Lemon Rainbow Cake

Lemon Rainbow Cake

I have always wanted to make a Rainbow Cake and I decided that my birthday this year was the perfect occasion! Instead of vanilla flavour, I went for a Lemon Rainbow Cake because it’s such a large cake I thought it would be too sweet to do the whole thing vanilla. The lemon zest in the sponge and the lemon curd between each layer cut perfectly through the sweetness so it’s not overwhelmingly sweet to enjoy a slice of this Lemon Rainbow Cake. Of course if vanilla is your thing, then you can easily make this cake a vanilla Rainbow Cake too!

Jump straight to the recipe!

I own three 8″ cake tins so I did three layers of the cake at a time, I started by creaming the butter and sugar together with the lemon zest.

Then I added the eggs and self raising flour, and split the mixture between three bowls.

    

I mixed in the food colouring, divided the mixture between the tins, then baked them.

After washing the tins, I did the same again for the other three colours.

To make the buttercream I mixed together the butter, icing sugar and some vanilla extract.

Between each layer I spread a thin layer of buttercream, then drizzled some lemon curd over the top.

Once the sponges were all stacked and filled with buttercream and lemon curd, I covered the whole cake in a thin crumb coat of buttercream. It then went in the fridge for an hour to firm up.

I spread on a final layer of buttercream and smoothed it out. Usually I would do this on a turn table, but as I was adding sprinkles to the bottom I wasn’t too concerned about absolute neatness!

Lemon Rainbow Cake

My family and friends loved this Lemon Rainbow Cake, and it was very popular at my birthday party. It even did well against my favourite cake of all time which was also on offer – Chocolate Guinness Cake with Baileys Buttercream!

Lemon Rainbow Cake

You get quite a large slice of the Lemon Rainbow Cake even if you cut quite a thin slice, purely because of the height of the cake. But the lemon curd and lemon zest in the sponge stop it from being too sweet, which is exactly what I wanted.

 

I’m linking this recipe up with Cook Blog Share hosted by The Peachicks Bakery, Cook Once Eat Twice hosted by Searching for Spice, and Fiesta Fridays hosted by The Not So Creative Cook and Of Goats & Greens.

5 from 7 votes
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Lemon Rainbow Cake

Ingredients

For the sponges

  • 550 g Butter or baking spread
  • 550 g Caster sugar
  • 4 Lemons zest only
  • 10 Eggs large
  • 550 g Self raising flour
  • 2 tbsp Milk
  • Red, yellow, orange, green, blue and purple food colouring I used Rainbow Dust Pro Gel

For the buttercream and filling

  • 600 g Butter or baking spread
  • 1.2 kg Icing sugar
  • 2 tsp Vanilla extract
  • 275 g Lemon curd

For decoration

  • Rainbow sprinkles

Instructions

  1. I own three 8" cake tins so I did three layers of the cake at a time. Only make as much mixture as you have cake tins for as you must not leave cake batter sat for a long period of time as it will affect the final result. You can also buy disposable foil cake tins if you don't want to invest in more cake tins, but I recommend having at least three of the same size as there are lots of cake recipes on my blog that require three 8" tins!

  2. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins

  3. Make the first three sponges by mixing half of the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  4. Add half of the eggs, milk and vanilla extract, and whisk until fully incorporated

  5. Add half of the self raising flour and whisk in until you can't see any flour anymore

  6. Divide the mixture equally between three bowls, add red food colouring to one bowl, orange to another and yellow to the last one. Whisk until the desired colour is achieved

  7. Divide the mixture between the tins and bake for 20 minutes or until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. Wash the tins, re-line and grease them, then repeat steps 3 - 7 but add the green, blue and purple food colouring instead

  9. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  10. Start stacking the sponges on a plate or turn table. Spread a thin layer of buttercream onto each sponge, followed by a generous drizzle of lemon curd, before adding the next one

  11. Once the sponges are all stacked and filled with buttercream and lemon curd, cover the whole cake in a thin crumb coat of buttercream. Put it in the fridge for an hour to firm up

  12. Remove from the fridge and spread on a final and thicker layer of buttercream and smooth it out

  13. Put the remaining buttercream into a piping bag fitted with a nozzle of your choice and pipe some small rosettes around the edge of the cake

  14. Fill the middle of the top of the cake with rainbow sprinkles, and use a brush or your hands to add more sprinkles to the bottom edge of the cake

  15. Leftovers will keep in an airtight container for 3 days

You can find more of my Cake recipes by clicking here!

