Preheat oven to 350 degrees. Line bottoms of 2 (8-inch each) round cake pans with parchment paper; spray with nonstick spray. Combine 1 cake mix, 1 cup water, 1/4 cup flour, 1/4 cup oil, and 3 egg whites in a medium bowl. Beat with an electric mixer on low speed until moistened. Beat on medium for 2 minutes.
A rainbow cake is fun to look at and fun to eat! Bake colored layers, stack, frost, fill with your favorite sprinkles, and enjoy!
Servings and Ingredients
|3 (16.5-oz. each) boxes Hy-Vee classic white cake mixes|
|3 c. water, divided|
|¾ c. Hy-Vee all-purpose flour, divided|
|¾ c. Hy-Vee vegetable oil, divided|
|9 Hy-Vee large egg whites, divided|
|Over the Top food coloring gels, radiant purple, brilliant teal, quiet green, vivid orange, shy yellow, and flashy pink|
|5 (16-oz. each) cans Hy-Vee creamy white frosting, divided|
|2 tbsp. Over the Top ready-to-use buttercream decorating icing, very violet, ocean blue, bee yellow, really orange, and rosy red|
|2 c. Over the Top sprinkles, assorted, plus additional for garnish|
Things To Grab
- 2 (8-inch each) round cake pans
- Parchment paper
- Hy-Vee nonstick cooking spray
- Large bowl
- Electric mixer
- Small bowls
- 3-inch round cookie cutter
- Serving platter
- Offset spatula
Divide batter between two small bowls. Tint batter with food coloring and remaining batter with another food coloring. Bake 25 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes. remove from pans, discard parchment and cool completely on wire rack. Repeat directions for remaining cake mixes, water, oil, egg whites, and food colorings. Cool cakes completely before frosting.
If desired, trim the domed top off each cake layer. Use a 3-inch round cookie cutter to cut the center out of purple, teal, green, orange, and yellow cake layers. reserve center cake pieces for another use.
Place purple cake layer on a serving platter. Spread with about 1/2 cup frosting. Top with teal cake layer and additional 1/2 cup frosting. Repeat layers for green, orange, and yellow cake layers.
Carefully pour sprinkles into center of cake. Add pink cake layer. Smooth 1 cup frosting in a thin coat over top and sides of cake.
Divide 3 cups frosting evenly among 6 small bowls. Stir decorating icings into each frosting using a different color for each bowl. Smooth each color of frosting on cake, matching colors of frosting to color of cake layers. Use a large offset spatula to smooth sides and top of cake, blending the colors slightly as they change.
Place remaining 1/2 cup frosting in a piping bag fitted with a large round tip. Pipe round dollops around top edge of cake. Sprinkle with additional sprinkles, if desired.
Amounts Per Serving
- Total Fat: 22g
- Cholesterol: 0mg
- Sodium: 390mg
- Total Carbohydrates: 89g
- Protein: 3g
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