Rainbow cakes are a must for any kid’s party and we can see why!
- 3 20cm round cake pans
For the cake
- 2 boxes vanilla cake mix
- 160 g melted butter or 160ml vegetable oil
- 360 ml milk or water 1 1/5 cups
- 6 Otaika Valley free range large eggs
- Rainbow food colouring
For the mascarpone frosting
- 5 cups cream
- 3 cups icing sugar
- 4 tsp vanilla extract
- 4 cups Tatua mascarpone
- Tatua Dairy Whip Cream Whipped
- Rainbow sprinkles
For the cake:
- Preheat oven to 175°C. Butter or oil your cake pans and line with baking paper.
- In a large bowl, prepare one of your cake mix as per instructions, scraping the bowl occasionally. Divide batter evenly between 3 bowls and tint 1 bowl blue, 1 red, 1 yellow. Bake as directed.
- Once baked (about 20 minutes), leave the cakes to rest for 10 minutes in the pans before transferring to a cooling rack to cool completely (approximately 30 minutes).
- Repeat the process with the second batch of cake mix but change the colours to 1 green, 1 orange (mix yellow and red) and 1 purple (mix blue and red).
- When all the cakes are cool, trim the rounded tops to level each cake.
For the icing:
- Using a stand mixer, whip the cream and vanilla on low and add sifted icing sugar in small batches, until soft peaks form.
- Add the mascarpone and beat until stiff. Set aside.
To assemble the cake:
- Place the purple cake layer on your cake stand and cover with a sixth of the frosting. Repeat with blue, green, yellow, orange and red cake layers. When you get to the red layer, frost the side and top of the cake with remaining frosting.
- Store loosely covered at room temperature before serving.
- Decorate the cake with Tatua daily whip and rainbow sprinkles.
Tried this recipe?Let us know how it was!
We love a good cake and if you’re looking at showstoppers for your next event, this ice cream cake is another winner!