Rainbow Layer Cake

Health score
1%
Rainbow Layer Cake
185 min.
12
937kcal

Suggestions


Indulge your senses and brighten your celebrations with a stunning Rainbow Layer Cake that is as delightful to look at as it is to eat! This vibrant dessert is perfect for birthdays, anniversaries, or any occasion that calls for a touch of whimsy and joy. With its six colorful layers, each infused with a burst of flavor, this cake is sure to be the centerpiece of your dessert table.

Crafted from two boxes of Betty Super Vanilla Cake Mix, this recipe is not only easy to follow but also guarantees a moist and fluffy texture. The addition of classic gel food colors transforms simple batter into a kaleidoscope of hues, making each slice a visual treat. The rich frosting, made from a blend of shortening and butter, adds a creamy finish that perfectly complements the cake's sweetness.

As you layer the colors from purple to red, you'll create a masterpiece that will impress your family and friends. The process of baking and assembling this cake is a fun activity that can be enjoyed by bakers of all ages. So gather your loved ones, roll up your sleeves, and get ready to create a dessert that not only tastes amazing but also brings smiles and laughter to your table. This Rainbow Layer Cake is more than just a dessert; it's a celebration of color, flavor, and togetherness!

Ingredients

  • boxes vanilla cake donut holes 
  • 5.4 oz pizza dough 
  • cup shortening 
  • cup butter softened
  • lb powdered sugar 
  • teaspoons vanilla 
  • tablespoons milk 

Equipment

  • bowl
  • oven
  • hand mixer
  • toothpicks

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
  2. In large bowl, beat 1 box cake mix, water, oil and eggs called for on box, with electric mixer on medium speed 2 minutes, scraping 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.
  3. Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
  4. Meanwhile, repeat with 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.
  5. In large bowl, beat shortening and butter with electric mixer on medium speed until well blended. On low speed, gradually beat in powdered sugar. Beat in vanilla.
  6. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
  7. Trim off rounded tops of cake layers to level, if necessary. On 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 thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  8. Spread remaining frosting on top and side of cake. Store loosely covered at room temperature.

Nutrition Facts

Calories937kcal
Protein2.02%
Fat34.15%
Carbs63.83%

Properties

Glycemic Index
7.33
Glycemic Load
0.07
Inflammation Score
-4
Nutrition Score
8.3482609067274%

Nutrients percent of daily need

Calories:936.82kcal
46.84%
Fat:36.12g
55.57%
Saturated Fat:15.84g
99.03%
Carbohydrates:151.89g
50.63%
Net Carbohydrates:150.75g
54.82%
Sugar:111.26g
123.62%
Cholesterol:41.12mg
13.71%
Sodium:814.68mg
35.42%
Alcohol:0.23g
100%
Alcohol %:0.14%
100%
Protein:4.82g
9.63%
Phosphorus:298.75mg
29.87%
Calcium:198.86mg
19.89%
Folate:60.88µg
15.22%
Vitamin E:2.24mg
14.92%
Vitamin B1:0.19mg
12.9%
Vitamin B2:0.21mg
12.56%
Vitamin K:12.75µg
12.14%
Selenium:8.12µg
11.61%
Iron:2.09mg
11.59%
Vitamin B3:2.07mg
10.35%
Vitamin A:478.8IU
9.58%
Manganese:0.18mg
9.07%
Fiber:1.14g
4.56%
Vitamin B5:0.4mg
4.05%
Copper:0.08mg
3.78%
Zinc:0.44mg
2.91%
Magnesium:10.39mg
2.6%
Potassium:66.09mg
1.89%
Vitamin B6:0.03mg
1.37%