Rainbow Layer Cake

This is more of a recipe for the design of the cake as it uses box cake. I cannot take credit for this awesome idea; found the idea for the rainbow cake and the recipe for the filling both online. I have used gum balls, Swedish Fish®, and M&M's® to decorate the border.

• Preparation Time: 30 mins
• Cooking Time: 35 mins
• Total Time: 1 hr 5 mins
• Calories: 644 Calories

Ingredients

• 6 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon vanilla extract
• 1 ½ cups butter, softened
• ⅔ cup vegetable oil
• 2 ½ cups water
• 1 pint heavy whipping cream
• 1 tablespoon fresh lemon juice
• 1 cup powdered sugar, or to taste
• 1 pound cream cheese, at room temperature
• 30 ½ ounces white cake mix with pudding (such as Pillsbury Moist Supreme®)
• 5 drops red food coloring, or as desired
• 5 drops yellow food coloring, or as desired
• 5 drops green food coloring, or as desired
• 5 drops blue food coloring, or as desired
• 5 drops orange food coloring, or as desired
• 5 drops purple food coloring, or as desired
• ¾ pound powdered sugar

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Grease two 8-inch round cake pans.

Step 2

Combine cake mix, eggs, water, and oil together in a large bowl. Beat using an electric mixer on medium speed for 2 minutes.

Step 3

Split the batter into 6 different bowls and add a different food coloring to each bowl. Pour about 1 cup of each of the batters into the first pan in this order: red, orange, yellow, green, blue, and purple, right on top of one another in the center of the pan. Pour about 1 cup of each batter in the same manner into the second prepared pan in reverse order: purple, blue, green, yellow, orange, and red; you do not need to swirl the colors around at all.

Step 4

Bake in the preheated oven until a toothpick inserted into the center of the cakes comes out clean, 34 to 38 minutes.

Step 5

While cakes bake, beat cream cheese, butter, lemon juice, and vanilla extract for filling together using an electric mixer. Beat in powdered sugar until combined.

Step 6

Beat heavy cream for frosting using an electric mixer until almost stiff; add powdered sugar and vanilla extract. Beat until cream holds peaks.

Step 7

Remove cakes from the oven and let cool completely in a refrigerator, about 30 minutes.

Step 8

Spread filling on the top of the bottom cake layer; top with the top layer of cake. Frost and decorate as desired. Keep cake refrigerated.