Best Rainbow Cake Recipes

RAINBOW LAYER CAKE

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.

RAINBOW SURPRISE INSIDE CAKE

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.

RAINBOW LAYER CAKE

Steps:

• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.
• Heat the oven to 180C/160C fan/gas 4. Butter 2 x 20cm round sandwich tins and line the bases with baking parchment. Tip all the sponge ingredients, apart from the food colouring, into a mixing bowl, then beat with an electric whisk until smooth.
• Working quickly, weigh the mixture into another bowl to work out the total weight, then weigh exactly half the mixture back into the mixing bowl. Pick two of your colours and stir a little into each mix. Keep going until you are happy with the colour - the colour of the batter now will be very similar to the finished cake, so be brave! Scrape the different batters into the tins, trying to spread and smooth as much as possible - but try not to waste a drop of the batter - a rubber spatula will help you. Bake on the same oven shelf for 15-20 mins until a skewer poked into the middle comes out clean. Don't worry if that sponges are thin, there are many layers.
• Gently turn the cakes out onto a wire rack to cool. Wash the tins and bowls thoroughly, and start again from step 1 - this time using another two colours. Unless you're making the optional pink layer, repeat one more time to get 6 sponges, all of different colours. Leave them all to cool.
• To make the icing, very briefly beat the vanilla and soft cheese or mascarpone with an electric whisk until smooth. Sift in the icing sugar and gently fold in with a spatula. Be careful - the more you work it, the runnier it will get, increasing the chance of splitting.
• Smear a little icing on your cake stand or plate - just a splodge to stick the first sponge. Start with the red, then spread with some icing right to the very edge. Repeat, sandwiching on top the orange, yellow, green, blue and finally purple sponges. Spread the remaining icing thickly all over the sides and top of the cake. For more expert advice on how to create the perfect rainbow cake, check out our tips, below.

RAINBOW CAKE

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.

EASY SIX-LAYER RAINBOW CAKE

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.

RAINBOW LAYER CAKE

Steps:

• Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment; grease paper., Prepare cake mix batter according to package directions, substituting three whole eggs for egg whites. Divide evenly among three bowls. Stir one flavor of gelatin into each bowl until blended. Pour each into a prepared pan. Bake 20-25 minutes or until a toothpick inserted in center comes out clean., Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely. Spread frosting between layers and over top and sides of cake. , Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.

ITALIAN RAINBOW COOKIE CAKE

Steps:

• Make the ganache: Place the chocolate in a medium bowl. Bring the cream and 1/2 teaspoon salt to a boil in a small saucepan, then pour over the chocolate. Shake the bowl so the chocolate is fully submerged in the cream, then let stand 1 minute. Using a small rubber spatula, slowly stir the chocolate and cream in the center of the bowl until it forms a shiny, smooth ganache. Cover the ganache with plastic wrap and let stand in a cool place in your kitchen until it is thick like pudding, but still pourable and spreadable, up to 2 hours. (See Cook's Note about timing.)
• Preheat the oven to 350 degrees F. Cut three 8-inch circles out of parchment paper. Using 2 tablespoons butter, grease and flour three 8-inch round cake pans and line each pan with a round of parchment paper.
• Whisk the flour, baking powder and the remaining 1/2 teaspoon salt in a medium bowl until evenly combined. Combine the sugar and remaining 14 tablespoons butter in the bowl of a mixer and beat on medium-high speed until pale and fluffy, about 3 minutes. Add the almond filling, lemon juice and almond and vanilla extracts and beat until smooth. Add the eggs one at a time, beating well after each addition. Add the flour mixture, then stir with a rubber spatula until the batter is combined.
• Divide the batter equally among 3 bowls. Add the green, yellow and red food colorings to the batter in their separate bowls, then stir the colorings. Scrape each batter into a prepared cake pan and smooth the top with a small offset spatula or rubber spatula. Bake until the cakes are lightly browned and a toothpick inserted in the middle of each cake comes out clean, 20 minutes.
• Transfer the cake pans to a wire rack and let cool 15 minutes. Invert the cakes onto the rack, remove the cake pans and discard the parchment paper rounds. Let the cakes cool completely, about 30 minutes. Flip the cakes right-side up and trim the top of each cake with a serrated knife so that it is flat, if necessary.
• Place the green cake on a cake stand and spread 1/4 cup jam evenly over the top. Place the yellow cake over the green and spread the remaining 1/4 cup jam evenly over the top. Place the pink layer on top, then loosely wrap the cake in plastic wrap and refrigerate for 30 minutes.
• Unwrap the cake and scrape the ganache on top (the ganache will be the consistency of thick pudding). Using an offset spatula, spread the ganache evenly over the side and top of the cake, leaving a slightly thicker layer on top. Once the ganache is smooth all around, drag the tines of a fork in a wavy pattern across the top of the entire cake. Refrigerate the cake to set the ganache, about 30 minutes. Allow the cake to come to room temperature before serving.

RAINBOW PINATA CAKE

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.

