Rainbow Cake

by Jen on April 27, 2010

This Rainbow Cake was probably one of the best birthday cakes I have ever tasted. It was moist, colourful, and absolutely delicious! Plus, you’ll impress everyone at the party!

It is really easy to make, just a little time consuming. I baked for 5 hours because I made 2 of these cakes for fear that one wouldn’t be enough to feed 17 people. However, one cake was just enough! The other one is in the freezer for another celebration.

Each layer has it’s own fruity flavour as there is real fruit baked right in. This website was my inspiration.

Ingredients

2 boxes white cake mix (I used Betty Crocker)
6 eggs
1 cup water
2/3 cup vegetable oil
zest of 1 orange + juice of the orange
zest of 1 lemon + juice of the lemon
zest of 1 lime + juice of the lime
1/2 cup fresh or frozen raspberries, mashed
1/2 cup fresh or frozen blueberries, mashed
1/2 cup fresh or frozen blackberries, mashed
Wilton’s gel icing colours in red, orange, yellow, green, blue, and purple (I bought mine at Michael’s)

6 bowls
6 disposable 8″ round foil cake pans

Directions

Make the batter for the cake as directed using the 6 eggs, 1 cup water and 2/3 cup vegetable oil. Scoop 1 cup of cake batter into each of the 6 bowls.

In the first bowl, mix raspberries and 1/4 tsp red colouring into the batter.
In the second bowl, mix blueberries and 1/4 tsp blue colouring.
In the third bowl, mix blackberries and 1/4 tsp purple food colouring.
In the fourth bowl, mix orange zest, juice, and 1/2 tsp orange colouring.
In the fifth bowl, mix lemon zest, juice, and 1/4 tsp yellow colouring.
In the sixth bowl, mix lime zest, juice, and 1/4 tsp green colouring.

Prepare the six 8″ cake pans by greasing and flouring each generously. Spoon and spread each colour of batter into it’s own cake pan.

IMG 3801 Rainbow Cake
Bake in oven, preheated to 350 degrees for approximately 20 minutes, or until tops spring back when touched lightly. Allow to cool completely.

Icing

1 cup butter, softened
2 – 8 0z. packages cream cheese, softened
8 cups confectioner’s sugar
2 tsp vanilla or lemon extract (I used vanilla)

Cream butter and cream cheese until smooth. Add sugar and extract. Beat on high speed until smooth, light and fluffy.

Put first layer of cake on a sturdy cake plate. Frost the top. Add second layer and frost the top. Add third layer and frost the top. I then put mine in the fridge for 1/2 hour to harden a bit so the cake wouldn’t move around when I added my next three layers. Then add next three layers, frosting each until last layer is on top. **I put my layers in the order of the rainbow colours**

IMG 3802 Rainbow Cake

Frost the entire cake. Refrigerate overnight.

IMG 3825 Rainbow Cake

IMG 3837 Rainbow CakeENJOY!

640670f4c8427034945d6a705b75cddb Rainbow Cake

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