RAINBOW CANDY CAKE
Treat your guests with this delicious rainbow candy cake made using Betty Crocker™ Super Moist™ chocolate fudge cake mix and frosting - a delectable dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h5m
Yield 12
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Generously spray 2 (9-inch) round cake pans with baking spray with flour.
- Make cake mix as directed on box, using water, oil and eggs. Pour batter into pans. Bake and cool as directed for 9-inch rounds.
- On serving plate, place 1 cake layer, rounded side down. Spread with vanilla frosting. Top with second cake layer, rounded side up. Frost side and top of cake with remaining frosting.
- Place foil-covered coins around bottom edge of cake. Arrange chocolate candies by color in individual lines on top and side of cake to look like rainbow.
Nutrition Facts : Calories 790, Carbohydrate 112 g, Fat 7, Fiber 4 g, Protein 8 g, SaturatedFat 15 g, ServingSize 1 Serving, Sodium 450 mg
RAINBOW SURPRISE INSIDE CAKE
A fun cake filled with a colorful sweet surprise that tumbles out when you cut into it.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease or spray two 8-inch round cake pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake as directed on box. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Meanwhile, repeat to make 2 more layers.
- Flatten cake layers by trimming off rounded tops. In 2 layers, cut small round out of center, using 4-inch round cutter.
- To assemble cake: Place 1 uncut cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with candies and candy sprinkles. Gently press candies to level; top with full cake layer. Frost side and top of cake with remaining frosting.
Nutrition Facts : Calories 630, Carbohydrate 92 g, Cholesterol 65 mg, Fat 5, Fiber 2 g, Protein 5 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg, Sugar 27 g, TransFat 2 1/2 g
RAINBOW CAKE
Provided by Food Network
Categories dessert
Time 2h
Yield 20 to 24 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F. Spray the bottom and sides of six 8-inch round cake pans; dust with flour and tap out excess.
- Whisk together the flour, baking powder and salt in a medium bowl; set aside.
- Beat the butter, sugar and oil in a large bowl with an electric mixer on medium-high speed until light in color and fluffy, about 5 minutes. Beat in the eggs, one at a time, then the vanilla seeds, until combined.
- Transfer the creamed mixture to a very large mixing bowl, then alternate folding in the flour mixture and the milk with a spatula, adding the flour in 3 additions and the milk in 2, starting and ending with the flour, just until smooth. Divide the batter equally among 6 mixing bowls. Using gel food colors, tint each bowl with one of the colors of the rainbow. Pour each color into its own prepared cake pan.
- Bake, rotating the pans halfway through, until a toothpick inserted in the centers comes out clean, 18 to 20 minutes. Cool the cakes in the pans on a rack for 10 minutes, then remove the cakes to the rack to cool completely.
- Level the tops of any cake layers that have domed by slicing the domes off with a serrated knife. Put some buttercream into a pastry bag fitted with a large round tip. Put the bottom cake layer onto a cake plate. Pipe around the edge of the cake layer to create a frosting "dam." Fill the center with a thin layer of jam (about 1/2 cup). Top with another cake layer and repeat until you have stacked and filled all the layers. Frost the outside of the cake with the remaining buttercream and decorate as desired.
- In the bowl of a stand mixer, combine the confectioners' sugar, butter, milk, vanilla seeds and salt. Beat on low speed for a while. When the sugar is incorporated, turn the speed up and beat until the buttercream is fluffy and smooth. If it's too wet, add a bit more confectioners' sugar. If it's too stiff, add a bit more butter. Be sure to scrape the sides of the bowl once or twice to make sure everything is combined.
- Use immediately or store in an airtight container at room temperature for up to 24 hours or in the fridge for up to 2 weeks. Rewhip cold buttercream before using.
RAINBOW LAYER CAKE
You'll be proud to make and serve a cake that's as much fun as this one. 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.
Provided by By Angie McGowan
Categories Dessert
Time 2h
Yield 10
Number Of Ingredients 10
Steps:
- Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
- In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
- Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
- Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
- Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
- Wash cake pans. Bake and cool remaining 3 cake layers as directed.
- In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. 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 rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.
Nutrition Facts : Calories 1280, Carbohydrate 163 g, Cholesterol 160 mg, Fat 13, Fiber 0 g, Protein 6 g, SaturatedFat 23 g, ServingSize 1 Serving, Sodium 810 mg, Sugar 127 g, TransFat 1 g
COTTON CANDY RAINBOW "CAKE" RECIPE BY TASTY
This Rainbow Cotton Candy "Cake" is fun for the whole family to build together! Shape it into a cake, stick skewers all around and top with gummies. Cut into "slices," flip and enjoy like traditional cotton candy! Switch up the colors to design your own cotton candy "cake!"
Provided by Jasmine Pak
Categories Desserts
Time 2h20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Make the cotton candy: Let the machine heat for 10 minutes before using, then turn off.