RAINBOW CREPE CAKE RECIPE BY TASTY

Steps:

• In a bowl, whisk flour and sugar. Mix in eggs, then gradually mix in butter and warm milk, alternating between the two.
• Evenly divide the batter into 6 bowls. Add a few drops of food coloring to each bowl, and whisk until fully incorporated and the batter is colored.
• On a nonstick skillet over medium heat, pour ⅓ of the purple crepe batter, and tip the pan to cover the entire bottom surface. Cook the crepe begins to gently bubble and cook through, then flip. Repeat until all of the different color crepe batter is used.
• Stack crepes on top of each other, starting with purple, then blue, green, yellow, orange, and red, with whipped cream between each layer.
• Cover the crepe cake in whipped cream, so that it's fully white on the outside.
• Slice, and serve.
• Enjoy!

RAINBOW CAKE

Steps:

• Preheat oven to 350 degrees. Brush six 9-inch-round cake pans (or as many 9-inch cake pans as you have, reusing them as necessary) with shortening. Line bottom of each cake pan with parchment paper; brush again and set aside.
• In a large bowl, whisk together flour, baking powder and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Slowly add egg whites and mix until well combined. Add vanilla and mix until fully incorporated. Add flour mixture and milk in two alternating additions, beginning with the flour and ending with the milk. Mix until well combined.
• Divide batter evenly between six medium bowls. Add enough of each color of food coloring to each bowl, whisking, until desired shade is reached. Transfer each color to an individual cake pan. Transfer to oven and bake until a cake tester inserted into the center of each cake comes out clean, about 15 minutes (working in batches if necessary).
• Remove cakes from oven and transfer to a wire rack; let cool for 10 minutes. Invert cakes onto a wire rack; re-invert and let cool completely.
• Using a serrated knife, trim tops of cakes to make level. Place four strips of parchment paper around perimeter of a serving plate or lazy Susan. Place the purple layer on the cake plate. Spread a scant 1 cup buttercream filling over the first layer with a small offset spatula so it extends just beyond edges. Repeat process with blue, green, yellow, and orange layers.
• Place the remaining red layer on top, bottom-side up. Gently sweep away any loose crumbs with a pastry brush. Using an offset spatula, cover the top and sides with a thin layer of frosting (also use any of the excess frosting visible between the layers). Refrigerate until set, about 30 minutes.
• Using an offset spatula, cover cake again with remaining frosting.

RAINBOW SHERBET ANGEL FOOD CAKE

Steps:

• Using a long serrated knife, cut cake horizontally into 4 layers. Place bottom layer on a freezer-safe serving plate; spread with 1 cup sherbet. Repeat twice with middle cake layers and remaining sherbet. Top with remaining cake layer. Freeze, covered, until sherbet is firm, about 1 hour., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until soft peaks form. Frost top and sides of cake. Freeze until firm., Thaw in refrigerator 30 minutes before serving. Cut cake with a serrated knife.

RAINBOW CITRUS CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch pans. Sift together the flour, baking powder, and salt. Set aside.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, mixing until each egg is incorporated; stir in the vanilla. Beat in the flour mixture alternately with the milk. Divide batter into 3 bowls.
• In the first bowl, stir in lemon zest and yellow food coloring; pour into prepared pan. In the second bowl, stir in orange zest and orange food coloring; pour into second prepared pan. In the last bowl, stir in the lime zest and green food coloring; pour into third prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of each cake layer comes out clean, about 30 minutes. Let cool in pan for 5 minutes, then turn out onto a wire rack and cool completely.
• Assemble the cake: stack the layers together with the Lemon Filling in between the layers. Frost sides and top with Orange Cream Frosting. Refrigerate until serving.

RAINBOW SPRINKLE CAKE

Steps:

• Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
• In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
• Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
• Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
• Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
• Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
• Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
• Refrigerate cake 30 minutes or longer to set. Serve cool.

RAINBOW LAYER CAKE

Steps:

• Heat oven to 350ºF.
• Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry gelatin mix to batter in one bowl; mix well. Stir dry orange gelatin mix into remaining batter. Pour into prepared pans.
• Bake 28 to 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 15 min. Remove from pans to wire racks; cool completely.
• Repeat with remaining cake mix and dry gelatin mixes, washing cake pans between uses.
• Mix sour cream and sugar in large bowl until blended; gently stir in COOL WHIP. Stack cake layers on plate, spreading 1/3 cup COOL WHIP mixture onto each cake before covering with next layer. Frost top and side of cake with remaining COOL WHIP mixture. Refrigerate 2 hours.

