Rainbow swirl cake

Based on 5 ratings
Julie

Julie

Editor-in-Chief

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

Nutrition per serving

Cal
373
Protein
5 g
Fat
13 g
Carb
59 g
  • 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.
    • eggs
    • 250 g butter
    • 500 g sugar
    • 2 tbsp vanilla sugar
    • ¼ tsp salt
    • 500 g 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 g 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!