Rainbow Citrus Cake Recipes

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RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Provided by HILARY2000

Categories     Desserts     Cakes     Holiday Cake Recipes

Time 2h45m

Yield 12

Number Of Ingredients 16

3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4 eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  • In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  • Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

When I was a teenager, my mother found this in either Woman's Day or Family Circle. It's been a beloved recipe in our family ever since. I have used a store-bought lemon curd in place of the lemon filling when I'm pressed for time. This is a wonderful cake for birthdays or dinner with friends.

Provided by MaryMatt1016

Categories     Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 15

3 1/2 cups sifted all-purpose flour
2 1/4 cups sugar
5 teaspoons baking powder
1 teaspoon salt
3/4 cup vegetable shortening
1 1/2 cups milk
4 eggs
2 teaspoons vanilla
1 lemon, rind of
1 orange, rind of, and
1 lime, rind of
yellow food coloring
red food coloring
green food coloring
12 walnut halves

Steps:

  • Grease and flour 3 (9 inch) cake pans. Sift flour, sugar, baking powder and salt. Add shortening, milk, eggs and vanilla. Beat at low speed 1 minute. Beat 3 minutes more on high speed (scrape side of bowl several times). Divide batter into 3 bowls; add lemon rind and yellow food color to 1 bowl; add orange rind and yellow and red food color to 1 bowl; and add lime rind and green food color to the last bowl. Stir each just to blend. Bake at 350 degrees for 30 minutes. Put layers together with lemon filling; frost top and sides with orange cream frosting. Garnish by placing the walnut halves evenly around the edge of the cake.
  • LEMON FILLING:.
  • Combine 1/2 cup sugar, 1/4 cup cornstarch, and 1/4 teaspoon salt in large saucepan. Beat 2 egg yolks and 3/4 cup water with a wire whip until smooth. Cook, stirring constantly with a wooden spoon. Cook until mix thickens and bubbles 1 minute. Remove from heat, stir in 1/3 cup lemon juice and 2 tablespoons butter. Pour into glass bowl; cover with plastic wrap; cool completely. Spread between layers. If there's a store-bought lemon curd that you like, skip this step, and spread the lemon curd between the layers.
  • ORANGE CREAM FROSTING:.
  • Beat 1/2 cup butter until soft. Beat in 1 package 10x sugar (sifted) and a dash of salt until all sugar is added. Beat in 2 tablespoon orange juice, 2 tablespoon corn syrup and 2 tablespoon vanilla until spreadable. Tint orange with red and yellow food color. Frost top and sides of cake.

Nutrition Facts : Calories 451.4, Fat 17.3, SaturatedFat 5.1, Cholesterol 74.8, Sodium 384.2, Carbohydrate 67.7, Fiber 1.1, Sugar 37.8, Protein 7.2

RAINBOW VERTICAL CAKE



Rainbow Vertical Cake image

Not only does this cake get flipped on its side and rolled up for a surprising interior but it also gets the dizzying effect of rainbow colored frosting. This is sure to delight the inner child in anyone.

Provided by Food Network Kitchen

Categories     dessert

Time 2h40m

Yield 8-10 servings (one 6-inch cake)

Number Of Ingredients 14

Baking spray
8 large eggs, separated
1 cup granulated sugar, separated
2 tablespoons vanilla extract
1 3/4 cups cake flour (see Cook's Note)
1/2 teaspoon kosher salt
1/4 cup confectioners' sugar
2 1/4 cup granulated sugar
2 tablespoons freshly squeezed lemon juice
Pinch of kosher salt
12 large egg whites
9 sticks unsalted butter, cut into 1 1/2-inch chunks, at room temperature
2 tablespoons vanilla extract
Red, orange, yellow, green, blue and purple gel food color

Steps:

