Rainbow Layer Cake
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Description
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.
Ingredients
- 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
Directions
- 1. Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.
- 2. Combine cake mix, eggs, water, and oil together in a large bowl. Beat using an electric mixer on medium speed for 2 minutes.
- 3. 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.
- 4. Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 34 to 38 minutes.
- 5. 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.
- 6. Beat heavy cream for frosting using an electric mixer until almost stiff; add powdered sugar and vanilla extract. Beat until cream holds peaks.
- 7. Remove cakes from the oven and let cool completely in a refrigerator, about 30 minutes.
- 8. 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
serving: 1 8-inch layer cake
calories: 643.7 kcal
carbohydrates: 59.7 g
protein: 5.9 g
saturated fat: 21.8 g
cholesterol: 150 mg
sodium: 484 mg
fiber: 0.3 g
sugar: 44.2 g
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