Rainbow Layer Cake With Rainbow Chip Frosting Recipes

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RAINBOW LAYER CAKE WITH RAINBOW CHIP FROSTING



Rainbow Layer Cake with Rainbow Chip Frosting image

Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting!

Provided by Angie McGowan

Categories     Dessert

Time 2h30m

Yield 16

Number Of Ingredients 6

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
3 containers Betty Crocker™ Rich & Creamy rainbow chip frosting

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Steps:

  • Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • In large bowl, beat cake mixes, 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, about 1 hour.
  • Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • 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 side and top of cake to seal in crumbs, then frost again with remaining frosting.

Nutrition Facts : Calories 690, Carbohydrate 103 g, Cholesterol 70 mg, Fat 6, Fiber 0 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 0 g, TransFat 4 g

RAINBOW LAYER CAKE



Rainbow Layer Cake image

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

Time 1h5m

Yield 20

Number Of Ingredients 18

30 ½ ounces white cake mix with pudding (such as Pillsbury Moist Supreme®)
6 eggs
2 ½ cups water
⅔ cup vegetable oil
5 drops red food coloring, or as desired
5 drops yellow food coloring, or as desired
5 drops green food coloring, or as desired
5 drops blue food coloring, or as desired
5 drops orange food coloring, or as desired
5 drops purple food coloring, or as desired
1 pound cream cheese, at room temperature
1 ½ cups butter, softened
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
¾ pound powdered sugar
1 pint heavy whipping cream
1 cup powdered sugar, or to taste
½ teaspoon vanilla extract

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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, Carbohydrate 59.7 g, Cholesterol 150 mg, Fat 43.4 g, Fiber 0.3 g, Protein 5.9 g, SaturatedFat 21.8 g, Sodium 484 mg, Sugar 44.2 g

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