Rainbow cake in a jar

A rainbow cake in a jar is perfect to give as a gift and so much easier than cooking all of the layers separately
By David Bradley
Rainbow cake in a jar
  • Rating:
  • Serves: Makes 1 cake in a 500ml jar
  • Cook Time: 50 minutes
  • Prep Time:
  • Effort: easy

Ingredients

For the cake

  • 100 g unsalted butter, at room temperature
  • 100 g caster sugar
  • 2 medium eggs
  • 100 g self-raising flour
  • 6 gel food colouring, in a variety of colours

For the buttercream:

  • 100 g unsalted butter, at room temperature
  • 200 g icing sugar
  • bright coloured sprinkles, to decorate

Tips and Suggestions

You can graduate different shades of pink or blue for a girl or a boy or mix the colours up to match someone's favourite sports team.

Want to make a full sized rainbow cake? Try Edd Kimber's rainbow cake recipe

Method

1. For the cake: Preheat oven to 180C/160C fan/gas 4. Cream the butter and caster sugar together until light and fluffy. Add the eggs to the mix a little at a time, alternating with a spoon of the flour to prevent the mix from curdling. Add the remaining flour and mix thoroughly. Divide the mixture into 6 and put into individual bowls.

2. Colour the batter in each bowl with the colouring. Go slowly, adding a little colour at a time until you reach your desired colour. Dont be tempted to make the colour too dark as they will darken further as they bake.

3. Once you have your 6 colours mixed, you can begin to assemble the rainbow. Carefully spoon your first colour into the middle of the jar, being very careful not to touch the sides. Using a teaspoon, carefully work the batter around the bottom of the jar until you have an even distribution throughout. Proceed in a similar fashion working your way through the whole spectrum of colours.

4. Fill a tin with approximately 3cm of water and place your jar in the tin, leaving the top of the jar open. This water will create steam inside the oven that will help to keep the cake moist during the baking process.

5. Put the tin in the centre of the oven and bake for 40-50 minutes, or until a skewer comes out clean when inserted. Remove from the tray once baked and place on a cooling rack.

6. For the buttercream: Cream the butter and icing sugar together until light and fluffy. Once the cake has cooled completely add the butter icing and sprinkles.

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