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Rainbow Layer Cake
Rainbow Layer Cake
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Prep Time:
1 hour 5 minutes
Total Time:
3 hours 5 minutes
Impress guests with a vibrant and playful Rainbow Layer Cake. Simple to make using Betty Crocker™ Super Moist™ Vanilla Cake Mix and Betty Crocker™ Classic Gel Food Colors.
Ingredients:
  • 2 boxes Betty Crocker™ Super Moist™ Vanilla Cake Mix
  • Water, vegetable oil and eggs called for on cake mix boxes
  • 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
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans) and generously coat 3 (8-inch) round cake pans with cooking spray.
  • Mix together the cake mix, water, oil, and eggs in a large bowl using an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide the batter evenly into 3 small bowls and color one bowl blue, one red, and one green using food coloring until you achieve the desired shades.
  • Bake for 17 to 20 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then transfer to cooling racks. Let cool completely for about 30 minutes.
  • Next, prepare the second box of cake mix with water, oil, and eggs to create 3 additional layers. Divide the batter equally among 3 small bowls. Color the batter in one bowl yellow, another bowl orange (mixing red and yellow), and the last bowl purple (mixing blue and red). Bake and cool as before.
  • In a large bowl, use an electric mixer on medium speed to blend the shortening and butter until smooth. Gradually mix in the powdered sugar on low speed, then add the vanilla. Slowly pour in the milk, 1 tablespoon at a time, until the frosting is smooth. Increase the speed to high and beat until the frosting is light and fluffy.
  • If cake layers are not level, trim off rounded tops. Place purple layer on serving plate and frost with 1/2 cup frosting. Continue layering with blue, green, yellow, orange, and red cake layers. Apply a thin crumb coat of frosting on top and sides, then refrigerate for 30 minutes. Finish with remaining frosting. Store loosely covered at room temperature.

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