Party Food Party Cake

This spectacular Party Food Party Cake is the perfect birthday cake because you can customise it any way you like, to suit the birthday boy or girl. It hides a rainbow sponge inside but it is very easy to make, and is guaranteed to bring a smile to everyones face.

Party Food Party Cake

It was Burton’s 8th birthday last weekend, and he had a lovely day and tried his hand at wake boarding and then an inflatable outdoor assault course. 

Of course, a birthday means a birthday cake and Burton wanted a chocolate cake to start with, but then he changed his mind and asked for a rainbow cake. That was my brief and I adapted it to make this delicious and colourful looking cake!


This Party Food Party Cake is very easy to make and did not take too long to out together either – I managed to get it done during Friday while the boys were at school and around walking the dog, grocery shopping and working lunchtime. So I mean it when I say it does not take too long to make. 

The sponge inside is a rainbow one – not different coloured sponges, because that might have taken me a little longer to make! No, I just made a marbled effect rainbow sponge instead , because I think it looks fun once baked. 

I filled the cake with chocolate spread and then covered it in a vanilla buttercream frosting. Then I decorated it with some of Burton’s favourite party treats: party rings, iced gems, skittles and milky way stars. 

Here is what it looked like when it was cut into 

And here is how I made it:

Party Food Party Cake
Serves: 14
  • 200g butter
  • 200g caster sugar
  • 200g self raising flour
  • 4 eggs
  • 1 tsp vanilla extract/essence
  • Tubes of Dr.Oetker liquid food gel colouring in the following colours: yellow, red, orange, green and blue
  • chocolate spread (I use Jim Jams which has less sugar than many chocolate spreads)
  • 150g unsalted butter
  • 200g icing sugar
  • 1 tsp vanilla extract
  • splash of milk
  • Party Ring Biscuits
  • Iced Gems
  • Milky Way Stars
  • Skittles
  1. Grease and line 2 x 8 inch cake tins
  2. Pre heat the oven to 180oC / 160oC (fan)
  3. Beat the butter and sugar for 5 minutes until light and creamy
  4. Add the eggs, the vanilla extract/essence and a spoonful of flour and beat again for a few more minutes
  5. Fold in the flour until combined
  6. Divide the batter equally into 5 bowls and add each food colouring gel (all of it) to each bowl and stir well
  7. Place each colour into each tin, ensuring you place equal spoonfuls into each one
  8. Bake in the oven for approx 23- 25 minutes or until cooked right through
  9. Leave to cool before carefully removing each sponge from the tins
  10. When you are ready to assemble your cake, carefully cut each sponge into two so you end up with 4 thin sponges in total.
  11. Sandwich the 4 sponges together using the chocolate spread.
  12. *to make the frosting*
  13. Cream the butter for a few minutes to soften, then add the icing sugar and beat until soft and creamy
  14. add the vanilla extract and a splash of milk to make the frosting more creamy
  15. Keeping back about 2 tbsp of the vanilla frosting, with the rest of it cover the entire cake so that it is completely covered in the frosting. Smooth it over with a palette knife. Then with there left over frosting, add a little yellow food colouring and mix well. Pour it into a piping bag and pipe little swirls all around the outer circumference of the cake and along the bottom. Now decorate your cake as per my design (if you like - or as you like of course!)
  16. Leave in the fridge (carefully covered in foil ) to set for an hour especially if the weather is warm!
  17. serve and enjoy x

Pin for later

So this is what I have been baking this week, what have you rustled up in your kitchen?

If you have a delicious bake, please come and link it up to:

Casa Costello
<div align="center"><a href="" title="Casa Costello" target="_blank"><img src="" alt="Casa Costello" style="border:none;" /></a></div>

So if you have a bake please link up and remember to comment on as many other linked up bakes as your are able to please . 

The linky will remain open until Tuesday evening for you to add up to 3 bakes per blog. Please remember to link to both Helen ( and me ( in your blog posts please, aswell as adding the #BakeoftheWeek badge below. If you tweet your recipe, please include me (@jennypaulin) and/or Helen (@casacostello) and we will RT it.

What we will do:
*Comment on every entry
*Include a pic and link to every entry in the following week’s roundup
*Pin, G+ Tweet each entry – Most will also be added to StumbleUpon, Yummly

Here are the bakes from last week, hosted by Helen who featured her amazing Justin’s House Birthday Cake – I wish I could use fondant icing like that!

Here are the other amazing bakes linked up last week:

We had 2 submitted by Angela each so beautifully presented, although I would not expect anything less from her. First up with have her exquisite Cherry Clafoutis Tarts   and then in complete contrast with have these fun, child friendly and fantastically decorated Minions Cupcakes (plus a video showing you how to recreate them)

Next up is Jo’s tempting Wholesome Banana Bread  and as someone who is often baking with bananas, I was intrigued by her use of wholemeal flour in this bake.

Then we have these delectable Dark & Chewy Chocolate-Peanut Butter Cookies – gluten free  – I mean how delicious do these look?

Thank you to Amy who also linked up two recipes this week: first we have Tantallon Cakes and then we have this glorious looking Golden Syrup Cake which reminds me of a cake from my childhood.

How cute are these Cherry And Almond Flamingo Cupcakes that Louise has created? I love how colourful and on trend they are seeing ass though flamingos are on everything at the moment (including my new top!). 

Mmmmm now these Nutella Bueno Cupcakes look pretty tempting too mind you – look at how delicious they look! 

Next we have this gorgeously decorated cake from Anca. Her Foret Noire Cake was created for her 10th wedding anniversary, and that a lucky hubby to have that baked for him? The edible roses are stunning. 

Finally, we have some yummy White Chocolate & Almond Blondies with Raspberries from Jo – a last minute second entry from her too this week. I love the pockets of fruity raspberries inside the bake.

It is a hard decision as to which bake I am going to crown Bake of the Week ……….. but I am going to go with ………
this: The Golden Syrup Cake made by Amy. There were so many delicious bakes and it was hard to choose, but I love the simplicity of this bake, its golden colour and the memories it evokes in me!

Please come along and link up. I am away on holiday from this Friday until a week on Sunday so I will leave the linky open for 2 weeks to allow me time to comment and share upon my return! xx

Hijacked By Twins

hosted this week by Monica

Link up your recipe of the week

11 comments / Add your comment below

  1. It’s an amazing cake and absolutely perfect for a kid’s birthday party. I love the rainbow pattern inside and it’s great how adaptable it is. x

  2. This is such a magical looking cake, any 8-year old would be thrilled to get a birthday cake like this! And so much work must have gone into making it! Have a great holiday and thank you for bringing this lovely recipe to #CookBlogShare:)

  3. What a great cake Jenny! I love the idea of rainbow cake but without the faff of baking separate sponges, perfect! It sounds like your boy had wonderful birthday! Enjoy your break! x

Thank you for taking the time to leave a comment, a virtual cup of tea and slice of cake awaits you x

This site uses Akismet to reduce spam. Learn how your comment data is processed.