Tested till perfect Rainbow Birthday Cake
Rainbow Birthday Cake
Photography by Matthew Kimura

Rainbow Birthday Cake

Spring showers bring the delightful surprise of a rainbow that brightens any gathering. Making the batter and icing once then dividing it for colouring makes it easy.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 12 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 12


  • 1 cup 1cupbutter, softened
  • 1-3/4 cups 1-3/4cupsgranulated sugar
  • 4 4eggeggs
  • 2 tsp 2tspvanilla
  • 2-3/4 cups 2-3/4cupsall-purpose flour
  • 2 tsp 2tspbaking powder
  • 3/4 tsp 3/4tspbaking soda
  • 1-1/4 cups 1-1/4cupsbuttermilk
  • red, yellow and blue food colouring
  • 1 1Butter Icing Recipe
  • orange, green and purple food colouring
  • 1/3 cup 1/3cupyellow (candy) moulding wafers
  • Fluffy Icing Recipe
To change the number of servings, enter the number, then press "calculate". or reset


View large image of Rainbow Cake.

Grease sides of three 9-inch (1.5 L) round cake pans; line bottoms with parchment or waxed paper. Set aside.

In large bowl, beat butter with sugar until fluffy. Beat in eggs, 1 at a time, beating well after each. Beat in vanilla. Combine flour, baking powder and baking soda. Stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Divide among 3 bowls. With food colouring, tint 1 red, 1 yellow and 1 blue. Scrape each into 1 of the prepared pans, smoothing top.

Bake in centre of 350°F (180°C) oven for 30 minutes or until cake tester comes out clean. Let cool in pans on rack for 15 minutes. Run knife around edges; turn out onto rack and peel off paper. Turn right side up; let cool on rack.

Divide Butter Icing among 3 bowls. With food colouring, tint 1 orange, 1 green and 1 purple. Place red cake layer on flat serving plate; spread top with orange icing. Top with yellow layer; spread top with green icing. Top with blue layer; spread top with purple icing. Refrigerate for 30 minutes or until icing is firm.

Meanwhile, to make "sunrise" garnish for top of cake, in bowl over saucepan of hot (not boiling) water, melt moulding wafers. On waxed or parchment paper, trace 2-1/2-inch (6 cm) circle and 3-inch (8 cm) square; turn over onto baking sheet. Spread shapes with melted wafers. Refrigerate for 15 minutes or until set. Hold knife under hot water for 30 seconds; press into square from 1 corner on diagonal to cut out sun's rays, reheating knife after each cut. Cover top and side of cake with Fluffy Icing. Press sun and rays vertically into top.

Nutritional Information Per serving: about

cal 724 pro 7g total fat 35g sat. fat 21g
carb 99g fibre 1g chol 155mg sodium 485mg

% RDI:

calcium 8 iron 11 vit A 32 folate 6
All rights reserved. TVA Group Inc. 2015