Mary Berry Rainbow Cake

This colourful mary berry rainbow cake is a fun and festive treat, perfect for birthdays and special occasions. From the outside, it looks like a classic cake, but once sliced, it reveals vibrant layers in six different colours. Paired with a smooth cream cheese frosting, this cake is as delicious as it is eye-catching!

This Rainbow Cake Recipe Is From Mary Berry’s Baking Bible Cookbook.

Ingredients Needed

For the Cake

• 6 eggs
• 375g (1¾ cups + 2 tbsp) granulated sugar
• 375g (1¾ cups) buttery spread, straight from the fridge
• 375g (3 cups) all-purpose flour
• 2½ tbsp baking powder
• ¾ tsp salt
• 3 tsp vanilla extract
• 3 tbsp milk
• Food colouring paste or gel (in 6 different colours)

For the Cream Cheese Frosting

• 375g (1 cup + 2 tbsp) salted butter, softened
• 3 tbsp milk
• 750g (4 cups) confectioners’ sugar, sifted
• 1½ tsp vanilla extract
• 275g (¾ cup + 1 tbsp) full-fat cream cheese
• Nonpareils or sprinkles, to decorate

How To Make Mary Berry Rainbow Cake

1. Prepare the cake batter: Preheat the oven to 180°C (350°F) and grease two 8-inch round cake tins. Line the bottoms with parchment paper. In a large bowl, whisk together one-third of the cake ingredients using an electric mixer for 2 minutes. Divide the mixture evenly between two bowls and mix a different food colouring into each.
2. Bake the cakes: Spoon the coloured batters into the prepared tins and bake for 15 minutes, or until risen and springy to the touch. Remove from the tins and cool on a wire rack.
3. Repeat for the remaining layers: Wash, grease, and reline the cake tins. Repeat the process twice more to make four additional cakes in different colours, baking them in batches. Allow all six cakes to cool completely before assembling.
4. Make the cream cheese frosting: In a large bowl, beat the butter and milk with half of the confectioners’ sugar using an electric mixer until smooth. Add the remaining sugar, vanilla extract, and cream cheese, then continue beating until light and fluffy.
5. Assemble the cake: Remove the parchment paper from all the cakes. Place the violet cake on a cake board and spread a thin layer of frosting on top. Continue stacking the cakes in rainbow order, adding frosting between each layer. The red cake should be on top.
6. Crumb-coat and chill: Spread a thin layer of frosting over the entire cake to seal in the crumbs. Place in the fridge for 20 minutes to firm up.
7. Decorate the cake: Once chilled, apply a final layer of frosting, smoothing it over the surface. Sprinkle the top with nonpareils or sprinkles for a fun, colourful finish.

Recipe Tips

• Use gel food colouring: It gives brighter colours without making the batter too runny.
• Keep layers even: Weigh out the batter to ensure all cakes are the same thickness.
• Smooth frosting finish: Use a palette knife or cake scraper for a neat and professional look.

How To Store Rainbow Cake

Storing at Room Temperature: Keep in an airtight container for up to 2 days in a cool place.

Storing in the Fridge: Store in an airtight container for up to 5 days. Allow slices to come to room temperature before serving.

Freezing: Freeze unfrosted cake layers wrapped in cling film for up to 3 months. Defrost in the fridge overnight before assembling and frosting.

Nutrition Facts (Per Slice, Based on 20 Servings)

• Calories: 420
• Carbohydrates: 56g
• Protein: 4g
• Fat: 20g
• Saturated Fat: 10g
• Fibre: 1g
• Sugar: 40g
• Sodium: 180mg

Try More Recipes:

• Mary Berry Gingerbread Men
• Mary Berry Doughnuts
• Mary Berry Chocolate Mirror Cake
• Mary Berry Death By Chocolate Cake