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Rainbow Cake

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Rainbow Cake
  • Prep Time 15 min
  • Total Time 3 hr 15 min
  • Servings 12
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This eye-catching 5-layer cake is frosted with layers of rainbow buttercream to create an absolutely stunning party treat.

Ingredients

Cake

2
boxes Betty Crocker SuperMoist™ white cake mix
6
eggs
2
cups water (or cake vodka)
2/3
cup vegetable oil
1
tube Betty Crocker™ blue gel food color

Frosting

3
(2 lb) bags powdered sugar
6
sticks butter, softened
4
tablespoons vanilla (or cake vodka)
1-2 cups milk
Betty Crocker™ assorted gel food colors: red/pink, neon orange, yellow, neon green, blue, neon purple

Directions

  • 1 Spray five 7-inch round baking pans with nonstick baking spray. Set aside.
  • 2 In a large stand mixer or large bowl, beat together both cake mixes, eggs, water and vegetable oil. Remove 1 1/2 cups of batter and tint a very dark blue with the Betty Crocker™ food coloring. Spread blue batter into one prepared baking pan. Spread remaining white batter into the four remaining prepared baking pans.
  • 3 Bake all 5 layers for 24-30 minutes, or just until the center of each cake springs back when touched lightly. Remove and cool completely. Once cool, remove cakes from pans.
  • 4 In a large stand mixer fitted with the whisk attachment (or in a large bowl), combine powdered sugar, softened butter, vanilla (or cake vodka), and milk, adding just enough milk to make the mixture whippy and spreadable and not too runny. Beat the mixture until very light and fluffy. Remove 1 1/2 cups of frosting and set aside. Separate the remaining frosting evenly into 6 smaller bowls. Tint each one the following colors: red, orange, yellow, green, blue, and purple. Transfer tinted frosting into six large pastry bags.
  • 5 Set one white cake layer on the platter, then spread a thin layer of white frosting on top. Place a second layer of white cake on top, add a thin layer of frosting. Next, place the blue cake layer on top and frost. Add a white layer, frost, and finish with the final white cake layer.
  • 6 Snip a 1/2-inch piece from the corner of each colored frosting bag. Pipe each color onto the cake, starting with red. Press the frosting onto the cake, then swirl the bag slightly to create a rounded dot of frosting. Repeat with all remaining frosting colors.
  • 7 Allow the frosting to set before serving by refrigerating overnight.
Tips  

Use 6 cans of Betty Crocker™ Whipped White frosting instead of homemade to decorate your cake fast.

Nutrition Information 
No nutrition information available for this recipe
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