All the colors of that fabulous rainbow come together in a super-celebratory rainbow layer cake. If you’ve been wondering how to make a rainbow cake, Betty is ready to walk you through all the steps. Rely on Betty Crocker™ Super Moist™ Vanilla Cake Mix and Betty Crocker™ Classic Gel Food Colors to streamline the baking process. Get ready for some major “oohs” and “aahs” when you cut into this full-spectrum masterpiece.
Let's break down the ingredients for this amazing Rainbow Layer Cake!
Vanilla Cake Mix: Perfect for a consistently delicious and easy vanilla cake base. It provides the structure and classic flavor for our rainbow layers.
Gel Food Color: To create those stunning, distinct hues for each cake layer.
Shortening: For a smooth buttercream frosting that holds its shape beautifully, especially important for a layered cake.
Butter, softened: Adds rich, classic buttercream flavor and contributes to the frosting's creamy texture. Softened butter is key for easy blending.
Powdered Sugar: The primary sweetener and thickener for the frosting, giving it that characteristic sweet and fluffy buttercream consistency.
Vanilla: A touch of vanilla extract enhances the overall flavor.
Milk: Used to adjust the frosting’s consistency.
Other Ingredients You’ll Need: Water, vegetable oil, and eggs.
Cover with tented plastic wrap or a cake dome and store at room temperature for 2-3 days.
If you want to extend its freshness, you can cover and refrigerate it up to 5 days. Just be sure to bring it back to room temperature before serving for the best flavor and texture.
Heat oven to 350°F (325°F for dark or nonstick pans). Spray the bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
In a large bowl, beat 1 box cake mix, water, oil, and eggs called for on box, with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl blue, 1 bowl red, and 1 bowl green to desired shades.
Bake 17 to 20 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes; remove from the pans to cooling racks. Cool completely, about 30 minutes.
Meanwhile, repeat with the second box of cake mix, water, oil, and eggs to make 3 more layers. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl yellow, 1 bowl orange (using red and yellow), and 1 bowl purple (using blue and red). Repeat baking and cooling.
In a large bowl, beat shortening and butter with an electric mixer on medium speed until well blended. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until the frosting is smooth. Beat on high speed until light and fluffy.
Trim off rounded tops of cake layers to level, if necessary. On a serving plate, place purple cake layer. Frost with 1/2 cup frosting. Repeat with blue, green, yellow, orange, and red cake layers.
Frost top and side of cake with a thin layer of frosting to form a crumb coat. Refrigerate 30 minutes. Spread the remaining frosting on top and side of cake. Cut into slices to serve.
Be sure to cool cake pans completely, then wash, dry, and spray with cooking spray before baking the second cake mix.
For guaranteed easy unmolding, line each pan with parchment paper. Set one of the pans on the paper and trace a circle around the base with the tip of a sharp paring knife to create a round that fits inside the pan; repeat to make enough for all the layers.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 49g | 75% |
| Saturated Fat | 17g | 87% |
| Trans Fat | 1g | % Value Not Available |
| Monounsaturated Fat | 12g | % Value Not Available |
| Polyunsaturated Fat | 16g | % Value Not Available |
| Omega-3 | 2g | % Value Not Available |
| Cholesterol | 135mg | 45% |
| Sodium | 520mg | 22% |
| Total Carbohydrate | 131g | 44% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 102g | % Value Not Available |
| Protein | 6g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 10% |
| Potassium | 45mg | 1% |
| Vitamin A | Value Not Available | 10% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 30% |
| Thiamin | Value Not Available | 0% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 2% |
| Vitamin B12 | Value Not Available | 6% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 6% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 0% |
| Selenium | Value Not Available | 20% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
