Rainbow Birthday Cake

Sa'idah Jaffar | May 19, 2017

PREP 1 Hour COOK 2 Hours SERVES 8-10



3 boxes Green’s Moist Vanilla Cake (each box makes two layers – Available at Cold Storage)

1/4 tsp each Wilton food colouring (violet, leaf green, sky blue, lemon yellow, Christmas red, orange)


400g Kerrigold unsalted butter, room temperature

900g icing sugar, sifted

3 tbsps Crisco shortening

1/2 tbsp Wilton butter flavouring

Reserve cake crumbs or rainbow confetti, for topping, optional


  1. RAINBOW CAKE. Preheat oven to 180°C. Divide the batter of each box into bowls. Add violet and sky blue food colouring into respective bowls. Spoon into prepared pans and bake cakes according to cake box instructions. Once bakes, leave cakes to stand in the pan for 10 mins, remove to cool on wire rack. Repeat process with the remaining two boxes of cake mix with the other colours.
  2. BUTTERCREAM. Beat butter with shortening and butter flavouring for 2 mins until smooth. Add in icing sugar 1/3 amount at a time. Beat until light and fluffy for 3 to 4 mins.
  3. ASSEMBLE. Cut and level top of cake with a knife.
  4. Place a plate that is smaller than the cake and cut out the sides.
  5. Place the first cake on a cake board. Spread some icing to seal the crumbs on top of cake. Next, spread 1/2 cup of icing for each layer.
  6. Cover thinly the sides of cake with icing and leave cake to chill in the refrigerator for an hour.
  7. Use the remaining icing to cover sides and top of cake. Sprinkle cake crumbs or confetti onto cake. Chill cake for 30 mins before serving.

TIP: You can also try to bake a regular vanilla cake with rainbow frosting. Divide butter cream into six bowls and add food colouring into each (purple, green, blue, yellow, red, orange). Frost each layer with a different colour.

Find this Green’s Moist Vanilla Cake at your nearest Cold Storage outlet!

For a quick step-by-step tutorial on the recipe, view the video below!

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