Monday, March 11, 2013

Rainbow Cake

I got this idea watching a guest chef on a news show a week ago and knew immediately then I'd have to give it a try.  It turns out to be a lot of fun to make (and to slice into).

Yield: 16 servings


  • 2 boxes white cake mix, prepared
  • Food coloring
  • 4 containers (12 oz. each) whipped white frosting
  • Ice cream


  1. Prepare the cake mixes according to package directions.  Separate into six event portions
  2. Using the food coloring, dye each portion a different color of the rainbow.
  3. Line the bottoms of two large baking sheets with parchment paper.  Grease and flour the sides & bottom.
  4. Pour the batter into the prepared baking sheets, three colors per sheet.  Pour in a line for each third, and then spread out until they touch.  The boundaries don't have to be perfect.
  5. Bake at 300°F for 15-20 minutes, until a toothpick comes out clean.  Cool on a wire rack.
  6. Remove the cakes from the baking sheet by inverting onto a wire rack.  Cut each color apart.
  7. Frost and stack each layer of the cake in order of the colors of the rainbow.  Square the edges.  (I did a poor job squaring the edges, which is why mine is not level on the top)
  8. Turn the cake on its side to make the layers vertical.  Apply a crumb coat to the outside.
  9. Apply the final coat of frosting to the outside.  To make the textured surface, gently press a sheet of wax paper onto each side and then pull off.
  10. Serve with ice cream.

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