  • For the cake: Arrange an oven rack in the middle of the oven and preheat the oven to 350 degrees F. Spray two 18-by-13-inch half-sheet pans with baking spray and line with parchment. Coat with baking spray and dust with flour, knocking out any extra.
  • Whip the egg yolks with 1/2 cup of the granulated sugar and vanilla in a medium bowl using an electric mixer on medium-high speed until thick ribbons form, about 5 minutes. Transfer to a large bowl and rinse and dry the bowl. Add the egg whites and salt and whip on medium high speed until foamy, about 1 minute. With the machine still going slowly add the sugar and beat until glossy stiff peaks form, about 5 minutes. Using a large spatula fold the egg whites in to the yolks until well combined. Add a quarter of the flour and fold it until combined. Repeat 3 more times until all the flour is added.
  • Divide the batter evenly between the 2 prepared pans. Bake until lightly springy when touched, about 12 minutes.
  • Dust 2 clean large kitchen towels with the confectioners' sugar and flip the cakes out onto the towels with the short sides facing you. Working with 1 cake at a time, remove the parchment and roll up each cake starting from the short end. Set aside to cool.
  • For the frosting: Bring a few inches of water to a boil in a saucepan that can hold the heatproof bowl of a stand mixer above the water.
  • Add the granulated sugar, lemon juice, salt and egg whites to the stand mixer bowl and whisk together by hand. Set the bowl above the boiling water and whisk until the mixture is warm to the touch and the sugar is completely dissolved. Transfer to the stand mixer fitted with the whisk attachment and beat at medium-high speed until cool and the whites hold stiff peaks, 10 to 15 minutes.
  • Continue to beat, tossing in the butter a couple of chunks at a time, making sure the pieces are incorporated before adding more. After all the butter is incorporated continue whisking on medium-high speed. The mixture will deflate and appear curdled. Continue whisking until the buttercream comes back together with a smooth and spreadable consistency, about 5 minutes. Slowly drizzle in the vanilla while beating until smooth and light, about 5 minutes more. (If the frosting is very soft or begins to break, refrigerate until set but still spreadable and then beat until light before using.)
  • Transfer 3/4 cup of the frosting to six small bowls. Color them red, orange,, yellow, green, blue and purple and transfer them to piping bags and set aside. Cover the remaining white frosting and set aside.
  • To assemble: Unroll the cooled cake layers so they lay flat. Transfer the cakes to a cutting board using a serrated knife to divide each cake in half lengthwise, creating 2 long strips of cake (4 total). Starting ¼-inch from the top of each piece of cake pipe an even line of red frosting lengthwise on each piece. Repeat with the remaining colors.
  • Take one strip of frosted cake and roll it into a tight jelly roll. Add another strip of cake, matching the ends and coiling it around the center roll as you would a cinnamon roll; repeat with the remaining cake strips, trimming the ends to fit as necessary. Chill in the refrigerator for 30 minutes.
  • Trim the ends of the cake so they are flat and transfer to a cake board or platter, standing the cake up on one end and securing it to the surface with a dollop of the reserved white frosting.
  • Spread a thin layer of the white frosting over the top and sides of the cake for a crumb coat. Chill the cake in the refrigerator for 30 minutes to set the coat.
  • Frost the cake with the remaining white frosting, using an offset spatula to create swirls if desired. Decorate the top edge of the cake with sprinkles as desired.

RAINBOW CITRUS CAKE



Rainbow Citrus Cake image

Tri-colored cake with a lemon layer, lime layer and an orange layer. The filling is a lemon curd and the frosting is orange.

Provided by HILARY2000

Categories     Lemon Cake

Time 2h45m

Yield 12

Number Of Ingredients 16

3 ½ cups all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
¾ cup shortening
2 ¼ cups white sugar
4 eggs, room temperature
1 ½ cups milk
2 teaspoons vanilla extract
2 teaspoons grated lemon zest
2 teaspoons grated orange zest
2 teaspoons grated lime zest
2 drops yellow food coloring
2 drops orange food coloring
2 drops green food coloring
1 recipe Lemon Custard Filling
1 recipe Orange Cream Frosting

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
  • In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
  • Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
  • Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

Nutrition Facts : Calories 433.6 calories, Carbohydrate 67.5 g, Cholesterol 64.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 6.9 g, SaturatedFat 4.2 g, Sodium 380.3 mg, Sugar 39.2 g

RAINBOW LAYER CAKE



Rainbow Layer Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 16 servings.

