COOKIES on the DR. OETKER website

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Marble Rainbow Cake

This bold, bright party cake features layers of marbled vanilla cake sandwiched between salted caramel buttercream. It’s just like a rainbow cake, but so much more fun - just add candles!

12 servings

Some practice required 40 Minutes



for the recipe Marble Rainbow Cake


400 g butter , softened
4 tsp Queen Madagascan Vanilla Bean Paste
2 cups caster sugar
1 ½ cups milk
6 eggs
4 cups plain flour , sifted
6 tsp baking powder
Queen Food Colour Gel in Red, Blue, Green and Yellow

Swiss Meringue Buttercream:

500 g butter , slightly softened
300 g pasteurised egg white (from carton)
500 g caster sugar
3 ½ tsp Queen Salted Caramel Flavour for Icing

To Decorate:

Dr. Oetker Polka Dots
Dr. Oetker Hundreds & Thousands





Preheat oven to 180ºC, grease and line 2 x 20cm round cake tins. Combine butter, vanilla, sugar, milk, eggs, flour and Baking Powder in the bowl of a stand mixer. Mix on low until all combined, then increase to high, beating until light and well mixed. Divide mixture evenly into six bowls using a scale or half cup measure.


Tint each bowl with the following colours: Bowl 1: four drops red. Bowl 2: two drops red gel plus two drops yellow. Bowl 3: two drops yellow. Bowl 4: three drops green. Bowl 5: four drops blue. Bowl 6: two drops red plus one drop blue. Add bowls 1-3 into one cake tin and use the end of a spoon to gently marble colours. Repeat in the second tin with bowls 4-6.


Bake for 45-50 minutes or until an inserted skewer comes out clean. Allow to cool for 15 minutes before turning out onto a cake rack to cool completely.


Prepare buttercream by dicing butter into 2cm pieces, set aside. Combine egg whites and caster sugar in a large bowl and sit over a saucepan of just simmering water. Whisk continuously until mixture is hot to touch and sugar dissolves. Transfer mixture to a stand mixer with a whisk attachment fitted. Whisk for 5-10 minutes until a thick glossy meringue forms with stiff peaks and the mixture has cooled down. Switch to a paddle attachment, and on medium speed, add butter a little at a time, allowing it to incorporate fully before adding more. Add Salted Caramel Flavour to taste. Increase speed to high and beat for 5 minutes until a thick buttercream forms.


To assemble, cut cake in half horizontally using a large bread knife. To create two even layers, make small cuts while turning the cake. Place one blue-green marble layer on a cake stand and top with a cup of buttercream. Smooth with a spatula then top with the second blue-green cake. Repeat, following with red-orange cakes.


Add a thick and even coat of buttercream around the top and sides of the cake, then chill for 15 minutes to set slightly. Use a large French star tip to pipe a border around the top and bottom of the cake, and sprinkle Polka Dots, Hundreds & Thousands and Sour Strands. Time to party!