Desserts
Rainbow Layer Cake
Description
You’ll be proud to make and serve a cake that’s as much fun as this one. And you don't have to be a pastry chef to pull it off! Rainbow Layer Cake is surprisingly easy to create, thanks to a little help from Betty Crocker™ Super Moist™ Vanilla Cake Mix and Betty Crocker™ Classic Gel Food Colors.
Ingredients:
- Cake
- 2 boxes Betty Crocker™ Super Moist™ Vanilla Cake Mix
- Water, vegetable oil and eggs called for on cake mix boxes
- 2 packages (2.7 oz each) Betty Crocker™ Classic Gel Food Colors
- Buttercream Frosting
- 1 cup shortening
- 1 cup butter, softened
- 1 bag (2 lb) powdered sugar
- 2 teaspoons vanilla
- 3 to 4 tablespoons milk
Directions:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat 1 box cake mix, water, oil and eggs called for on box, with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl blue, 1 bowl red and 1 bowl green to desired shades.
- Bake 17 to 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, repeat with second box of cake mix, water, oil and eggs to make 3 more layers. Divide batter evenly among 3 small bowls. Using food colors, tint batter in 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red). Repeat baking and cooling.
- In large bowl, beat shortening and butter with electric mixer on medium speed until well blended. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
- Trim off rounded tops of cake layers to level, if necessary. On serving plate, place purple cake layer. Frost with 1/2 cup frosting. Repeat with blue, green, yellow, orange and red cake layers. Frost top and side of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes. Spread remaining frosting on top and side of cake. Store loosely covered at room temperature.
