Natural rainbow cake with cream cheese frosting

Natural rainbow cake with cream cheese frosting
5 / 5 Rate This Recipe

You must be logged in to favorite a recipe.Login

Thanks for your rating!

You must be logged in to rate a recipe. Login

  • 8
  • Easy
  • Health conscious
  • 25 minutes
  • 45 minutes
  • Woolworths Rooiberg Spumante Doux Sparkling Wine NV
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.

Ingredients

  • 57 g butter
  • 200 g sugar
  • 1 1⁄2 T sunflower oil
  • 2 free-range egg whites
  • 1 cup milk
  • 1⁄2 cup buttermilk
  • 1 T vanilla paste
  • 350 g flour
  • 2 t baking powder
  • 1⁄2 t bicarbonate of soda
  • 1 T beetroot juice
  • 1⁄2 t raspberry juice
  • 1 T carrot juice
  • 1⁄2 t fresh turmeric, grated
  • 1 T spinach juice
  • 1 T blueberry juice
  • For the cream cheese frosting, mix:
  • 1 x 250 g tub full-cream cream cheese
  • 4 T coconut cream
  • 3 T icing sugar, sifted
  • 4 T desiccated coconut, toasted or plain

Cooking Instructions

Preheat the oven to 180°C. Grease and line 4 x 15 cm springform cake tins with baking paper.

Cream the butter, sugar and oil until light and fluffy. Add the egg whites and beat well. Add the milk, buttermilk and vanilla paste. Sift in the dry ingredients and fold into the batter.

Divide the mixture between 4 bowls and pour the red juices into one bowl of batter. Gently fold until well combined. Repeat with the other juices so you have 4 bowls of different coloured batter, i.e. red, orange, green and blue. Add the grated turmeric to the orange batter (with the carrot juice).

Pour the cake batters into the greased cake tins. Bake for 20 minutes, or until a skewer comes out clean when inserted.

Spread the frosting onto each cake and sandwich together. Ice the top with the remainder.

Cook's note: Raspberry, carrot, turmeric, spinach, blueberry and beetroot create the subdued shades of this rainbow cake.

Discover more cake recipes here.

Abigail Donnelly Recipe by: Abigail Donnelly
View all recipes

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

Social Media

Related Recipes

Comments

Register
  • Anastasia Freeman
    August 24, 2018

    Thank you so much for this recipe! The sponge is soft and delicious and the cream cheese icing is exquisite, and my children loved the rainbow colors of course!

    1. default
      August 27, 2018

      Hoorah! Thanks for the feedback Anastatia. Happy baking!

  • default
    Devorah Barnes
    July 6, 2017

    What do you do with the tumeric listed as one of the ingredients in this recipe? It’s not included/covered in the cooking instructions…

    1. default
      July 6, 2017

      Hi Devorah,
      Apologies, we see that it’s not quite clear in the instructions. Add the grated turmeric to the orange batter (with the carrot juice) – we have amended this recipe accordingly.
      Happy cooking!
      The TASTE team