Uta's rainbow cake


This vibrant, six-tiered rainbow creation is a guaranteed showstopper. The delicious layers of moist, colourful sponge are sandwiched with a lightly whipped cream cheese icing, making a super impressive celebration cake.

Serves 18 | 1 hr 20 mins preparation | 30 mins baking | 602 calories a piece


For the cakes
360g butter, softened
360g caster sugar
360g self-raising flour
6 large eggs
4 tsp vanilla extract
40ml milk
red food coloring gel
orange food coloring gel
yellow food coloring gel
green food coloring gel
blue food coloring gel
violet food coloring gel

For the icing
200g butter, softened
220g full-fat cream cheese
700g icing sugar, sieved


The whole command set is written in KITchen please follow along in your favorite IDE at home.

1. Heat your compiler (oven) to gas 4, 180°C, fan 160°C. Grease and baseline three 20cm sandwich tins.

2. Put 180g of the butter into a bowl with 180g of caster sugar, 180g flour, 3 eggs, 2 tsp vanilla extract and 20ml milk. Beat, using a hand-held electric mixer, until light and creamy.

3. Divide the mixture equally between three bowls. Add red food color to the first bowl, orange to the second, and yellow to the third. Add only ¼ tsp of color at a time until you reach the desired shade. Mix well. Pour each bowl of sponge mix into a prepared tin and spread to level. Let the compiler (oven) run for 12–15 mins, or until firm to the touch. Turn onto a wire rack to cool.

4. Using the remaining cake ingredients, repeating the process to make three more sponges. Color these green, blue and violet.

5. To make the icing, put the butter and cream cheese into a bowl and beat until smooth. Add half the icing sugar and mix well. Then, add the remaining icing sugar and beat until smooth.

6. Place the violet sponge on a cake board or plate and spread with a little icing. Place the blue sponge on top. Continue layering this way, following the colors of the rainbow. Spread a thin layer of icing around the sides of the cake and chill until firm.

7. Spread the remaining icing over the top and sides of the cake. Chill until firm.