Mary Berry Rainbow Cake Recipe

Looking for a showstopping dessert that’s as fun to make as it is to eat? This Mary Berry Rainbow Cake Recipe is the perfect celebration centerpiece—bright, bold, and full of personality. With six colorful sponge layers, a soft vanilla flavor, and silky buttercream frosting, this cake brings a cheerful twist to classic baking. Ideal for birthdays, parties, or any joyful occasion, it’s visually impressive yet surprisingly simple to prepare with the right steps and tools.

What is Mary Berry Rainbow Cake?

The Mary Berry Rainbow Cake is a multi-layered sponge cake where each layer is tinted a different color of the rainbow. Sandwiched with a light, sweet buttercream and covered in a smooth vanilla frosting, it’s both a visual treat and a delicious dessert. Mary Berry’s version focuses on a tender sponge, even layers, and a buttercream that’s light and not overly sweet—making the cake as enjoyable to eat as it is to look at.

Other Mary Berry Popular Recipes

• Mary Berry Petit Fours
• Mary Berry ANZAC Biscuits
• Mary Berry Gingerbread Men
• Mary Berry Coconut Biscuits

Why You Should Try This Recipe

• Stunning visual appeal – Brightly colored layers make it perfect for celebrations.
• Soft, moist sponge cake – Light texture that pairs beautifully with buttercream.
• Versatile and customizable – Use different shades or flavor variations.
• Make-ahead friendly – Bake layers ahead and assemble later.
• Kid-friendly – A fun baking activity with a joyful result.
• Frosting made easy – Simple ingredients, whipped to perfection.

Ingredients Needed to Make Mary Berry Rainbow Cake

This recipe makes six thin sponge layers, using one base batter divided and colored individually.

For the Cake Batter (makes six 8-inch layers):

• Unsalted butter – 375g (softened)
• Caster sugar – 375g
• Self-raising flour – 375g
• Baking powder – 1½ teaspoons
• Eggs – 6 large
• Milk – 4 tablespoons
• Vanilla extract – 2 teaspoons
• Gel food coloring – red, orange, yellow, green, blue, purple (use gel for vibrant color)

For the Buttercream Frosting:

• Unsalted butter – 250g (softened)
• Icing sugar – 500g (sifted)
• Vanilla extract – 1 teaspoon
• Milk – 2–3 tablespoons (as needed for consistency)

Equipment Needed

• 6 x 8-inch round cake tins or bake in batches
• Mixing bowls
• Electric mixer or stand mixer
• Spatula and palette knife
• Parchment paper
• Cooling racks
• Cake turntable (optional, but helpful)

Instructions to Make Mary Berry Rainbow Cake

Step 1: Prepare the Oven and Tins

• Preheat oven to 180°C (160°C fan) or 350°F.
• Grease and line 6 cake tins (or bake in batches if you have fewer tins).

Step 2: Make the Cake Batter

• Cream butter and sugar: Beat until pale and fluffy.
• Add eggs: One at a time, beating well after each.
• Stir in vanilla and milk.
• Fold in sifted flour and baking powder: Mix until just combined.

Step 3: Divide and Color the Batter

• Divide batter evenly into 6 bowls.
• Add a small amount of gel food coloring to each bowl. Stir gently to combine. Use enough to get bold colors.

Step 4: Bake the Layers

• Spoon each colored batter into a separate tin.
• Bake for 15–18 minutes or until a skewer comes out clean.
• Cool in tins for 5 minutes, then turn onto racks. Let cool completely.

Step 5: Make the Buttercream

• Beat butter until smooth.
• Gradually add icing sugar: Beat until light and fluffy.
• Add vanilla and milk as needed for a spreadable consistency.

Step 6: Assemble the Cake

• Place the purple layer on your cake board or plate.
• Spread a thin layer of buttercream.
• Repeat layering in this order: purple, blue, green, yellow, orange, red—adding buttercream between each.
• Cover the entire cake with a thin crumb coat of buttercream. Chill for 15–20 minutes.
• Frost the outside of the cake smoothly using the remaining buttercream.

