Ingredients for Rainbow Layer Cake
- Vanilla Cake Mix
- Water as directed on cake mix box
- Vegetable Oil
- Eggs as directed on cake mix box
- Food Coloring
- 1 cup (2 sticks) shortening
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- Vanilla Extract
- 1/4 cup milk
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How to Make Rainbow Layer Cake
- Preheat oven to 350°F (175°C). Grease and flour three 9-inch round cake pans.
- In a large bowl, beat cake mix, water, oil, and eggs with an electric mixer on low speed for 30 seconds, then on medium speed for 2 minutes, scraping the bowl occasionally.
- Divide batter evenly among six small bowls (approximately 1 1/3 cups each).
- Tint each bowl of batter with a different gel food coloring: blue, red, green, yellow, orange, and purple.
- Refrigerate three of the colored batters until ready to bake.
- Pour the remaining three colored batters into prepared cake pans.
- Bake for 18-20 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cakes cool in pans for 10 minutes.
- Invert cakes onto wire racks to cool completely.
- Repeat steps 6-9 with the remaining three refrigerated batters.
- While cakes are cooling, prepare the frosting: In a large bowl, cream together the shortening and butter until light and fluffy.
- Gradually add the powdered sugar on low speed, then beat in the vanilla extract.
- Add milk, 1 tablespoon at a time, until frosting is smooth and creamy. Beat on high speed until light and fluffy.
- Once cakes are completely cool, trim the tops to create even layers.
- Place one cake layer (purple) on a serving plate. Frost the top with a layer of frosting, leaving 1/4 inch from the edge.
- Repeat layering with the remaining cake layers (blue, green, yellow, orange, and red) and frosting in between each layer.
- Frost the entire cake with a thin layer of frosting to seal the crumbs (crumb coat).
- Frost the cake with the remaining frosting, creating a smooth and even finish.
- Refrigerate for at least 30 minutes before serving.
Nutrition Information (Approximate per serving)
Sodium
32 g
Sugar
505g
Fat
110g
Carbs
52g
