Full Of Colour: 7 Rainbow Baking Ideas To Brighten Your Day

Sarah Nyamekye
Dec 12, 2023 By Sarah Nyamekye
Originally Published on May 18, 2020
Young girl dressed as a fairy baking rainbow-inspired food.
Age: 0-99
Read time: 7.4 Min

There is something very magical about rainbows and there’s no better way to brighten your moods than with these brilliant rainbow recipes.

Baking with your children is a fantastic way to keep them engaged and entertained and you can all reap the benefits! So, dig out your rainbow sprinkles, dust off your aprons and let’s bake!

1.Rainbow Cookies

Let’s start off with a super easy cookie recipe, perfect for little hands and bursting with rainbow colours!

You’ll need: 100 g unsalted butter, 75 g light brown sugar, 1 egg yolk, 1 tsp vanilla extract,  125 g plain flour, 1 tsp baking powder and 100g M&Ms


Line 2 baking trays with greaseproof paper.

In a large bowl beat the butter and sugar together until it’s a creamy consistency, then beat in the egg yolk and vanilla extract.

Sift the flour and baking powder into your bowl and pour in your M&Ms. Mix well until you have a dough consistency.

Divide the dough into 12 pieces, roll them into balls and place them on the prepared baking trays. Make sure the dough balls are spaced evenly apart and press them down slightly.

Pop your baking trays in the fridge for 30 mins and pre-heat the oven to 180°C/160°C Fan/Gas Mark 4.

Transfer your baking trays to the oven and bake your cookies for 10-15 minutes until lightly browned. Stand for 5 minutes before transferring to a wire rack to cool completely.

Find the full recipe here.

2.Rainbow Cake

Pull out all the stops with this rainbow cake!

3.Rainbow Cupcakes

Taste the rainbow with these delicious rainbow cupcakes.  

You’ll need: 250g softened butter, 250g caster sugar, 4 medium eggs, 250g self-raising flour, 1 tsp vanilla extract, 2 tbsp milk, gel food colour in a variety of colours and coloured sprinkles to decorate. For the icing: 200g softened butter, 400g icing sugar, 1 tsp vanilla extract and 150g light cream cheese


Pre-heat the oven to 180°C/160°C Fan/Gas Mark 4 and line a 12-hole muffin tin with paper cases.

Beat the butter and sugar- with a handheld whisk if you have one, until light and fluffy. Whisk in the eggs and then fold in the flour, milk and vanilla extract.

Divide the mixture equally into 6 bowls. Add a good amount of food colouring to each bowl and give them a mix.

Next, spoon the mixture equally into the cupcake cases, one colour at a time.

Transfer to the oven and bake for 15-20 minutes until light and spongy to touch and cool on a wire rack

To make your icing, beat the icing sugar and butter then whisk in the vanilla extract and cream cheese until it’s light and creamy.

Pour your mixture into a piping bag and pipe it onto the cupcakes. Add your coloured sprinkles and voila!

See the original recipe here.

4.Rainbow Rocky Road

Kids will love helping to make this easy, no-bake rocky road.

You’ll need: 500g white chocolate, half a pack of digestive biscuits, 150g mini marshmallows, 100g smarties, pink food colouring and rainbow sprinkles


Line a 20x20cm baking tin with greaseproof paper.

Melt the chocolate in the microwave for about 1 minute- in 20 second bursts, stirring in between.

Add a small amount of pink food colouring to your chocolate and give it a good mix.

Smash the digestive biscuits by placing them in a sandwich bag and crushing with a rolling pin.

Mix the biscuit, chocolate and 3/4 of the marshmallows, smarties and cake sprinkles in a bowl then transfer for the baking tin.

Add what’s left of the ingredients to the top of your cake tin and transfer to the fridge to cool.  

Thanks to Cake Angels for this amazing recipe!

Baking with your children is a fantastic way

5.Rainbow Yoghurt Bark

If you’re looking for a healthier rainbow bake then give this frozen yoghurt bark a try.

You’ll need: 6 cups plain greek yogurt, 2 tbsp honey, 1 banana sliced,  3-4 strawberries sliced, a selection of food colouring and rainbow sprinkles


In a large bowl mix together the yoghurt and honey until it’s all combined.

Divide the yoghurt into separate bowls for each colour of food colouring you have.

Add food colouring to each bowl and mix together until you’ve reached your desired colours.

