Our amazing colleague, Kim, made a delicious rainbow cake in Breast Cancer Now colours.We just had to find out the recipe to share with you!

a slice of cake with rainbow layers


For the cake

  • 360g unsalted butter (room temperature)
  • 360g caster sugar
  • 360g self-raising flour
  • 6 large eggs
  • 2 tsp vanilla extract
  • Dash of milk
  • Food colouring – whatever colours you fancy

For the icing

  • 200g unsalted butter (room temperature)
  • 220g full-fat cream cheese
  • 700g icing sugar (sieved)
  • 1 tsp vanilla extract


  1. Heat the oven to 180˚C/fan 160˚C/gas four. Grease baking tins/flan cases.
  2. Beat together the butter, caster sugar, eggs, self-raising flour, milk and vanilla extract until light and creamy.
  3. Divide the mixture equally between five or six bowls (depending on how many layers you would like).
  4. Add food colouring to each bowl and mix. Only add a small amount at once and keep adding until you reach the desired shade.
  5. Bake in the oven for 12-15 minutes. To check if the cakes are cooked, insert a skewer and if it comes out clean they are ready! Turn onto a wire rack to cool. Make sure the cake is completely cool before starting to ice, otherwise the icing will melt!
  6. Beat the cream cheese and butter until smooth. Add a quarter of the sieved icing sugar and mix well. Keep adding the other quarters and beat until smooth.
  7. Place the first cake layer on a cake board/plate and spread with a little icing. Add the next sponge on top and do the same.
  8. Spread a thin layer of icing around the sides and top of the cake (crumb coating) and chill until firm. This should avoid any unwanted crumbs getting mixed in with the icing!
  9. Once firm, spread the remaining icing over the top and sides of the cake until smooth. Chill again until firm.
  10. Add desired decorations.


We’d love to see the pictures of your bakes and hear about any homemade recipes you’d like to share! You can get in touch with the tea-loving team at afternoontea@breastcancernow.org.

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