Rainbow swirl cake

Rainbow swirl cake

Based on 5 ratings

Difficulty

Easy 👌
30
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-20+
eggs
250 g butter (softened)
500 g sugar
2 tbsp vanilla sugar
¼ tsp salt
500 g flour
4 tbsp baking powder
250 ml buttermilk
250 g confectioner's sugar
5 tbsp lemon juice
blue food coloring
red food coloring
green food coloring
rainbow sprinkles for decoration
Metric
Imperial

Utensils

  • oven
  • fine sieve
  • baking pan
  • ice cream scoop
  • 4 small bowls
  • parchment paper
  • hand mixer with beaters
  • rubber spatula
  • 3 large bowls

Nutrition per serving

Cal
373
Protein
5g
Fat
13g
Carb
59g

Step 1/4

Preheat oven to 180°C/355°F. Add eggs, softened butter, sugar, vanilla sugar, and salt to large bowl and beat until creamy. Mix flour and baking powder in a second bowl, then add to butter mixture along with buttermilk and stir to combine.
  • 6 eggs
  • 250 butter
  • 500 sugar
  • 2 tbsp vanilla sugar
  • ¼ tsp salt
  • 500 flour
  • 4 tbsp baking powder
  • 250 ml buttermilk
  • oven
  • 2 large bowls
  • hand mixer with beaters

Preheat oven to 180°C/355°F. Add eggs, softened butter, sugar, vanilla sugar, and salt to large bowl and beat until creamy. Mix flour and baking powder in a second bowl, then add to butter mixture along with buttermilk and stir to combine.

Step 2/4

Divide batter equally into four bowls. Add red food coloring to the first bowl, green food coloring to the second bowl, blue food coloring to the third bowl, and leave the fourth one plain.
  • blue food coloring
  • red food coloring
  • green food coloring
  • 4 small bowls
  • rubber spatula

Divide batter equally into four bowls. Add red food coloring to the first bowl, green food coloring to the second bowl, blue food coloring to the third bowl, and leave the fourth one plain.

Step 3/4

Spoon all four batters alternately into a parchment-lined baking sheet until all are used up. Bake for approx. 25 min. at 180°C/350°F or until a tooth pick inserted comes out clean. Remove from oven and let cool down.
  • oven
  • baking pan
  • ice cream scoop
  • parchment paper

Spoon all four batters alternately into a parchment-lined baking sheet until all are used up. Bake for approx. 25 min. at 180°C/350°F or until a tooth pick inserted comes out clean. Remove from oven and let cool down.

Step 4/4

To make the icing, sift confectioner’s sugar into a bowl, add lemon juice and stir to combine. Spread icing evenly on top of the rainbow-swirl cake and decorate with sprinkles. Enjoy!
  • 250 confectioner's sugar
  • 5 tbsp lemon juice
  • rainbow sprinkles for decoration
  • fine sieve
  • large bowl

To make the icing, sift confectioner’s sugar into a bowl, add lemon juice and stir to combine. Spread icing evenly on top of the rainbow-swirl cake and decorate with sprinkles. Enjoy!