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Rainbow Layer Cake

Rainbow Layer Cake
  • Prep 30 min
  • Total 2 hr 30 min
  • Servings 16

Celebrate your next party with this colorful layered cake frosted with Betty Crocker™ Rich & Creamy™ rainbow chip frosting! ...MORE+ LESS-

Angie McGowan Angie McGowan
May 12, 2015

Ingredients

2
boxes Betty Crocker™ SuperMoist™ vanilla cake mix
2
cups water
1
cup vegetable oil
6
eggs
2
packages (2.7 oz each) Betty Crocker™ classic gel food colors
3
containers Betty Crocker™ Rich & Creamy rainbow chip frosting

Steps

Hide Images
  • 1
    Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
  • 2
    In large bowl, beat cake mixes, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
  • 3
    Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
  • 4
    Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
  • 5
    Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely, about 1 hour.
  • 6
    Wash cake pans. Bake and cool remaining 3 cake layers as directed.
  • 7
    Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on side and top of cake to seal in crumbs, then frost again with remaining frosting.

Expert Tips

  • For a deeper red color, add a teaspoon or two of unsweetened baking cocoa to the red batter.
  • If you only have two 8-inch cake pans, bake the cakes in three batches instead.
  • For even better protection against cakes sticking to the pans, line pans with cooking parchment paper cut to fit the pan.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
690
Calories from Fat
270
% Daily Value
Total Fat
30g
46%
Saturated Fat
9g
45%
Trans Fat
4g
Cholesterol
70mg
23%
Sodium
590mg
24%
Potassium
100mg
3%
Total Carbohydrate
103g
34%
Dietary Fiber
0g
0%
Sugars
0g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
10%
10%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 6 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
Carbohydrate Choice
7
*Percent Daily Values are based on a 2,000 calorie diet.

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