Rainbow Cake

Try this delightful Rainbow Cake, guaranteed to bring a smile to your day!






  • 4 extra large eggs
  • 260 g (1 ¼ cup) Huletts Castor sugar
  • 300 g (550 ml) cake flour
  • 15 ml (1 T) baking powder
  • 1 ml (pinch) of salt
  • 250 ml (1 cup) milk
  • 100 g butter
  • 5 ml (1 t) vanilla essence
  • a variety of food colouring

Butter Icing:

  • 1 kg butter
  • 1 kg (4 cups) Huletts Icing Sugar


  1. Preheat the oven to 180°C. Spray 2 × 20 cm cake tins with non-stick cooking spray.
  2. Batter: Cream eggs and castor sugar together until light and fluffy.
  3. Sift flour, baking powder and salt together and fold into egg mixture.
  4. Heat milk and butter in a saucepan over low heat, do not allow to boil. Add vanilla essence.
  5. Gently fold the milk mixture into the egg mixture. Divide batter between 2 bowls and add colouring of choice and mix well.
  6. Pour the mixtures into the prepared cake tins and bake for 25 - 30 minutes or until a skewer inserted in the centre comes out clean.
  7. Turn out onto a wire cake rack to cool.
  8. Repeat basic sponge recipe 3 times adding different colours each time.
  9. Butter Icing: Beat butter until light and fluffy with an electric mixer. Add Icing Sugar and mix until just combined. Refrigerate until required.
  10. Spread a thin layer of icing on the top of each cake. Layer one cake on top of another and cover the sides with the icing.

Top tips

Stop the flop

Some of the most common reasons cakes fall in the middle are: incorrect oven temperature, opening the oven door too early, underbaking the cake or incorrect measurement of ingredients.

Lighten up…

Cream your sugar with your butter or margarine VERY WELL, as this incorporates air into the mixture, which contributes to a much lighter baked product.


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Conversion Table

Cups Tablespoons Grams
Butter 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1 cup 16 Tbsp 227g
Flour/Sifted 1/4 cup 4 Tbsp 30g/27g
1/3 cup 5 Tbsp + 1 tsp 40g/35g
1/2 cup 8 Tbsp 60g/55g
1 cup 16 Tbsp 120g/110g
Granulated Sugar 1/4 cup 4 Tbsp 50g
1/3 cup 5 Tbsp + 1 tsp 65g
1/2 cup 8 Tbsp 100g
1 cup 16 Tbsp 200g
Brown Sugar/ Firmly Packed 1/4 cup 4 Tbsp 45g
1/3 cup 5 Tbsp + 1 tsp 60g
1/2 cup 8 Tbsp 90g
1 cup 16 Tbsp 180g
Water 1/4 cup 4 Tbsp 57g
1/3 cup 5 Tbsp + 1 tsp 76g
1/2 cup 8 Tbsp 114g
1 cup 16 Tbsp 227g