Celebrate a birthday or anniversary with this smooth white boho-inspired rainbow cake. Made with a delicious sponge cake filled with creamy and fluffy cream, berries, a twist of butterscotch sauce and finished with delicate buttercream and decorated with a simple rainbow fondant 🙂


Sponge cake (20-21cm springform cake tin):

7 large eggs
1 cup of plain wheat flour
1/3 cup of potato flour
1 cup of sugar
1 full tablespoon of vanilla sugar
1/2 teaspoon baking powder
2 tablespoons of cold water

Whipped cream with mascarpone:

500ml of heavy cream
250 g of mascarpone cheese
1 fix cream
16 g of vanilla sugar
powdered sugar to taste
250 g of fresh raspberries
250 g of fresh blueberries
9 tablespoons of butterscotch sauce


100 g softened butter
250 g mascarpone at room temperature
powdered sugar to taste


Sponge cake:

Separate the yolks from the egg whites. Place the egg whites in a bowl and mix until they form a light foam. While mixing at the highest speed of the mixer, start adding a spoonful of sugar (each next spoon should be added only when the previously added portion is completely dissolved). Add the yolks one by one into the beaten foam, and finally pour in the water. Sift in both flours and baking powder through a sieve and add a spoonful into the egg mass. It should also be done very gently or beat at a low speed so that the previously beaten egg does not lose its fluffiness. Line the bottom of a 2 springform pan with a diameter of 20-21 cm with baking paper and divide the dough into it. Place into the oven preheated to 170ºC and bake for about 30 minutes or until the toothpick inserted is dry. Allow to cool.

Whipped cream with mascarpone:

Pour the heavily chilled cream into a metal bowl, add the mascarpone and mix. Add sugar and fix creams while whipping. Whip until stiff whipped cream is obtained. Divide the whipped cream into three parts. Refrigerate for an hour to thicken. By this time, cut both cakes into two parts. Place the first layer of cake into the cake board. Spread 3 tablespoons of the butterscotch, one part of the whipped cream and berries. Repeat for the second and third layer then cover with a fourth layer of the cake on top.


Beat the butter and powdered sugar at a high speed until you get a fluffy mass. While mixing, slowly add the mascarpone preferably in 2-3 batches. Mix until smooth cream. Spread the buttercream on top and sides of the cake. Now it’s time to decorate the cake as you like. As for me, I decorate it with a simple boho rainbow fondant 🙂


baking powder, blueberry, butter, butterscotch, cream cheese, cream, creamy, egg, flour, mascarpone, potato flour, powdered sugar, raspberries, sugar, sweet cream, sweets, vanilla sugar, water, whipped cream

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