- 2 white cake mixes and accompanying ingredients needed to make cakes
- 2 round 8 – 9 inch cake pans
- red food coloring
- orange food coloring
- yellow food coloring
- green food coloring
- blue food coloring
- violet food coloring
- cake board
- cake foil
- flour added no stick cooking spray
Butter Cream Icing Ingredients:
- 16 ounces cream cheese, at room temperature
- 1 cup of butter, at room temperature
- 12 cups confectioners sugar
- 10-12 teaspoons of water
Step 1: Preheat the oven, and mix up the cake batter according to package directions. Make sure you use two white cake mixes, and egg whites instead of whole eggs to keep the batter white. (The white batter will make the colors of your finished rainbow cake pop!)
Step 2: Divide the batter into six medium bowls. Use a measuring cup to make sure you get the same amount of batter in each bowl. Two cake mixes should yield about 1 1/3 cups of batter for each bowl.
Step 3: Add a few drops of food coloring to each bowl of batter. Color one bowl of batter in each color of the rainbow:
For each bowl, mix up the batter and check the color. If the color is not bright enough add a drop or two more of food coloring and mix until the batter reaches the desired color.
Step 4: Spray the round cake pans with flour-added no stick cooking spray.
Step 5: Pour one color of batter into each pan.
Step 6: Bake the cakes two at a time; bake according to the directions, but reduce the baking time significantly because the cake layers are thinner than is typical. Check on your cakes after about 15 to 20 minutes to see if they’re done. You can tell if they’re done if the cake is pulling away from the outside of the pan, and if a tooth pick inserted into the center comes out clean.
Step 7: When the cakes are finished baking, turn them out onto a cooling rack to cool.
Step 8: Repeat the process two more times until all six cakes are baked and cooling.
Step 9: While the cakes are baking and cooling, mix up the butter cream icing. To make the butter cream icing, cream together cream cheese and butter until smooth in an extra large mixing bowl.
Note: This cake takes quite a bit of icing! If you don’t have an extra large mixing bowl you may need to divide the recipe in half, and mix it in two smaller batches.
Step 10: Add the water and confectioner sugar to the mixing bowl slowly while you mix.
Step 11: Blend until the icing holds its shape. If the icing is too thin, add a little more confectioner sugar, or refrigerate it for a few minutes to chill and stiffen. If the icing is too stiff add a little more water, one teaspoon at a time. The icing should hold it’s shape when you’re done, but shouldn’t be too stiff.
Step 12: Once the cakes are baked and have cooled level the top of each cake with a serrated knife, if needed.
Step 13: Cover a round cake board with decorative foil.
Step 14: Add a small amount of icing to the board; this will serve as a glue to hold the cake in place.
Step 15: Place the violet cake with the cut side down, directly in the center of the cake board.
Step 16: Spread a layer of butter cream icing over the top of the violet cake.
Step 17: Place the blue cake directly on top of the violet cake, and ice the top. Repeat the process with the green, yellow, orange, and red cakes. Spread a layer of icing between each cake.
Step 18: Add a layer of icing to the outside of the cake to seal in the crumbs.
Step 19: Add a second thicker layer of icing to the entire cake.
Step 20: Clean up any extra icing on the cake board with a damp rag.
Step 21: Cut and enjoy the surprise on your family or friends faces when they see the fun rainbow layers of color in this cake!
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