GLUTEN FREE RAINBOW CAKE RECIPES

Steps:

• Dissolve each package of Jell-O gelatin separately in 1 cup boiling water. Add 1/2 cup cold water to each.
• Chill black raspberry gelatin until very thick.
• Smoothly line sides of a 9- or 10-inch spring-form pan with wax paper, cut to extend 3 inches above pan.
• Whip black raspberry gelatin until fluffy by preparing the gelatin as directed and chilling until it's very thick.
• Then beat with a rotary beater or electric mixer until mixture is fluffy and thick -- about double in volume results in the best eating quality and flavor.
• Spoon into pan.
• Chill until set, but not firm.
• Chill, whip, and layer remaining flavors in pan, letting each layer chill until set, but not firm, before adding next layer.
• Chill until firm or overnight.
• Loosen around edges and remove sides of pan and paper.
• Prepare dessert topping mix as directed on package, or whip cream; spread over top and sides of cake.

Steps:

• Preheat oven to 350 degrees F. Grease two 8-inch round cake pans with nonstick cooking spray.
• Whisk together gluten-free flour, sugar, baking powder, and salt. Add milk, oil, eggs, and extracts. Whisk until a smooth batter forms. Add 1/3 cup sprinkles. Stir to combine.
• Divide batter evenly between the two prepared pans.
• Bake until cake is golden brown and a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
• Remove cakes from the oven and place on a wire rack to cool for five minutes. Then turn cakes onto the wire rack to cool completely.
• Once cool, frost with vanilla buttercream and sprinkle additional sprinkles onto cake.
• Gluten-Free Vanilla Buttercream