Lemon Rainbow Cake

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Funfetti Birthday Cake

Funfetti Birthday Cake

It was my birthday this weekend and I’ve just got back from a lovely weekend in Windemere. I fancied a quiet one this year, but of course had to have some afternoon tea to celebrate! We went to the amazing Holbeck Ghyll and enjoyed a delicious selection of cakes and pastries. Last week I made myself a birthday cake, I usually make my favourite cake in the world for my birthday – Chocolate Guinness Cake with Baileys Buttercream – however this year I fancied trying something different! I’ve seen Funfetti Birthday Cake a lot online and I wanted to give one a try, here is how I got on…

Jump straight to the recipe!

I made the sponge by creaming together butter and caster sugar. I added the eggs, two at a time, and mixed between each addition. I then added vanilla extract, and finally folded in self raising flour.

Then I added sprinkles! I got these ones from ebay.

I divided the mixture equally between two lined and greased 22cm tins. I made a hole in the middle as this stops the cake from doming in the middle (don’t worry it fills up as it bakes!)

I baked the cakes for 35 minutes, then I left them to cool fully.

I made the icing from butter, icing sugar and vanilla extract.

I piped blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off, then filled in the middle using a palette knife.

I put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible.

I then used a piping bag with a nozzle to pipe swirls around the edge and I filled the middle with more sprinkles!

The Funfetti Birthday Cake was so pretty when I cut into it – I was so pleased with how it turned out! It has such a colourful and festive appearance. The bright rainbow colours of this Funfetti Birthday Cake are what make it stand out, and the light vanilla sponge and sweet vanilla buttercream give it lovely flavour.

      

I’m linking up with the Sunday Fitness & Food Link Up hosted by Ilka’s Blog and Marathons & Motivation, with Tasty Tuesdays hosted by Honest Mum, and Recipe of the Week hosted by A Mummy Too.

Funfetti Birthday Cake

Servings 12

Ingredients

For the cake

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 3 tsp Vanilla extract
  • 350 g Self raising flour
  • 50 g Sprinkles

For the buttercream

  • 600 g Icing sugar
  • 300 g Butter or baking spread
  • 3 tsp Vanilla extract

For decoration

  • 25 g Sprinkles

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line your 8" cake tins

  2. Cream together the butter and the caster sugar

  3. Add the eggs, two at a time, and mix between each addition

  4. Then add the vanilla extract, and fold in the self raising flour

  5. Fold in the sprinkles

  6. Divide the mixture equally between two lined and greased 22cm tins. Make a hole in the middle if you like as this stops the cake from doming in the middle

  7. Bake the cakes for 35 minutes until a skewer inserted in the middle comes out clean. Remove from the tins and leave them to fully cool on cooling racks

  8. To make the vanilla buttercream mix the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  9. Pipe blobs around the edge of the bottom layer of sponge using a piping bag with the end snipped off or fitted with a circular nozzle, then fill in the middle using a palette knife

  10. Put on the second layer of sponge and smoothed icing all over the top again using a palette knife to make it as smooth as possible
  11. Then use a piping bag with a star nozzle to pipe swirls around the edge and fill the middle with more sprinkles!

You can find more of my Cake recipes by clicking here!

Chocolate Fudge Cake

Chocolate Fudge Cake
Can you believe this is the first Chocolate Fudge Cake I’ve ever made? I’ve recently realised that there are quite a few ‘classic’ bakes that I haven’t made or featured on this blog and I would like to change that. I was also looking through my recipe books over the weekend and there were so many recipes that I’ve never made but I really want to try. So I’m going to make an effort to not only make more from my recipe books, but also to try some classic and well known bakes that I’ve never made before. This Chocolate Fudge Cake covers both angles as the recipe is from What to Bake & How to Bake It by Jane Hornby. I made this cake for my dad’s birthday as he is a big fan of chocolate and I knew it would go down well with the whole family.

Jump straight to the recipe!

First I greased and lined two 23cm sandwich tins.

I started by sifting plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mixing it together.

I then added light brown soft sugar and mixed it in, trying to break up any lumps.

In a pan on a low heat I melted butter then stirred milk, vegetable oil and vanilla extract into it.

I poured the wet ingredients into the dry and mixed it all together well.

I split it evenly between the two tins, I weighed the mixture for extra accuracy.

It baked on 180C/160C Fan/350F/Gas Mark 4 for 30 minutes. I took them out, removed from the tin and left to cool.

To make the chocolate fudge frosting I heated condensed milk with double cream in a pan on a medium heat until it bubbled. I stirred it for about 5 minutes, then took it off the heat and added butter, dark chocolate and vanilla extract. Once they melted I stirred the mixture and left it to cool completely. It went thicker and very shiny.

I put the first sponge on a cake stand and spread frosting over it. I added the other sponge layer and covered the whole cake with the frosting. You could add extra decoration like raspberries, or white chocolate curls, but I decided to keep the Chocolate Fudge Cake simple in keeping with my classic theme.

