So beautiful, so colourful, so delicious. 
Everybody loves a rainbow cake.

Rainbow cakes

    • For the butter cream
    • 400 g butter
    • 500 g icing sugar
    • For the dough
    • 300 g soft butter
    • 250 g sugar
    • 4 eggs
    • A pinch of salt
    • 2 sachets vanilla sugar
    • 400 g flour
    • 2 level tsp of baking powder
    • 250 ml buttermilk
    • Brauns-Heitmann Crazy Colours
  1. Start by separating the eggs. Add two tbsp of hot water and a pinch of salt to the egg whites and beat until stiff.
  1. Put the butter and sugar in a second bowl and stir until smooth. Stir in the egg yolks first, followed by the flour, baking powder, and buttermilk. Finally fold in the egg whites.
  1. Now divide the dough evenly between six bowls.
    This is best done with the kitchen scales to ensure an even thickness of the rainbow layers.
  1. Mix each of the six Brauns-Heitmann Crazy Colours with ½ tsp of water and work them into each of the dough portions until you get the desired colour depth.
  1. Cover the bottom of the springform cake tin with baking paper.
    Press and smooth one dough portion into the tin and bake.
    Baking time for each layer: about 20 minutes in preheated oven.
    Top/bottom heat: 200°C. Fan oven: 170°C.
  1. Turn out onto a wire rack covered with baking paper and leave to cool. Repeat this procedure for the other five portions of dough.
  1. To make the buttercream, add 400 g soft butter to 500 g icing sugar and mix for 5 minutes until smooth.
  1. The cooled layers can now each be spread thinly with buttercream and placed on top of each other. The colour sequence purple, blue, green, yellow, orange, and red looks particularly lovely.
  1. To finish off, cover the top and sides of the cake with buttercream. If you like, you can decorate the cake with colourful sprinkles or chocolate drops.

Put the cake in the fridge for at least half an hour before serving.


Have fun baking and enjoy!