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Rainbow Petal Cake
Rainbow Petal Cake
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Prep Time:
45 minutes
Total Time:
1 hour 45 minutes
Impress guests with a stunning Rainbow Petal Cake, bursting with color and flavor. Perfect for any celebration or to elevate any ordinary day.
Ingredients:
  • 2 boxes Betty Crocker™ Delights Super Moist™ Strawberry Cake Mix
  • 2 cups water
  • 1 cup vegetable oil
  • 6 eggs
  • Pink paste food color
  • Buttercream Frosting
  • 1 1/2 cups shortening
  • 1 1/2 cups butter, softened
  • 3 boxes (1 lb each) powdered sugar
  • 3 teaspoons vanilla
  • 1/4 to 1/3 cup milk
  • Pink, purple, orange, green, blue and yellow paste food colors
Instructions:
  • Preheat the oven to 350°F and generously spray 3 (8-inch) round cake pans with cooking spray.
  • In a large bowl, use an electric mixer to blend cake ingredients on low speed for 30 seconds, then switch to medium speed and beat for 2 minutes. Pour the batter into the pans.
  • Bake for 18-20 minutes until the cake springs back when lightly touched in the center. Allow to cool for 10 minutes, then remove from pans and transfer to cooling racks to cool completely.
  • In a large bowl, cream together shortening and butter until pale yellow using an electric mixer. Gradually mix in powdered sugar on low speed. Stir in vanilla extract. Slowly add milk, 1 tablespoon at a time, while beating until the frosting is smooth. Increase the speed to high and beat until the frosting is light and fluffy.
  • Transfer 3 cups of frosting to a separate bowl and mix in pink food color. Distribute the rest of the frosting (about 1 cup for each color) among 5 bowls and color each with the remaining food colors. Trim any rounded tops off the cakes to even them out if necessary. Place one cake layer on a serving plate and generously spread pink frosting, leaving a 1/4-inch border. Repeat with the remaining cake layers. Coat the top and sides of the cake with a thin layer of frosting to lock in any loose crumbs.
  • Fill the decorating bag with 1 color frosting using the #12 tip. Pipe a straight row of dots from top to bottom on the cake. Use the offset pastry knife to gently spread each dot, cleaning the knife in between. Repeat this process with the other colored frostings. Create additional rows until the entire cake is covered. Finish by adding a final row of dots to seal the seam. On the top of the cake, pipe one dot at a time, spreading and piping to create a concentric circle design.

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