
  • Make 4 more batches by repeating the process twice with the remaining butter, caster sugar, eggs, vanilla, plain flour, self-raising flour, milk, and 4 different food colorings.
  • Using electric beaters, whip the butter and icing sugar in a bowl until light and creamy. Mix in the milk and divide the batter evenly between 2 bowls.
  • Trim the cake tops using a large serrated knife. Place one cake, cut-side down, on a platter. Spread a thin layer of icing over the top of the cake using one portion of the icing. Repeat layering with cakes and icing, finishing with a final cake layer.
  • Divide the leftover icing into 6 bowls, adding a different food coloring to each to match the cake colors. Spread colored icing on the sides of each cake layer, matching the colors, starting from the bottom layer. Finish by covering the top layer with matching icing.

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