RAINBOW LAYERED CAKE RECIPES RECIPES

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RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM



Rainbow Layer Cake Recipe - BettyCrocker.com image

You’ll be proud to make and serve a cake that’s as much fun as this one. Rainbow layer cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ vanilla cake mix and Betty Crocker™ classic gel food colors.

Provided by Angie McGowan

Total Time 2 hours 0 minutes

Prep Time 30 minutes

Yield 10

Number Of Ingredients 10

2 boxes Betty Crocker™ Super Moist™ vanilla cake mix
2 cups water
1 cup vegetable oil
6 eggs
2 packages (2.7 oz each) Betty Crocker™ classic gel food colors
1 cup shortening
1 cup butter, softened
1 bag (2 lb) powdered sugar
2 teaspoons vanilla
3 to 4 tablespoons milk

Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • 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.
  • 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).
  • Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • 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.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • 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.
  • 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.

Nutrition Facts : Calories 1280 , CarbohydrateContent 163 g, CholesterolContent 160 mg, FatContent 13 , FiberContent 0 g, ProteinContent 6 g, SaturatedFatContent 23 g, ServingSize 1 Serving, SodiumContent 810 mg, SugarContent 127 g, TransFatContent 1 g

EASY SIX-LAYER RAINBOW CAKE - ALLRECIPES



Easy Six-Layer Rainbow Cake - Allrecipes image

If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.

Provided by Magda

Categories     Desserts    Cakes    Birthday Cake Recipes

Total Time 3 hours 40 minutes

Prep Time 10 minutes

Cook Time 1 hours 30 minutes

Yield 1 rainbow cake

Number Of Ingredients 13

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
¾ cup unsalted butter, softened
2 tablespoons unsalted butter, softened
1?? cups milk
1 cup white sugar
5 large egg whites
1 teaspoon vanilla extract
food coloring in 6 rainbow colors (red, orange, yellow, green, blue, violet)
2?½ cups heavy whipping cream
? cup confectioners' sugar
2 (8 ounce) containers mascarpone cheese

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
  • Sift together the flour, baking powder, and baking soda.
  • Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
  • Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
  • Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
  • Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
  • Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

Nutrition Facts : Calories 662.8 calories, CarbohydrateContent 47 g, CholesterolContent 152.4 mg, FatContent 50 g, FiberContent 0.8 g, ProteinContent 9.4 g, SaturatedFatContent 29.6 g, SodiumContent 315.4 mg, SugarContent 21.5 g

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