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How To Bake Rainbow Cake In A Jar


  • 75g unsalted butter, softened, plus extra for greasing
  • 75g caster sugar
  • 1 large egg
  • 75g self-raising flour
  •  pinch of fine salt
  • 1/4 tsp vanilla extract food colouring pastes (purple, blue, green, yellow, orange and red)
  • 50 ml double cream
  • 1 tsp icing sugar, sifted
  • 1/4 tsp vanilla extract
  • 1 tsp rainbow sprinkles/ edible confetti
  • 1 x 400ml thick or sturdy ovenproof jar


Preheat the oven to 180°C/gas mark 4.

Using an electric hand whisk, beat the butter and caster sugar together in a medium bowl until light and fluffy. Add the egg, beating well, then sift in the flour and salt and fold through evenly with a spoon. Stir in the vanilla extract until combined.

Divide the mixture between six small bowls. Stir a little food colouring paste into each portion. Spoon the coloured cake mixtures into the prepared jar, spooning them one on top of the other and working your way through the rainbow – purple, blue, green, yellow, orange and red.

Bake for 20–25 minutes, or until a skewer inserted into the centre comes out clean. Set the jar aside to cool completely.

For the icing, whip the cream, icing sugar and vanilla extract together in a small bowl until soft peaks form. Once the cake is cold, spoon the icing over the cake and scatter with rainbow sprinkles before serving.

Extract from Rainbow Bakes by Mima Sinclair. Published by Kyle Books and distributed by Jonathan Ball Publishers. Available in all good book stores.


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