RAINBOW LAYER CAKE

Steps:

• Preheat oven to 350 degrees F. Line six 6-inch cake pans with parchment paper.
• Beat egg whites with an electric mixer on medium-high speed until foamy, about 2 minutes. Increase mixer speed to high and continue beating until soft peaks form, about 3 minutes. Gradually add 1/2 cup of the sugar, continuing to beat until stiff peaks form, about 3 minutes more.
• In another large mixing bowl, cream butter and the remaining 1/2 cup of sugar on medium speed until light and fluffy and increased in volume, about 5 minutes. Add applesauce, vanilla, and eggs and mix on medium speed for 1 minute more.
• Sift together flour, baking powder, and salt. Add to butter mixture and mix on medium speed for 1 minute. Pour in 3/4 cup water and mix to combine. Fold in egg whites with a large spatula.
• Divide batter evenly among 6 small bowls. Starting with the lightest color, tint batter with food coloring, whisking in a few drops at a time until the desired intensity is reached. Pour each of the colored batters into a different parchment-lined cake pan (each should be half full) and bake until a toothpick inserted in the center comes out clean, about 12 to 15 minutes.
• Stack layers according to the colors of the rainbow, spreading a thin layer buttercream between each. Using an offset spatula, frost the whole cake with a thin layer of buttercream.
• Place cake on a freezer-safe plate. Freeze for 15 minutes, or until buttercream is firm. Remove from freezer and cover cake in sprinkles. See how to cover a cake in sprinkles.

RAINBOW CHIP CAKE BATTER GOOEY BUTTER COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, beat cream cheese and softened butter with electric mixer on medium speed about 1 minute or until well blended; scrape side of bowl. Beat in egg until smooth. On low speed, beat in cake mix until blended. Drop dough by rounded tablespoonfuls 2 inches apart on ungreased cookie sheets. Sprinkle tops of cookies with sprinkles.
• Bake 13 to 15 minutes or until edges are light golden brown. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Store covered in airtight container at room temperature.

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.

EPIC RAINBOW CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray two 9-inch cake pans with cooking spray.
• Combine cake mix, egg whites, water, and applesauce in a large bowl using an electric mixer. Divide batter evenly into 6 bowls. Mix a different food coloring gel into each bowl. Pour the red batter and orange batter separately into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center of each cake comes out clean, 25 to 30 minutes.
• Remove from the oven and let rest on a cooling rack in the pans for 15 minutes. Flip quickly onto the rack and remove cakes from the pans. Continue the baking and cooling process with remaining batter until all layers are cooled.
• Shave off the tops of the cakes carefully using a large knife so they will be flat. Place the red layer down, frost the top lightly; continue with orange, yellow, green, blue, and purple.
• Frost the top and outside of the cake. Cut through using a big, sharp knife and serve.

RAINBOW ANGEL CAKE

Steps:

• Move oven rack to lowest position (remove other racks). Heat oven to 350°F. In extra-large glass or metal bowl, beat cake mix, water and lemon peel with electric mixer on low speed 30 seconds; beat on medium speed 1 minute.
• Divide batter evenly among 3 bowls. Gently stir 6 to 8 drops of one food color into each of the batters. Pour red batter into ungreased 10-inch angel food (tube) cake pan. (Do not use fluted tube cake pan or 9-inch angel food pan or batter will overflow.) Spoon yellow batter over red batter. Spoon green batter over top.
• Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky. Do not underbake. Immediately turn pan upside down onto glass bottle until cake is completely cool, about 2 hours. Run knife around edges of cake; remove from pan to serving plate.
• Spoon 1/2 cup of the frosting into microwavable bowl. Microwave uncovered on High about 15 seconds or until frosting can be stirred smooth and is thin enough to drizzle. (Or spoon frosting into 1-quart saucepan and heat over low heat, stirring constantly, until thin enough to drizzle.) Drizzle over cake.
• Place remaining frosting in decorating bag with writing tip. Pipe a ribbon and bow on each candy square to look like a wrapped package. Arrange packages on top of cake. Store loosely covered at room temperature.

ITALIAN RAINBOW COOKIE ICE CREAM CAKE

Steps:

• Cut the cookies to form 1-by-1-by-1/2-inch squares. Line a 9-inch springform pan with plastic wrap. Arrange the cookie squares all the way around the sides of the pan with the color lines running perpendicular to the bottom of the pan. Repeat with an additional ring of cookies above the first ring, lining up the colors as much as possible, so the cookies come 2 inches up the sides of the pan and almost completely cover them.
• Lay one cookie square in the middle of the bottom of the pan. Arrange a second cookie square next to it, with the color lines perpendicular to the color lines in the first cookie. Continue arranging cookie squares to create a parquet floor pattern. Fill the bottom of the pan with cookies, cutting some to fill in any odd-shaped areas. Chill until cold, about 30 minutes.
• Combine the chocolate and oil in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes. Using a pastry brush, coat the cookies on the bottom and sides with a thin layer of chocolate. Chill until set, about 5 minutes.
• Spread one of the pints of vanilla ice cream in an even layer over the chocolate-coated bottom cookies. Freeze until hard, about 1 hour. Spread the chocolate ice cream in an even layer over the vanilla. Freeze until hard, about 1 hour. Spread the remaining pint of vanilla ice cream in an even layer over the chocolate ice cream. Cover with the remaining cookie pieces. Freeze until solid, 6 hours to overnight.
• When ready to serve, invert the cake onto a plate so the bottom layer of cookies is on the top. Remove the pan and peel off the plastic wrap. Cut with a hot dry knife.