I actually made two cakes in the end as I foolishly thought that one wouldn’t be enough (I was wrong of course!) as there were going to be about 30 guests in total. The rainbow cakes were a little bit fiddly to make but the end result is so worth it when you hear the gasp as you cut into a seemingly ‘run of the mill’ chocolate celebration cake.
I based the recipe for the sponge from one featured on More Than Toast but my version has a lot less sugar as I figured that food colouring adds extra sweetness.
- *For the Sponges*
- 225g butter, room temp
- 325g caster sugar
- 5 egg whites, room temp
- 2 teaspoons vanilla essence
- 425g plain flour
- 4 tsp baking powder
- ½ tsp salt
- 355 ml milk, warmed for 30 sec in microwave to bring to room temp
- Food colouring gels - I used the Dr Oetekar set which come in 3 colours red, yellow and blue which meant I had to make my extra colours (see photo below) but if you can buy other coloured food gels then do so
- *Chocolate Frosting*
- Ok I have a confession here, I didn't make my own frosting for these cakes due to timings and all the other party food I had to make so I used Betty Crocker chocolate buttercream to sandwich the sponges together and Betty Crocker chocolate fudge frosting to cover the outer of the cake. (FYI: This product is also dairy free!). I bought 2 tubs of each
- Preheat the oven to 180C /160 C degrees fan oven.
- Oil and line how ever many 9” cake pans you have
- Sift together the flour, baking powder and salt. Set aside.
- Cream together the sugar and butter, until pale and creamy.
- Add the egg whites a little at a time and then add the vanilla essence and mix until fully incorporated.
- Then, alternating between the wet ingredients and the dry ones, add the milk and flour mixture in two parts.
- Ok so now the fiddly part:
- Divide the batter between 6 bowls and ensure that the 6 batter quantities all weight the same to achieve the same size layers of sponge. Therefore, it is worth weighing your mixing bowl before you begin adding ingredients, and then subtract the weight of the bowl from the final measurement, once the batter is completed. Then you need to divide that number by 6 and add that weight of batter to each bowl leaving a little over for wastage.
- Add at least half a tube of food colouring into each bowl - the brighter the better really to make the sponge colours as vibrant as possible.
- Remember the colour of the batter pre cooked, will be the colour of the baked batter.
- Pour into the cake tins and bake for about 15-20 minutes each until cooked thoroughly.
- When cooked, allow to cool on a wire rack
- Then simply decorate as you wish I used lots of chocolates which Burton requested, namely white and milk chocolate buttons, chocolate fingers , smarties and malteasers
I am also linking this up to
Thank you xx