Unassuming and simple from the outside, but when it's cut into this Rainbow Layer Cake has the most amazing layers of colour. This cake really does have the wow factor!
Preheat the oven to 160°C (fan assisted, 180°C non fan). Line your 6″ cake pans
Add the butter and sugar to your bowl and cream until light and fluffy. Add the eggs one at a time starting on a low speed and increasing it after each egg has been added. Add the vanilla and mix again before finally adding the flour and baking powder
Colour each bowl of cake mix a different colour
Once completely cooled, level the cakes so that they stack more evenly. You’re looking to take the smallest amount of cake off to make the cake flat
Once all of the layers are stacked, it is time to apply the crumb coat. Do this by applying a thin layer of buttercream to cover the whole cake. At this stage it doesn’t have to look pretty. After you’ve applied your crumb coat, but in the fridge for at least 30 minutes for it to set slightly
To evenly divide the cake batter between the pans, weigh your bowl when it is empty. Then when you have mixed the cake batter, take the weight of the empty bowl away from the full bowl's weight. Then divide this by 5 and this is the amount to put in each tin.
To level the cakes I use a cake wire. If you don't have a cake wire I would recommend using a serrated knife. You are looking to take off the smallest amount of cake to make them flat.
For the crumb coat, use a small amount of buttercream to lock in the crumbs. It doesn't have to be neat. Remember not to put any spatulas etc you have used back in the buttercream as this could mean crumbs get into the buttercream for the final coat.
Nutritional information is given as a guide only and may vary.
Rainbow Layer Cake https://www.curlyscooking.co.uk/rainbow-layer-cake/
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