This loaf cake is a fantastic celebration of colour!
Plus cooling and setting
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For the cake
- 200 g unsalted butter, softened, plus extra to grease
- 200 g caster sugar
- 3 medium eggs
- 2 tsp. vanilla extract
- 125 g natural yogurt
- 225 g self-raising flour
- 30 g bake-stable rainbow sprinkles, plus extra to sprinkle
For the buttercream
- 125 g unsalted butter, softened
- 250 g icing sugar, sifted
- 1 1/2 Tbsp. milk
- Purple food colouring gel or paste, optional
For the glaze
- 100 g white chocolate, finely chopped
- 50 g double cream
- 15 g golden syrup
- Red, orange, yellow, green, blue, purple and pink food colouring gels or pastes
- Step 1Preheat oven to 180°C (160°C fan) mark 4 and lightly grease and line a 900g loaf tin with baking parchment. For the cake, using a freestanding mixer or a large bowl and handheld electric whisk, beat the butter and sugar until pale and fluffy, about 5-8min.
- Step 2In a jug, whisk the eggs, yogurt and vanilla to combine (it will be a bit lumpy). Gradually add the egg mixture to the butter bowl, beating well after each addition. Fold in the flour and sprinkles with a large metal spoon. Scrape into the lined tin and spread to level. Bake for 55min-1hr, or until a skewer inserted into the centre comes out clean. Cover the cake with foil after 30min to prevent too much browning. Cool in tin for 10min, then transfer to a wire rack to cool completely.
- Step 3To make the icing, beat the butter until pale and fluffy. Add the icing sugar and milk and beat for 3min, until fluffy. Using a cocktail stick, add a pinprick of purple food colouring, if using, and beat in – this will help neutralise the yellow colour of the buttercream.
- Step 4Slice the cooled cake in ½ horizontally and use ½ the buttercream to sandwich the layers back together. Spread remaining buttercream over the top, smoothing as much as possible.
- Step 5To make the glaze, melt the chocolate, cream and golden syrup in a heatproof bowl set over a pan of barely simmering water. Once melted, remove from heat and split evenly into 7 small bowls/ramekins. Use your food colouring to dye each bowl a different colour of the rainbow.
- Step 6Drizzle and spread the glaze on top of the cake in a rainbow, encouraging it to drizzle off the sides. Scatter over a few sprinkles, if you like. Allow to set before serving in slices.
TO STORE
Store in an airtight container at room temperature for up to 4 days.
Per serving:
- Calories: 626
- Protein: 6g
- Total fat: 34g
- Saturates: 21g
- Carbs: 73f
- Total sugars: 55g
- Fibre: 1g
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
