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food

7-Layer Rainbow Cake

Seven cheerfully colorful rainbow layers are stacked tall with white chocolate spheres on top!

Ingredients

  • Cake
  • 645g all-purpose flour
  • 400g caster (superfine) sugar
  • 1 tsp salt
  • 4 ½ tsp baking powder
  • 560ml of milk
  • 180ml vegetable oil
  • 190g unsalted butter, softened
  • 3 tbsp Greek yogurt (can substitute with sour cream)
  • 1 ½ tsp bubble gum essence (or any essence flavour you like!)
  • 3 large eggs
  • RED - 3 drops red food gel
  • YELLOW - 3 drops orange food gel
  • ORANGE - 3 drops yellow food gel
  • GREEN - 3 drops green food gel + 1 drops yellow food gel
  • BLUE - 3 drops blue food gel
  • PURPLE - 3 drops pink food gel + 2 drops purple food gel
  • PINK - 3 drops purple food gel
  • White chocolate spheres
  • 100g Wilton turquoise choc melts + 1 tbsp coconut or vegetable oil (melted)
  • 100g Wilton pink choc melts + 1 tbsp coconut or vegetable oil (melted)
  • 100g Wilton orange choc melts + 1 tbsp coconut or vegetable oil (melted)
  • 400g white cooking chocolate + 1 tbsp coconut or vegetable oil (melted)
  • 1 tbsp melted white chocolate
  • Frosting
  • 2 batches fluffy vanilla buttercream frosting

Steps

  1. White Chocolate Spheres
  2. Melt each chocolate in the ingredients list. Add 1 tbsp of melted coconut oil to each chocolate. Mix until very well combined.
  3. Splatter each colour (except white) on to the molds. Chill to set. About 10 min. Pour white chocolate into molds, filling up about half way. Use the back of a teaspoon to spread the chocolate up the sides. Turn the molds upside down onto a baking dish to remove excess chocolate. Chill to set for 20 min.
  4. Chocolate moulds should come out easily. To put them together place the bottom of one half onto a warm fry pan. Add to the other half of the mold to stick. Wipe away excess chocolate with your finger. Hold the halves together to let them set a little before popping them in the fridge to set completely.
  5. Cake
  6. Preheat a fan-forced oven to 160C (320F) or 180C (356F) for a conventional oven. Spray an 8” cake tin with oil spray and line the bottom with baking paper. I used 3 cake tins to make the process quicker.
  7. In the bowl of a stand mixer fitted with the paddle attachment, add the flour, baking powder, caster sugar and salt. Turn mixer on low speed and allow it to mix for a couple minutes to help everything combine well (alternatively you may do this by sifting the ingredients together). Add the softened butter and mix until it resembles a fine sand like texture.
  8. Add the milk, oil, Greek yogurt, eggs and vanilla extract into into the bowl with the dry ingredients and mix on medium speed until no dry ingredients are visible. Scrape down the bowl and mix for another 20 seconds.
  9. Split batter between 7 bowls. Colour each one the colour of the rainbow using the colour combinations in the ingredients list.
  10. Fill each 8” cake tin with each coloured batter.
  11. Bake for 20 min or until a toothpick inserted comes out clean. Allow the tins to cool for 2 min and then carefully flip the cake tins over on to a cooling rack to cool completely before using.
  12. Using a large serrated knife, carefully trim the top off each layer of cake to make even and flat layers. Try to aim to get them all the same height. An easy way to do this is to find the lowest height of the cake, place a seeker or toothpick next to that point and mark it. As you go around each side of the cake cutting it, use the marked skewer to make sure each cut is at the same height.
  13. To prepare crumb coat, add a dab of frosting onto an 8” cake board or serving plate. Add first cake layer. Use a small offset to add a layer of frosting and smoothen out and layer the frosting on each layer before adding the next layer of cake. Add more frosting around the outside to fill the grooves between each layer. This should just be a neat thin layer of frosting which is aimed at trapping any cake crumbs so that random bits of cake crumbs don’t show up on the outside of the cake.
  14. Add a fresh layer of frosting using a small offset spatula. Use a cake scraper to smoothen out the frosting around the sides. Then smoothen out the top using a the cake scraper. Chill.
  15. To finish off cake, splatter with chocolate. Dab a small amount of white chocolate on the top to help stick on the white chocolate spheres.