The Pioneer Woman Tasty Kitchen
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Rainbow Cake

5.00 Mitt(s) 7 Rating(s)7 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 57 votes, average: 5.00 out of 5

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Level: Intermediate

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Description

If you make this cake, you will be a HIT at any gathering!

Ingredients

  • FOR THE CAKE:
  • 2 boxes White Cake Mix
  • 4 drops Food Coloring (Use As Much As Needed To Attain Desired Color)
  • FOR THE FROSTING:
  • 4 packages Cream Cheese (8 Oz. Package)
  • 1 cup Butter
  • 5 cups To 6 Cups Powder Sugar (Confectioners Sugar)
  • 1 Tablespoon Vanilla

Preparation

I use Ateco food coloring, which can be found at www.atecousa.net

For the cake, make one box cake mix according to the directions on the box. Separate batter into 3 bowls with roughly about 1 cup of cake mix per bowl. Add desired food coloring to each bowl (purple, blue, green).

Bake cakes in round pans according to box instructions, but make sure you check the cake about 10 minutes before it’s supposed to be done. With less mix in each pan, they can cook faster.

Repeat for the remaining colors (red, orange, yellow). You will now have six layers of different colors.

For the frosting, mix together softened (room temperature) butter and softened (room temperature) cream cheese until well combined. Add vanilla. Combine. Slowly add in powder sugar.

(After the 5th cup of powdered sugar, taste the frosting and see if you would like it sweeter. I tend to use the full 6 cups, but some prefer the frosting less sweet.)

Cake assembly:

I try to first level each layer of cake with a large bread knife. For the rainbow cake especially, if all the layers are level, then they will evenly display when you cut into it.

Start with the PURPLE layer first. Put the purple layer on your cake stand or plate. Add enough frosting to cover the layer and some to spill over the edges, anywhere from 1/2 to one cup of frosting. Run the flat, straight side of a knife around the cake to smooth out the edges.

Add the BLUE layer of the cake. Put frosting in the middle, start spreading out frosting with the flat, straight side of a knife so that it covers the cake and falls out over the edges. Then run your knife around the outside edge of the cake to smooth out the sides.

Put the cake into the fridge for at least 2 hours or freeze for 1 hour.

Repeat with GREEN layer, then YELLOW layer.

Put cake into fridge for at least 2 hours or freeze for 1 hour.

Repeat with ORANGE layer, then RED layer.

Cover cake with frosting and run the flat, straight edge of a knife around the edges of the cake to smooth out the frosting.

(It was important for me to freeze the cake between layers for a couple reasons. The cake can get really heavy by the time you are adding the 4th, 5th, and 6th layers, but if it is somewhat frozen at this point, it will not get schmooshed or crushed. Also, it is much easier to frost the cake when it is solid, or not wobbling all over.)

Once you have finished frosting the cake, add any decorative touches or words that fit your occasion! Good luck!

(I set the skill level as difficult, but ONLY because of the time involved. Truly, anyone can do this, and do it well! It just takes a little patience. The end result is SOOO worth it!)

35 Comments

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Avatar of Deana Mock

Deana Mock on 10.28.2011

I made this cake, and I am not a professional by any standards, but it was easy, but time consuming, and well worth it. BIG BIG HIT with everyone!!!!!

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emily on 7.6.2011

This recipe has been here for a while, but I was wondering what size cake pan is used to make this cake? I am going to attempt it for my daughter’s 2nd birthday this weekend.

Avatar of tifferrific

tifferrific on 4.16.2011

I think I am going to make this for Easter!

Avatar of kim711

kim711 on 12.6.2010

Oh my goodness!!! I cannot wait for someone to have a birthday!! This is the cutest thing I have ever seen!

Avatar of mmannm5

mmannm5 on 10.7.2010

I got this idea from somewhere out in the blog-o-sphere. I usually make mine into cupcakes- which is probably more time consuming because you have to carefully pour and spread the dough into each cup, but they are such a hit!

seriously. People die over these. Especially when they are cute lil’ cupcakes!!

7 Reviews

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Avatar of Jennifer

Jennifer on 8.15.2012

Thank you very much for such detailed instructions. I made this for my daughter’s 3rd birthday. Not hard to do, but takes some time. It was a hit…yummy and great looking.

Avatar of mandykelly28

mandykelly28 on 4.14.2012

My niece just made this cake for my twin daughters birthday and it was FABULOUS!!! A show stopper. thanks we will use this recipe again and again.

Avatar of urszula

urszula on 1.11.2012

It’s take time to make it but so worth it. Delicious and beautiful.

Avatar of mamacook

mamacook on 9.27.2011

Made this for my four-year-old daughter’s birthday…it was a big hit! The flavor was much better than I expected too.

Avatar of mommymimi

mommymimi on 5.30.2011

I am giving this a 5 rating because it really was a huge hit and my guess is anything that wasn’t perfect with my cake was due to the fact that I am NOT a baker by any stretch of the imagination. I made this for my twins’ 4th birthday party and they begged me to make it again last year (but I didn’t…cuz I’m a chicken). Anyway, the cake is HUGE and beautiful! Now, the flavor? Again, this is certainly my fault, but I have decided that food coloring has a flavor…if you use enough of it. I wanted the purple more purple-y, ok? Don’t judge. =) And I think I did something wrong with the frosting….but it could have just been the flavor of the purple layer…. at any rate, the kids scarfed it down, so that’s a hit in my book! And I took lots of pictures so I could get oohs and aaahs for years to come. Thanks so much for posting!

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