Rainbow Layer Cake
Add some color to your holiday feast with this beautiful Rainbow Layer Cake! Using a boxed cake mix, this cake is simple to make and allows more time for creative expression. With 6 layers of colored cake, this dessert is truly a culinary work of art. Plus, you ultimately get to choose which colors you would like for the cake! Topped with a birthday cake buttercream frosting that features vanilla and almond extracts, this cake is deliciously sweet. Make sure to take a picture of this vibrant masterpiece before it gets eaten!
Be sure to check out the Fiesta Dinnerware Baking Tray Giveaway as part of our Christmas in July celebration! You'll also want to enter to win the Christmas in July Foodie Grand Prize!
Chilling Time10 min
Cooking Time18 min
Cooking Vessel Size3 8-Inch Round Cake Pans
- 2 boxs white vanilla cake mix
- 2 cups water
- 1 cup vegetable oil
- 6 eggs
- 2 packages classic gel food colors (2.7 oz. each)
- 7 1/2 sticks butter
- 10 cups powdered sugar
- 2 1/2 tablespoons vanilla extract
- 1/4 teaspoon almond extract
- milk (optional)
Heat oven to 350 degrees. Spray 3 (8-inch) round cake pans with cooking spray. Line the bottom of each pan with a round of parchment and spray again with cooking spray.
In the large bowl of an electric mixer, beat cake mix, water, oil and eggs on low for 30 seconds, then on medium speed for 2 minutes, scraping down the edges of the bowl occasionally. Divide batter into 6 small bowls, adding in about 1-1/3 cups of batter per bowl.
Using gel food color tubes, tint the batter in each bowl a separate color, stirring well: 1 red (2.5 tsp color), 1 orange (1/2 tsp red + ½ tsp yellow), 1 yellow (1 tsp yellow), 1 green (1 tsp green), 1 blue (1 tsp blue), and 1 purple (1/2 tsp red + 1/4 tsp blue). Adjust coloring to your preferences.
Refrigerate 3 colors of batter until ready to bake. Then pour remaining 3 colors of batter into the 3 prepared cake pans.
Bake 18 to 20 minutes, or until the cake is springy when touched gently with your finger and the sides pull away from the pan. Cool for 10 minutes, then carefully remove cakes from pans and set on cooling racks to cool completely.
Wash and dry the cake pans then spray with cooking spray. Line each one with a round of parchment paper then spray with cooking spray again.
Pour remaining 3 colors of cake batter into the 3 prepared pans and bake and cool as directed above.
Meanwhile, in the bowl of an electric mixer beat butter on medium speed until light yellow and creamy. Add in powdered sugar one cup at a time, blending first on low speed for a few seconds and then on medium until all powdered sugar is added.
Add in vanilla and almond extracts and beat to combine. If too stiff, add in up to 8 tablespoons of milk, only adding 1 tablespoon at a time until desired consistency.
Trim the rounded tops off of cakes using a cake leveler tool or serrated knife. On a serving plate place the purple cake layer. Carefully tuck 4 or 5 small pieces of parchment paper under the cake layer to protect the serving plate.
Spread with frosting. Repeat with blue, green, yellow, orange, and red cake layers, then spread a light “crumb coat” of frosting on the top and sides of cake to seal in crumbs. Frost with remaining frosting. Carefully pull out parchment paper pieces and serve.
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