Step 7: Decorate and Serve

• Optional: Add sprinkles, piped decorations, or a colored drip.
• Slice to reveal the rainbow inside!

What Goes Well With Mary Berry Rainbow Cake

• Fresh berries on top – Adds color and natural sweetness.
• Berry coulis or fruit compote – Drizzle for a tart contrast.
• Vanilla ice cream – Keeps the flavors light and creamy.
• Edible flowers or gold leaf – For a decorative finish.
• Whipped cream – As an extra topping for each slice.
• Fruit-infused teas – Light drinks that balance the sweetness.
• Milk or almond milk – Simple and classic pairing for kids and adults.

Expert Tips for Making the Best Mary Berry Rainbow Cake

Here’s how to ensure your rainbow cake is as beautiful and tasty as possible:

• Use gel coloring, not liquid – Liquid weakens the batter and dulls the color.
• Level the layers if needed – Use a serrated knife for even stacking.
• Chill before frosting – Cold layers are easier to stack and frost neatly.
• Crumb coat matters – Seals in crumbs before your final frosting layer.
• Use exact amounts per bowl – Helps achieve equal thickness for each layer.
• Don’t overbake thin layers – They cook quickly; check around 15 minutes.
• Clean your knife between cuts – Keeps each slice clean and colorful.

Easy Variations of Mary Berry Rainbow Cake

Get creative with these fun twists:

• Add lemon or orange zest to batter – Gives each layer a citrus lift.
• Flavor each layer differently – Subtle flavors like almond, raspberry, or coconut.
• Use cream cheese frosting – For a tangier contrast to the sweet sponge.
• Turn into cupcakes – Bake each color in muffin tins and stack for a rainbow tower.
• Add jam between layers – A fruity touch in place of or alongside buttercream.
• Decorate with rainbow candy or Smarties – For a kid-friendly finish.

Best Practices to Store Mary Berry Rainbow Cake

• Store in an airtight container – Keeps cake fresh for up to 3 days.
• Refrigerate if warm – Especially if the buttercream is soft.
• Bring to room temp before serving – Enhances flavor and texture.
• Wrap tightly for freezing – Individual layers or a fully frosted cake can be frozen.
• Use parchment between slices – Prevents sticking during storage.

Best Practices to Reheat Mary Berry Rainbow Cake

Cake is best served at room temperature, but if needed:

• Microwave individual slices – 10–15 seconds just to soften.
• Avoid overheating – Too much heat melts the buttercream.
• Let refrigerated cake sit out for 30–45 minutes before serving.

How Can I Make Mary Berry’s Rainbow Cake Healthier?

• Use less sugar – Slightly reduce sugar in the sponge and frosting.
• Use wholemeal flour – Replace part of the self-raising flour with added fiber.
• Swap some butter with yogurt – Reduces fat and adds moisture.
• Use natural food coloring – From fruit or vegetable powders.
• Add fruit between layers – Like thin banana or berry slices.

Nutrition Value (per slice, based on 12 servings):

• Calories: 410
• Protein: 4g
• Fat: 21g
• Carbohydrates: 52g
• Fiber: 1g
• Sugar: 38g

FAQs

What food coloring works best for rainbow cake layers?

Gel food coloring is best for rainbow cake layers. It provides vibrant color without thinning the batter, unlike liquid food coloring.

Can I bake rainbow cake layers in advance?

Yes, you can bake the sponge layers a day ahead. Once cooled, wrap them tightly in cling film and store at room temperature or refrigerate for up to 2 days.

How do I keep the cake layers even in thickness?

Use a digital scale to divide the batter evenly between bowls before coloring. Bake in the same size pans and trim any domed tops if needed for a flat stack.

Should I chill the cake before frosting?

Yes, chilling the cake for 15–30 minutes after layering helps firm it up, making it easier to apply a smooth and even buttercream coating.

Final Words

This Mary Berry Rainbow Cake Recipe is a joyful and delicious dessert that’s perfect for birthdays, celebrations, or whenever you want to brighten someone’s day. With its vibrant layers, soft sponge, and creamy frosting, it’s sure to impress guests of all ages—and leave them asking for seconds.

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