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Rainbow cloud cake

Rainbow cloud cake displayed on a cake stand

Rainbow cloud cake

Name: Rainbow cloud cake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 14
Ingredients: 4 ripe bananas (330g peeled weight); 250ml sunflower oil; 4 eggs; 400g golden caster sugar; 400g self-raising flour; 1tsp baking powder; 300g butter plus extra for the tin; 700g icing sugar sifted; 100g soft cheese; 200g canned salted caramel sauce; blue food colouring gel; large and medium white marshmallows (ensure vegetarian if needed); rainbow, balloon and cloud cake toppers (optional)

Katie Marshall

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Serves 14

More effort

Prep: 30 mins

Cook: 30 mins

plus cooling and chilling

A star rating of 4 out of 5.1 ratingRate

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This stunning cloud cake is sure to wow guests at a birthday celebration. The celestial decorations are made with marshmallows twisted into cloud-like shapes

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 ripe bananas

(330g peeled weight)
250ml sunflower oil
4 eggs
400g golden caster sugar
400g self-raising flour
1tsp baking powder

For the buttercream and decorations

300g butter

plus extra for the tin
700g icing sugar

sifted
100g soft cheese
200g canned salted caramel sauce
blue food colouring gel
large and medium white marshmallows

(ensure vegetarian if needed)
rainbow, balloon and cloud cake toppers

(optional)

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Nutrition: Per serving

kcal880
fat44g
saturates18g
carbs114g
sugars91g
fibre2g
protein6g
salt1.2g

Method

step 1

Heat the oven to 200C/180C fangas 6. Butter three loose-bottomed 20cm sandwich tins and line with baking parchment. Mash the bananas. Tip into a food processor with the oil, eggs, sugar, flour and baking powder, and pulse to combine. Divide between the tins, then bake for 25-30 mins. Cool in the tins for 10 mins before turning out onto a wire rack to cool fully.
step 2

For the buttercream, beat the butter and sugar in a stand mixer until pale, then beat in the soft cheese. Level the tops of the cakes using a serrated knife. Put one of the cake layers on a board and spread with half the caramel, repeat with a second cake layer and sandwich together with the final one. Use a palette knife to spread a thin layer of buttercream all over the cake. Put in the fridge to chill for 30 mins.
step 3

Set aside a small bowl of plain buttercream, then divide the rest between three bowls and colour them different shades of blue. Use the back of a spoon to spread the buttercreams over the cake, then use a palette knife to loosely blend together, creating a watercolour effect. Chill for 10 mins.
step 4

Use a cutlery knife to create clouds on the side using the plain buttercream. Twist the marshmallows into cloud-like shapes and place on top of the cake. Finish with the cake toppers, if using. Will keep chilled for up to three days.

Recipe from Good Food magazine, September 2022

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A star rating of 4 out of 5.1 rating

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