My dad was really happy with the Chocolate Fudge Cake and it went down very well! The sponge was lovely and moist, with just the right amount of chocolate flavour to balance out the intense chocolate sweetness of the decadent frosting. This would be amazing warmed up with vanilla ice cream too. It’s coincidentally an egg free recipe too, so perfect for anyone with an egg allergy.

Here is my dad with his birthday cake looking very excited!

I managed to snap a quick picture of the cake sliced before it got eaten up!

 

I am entering this into Recipe of the Week hosted by A Mummy Too. And to Tasty Tuesdays by Honest Mum.

 


4 from 1 vote
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Chocolate Fudge Cake

Ingredients

For the sponge

  • 350 g Plain flour
  • 40 g Cocoa powder
  • 1 tsp Bicarbonate of soda
  • 2 tsp Baking Powder
  • 1/4 tsp Salt
  • 300 g Light brown sugar
  • 140 g Butter
  • 300 ml Milk
  • 1 tsp Vanilla extract
  • 150 ml Vegetable Oil

For the icing

  • 400 g can Condensed milk
  • 200 g Dark chocolate
  • 150 ml Double cream
  • 50 g Butter
  • 1 tsp Vanilla extract

Instructions

  1. Grease and line two 23cm sandwich tins, and pre-heat your oven to 180C(160C Fan)/350F/Gas Mark 4

  2. Sift the plain flour, cocoa powder, bicarbonate of soda, baking powder and salt into a bowl and mix together
  3. Add the light brown sugar and mix in, trying to break up any lumps
  4. Melt the butter on a low heat then stir the milk, vegetable oil and the vanilla extract into it

  5. Pour the wet ingredients into the dry and mix it all together well
  6. Split the mixture evenly between the two tins, bake for 30 minutes. Take them out, remove from the tin and leave to cool

  7. To make the chocolate fudge frosting heat the condensed milk with the double cream in a pan on a medium heat until it bubbles. Stir it for about 5 minutes, then take it off the heat and add the butter, the dark chocolate and the vanilla extract. Once they melt, stir the mixture and leave it to cool completely

  8. Put the first sponge layer on a cake stand and spread frosting over it. Add the other sponge layer and cover the whole cake with the frosting

You can find more of my Cake recipes by clicking here!

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Strawberry & Vanilla Cake

Strawberry & Vanilla Cake

I think I must be one of the few people in the world, or at least the UK, that doesn’t like strawberries. That being said, my wonderful boyfriend loves them, so when he requested a Strawberry & Vanilla Cake for his birthday I was happy to oblige! Despite not liking the taste of strawberries, I think they look great and make the cake look very summery and fresh. He loved the cake and was very giddy when he saw the finished product, it got cut minutes after the photo above was taken! Making things for my loved ones is one of the best things about baking as I love how happy they get when you present it to them. If you want to make a strawberry lover very happy here’s what to do…

Jump straight to the recipe!

To start I made the sponge by firstly creaming together butter and caster sugar. I added eggs and vanilla extract and whisked in, then folded in flour.

I split the mixture into two. In one of the mixtures I added strawberry flavour oil and pink food colouring. Then I divided the mixtures between four cake tins for baking.

I baked each layer of sponge on 180C/350F/Gas Mark 4 for around 20 minutes. When the four layers of sponge were cooked I left them to cool.

Next I made a vanilla buttercream from butter, icing sugar and vanilla extract.

I put the first layer of sponge on the cake stand and spread strawberry jam over it. I put strips of baking paper around the edges so no buttercream would get on the cake stand. Or you could use a turntable.

I continued sandwiching the layers together with strawberry jam until they were all piled high!

Then I spread the buttercream over the sponge using a palette knife. I tried to make it as smooth as possible.

After cutting the tops off the strawberries I arranged them on top of the Strawberry & Vanilla Cake. I sprinkled over some white chocolate chips as my boyfriend insisted they were a necessary element of the cake! I think they looked good too and were a good way of filling in the gaps between the fruit. There are lots of other ways you could arrange the strawberries on top – be creative!

I loved the effect of the layers when it was cut, and the Strawberry & Vanilla Cake was very much enjoyed by the birthday boy!