Number Of Ingredients 4

1 package white cake mix (regular size)
3 large eggs, room temperature
3 tablespoons each lemon, strawberry and orange gelatin powder
2 cans (16 ounces each) lemon frosting

Steps:

  • 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.

Nutrition Facts : Calories 444 calories, Fat 16g fat (6g saturated fat), Cholesterol 35mg cholesterol, Sodium 377mg sodium, Carbohydrate 72g carbohydrate (53g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON ORANGE RAINBOW CAKE



Lemon Orange Rainbow Cake image

This is my brother-in-law's favorite cake. It is a very moist, light, and refreshing cake with a tropical punch flavor. Especially good on a hot day.

Provided by More Sunshine

Categories     Dessert

Time 4h25m

Yield 10 serving(s)

Number Of Ingredients 8

1 (18 1/4 ounce) box Betty Crocker Super Moist lemon cake mix
3 eggs
1/3 cup oil
1 1/3 cups water
6 ounces orange Jell-O
2 cups boiling water
1 cup cold water
1 (16 ounce) container Cool Whip

Steps:

  • Preheat oven to 350 degrees.
  • In a large bowl, combine the eggs, oil and water; beat with an electric mixer on medium speed until it is very frothy.
  • Add the cake mix and beat on low speed until just combined and then on medium speed for 2 minutes.
  • Pour into a greased 13x9 inch cake pan and bake for 35-40 minutes, or until wooden tooth pick inserted in the center comes out clean.
  • Cool in pan 15 minutes.
  • Meanwhile dissolve Jell-O in boiling water in a small bowl. Add cold water.
  • Gently prick cake with a fork by putting the fork in cake about three quarters of the way down and carefully pulling the cake back. While fork is still in cake, spoon about a tablespoon of the Jell-O in the prick mark. (You may find it easier to use a liquid measuring cup or a baster instead of spooning the Jell-O in.) Do this at 1/2 inch intervals over the whole cake.
  • Pour remaining Jell-O over the cake.
  • Chill, covered, at least 2 hours.
  • Frost with Cool Whip.
  • Chill, covered, another 2 hours.

Nutrition Facts : Calories 520.6, Fat 26.3, SaturatedFat 12.3, Cholesterol 64.5, Sodium 456.3, Carbohydrate 66.7, Fiber 0.6, Sugar 47.8, Protein 6.1

RAINBOW CAKE WITH CLOUDS



Rainbow Cake with Clouds image

Some cakes stand on their own without icing. For this bright Rainbow Cake, use a little whipped cream to make fluffy clouds. -Janet Tigchelaar, Jerseyville, Ontario

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 5

1 package white cake mix (regular size)
Purple, blue, green, yellow, orange and red paste food coloring
1 cup heavy whipping cream
3 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract

Steps:

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. Prepare cake mix according to package directions. Transfer 1-1/3 cups batter to prepared pan; spread evenly. Remove an additional 2 tablespoons batter to a small bowl; reserve., Divide remaining batter into six separate bowls, tinting each with food coloring to make the following: 2 tablespoons purple batter, 1/4 cup blue batter, 1/3 cup green batter, 1/2 cup yellow batter, 2/3 cup orange batter, and the remaining batter red., Fill six small food-safe plastic bags with a different color batter. Cut a small hole in a corner of the red batter bag; pipe a wide ring onto white batter to within 1/2 in. of pan edges. Pipe a ring of orange in the middle of the red ring, leaving some red visible on each side. Repeat by piping remaining colors in the middle of the previous layer, in rainbow color order. (Each ring will be narrower than the previous layer.) Fill a bag with reserved white batter; pipe over purple ring only. , Bake 40-45 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., Remove cake from pan; place on a serving plate. In a bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Serve cake with whipped cream clouds.

Nutrition Facts : Calories 208 calories, Fat 11g fat (4g saturated fat), Cholesterol 20mg cholesterol, Sodium 216mg sodium, Carbohydrate 24g carbohydrate (13g sugars, Fiber 0 fiber), Protein 2g protein.

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