More About This Recipe
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! And you may be a tad nervous about the spinach and beet layers, but they taste just like cake – not like the vegetables used to color them!
You can make the cake from scratch, but if you want to take a shortcut, you can use Betty Crocker™ cake mixes and frosting. It's easiest to start with one yellow cake mix to make the yellow, orange and green layers, and one white cake mix for the fuchsia, purple and blue layers.
Note: The prep time for this recipe will vary depending on how you juice the produce. 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. 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. We 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.
We used 8-inch round springform pans to bake the cakes in and lined the bottom of each with non-stick tin foil, which made removal very easy.
Cut a slice and enjoy your beautiful rainbow cake!