Watercolor Cake

This elegant little cake features purple and teal pastels. It’s almost too lovely to smash – a perfect fit for 10 percent of moms surveyed who said they’d like to minimize the mess.

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  • Prep Time 45 min
  • Total Time 2 hr 0 min
  • Servings 12


box Betty Crocker™ SuperMoist™ cake mix (any flavor*)
Water, vegetable oil and eggs called for on cake mix box
container Betty Crocker™ Whipped fluffy white frosting
Neon purple and teal food colors
Assorted Betty Crocker™ candy sprinkles and colored sugars, if desired




  • 1 Heat oven to 350°F (325°F for dark or nonstick pans). Grease bottom only of 2 (6-inch) round cake pans with shortening or cooking spray.
  • 2 In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally, until smooth. Divide batter between pans.
  • 3 Bake 35 to 40 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes; remove from pans to cooling rack. Cool completely, about 30 minutes.
  • 4 To frost and decorate cake, slice 6-inch cake tops horizontally to remove rounded tops. Place one round cake cut side up on plate. Spread cut side with frosting. Top with remaining round cake, cut side down.
  • 5 Spoon 3/4 cup frosting into small bowl; tint with purple food color to get desired color. Spoon 3/4 cup frosting into another small bowl; tint with teal food color to get desired color. Spread white frosting on top of cake, and thinly frost sides of cake. Spread purple frosting generously around bottom half of cake. Spread teal frosting generously around upper half of cake. Use metal spatula held vertically against side of cake to spread frosting around cake for watercolor effect. Use remaining frosting to frost cupcakes. Decorate with sprinkles.


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