EASY RAINBOW CAKE RECIPE
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Step 1: PLAIN CAKE
680g / 3 Cups Unsalted Butter
731g / 3 & 1/4 Cups Caster Sugar
8 Large Eggs
687g / 5 & 1/2 Cups Self Raising Flour
2tbsp Vanilla Extract
Food Colouring: Purple, Blue, Dark Green, Light Green, Yellow, Orange, Red & Pink
Beat the butter and sugar together until light and fluffy. Whisk the eggs and slowly add to the batter. Sift the flour and mix until incorporated. Finish by adding the vanilla extract and milk. Divide the batter by 8 and place into separate bowls. Add the food colouring to each bowl and gently mix together. Bake for 15 minutes at 175 degrees C / 347 degrees F. Leave to cool. Once cooled level the cakes, trim the edges and remove any crust from the bottom.
Step 2: FROST
Stack and frost the cakes with some swiss meringue buttercream (recipe here). Crumb coat the entire cake and leave to chill in the fridge for 30 minutes. Apply a fresh layer of buttercream and finish with some rainbow sprinkles.