Here’s the deal – Anyone that you serve this to will be happy, trust me. And you know what? It tastes amazing too! So many times I’ve eaten, or started to eat, amazing looking cakes only to be disappointed by the taste. But – this recipe will not let you down. The recipe actually came from a cutting from an old magazine that my husband found. We’d been renovating this 1950’s house (well my husband was, I didn’t do much at all… eek!) and when he was doing stuff in the shed he found this clipping from an old mag. I tried it, then changed a few things, but the bones of the recipe are from that old clipping that I have stuck in my recipe book at home. And Happy Easter Baking Month! I was so excited about decorating this cake for Easter too. I had sooo many ideas. And I may have gone a bit crazy buying Easter decorations… Uh oh.. Heaven help me when Christmas arrives!
Baking Tip: Don’t get all wound up if you see this tip for all of my layer cakes, just in case you don’t check them all out (I know you will, so just come on!). You will see that I bake this cake (and all my layer cakes) in layer tins. I use Bakers Secret non stick, 20cm (8 inch) pans that are about 3cm (just over an inch) deep. The Wilton cake pans are just as good and the same size. I just think it’s easier than cutting a deeper cake into 3 layers. Especially because I have never had any luck with cooking a larger cake evenly throughout – not ever. It is always drier on the edges than the middle. This way the 3 shallow cakes cook beautifully evenly – perfect! This cake was so much fun to make. Making something colourful like this is really enjoyable and I had a lot of fun decorating it… and um eating the remaining Easter eggs too… That may have been the best part apart from eating some cake of course! I ended up using speckled Easter eggs to decorate this cake to go with our Easter theme this month (wrapped ones are fine if you can’t find speckled ones, they’ll still get eaten!) and some cake confetti. But if it’s not Easter, then the world is your oyster for decorations!
Rainbow Layer Cake
– 330g / 11 ½ oz softened unsalted butter
– 2 & ½ cups caster or superfine sugar
– 4 eggs
– 3 & 1/3 cups Self Raising flour
– 1 cup of milk
Preheat oven to 180°C or 350°F. Grease and line 3 layer tins.
Using an electric mixer, beat the butter and sugar until nice and pale and fluffy. Add the eggs, one at a time, beating a little after each egg.
Beat the milk in gently then add the flour in 3 or 4 batches, beating gently until all combined.
Pour thirds of the mixture into 3 separate bowls. Add food colouring until you get the shade that you wish for each layer, then pour one colour into each of the 3 layer tins. You want the tins to be about 2/3 full so that they have room to rise.
Bake for around 15 – 20 minutes or until a skewer inserted into the centre of the cakes comes out clean. Cool in the pans.
While the cakes are cooling, make my Easy Buttercream recipe to fill in between the layers and all around the cake nicely. Top with Easter eggs and cake confetti or sprinkles.