Rainbow Cake

This post dedicated to my friend Ching, as she was sharing with me about Cocos frosting, which combination of Lindt Cocos white chocolate with cream cheese. It’s very kind of her to send me the chocolate from overseas and thanks to her that my family have a chance to try and enjoy it :) It’s super fragrant and delicious.
I’ve been wanted to try on Rainbow cake, searching around for easy recipe. Thanks to Rieke for sharing this soft and delicious recipe. Actually, the original recipe is actually for 9 inch square tin, however, I modified the recipe to serve smaller cake (5.5 inch).


4 Egg yolks
5 Eggs
120 gr Sugar
10 gr Sponge gel / Emulsifier
pinch of salt

100 gr Cake flour
10 gr Milk powder
1 Tsp Vanilla essence

60 gr Butter, melted combine with
40 gr Oil

Colour paste : purple, blue, green, yellow, orange, red

- Preheat oven 190C.
- Beat egg, sugar, sponge gel and salt with medium speed until incorporated.
- Add the flour, milk powder and vanilla starting the mixer with low speed until incorporated, then increase to high speed … beat until batter thick or ribbon stage.
- Then add in butter and oil and mix well until batter is shiny.
- Divide into the batter by 6 and add in different colour separately, mix until well blended.
- Pour the batter into the line 14 cm pans and bake for 10-15 mins.
- Leave to cool on the wire rack.

Cream Cheese Frosting:
125 gr Cream cheese
125 gr Unsalted butter
40 gr Icing sugar
100 gr White Chocolate, melted
80 gr Whipping cream frosting

Whisk cream cheese, butter and icing sugar until light and smooth. Beat in the melted white chocolate until smooth, then add whipping frosting, cream it until well incorporated using high speed.

Simply put the cream cheese frosting in between each layers and cover the whole cake with the remaining frosting


  1. wow, thumbs up! this is truly one piece of artwork

  2. wow wow wow beautyful :-) and full of details, the little hearts wow
    I love that cake <3

    1. Thank you melonpan for your nice comment.

  3. Hi DG! I am admiring your lovely Rainbow Cake! I am very tempted to bake this cake but the thought of baking 6 layers separately makes me tired LOL!

    1. Thanks for Phong Hong for your encouragement word. I already scale down the recipe, bake into mini cakes, so I can bake more tins at one go. If you noticed from my third photo, I baked using cake ring and on aluminium foil, instead of baking tins. So save my washing time.

  4. Yum! It’s looks attractive, tasty, charming..... I love to enjoy reading and learning new things it was so easy to make .

  5. This rainbow cake is quite a hit. I saw it almost everywhere.

  6. Waah! your rainbow cake is so pretty! Each layer so neatly even! It's definitely not easy to get every single layer in the same width! Perfect job! And the cream cheese frosting sounds amazing too!

    1. Thanks Sammie, I think I still need lot of improvement on cake layering :) However, if you have chance to see this cocos lindt chocolate, have a try on your cream cheese frosting .... sure you will love it :)

  7. Your Rainbow cake look very nice and love the cream cheese and white chocolate idea. Hopefully I can try this out one day.

  8. Hi,your rainbow cake looks neat and great! Where can I buy cake ring?Thanks alot

    1. Thank you for the compliment. You can buy the cake ring at most baking supplies, such as Sun Lik @ 33 Seat St or Phoon Huat.

  9. Ok,thanks for your reply :)

  10. hello.. i wanna learn baking... most of the time i always read people said preheat oven...
    what does it mean? how long should i preheat it?
    does it mean i turn on my oven at 190 degree then leave it heat, but for how long?

    1. Hi,
      Preheat oven means that you need to heat your oven at required degree before baking with minimal 10 mins before the baking start.

      Normally, I will heat the oven once I finished measuring my baking ingredients, just before the beating. Easy to remember that way :)

      Have fun with your new baking world :)