PRIDE Rainbow Cake
My PRIDE Rainbow Cake is an updated take on the classic version. Instead of the usual six layers, I’ve added a seventh cocoa-flavoured layer. The cake is then sandwiched together and coated in black buttercream, inspired by the Philadelphia Pride Flag, which includes black and brown stripes to highlight the importance of racial inclusivity within the LGBTQ+ community. The cake layers are thin, so they bake quickly—a bonus considering the time you’ll spend with the food colouring. You can break the process into stages: bake the sponges on day one, assemble and ice the cake on day two, and decorate on day three. It keeps well in the fridge until you’re ready to serve. While I won’t tell you exactly how to decorate your cake, I highly recommend using Swiss Meringue Buttercream (hint: this recipe leaves you with spare egg whites). Whatever you do, go all out with the decorations to serve up some PRIDE RAINBOW REALNESS!
Serves 18-22
Hands-on Time 2 1/2 hours (plus cooling)
Baking Time 48 minutes
Ingredients
550g unsalted butter (plus extra for greasing, softened)
350g caster sugar
2 medium egg yolks
5 medium eggs
3 1/2 tsp vanilla extract
420g plain flour
1/4 tsp plus a pinch fine salt
3 tbsp baking powder
4 tbsp full-fat milk
Food colouring (liquid gel recommended: red, blue, yellow, black)
2 tbsp cocoa powder
400g icing sugar
1 portion Swiss meringue buttercream (optional)
Equipment
Scissors
Baking parchment
2 x 20cm square cake tins (fixed or push-bottom)
Large mixing bowl
Electric whisk or wooden spoon
Spatula
Sieve
Mixing bowl
7 small bowls
1/8 tsp measure
Wire rack
Palette knife
Method
1. Make the Cake Batter
Preheat the oven to 180°C/160°C (fan)/350°F/Gas Mark 4. Grease the cake tins with butter and line with parchment.
In a large bowl, beat 350g butter and caster sugar until light and creamy.
Add egg yolks, followed by eggs one at a time, and 2 tsp vanilla extract. Beat until combined.
Sieve flour, 1/4 tsp salt, and baking powder into the batter. Fold in 1/3 at a time until fully incorporated.
Stir in 3 tbsp milk until combined.
2. Colour the Batter
Divide the batter evenly between 7 small bowls.
Add 1/8 tsp of red, blue, and yellow food colouring to three bowls. Mix to create orange (red + yellow), green (blue + yellow), and purple (red + blue) in the remaining bowls.
Sieve 1 tbsp cocoa powder and a pinch of salt into the last bowl for the brown layer.
3. Bake the Layers
Spread one coloured batter into a prepared tin, smoothing evenly. Repeat with another colour.
Bake for 12 minutes. Cool on a wire rack, then repeat with the remaining colours, greasing and re-lining the tins each time.
4. Make the Buttercream
In a clean bowl, beat 200g butter, icing sugar, 1 tbsp cocoa powder, 1 tbsp milk, 1 1/2 tsp vanilla extract, and 2 tsp black food colouring until smooth.
5. Assemble the Cake
Place the purple sponge on a cake board or plate. Spread a thin layer of buttercream on top.
Stack the remaining sponges in this order: blue, green, yellow, orange, red, and brown, spreading buttercream between each layer.
Cover the sides and top of the cake with the remaining buttercream. Chill to set.
6. Decorate (Optional)
Divide Swiss meringue buttercream into 6 bowls and colour each with food colouring.
Smear coloured buttercream across the top to create a rainbow design. Decorate the sides as desired.
Finish with sprinkles or other decorations.
Enjoy!