Line a baking tray with greaseproof paper and spoon in the yoghurt, space the colours out.

With the back of a spoon gently blend the yoghurt together-try not to let the colours mix too much.

Next, cover with your toppings of sliced bananas, strawberries and your multicoloured sprinkles.

Transfer your tray to the freezer for 3-6 hours until the yoghurt is completely frozen.

Remove from the freezer and break up the bark into smaller pieces and your rainbow yoghurt bark is ready to be served!

It’s unlikely that you’ll have any leftovers, but if you do you can place your bark pieces into sandwich bags and pop them back into the freezer for later.

See the original recipe here.

6.Rainbow Cake Pops

These rainbow cake pops will have the kids jumping for joy.

You’ll need: for the cake: 100g butter, 100g caster sugar, 1/2 tsp vanilla extract, 2 eggs and 100g self-raising flour. For the buttercream: 75g butter, 150g icing sugar, 1/2 tsp milk, 200g melted white chocolate to dip and some rainbow sprinkles


First off lets make the cake. Pre-heat the oven to 190°C/170°C Fan/Gas Mark 5 and grease and line the base of a 20cm sandwich tin.

In a large bowl, beat the butter, sugar and vanilla extract until you a get a creamy consistency.

Slowly beat in the eggs, one at a time, then fold in the flour and mix it well.

Pour your cake mixture into your prepared tin and transfer to the oven for 20 minutes until it’s risen and golden brown.  Set your cake aside to let it cool completely.

On to the buttercream. In a large bowl beat the butter and icing sugar until it’s smooth then add your vanilla extract and milk, beat again.

Once your cake has cooled completely break it into large crumbs and add it to your buttercream mixture and stir until it’s combined.

Take out chunks of the mixture and roll into balls, transfer these to a lined tray or plate. Pop a lolly pop stick into each one and transfer to the fridge to set for 1 hour.

Melt the chocolate in the microwave for about 1 minute- in 20 second bursts, stirring in between.

In a separate bowl add your rainbow sprinkles then take your cake pops and dip them into the chocolate, letting any excess chocolate drip off, then dip into the sprinkles.

Stand your cake pops in a mug to dry for 1 hour or in the fridge for 30 minutes. Enjoy!

Thanks BBC for this great recipe!

7.No Bake Rainbow Cheesecake

Last but not least, the showstopper! Kids will love this rainbow cheesecake, bursting with colours and an Oreo biscuit base- yum!

You’ll need: for the crust: 2 packets of Oreo cookies and 150g unsalted butter. For the filling: 600ml double cream, 600g cream cheese, 200g icing sugar, 2 tbsp maple syrup, 2 tbsp vanilla bean paste, gel food colouring in red, orange, yellow green, blue, purple and rainbow sprinkles


Line a tall 9inch springform pan with cling film

Blitz the Oreo biscuits into fine crumbs either using a blender or in a sandwich bag smash them with a rolling pin. Pour half of the Oreo crumbs into a separate bowl and set aside.

Melt 150g butter and stir into the bowl with half of the Oreos, give it a good mix so that it’s all combined and then pour it into your prepared pan, pressing it down with the back of a spoon.  Transfer to the freezer to set.

Onto your cheesecake filling! In a mixer, whip your double cream on high speed until soft peaks form.

In a separate bowl mix the cream cheese, icing sugar, maple syrup and vanilla until it’s combined then add your whipped double cream and stir gently.

Divide your mixture into 6 separate bowls for each colour of food colouring. Add a small amount of food colouring to each bowl and mix until you’re happy with the colour.

Take your base out of the freezer and add your filling, a colour at a time, using the back of a spoon to smooth each layer.

Pop your cheesecake in the freezer, ideally overnight.

Remove your cheesecake from the freezer and leave for 15 minutes before you decorate it.  Sprinkle the remaining Oreo crumbs around the edge of your cake and top it off with your rainbow sprinkles. Enjoy!

Find the full recipe here.

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Written by Sarah Nyamekye

Sarah Nyamekye picture

Sarah Nyamekye

An avid explorer of the great outdoors and an enthusiast of creative hobbies, Sarah is a resident of Surrey who enjoys spending her free time discovering new places with her two young daughters. With a degree in her arsenal, she maintains her physical fitness by engaging in activities such as baking, crafting, gardening, and exercise. Her well-rounded personality, diverse interests, and adventurous nature make her an excellent addition to any team.

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