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Rainbow Layer Cake with Natural Food Coloring

Hungry Happenings Recipe by

Natural dyes from fruits and vegetables are used to create a rainbow of fuchsia, orange yellow, green, blue and purple cake layers! Note: The prep time will vary depending on how you juice the produce.

(4 comments)
  • Prep Time 60 min
  • Total Time 2 hr 0 min
  • Servings 24
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Rainbow Layer Cake with Natural Food Coloring

YELLOW,
ORANGE AND GREEN CAKE LAYERS
1
(15.25 ounce) box Betty Crocker Yellow Cake Mix
3/4
cup water
1/2
cup vegetable oil
2
whole eggs
1
egg white
yellow
layer = 1 egg yolk
orange
layer = 2 tablespoon carrot juice
green
layer = 2 tablespoon spinach juice
FUCHSIA,
BLUE AND PURPLE CAKE LAYERS
1
(16.26 ounce) box Betty Crocker White Cake Mix
3/4
cup water
1/3
cup vegetable oil
3
egg whites
fuchsia
layer = 2 tablespoons beet juice (or liquid from can of beets)
blue
layer = 3 tablespoons blueberry juice
purple
layer = 2 tablespoons black berry juice + 1 teaspoon beet juice
FROSTING
3
- 4 tubs of Betty Crocker Rich and Creamy Vanilla Frosting

Directions

  • 1 Preheat oven to 350 degrees Fahrenheit (325 for dark or non-stick pans.) Grease inside of six 8 inch baking pans. Optional: Line bottoms with parchment paper or non-stick tin foil.
  • 2 Beat the yellow cake mix, 3/4 cup water, 1/2 cup oil, 2 whole eggs and 1 egg white on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes..
  • 3 Divide the cake batter into 3 bowls. In one bowl make the yellow layer by adding 1 egg yolk. In another, add carrot juice to make orange, and finally add spinach juice to make the green batter.
  • 4 Beat white cake mix, 3/4 cup water, 1/3 cup oil and 3 egg whites on low speed for 30 seconds, then increase the speed to medium and beat for 2 more minutes.
  • 5 Divide the cake batter into 3 bowls. Add 2 tablespoons beet juice to one bowl to create fuchsia batter. Then add 3 tablespoons blueberry juice to another bowl to make blue. In the final bowl add 2 tablespoons blackberry juice plus 1 teaspoon beat juice.
  • 6 Pour batter into baking pans.
  • 7 Bake for 20-24 minutes until a toothpick inserted in center of cake comes out clean. Cool completely.
  • 8 Trim rounded tops off cakes to level, if needed.
  • 9 Place purple cake on a cake round or serving plate. Spread frosting over cake layer, then repeat with blue, green, yellow, orange and fuchsia cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting. .
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You asked for it, we listened! Beautiful rainbow cake colors made naturally!  

As prepared by Hungry Happenings

Rainbow cakes are all the rage right now. They are bright and colorful and add a touch of whimsy to any party.

The only downside to these cakes is the amount of artificial food coloring used to tint the cake batter. Good news: You can use natural colorings made from things you can find in your own refrigerator! Things like carrots, spinach, beets, blueberries, blackberries, and egg yolks. The juice from these fruits and vegetables can be used to make pretty, colored batter that bakes into soft pastel colored cakes and (surprisingly) imparts very little flavor! I was very hesitant to taste the spinach and beet layers, but was happy to find that they just tasted like cake – not like the vegetables used to color them!


Rainbow Layer Cake with Natural Food Coloring

I've seen rainbow cakes made from scratch that use natural colorings, but I wanted to take a shortcut and use Betty Crocker cake mixes and frosting. I decided it would be easiest to start with one yellow cake mix to make my yellow, orange and green layers, and one white mix for the fuchsia, purple and blue layers.


Rainbow Layer Cake with Natural Food Coloring

You can buy the fruit or vegetable juices from health food stores or just make your own. If you have a juicer, this is an easy task. If not, you can puree the fruits or vegetables in a blender, or use a stick blender (as I did). Then pour the chunky puree into a fine mesh strainer, and press on the solids with a rubber spatula or spoon, expelling the juice into a bowl set under the strainer. You'll need 2-3 tablespoons of each juice to add to the cake batter. The amount of fruits or vegetables you'll need will depend on how you juice them. I suggest having about 2/3 to 1 cup of carrots, blueberries, blackberries and spinach on hand. For the beets, you can puree them, or just use the red juice from a can of beets.


Rainbow Layer Cake with Natural Food Coloring

Make the yellow cake batter and divide it equally into three bowls.


Rainbow Layer Cake with Natural Food Coloring

In one bowl, make the yellow layer by adding a egg yolk. In another, add carrot juice to make orange, and finally, add spinach juice to make the green batter.


Rainbow Layer Cake with Natural Food Coloring

Make the white cake batter, then divide it into three bowls. Add two tablespoons of beet juice to one bowl to create fuchsia batter. Then add three tablespoons of blueberry juice to another bowl to make blue. In the final bowl, add two tablespoons blackberry juice plus one teaspoon beet juice.


Rainbow Layer Cake with Natural Food Coloring

Pour batter into baking pans. I used 8-inch round springform pans. I lined the bottom of each with non-stick tin foil, which made removal very easy.


Rainbow Layer Cake with Natural Food Coloring

Bake the cakes, cool, then trim off rounded tops (if needed).


Rainbow Layer Cake with Natural Food Coloring

Place purple cake on a cake round or serving plate. Spread frosting over cake layer, and then repeat with blue, green, yellow, orange and fuchsia cake layers.


Rainbow Layer Cake with Natural Food Coloring

Spread a light coating of frosting on the top and side of the cake to seal in crumbs, and then frost with remaining frosting.


Rainbow Layer Cake with Natural Food Coloring

All that's left is to cut a slice and enjoy your beautiful rainbow cake!


Rainbow Layer Cake with Natural Food Coloring

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