Rainbow Layer Cake | Pika Chakula

Rainbow Layer Cake

2013-03-13
Ingredients:
Cake
  • 2 boxes vanilla cake mix
  • 2 cups water
  • 1 cup vegetable oil
  • 6 eggs
  • 2 packages gel food colors (Blue, green, yellow, orange, pink and red)
Buttercream Frosting
  • 1 cup shortening
  • 1 cup butter, softened
  • 1 bag (2 lb) powdered sugar
  • 2 teaspoons vanilla
  • 3 to 4 tablespoons milk

Method:

  1. Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  2. In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  3. Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  4. Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  5. Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
  6. Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  7. In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  8. Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Tip:

For a deeper red color, add a teaspoon or two of unsweetened baking cocoa to the red batter

If you only have two 8-inch cake pans, bake the cakes in three batches instead.

For even better protection against cakes sticking to the pans, line pans with cooking parchment paper cut to fit the pan.

 

source:

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Recipe Comments

  1. posted by Armas on Mar 16, 2013

    I am planning on making a rainbow cake and I have a few questions.
    One: I am going to use a box mix, but does it have to be an original yellow cake mix or can I use chocolate or red velvet? Just wondering because of the food colorings…

    Second: For an 8 layer cake about how much mix would I need(boxed) and/or how much would I pour into a single round pan(8 pans, ofcourse)?? any additional comments/etc would be great!!! THANKS!

  2. posted by PoohBearPenguin on Mar 18, 2013

    I googled some recipes but I can’t find specific ones like how many ounces the jello mixes should be. Are there an good and easy recipes out there? I have a party the next day and I want to make this for them. Please and thanks!
    Not like… a cake cake, but like… just 7-layers of jello. :P

  3. posted by x_blind_x_gamer_x on Mar 21, 2013

    ok so im trying to make a skittles cake for my best friend and she wants it to look like the wrapper (which is red) and i have heard red food coloring taste nasty and bitter. Its going to be rainbow in the inside and red on the out and looks like the wrapper on top. So i need to know exacley how i can make this work. Thanks.

  4. posted by Anon on Jun 20, 2013

    Hi. Just wanted to point out that you can make the cake using real fruit flavors… each layer a different flavor, as opposed to using food color. Besides, food color is bad for your health.

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