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Rainbow Cloud Cake

Vanilla Funfetti Cake, rainbow buttercream layers with a rainbow cloud decoration on the outside.


  • Cake
  • 430g (2.5 cups) plain (all-purpose) flour
  • 265g (1 ¼ cups) caster (superfine) sugar
  • 3 tsp baking powder
  • ½ tsp fine salt
  • 125g (1/2 cup) unsalted butter, softened
  • 2 large eggs
  • 375ml (1 ½ cups) full-cream (whole) milk
  • 125ml (½ cup) vegetable oil
  • 2 tbsp Greek yoghurt (or sour cream)
  • 1 tsp vanilla extract or vanilla bean paste
  • 1 cup funfetti sprinkles
  • Frosting
  • 500g (2 cups) unsalted butter, softened
  • 500g (4 cups) icing (confectioners’) sugar
  • 2–4 tsp vanilla extract or vanilla bean paste
  • 4 drops yellow food gel
  • 4 drops orange food gel
  • 4 drops pink food gel
  • 4 drops purple food gel
  • 4 drops blue food gel
  • 4 drops green food gel


  1. Cake
  2. Please note: to make the 6 layered cake in this recipe, you’ll need to make 2 batches of vanilla cake. All other recipes and measurements are enough to put the cake together and decorate it.
  3. Preheat a fan-forced oven to 140C (280F) or 160C (320F) for a conventional oven. Spray two 7” cake tins with oil spray and line the bottom with baking paper. Set aside
  4. Add the flour, sugar, baking powder and salt to a large mixing bowl and mix together using a hand mixer until well combined.
  5. Next add the softened butter and mix on low speed until mixture reaches a crumbly sand like texture.
  6. Add the eggs, milk, oil, Greek yogurt and vanilla extract. Mix on low speed until no dry ingredients are showing. Scrape down the bowl and mix for another 20 seconds. Add the funfetti sprinkles and fold through the batter.
  7. Fill two 7” cake tins with batter. I find using an ice cream scoop to help me do this makes it easy to distribute the batter evenly so that everything bakes at the same time.
  8. Bake for 60-90 min or until a toothpick inserted comes out clean. If the pick comes out with wet batter, bake for a further 10 min at a time until fully baked. Allow the cakes to cool to room temperature inside the cake tins and then chill them in the fridge overnight. Chilling your cakes overnight makes them easier to trim and decorate. So I bake my cakes the day before I decorate them.
  9. To trim your chilled cakes, use a cake leveller or large serrated knife to carefully trim the crust off the top of each cake before you trim each cake into three layers. You’ll end up with 6 layers of cake.
  10. Frosting
  11. To make the frosting, add your softened butter to the bowl of a stand mixer fitted with the paddle attachment. You can also use a hand mixer for this recipe, but if you do use a hand mixer, just make sure your bowl is large. Mix the butter on low speed to begin with, then switch to the highest speed and mix for 5 minutes until the butter is fluffy and turns pale in colour.
  12. Stop your mixer and scrape down the side of the bowl using a spatula. Add the icing sugar and vanilla extract and mix again on low speed. LOW SPEED PEOPLE! The last thing you need is to end up in a sugar dust storm! (I’m speaking from experience…)
  13. Once all the sugar has been incorporated, it’s safe to turn your mixer up to high speed. Continue beating on high speed for about 5–6 minutes, or until the butter turns pale in colour and becomes fluffy again. If you want to soften your buttercream and make it a little smoother, add the milk and continue mixing for another couple of minutes on medium speed.
  14. Add 1/3 of the frosting into a large piping bag fitted with a medium round tip. Set aside.
  15. Split the remaining frosting into 6 bowls. Colour each one using the food gels listed in the ingredients list.
  16. To crumb coat your cake, add a dab of white frosting onto a 10” cake board or flat serving plate. Use a small offset spatula to spread the frosting around before adding the first cake layer. Gently press down the centre of the cake layer to make sure it’s stuck to the frosting underneath.
  17. Add 3 tbsp of yellow frosting on top of your first cake layer. Use a small offset spatula to spread around evenly. Add another layer of cake and repeat using the green, then blue, purple, pink and orange. You can go in any order of the rainbow that you like. Spread the excess frosting coming out of the layers around the sides and top of the cake as smoothly as you can. Chill in the fridge for 3 hours or overnight.
  18. Add white frosting around and top and sides of the cake. Use a bench scraper to smoothen the sides and top of the cake.
  19. Let’s get decorating! Add the rainbow frosting to 6 small piping bags fitted with a Wilton #32 piping tip. If you don’t have that tip, use whichever ones you have, or go tip free and just snip off a small bit of the end of your piping bag. It won’t look the same but it’ll look just as cool!
  20. Use a toothpick to draw half circle shapes from the bottom of your cake to about 2/3 up the cake. Keep doing that until you’ve gone around the cake.
  21. Begin with whichever coloured frosting you like. The one you choose will be the top of each rainbow. Pipe little bulbs of frosting on top of the lines you just created. Then pipe more frosting underneath that. Continue doing that until you’ve piped your entire rainbow.
  22. Pipe little bulbs of white frosting under each rainbow as clouds. Then finish off by piping little blobs of rainbow frosting around the top of your cake. I piped two layers.