- Add the yellow hard candy and superfine sugar to the machine, then turn back on. When you see the cotton candy web begin, hold a wooden skewer in the center at a 45° angle. Move the skewer around the bowl and spin while the candy collects on the end, then move the skewer into a horizontal position and continue rotating to collect the rest of the candy, moving from side to side.
- Slide the white cotton candy from the skewer into a deep 6-inch (15 cm) round container and press down gently. Cover the container and refrigerate while you make the remaining colors.
- Let the machine heat up again for 5 minutes, then turn off. Add 2-3 purple hard candies to the center, then turn on again and collect the cotton candy on a wooden skewer, turning off the machine and adding more candies until the cone is big and fluffy. Add the purple cotton candy to the container with the white cotton candy, cover again, and refrigerate.
- Repeat with the blue, green, yellow, orange, and red hard candies, letting the cotton candy machine reheat for 5 minutes between each batch.
- When ready to serve, uncover the container and invert the cotton candy cake onto a platter. Insert 4-6 wooden skewers into the cake as "candles," then top each skewer with a gummy candy "flame."
- Slice and serve.
- Enjoy!
Nutrition Facts : Calories 166 calories, Carbohydrate 41 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 28 grams
RAINBOW PINATA CAKE
Watch guests' faces light up as you cut into this towering blue, pink, green, and purple layer cake filled with candies and sprinkles like a pinata.
Provided by Sally's Baking Addiction
Categories Desserts Cakes Birthday Cake Recipes
Time 1h50m
Yield 16
Number Of Ingredients 22
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour four 9-inch cake pans.
- Whisk flour, 1 teaspoon salt, baking powder, and baking soda together in a bowl.
- Beat 1 1/2 cup butter in a stand mixer fitted with the paddle attachment until creamy, about 1 minute. Beat in white sugar on high speed, scraping the bowl with a spatula as needed, until fully incorporated, about 5 minutes. Reduce speed to medium-high; beat in eggs one at a time. Beat in 1 tablespoon vanilla extract.
- Mix flour mixture into the creamed butter mixture in 3 additions, alternating with buttermilk, until batter is smooth and slightly thick.
- Divide batter evenly among 4 bowls. Tint each portion of batter with green, blue, purple, or pink food coloring; stir until smooth. Pour batter into the prepared baking pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes. Set baking pans on wire racks and let cakes cool completely, about 25 minutes.
- Beat 1 1/2 cup butter and cream cheese in a stand mixer fitted with a clean paddle attachment until creamy, about 2 minutes. Add confectioners' sugar, heavy cream, and 1 tablespoon vanilla extract; beat on low speed for 30 to 60 seconds.
- Increase speed to high and beat frosting until fluffy, about 3 minutes. Scrape down the sides of the bowl as needed. Beat in 1/8 teaspoon salt.
- Cut a 4-inch circle out of the center of 2 cake layers using a round cookie cutter.
- Place one of the intact cake layers on a cake stand or serving plate. Frost the top using an offset spatula or butter knife. Position one of the cake rings on top. Spread frosting over the top and inside the circle. Repeat with second cake ring. Fill the hole with candies and sprinkles. Place remaining cake layer on top. Frost the top and sides of the entire cake.
- Tint any remaining frosting with pink food coloring and pipe decoratively over the cake. Cut cake into slices; spoon any candies that spill out over the slices.
Nutrition Facts : Calories 913.4 calories, Carbohydrate 127.4 g, Cholesterol 163.5 mg, Fat 42.9 g, Fiber 0.8 g, Protein 6.9 g, SaturatedFat 24.9 g, Sodium 327.1 mg, Sugar 98.6 g
EASY SIX-LAYER RAINBOW CAKE
If you want to make a homemade rainbow cake from scratch, this is your recipe! Bake every color of the rainbow into this delightful cake, with one color for every cake layer. This cake recipe makes a six-layer, 9-inch round cake and comes with a light mascarpone cream frosting.
Provided by Magda
Categories Desserts Cakes Birthday Cake Recipes
Time 3h40m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
- Sift together the flour, baking powder, and baking soda.
- Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
- Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
- Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
- Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
- Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.
Nutrition Facts : Calories 662.8 calories, Carbohydrate 47 g, Cholesterol 152.4 mg, Fat 50 g, Fiber 0.8 g, Protein 9.4 g, SaturatedFat 29.6 g, Sodium 315.4 mg, Sugar 21.5 g
RAINBOW CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans.
- Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick.
- In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture.
- Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls.
- Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan.
- Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool.
- Trim cake layers of rough edges. Cut each layer into 2 even layers.
- Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed.
- To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.
Nutrition Facts : Calories 91 calories, Carbohydrate 18.2 g, Cholesterol 22.9 mg, Fat 1.4 g, Fiber 0.3 g, Protein 1.8 g, SaturatedFat 0.7 g, Sodium 68.2 mg, Sugar 12.5 g
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