Naked Rainbow Tier Cake Recipe

After baking a rainbow cake, a naked tier is the perfect way to show it off

General info

Serves: 16
Preparation Time: 40 mins
Cooking Time: 20-25 mins


  • 165g unsalted butter, softened, plus extra for greasing
  • 400g caster sugar
  • 5 large egg whites
  • 11/2 teaspoons vanilla extract
  • 115g soured cream
  • 375g plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon bicarbonate of soda
  • 1/2 teaspoon fine salt
  • 240ml whole milk
  • Food colouring pastes (purple, blue, green, yellow, orange and red)

For The Cream Cheese Icing

  • 250g unsalted butter, softened
  • 350g icing sugar, sifted
  • 250g full-fat cream cheese
  • 1 teaspoon vanilla extract

You Will Need

  • 1 disposable piping bag


  1. Preheat the oven to 180 °C/gas 4. Grease and line 3 x 20cm cake tins and 3 x 18cm cake tins with baking parchment.
  2. Using an electric hand whisk, beat the butter and caster sugar together in a large bowl until light and fluffy. Add the egg whites, one at a time, beating well after each addition. Lightly beat in the vanilla extract and soured cream. Sift the flour, baking powder, bicarbonate of soda and salt into a bowl, then add to the egg white mixture in three batches, alternating with the milk. Fold through evenly with a large spoon.
  3. Divide the mixture between six smaller bowls. Take a rounded tablespoon out of three of the bowls and add one to each of the other bowls. Add a little purple, blue and green food colouring paste to the fuller bowls and yellow, orange and red colouring paste to the smaller bowls, mixing until combined.
  4. Spoon the purple, blue and green mixtures into the 20cm cake tins, spreading evenly. Bake for 10–12 minutes, or until a skewer inserted into the centre comes out clean. Leave to cool for 5 minutes, then turn out onto a wire rack and leave to cool.
  5. Spoon the yellow, orange and red mixtures into the prepared 18cm cake tins, spreading evenly, then bake and cool as above.
  6. Once the cake layers are cold, using a serrated knife, carefully trim the crusts off the edges of the cakes. Use the base of a slightly smaller cake tin or an upturned plate to cut around.
  7. For the icing, beat the butter and icing sugar together in a bowl until light and fluffy. Gradually beat in the cream cheese, a spoonful at a time, then beat in the vanilla extract until smooth. Spoon one-third of the icing into the piping bag, then snip a 1 1/2 cm hole off the tip. Pipe a circle of icing around the inner edge of the purple sponge, then fill the centre in with a few tablespoons of icing and spread out evenly. Top with the blue sponge and then repeat the icing steps with the remaining icing, leaving the top of the cake un-iced.



ALSO SEE: Mima’s Rainbow Fudge Recipe

Rainbow Bakes by Mima Sinclair.

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