Multi Flavoured Rainbow Cake

Allow the cake layers to cool completely.

Multi flavoured rainbow cake.

Allow the cakes to cool in the pans for 5 minutes then turn out onto a wire rack. A rainbow cake has long been one of my favourites for a special occasion it looks so impressive yet it s a relatively simple process. Spread with frosting to within 1 4 inch of edge. Cover bottoms with parchment.

Prepare cake batter from 1 pkg. I rrrrreally like it with cream cheese frosting though. One cake mix makes only 2 full sized layers. It s kind of a cross between a white cake and a hummingbird cake in flavor.

I wanted my layers to be full size 9 inch layer cakes and not thin. Carefully remove the aluminum wrapped cardboard from the cake pan and flip the cake out onto a cake stand. So i doubled this recipe and filled my cake pans a little fuller and had enough left to make 12 regular sized cupcakes. It s one of my go to cake flavors whenever i m making something for a crowd.

Bake cake for 25 to 30 minutes until layers are fragrant and spring back when touched. Trim rounded tops off cakes to level if needed. It s simple tender delicious and pairs up with pretty much any frosting flavor under the sun. Step by step i own three 8 cake tins so i did three layers of the cake at a time i started by creaming the butter and sugar together with the lemon zest.

Allow the cake to cool for up to 2 hours. Cake mix as directed on package. Repeat with blue green yellow orange and red cake layers. Of course if vanilla is your thing then you can easily make this cake a vanilla rainbow cake too.

You just need to set aside some time to bake three sets of sponges then decorate your showstopper and i ve made sure there s plenty of icing so no danger of running short before the end. On serving plate place purple cake layer. Reline and grease the pans and bake the final three layers. It took a small box of each flavor of gelatin in the double recipe so no measuring needed.

Grease and flour 2 9 inch round pans. Then i added the eggs and self raising flour and split the mixture between three bowls.