Rainbow Marble Cake

Brought to you by:

OcadoLife

14 serving

Prep time: 30 mins

Cook time: 25 mins

Serves: 14

For a pro-looking cake that’s actually easy to make, try food writer and stylist Liberty Mendez’s Rainbow Marble Cake – a spectacular multi-coloured sponge topped with fun sprinkle-coated cake pops. The marble effect is so simple to achieve – just add colourings to your batter, dollop into your cake tin, and swirl. Just remember to trim the cake after cooling to reveal your masterpiece.

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Ingredients Method

Ingredients

450g unsalted butter, well softened, plus extra for the tins
250g caster sugar
3 tsp vanilla bean paste
4 large eggs
250g self-raising flour
1 tsp baking powder
2 drops blue food colouring
2 drops pink food colouring
2 drops yellow food colouring
400g icing sugar
3 tbsp milk
65g sprinkles

Method

Step 1

Preheat the oven to 180°C/160°C fan/gas 4. Grease 2 x 20cm cake tins with butter; line the bases with baking paper.

Step 2

Put 250g butter, the caster sugar, 2tsp vanilla bean paste, the eggs, flour and baking powder in a bowl; beat with an electric whisk to combine. Divide between 4 bowls; mix drops of different colourings into 3 of them and leave 1 plain. Dollop 1tbsp of each into the tins in turn, until it’s all used up; swirl gently with a spoon.

Step 3

Bake for 25-30 mins, until a skewer comes out clean. Leave in the tin for 5 mins; cool on a wire rack, top-side down.

Step 4

For the icing, beat together 200g butter, 1tsp vanilla and the icing sugar. Add milk to loosen.

Step 5

Trim the edges off the cakes with a knife (to reveal marbling). Gather the offcuts in a bowl; add 50-60g icing and 1tsp water. Shape into 5 balls with your hands. Dip into the icing and sprinkles to make cake pops.

Step 6

On a plate, spread 1 sponge with just under half the remaining icing, add the other sponge and spread with most of the rest of the icing. Scatter some sprinkles, top with the cake pops and pipe or dollop the remaining icing in between them.