RAINBOW LAYERS RECIPES
RAINBOW LAYER CAKE RECIPE - BETTYCROCKER.COM
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
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
RAINBOW LAYER CAKE RECIPE | ALLRECIPES
This is more of a recipe for the design of the cake as it uses box cake. I cannot take credit for this awesome idea; found the idea for the rainbow cake and the recipe for the filling both online. I have used gum balls, Swedish Fish®, and M&M's® to decorate the border.
Provided by Rgood
Categories Desserts Cakes Cake Mix Cake Recipes Layer Cake
Total Time 1 hours 5 minutes
Prep Time 30 minutes
Cook Time 35 minutes
Yield 1 8-inch layer cake
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- Combine cake mix, eggs, water, and oil together in a large bowl. Beat using an electric mixer on medium speed for 2 minutes.
- Split the batter into 6 different bowls and add a different food coloring to each bowl. Pour about 1 cup of each of the batters into the first pan in this order: red, orange, yellow, green, blue, and purple, right on top of one another in the center of the pan. Pour about 1 cup of each batter in the same manner into the second prepared pan in reverse order: purple, blue, green, yellow, orange, and red; you do not need to swirl the colors around at all.
- Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 34 to 38 minutes.
- While cakes bake, beat cream cheese, butter, lemon juice, and vanilla extract for filling together using an electric mixer. Beat in powdered sugar until combined.
- Beat heavy cream for frosting using an electric mixer until almost stiff; add powdered sugar and vanilla extract. Beat until cream holds peaks.
- Remove cakes from the oven and let cool completely in a refrigerator, about 30 minutes.
- Spread filling on the top of the bottom cake layer; top with the top layer of cake. Frost and decorate as desired. Keep cake refrigerated.
Nutrition Facts : Calories 643.7 calories, CarbohydrateContent 59.7 g, CholesterolContent 150 mg, FatContent 43.4 g, FiberContent 0.3 g, ProteinContent 5.9 g, SaturatedFatContent 21.8 g, SodiumContent 484 mg, SugarContent 44.2 g
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EASY SIX-LAYER RAINBOW CAKE | ALLRECIPES
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.
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Category Desserts, Cakes, Birthday Cake Recipes
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Total Time 3 hours 40 minutes
Category Desserts, Cakes, Birthday Cake Recipes
Calories 662.8 calories per serving
- 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.
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Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
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From tasteofhome.com
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Calories 37 calories per serving
- Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended., In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture., Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake at 375° for 10-12 minutes or until a toothpick inserted in the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set., With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
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RAINBOW LAYER CAKE RECIPE | ALLRECIPES
This is more of a recipe for the design of the cake as it uses box cake. I cannot take credit for this awesome idea; found the idea for the rainbow cake and the recipe for the filling both online. I have used gum balls, Swedish Fish®, and M&M's® to decorate the border.
From allrecipes.com
Reviews 5
Total Time 1 hours 5 minutes
Category Desserts, Cakes, Cake Mix Cake Recipes, Layer Cake
Calories 643.7 calories per serving
From allrecipes.com
Reviews 5
Total Time 1 hours 5 minutes
Category Desserts, Cakes, Cake Mix Cake Recipes, Layer Cake
Calories 643.7 calories per serving
- Spread filling on the top of the bottom cake layer; top with the top layer of cake. Frost and decorate as desired. Keep cake refrigerated.
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Fruity gelatin helps create the rainbow effect for this pretty cake. Lemon frosting is a nice and springy finishing touch. —Dawn Shackelford, Fort Worth, Texas
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Category Desserts
Calories 444 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 40 minutes
Category Desserts
Calories 444 calories per serving
- Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites. Divide evenly among three bowls. Stir one flavor of gelatin into each bowl until blended. Pour each into a prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Spread frosting between layers and over top and sides of cake. , Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.
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From readyseteat.com
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Total Time 180 minutes
Cuisine American
Calories 615 per serving
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Balanced beautifully in the sweet spot between cake and cookie, these sensational slices will be the centerpiece of your cookie tray.—Sherry Thompson, Seneca, South Carolina
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
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Calories 37 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 55 minutes
Category Desserts
Cuisine Europe, Italian
Calories 37 calories per serving
- Place the hazelnuts in a food processor; cover and process until ground. Add the confectioners' sugar and egg white; cover and process until blended., In a large bowl, beat eggs and sugar on high speed for 2-3 minutes or until thick and lemon-colored. Gradually beat in hazelnut mixture, then butter. Beat in rum extract. Combine flour and salt; add to egg mixture., Divide batter into thirds. Stir red food coloring into one portion of batter; stir green food coloring into another portion. Leave remaining batter plain. Spread one portion into each of three well-greased 11x7-in. baking dishes., Bake at 375° for 10-12 minutes or until a toothpick inserted in the center comes out clean and edges begin to brown. Cool for 10 minutes before removing from pans to wire racks to cool completely., Place red layer on a waxed paper-lined baking sheet; spread with strawberry jam. Top with plain layer; spread with apricot preserves. Add green layer; press down gently., In a microwave, melt chocolate chips and shortening; stir until smooth. Spread half over green layer. Refrigerate for 20 minutes or until set. Turn over; spread remaining chocolate over red layer. Refrigerate for 20 minutes or until set., With a sharp knife, trim edges. Cut rectangle lengthwise into fourths. Cut each portion into 1/4-in. slices.
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