This rainbow vanilla wedding cake is vibrant, joyful, and designed to make a real visual impact. Each soft vanilla sponge layer is coloured naturally and stacked with a smooth berry buttercream, creating a stunning effect when sliced.
It is ideal for modern weddings, garden celebrations, or couples who want something cheerful and memorable rather than traditional. Despite its striking appearance, the method is clear and manageable for confident home bakers.
Recipe Information
Difficulty: Intermediate (confident home baker)
Prep time: 1 hour
Cooking time: 1 hour
Total time: 2 hours
Servings: 40 to 45 slices
Ingredients
For the vanilla cake layers
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450 g unsalted butter, softened
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450 g caster sugar
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8 medium eggs, at room temperature
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2 tablespoons vanilla extract
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450 g self-raising flour
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4 tablespoons whole milk
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Gel food colouring in 4 to 6 colours
For the berry buttercream
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500 g unsalted butter, softened
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900 g icing sugar, sifted
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3 tablespoons thick berry purée (raspberry or strawberry)
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2 to 4 tablespoons whole milk
Optional decoration
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Fresh berries
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Edible flowers
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White chocolate shards or sprinkles
Step-by-Step Method
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Preheat the oven to 160°C fan. Grease and line four deep 20 cm round cake tins, or bake in batches if needed.
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In a large bowl, beat the butter and caster sugar together until very pale and fluffy, about 4 to 5 minutes.
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Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
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Gently fold in the self-raising flour in two additions.
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Add the milk and mix briefly until smooth and evenly combined.
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Divide the batter evenly into separate bowls, one for each colour.
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Add a small amount of gel food colouring to each bowl and mix gently until the colour is even.
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Spoon the mixtures into the prepared tins and level the tops carefully.
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Bake for 20 to 25 minutes per layer, until risen and a skewer comes out clean.
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Leave to cool in the tins for 10 minutes, then turn out onto wire racks and cool completely.
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To make the buttercream, beat the butter until very soft and pale.
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Gradually beat in the icing sugar, followed by the berry purée and enough milk to create a smooth, spreadable consistency.
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Level the cooled cakes if needed. Stack the layers with buttercream between each colour.
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Apply a thin crumb coat and chill for 30 minutes.
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Finish with a smooth final coat of buttercream and decorate simply so the colours remain the focus.
Baking Tips
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Use gel colouring rather than liquid to keep the sponge texture light.
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Weigh the batter portions to keep layers even.
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Chill between coats of buttercream for a clean, polished finish.
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Keep decoration minimal so the colourful interior surprises guests when sliced.
Variations
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Use pastel shades for a softer, romantic look.
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Replace berry buttercream with white chocolate buttercream for a neutral exterior.
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This recipe can be adapted into three tiers by scaling quantities and using different tin sizes.
Serving Suggestions
Slice carefully using a long sharp knife, wiping the blade clean between cuts to keep the colours crisp. Serve as the main wedding cake or as a centrepiece alongside matching cupcakes.
Storage and Reheating
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Cakes can be baked 1 to 2 days in advance and wrapped tightly at room temperature.
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Fully assembled cake should be stored in a cool room away from direct sunlight.
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Individual slices can be frozen for up to 2 months.