Strawberry & Vanilla Cake

Servings 12

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 2 tsp Vanilla extract
  • 350 g Self raising flour
  • Pink food colouring
  • 1/2 tsp LorAnn Strawberry flavour oil

For the buttercream

  • 300 g Butter or baking spread
  • 600 g Icing sugar
  • 2 tsp Vanilla extract

For decoration & filling

  • 1 jar of Strawberry jam
  • Approx 26 Fresh strawberries
  • 1 bag of White chocolate chips

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line four 8" cake tins

  2. To make the sponge cream together the butter and the caster sugar. Add the eggs, two at a time and mixing between each addition, and whisk in the vanilla extract

  3. Fold in the self raising flour

  4. Split the mixture in half and colour one half pink with the food colouring as well as mixing in the strawberry flavour oil

  5. Divide the pink mixture between two of the cake tins and the vanilla mixture between the remaining two cake tins

  6. Bake the sponge for around 20 minutes or until a skewer inserted in the middle comes out clean. Leave them to fully cool either in the tins or remove from the tin and place on cooling racks

  7. Make the vanilla buttercream by mixing the butter and icing sugar together. Once it starts to come together add the vanilla extract and mix until smooth. I use my electric hand whisk to do this but you can also do it by hand with a spoon

  8. Put the first layer of sponge on a cake stand and spread strawberry jam over it
  9. Continue sandwiching the layers together in alternate colours with strawberry jam between each one

  10. Spread the buttercream over the top and sides of the sponge using a palette knife
  11. Arrange the strawberries on top of the cake, then sprinkle over the white chocolate chips

You can find more of my Cake recipes by clicking here!

Chocolate Mint Cake

Chocolate Mint Cake

Chocolate and mint has got to be one of the most classic dessert combinations out there. The freshness of the mint cuts through the sweetness of chocolate perfectly. This Chocolate Mint Cake is for all the chocolate and mint fans out there – I know there are a lot of you! It’s a really special and impressive cake, so I think it would be great for a celebration or a birthday. It is also pretty easy to make and decorate too as it doesn’t involve any special techniques. The buttercream is the glue that sticks all the chocolate to the cake, and you don’t have to add the green ribbon but I think it does make the Chocolate Mint Cake look extra special and dressed for a party!

Jump straight to the recipe!

To make the chocolate sponge I creamed the butter and sugar together, then whisked in the eggs and milk, and then whisked in the cocoa powder, self rasing flour and baking powder.

 

I divided the mixture beteween two lined cake tins and baked them for 35 minutes, then left them to cool completely.

For the buttercream I mixed together icing sugar, butter, cocoa powder, milk and peppermint extract.

 

I placed the first sponge on my cake stand and piped some buttercream onto it, then I sandwiched it with the second sponge.
 
Then I smoothed more buttercream around the sides in a thin layer, and used it to stick the mint Matchmakers all around the cake. Then I added a green ribbon and tied it in a nice bow.

I spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly – of course you can just chuck them on haphazardly if you’re not as much of a neat freak as me!

Chocolate Mint Cake

I love how special this Chocolate Mint Cake looks, and you don’t need any cake decorating skills or experience at all to make it look this good! Just a bit of patience as you stick all the chocolates down one by one, and it’s so worth it.

Chocolate Mint Cake

The Chocolate Mint Cake is so yummy, and the coolness of the mint makes it easy to eat a big slice as it cuts through the sweetness – this could be a good or bad thing!!

Chocolate Mint Cake

Servings 12

Ingredients

For the sponge

  • 350 g Butter or baking spread
  • 350 g Caster sugar
  • 6 Eggs large
  • 300 g Self raising flour
  • 50 g Cocoa powder
  • 1/2 tsp Baking powder
  • 1 tbsp Milk

For the buttercream

  • 350 g Butter or baking spread
  • 620 g Icing sugar
  • 80 g Cocoa powder
  • 2 tsp Peppermint extract
  • 2 tbsp Milk

For decoration

  • 3 packs Mint Matchmakers
  • 3 packs Aero Bubbles
  • Green ribbon

Instructions

  1. Pre-heat your oven to 160C Fan/180C/350F/Gas Mark 4, and grease and line two 8" cake tins

  2. To make the chocolate sponge, mix the butter and caster sugar in a large bowl with a spoon until fluffy, or mix using an electric mixer

  3. Add the eggs and milk, and whisk until fully incorporated

  4. Add the self raising flour, cocoa powder and baking powder and whisk in until you can't see any flour anymore

  5. Divide the mixture between the two tins, use scales for accuracy

  6. Bake them for 35 minutes, check they are done by inserting a skewer or cocktail stick in the middle and if it comes out clean the cake is done, then remove from the tins and leave them to cool on a cooling rack

  7. For the buttercream mix together the icing sugar, butter, cocoa powder, milk and peppermint extract either by hand or with an electric whisk until smooth

  8. Placed the first sponge on your cake stand and pipe or spread some buttercream onto it, then sandwich it with the second sponge

  9. Smooth more buttercream around the sides in a thin layer, and use it to stick the mint Matchmakers all around the cake

  10. Tie the green ribbon around the cake in a nice bow

  11. Pipe or spread more buttercream over the top of the cake in a generous layer, then placed the Aero Bubbles on top neatly or in a big pile if you like!

You can find more of my Cake recipes by clicking here!

Chocolate Mint Cake

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