Multi Flavoured Rainbow Cake

Cover the cake with chocolate buttercream taking care to keep track of what layer is where.

Multi flavoured rainbow cake.

Prepare cake batter from 1 pkg. Allow the cake layers to cool completely. It s one of my go to cake flavors whenever i m making something for a crowd. 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.

It s kind of a cross between a white cake and a hummingbird cake in flavor. Then i added the eggs and self raising flour and split the mixture between three bowls. On serving plate place purple cake layer. Grease and flour 2 9 inch round pans.

I rrrrreally like it with cream cheese frosting though. 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. 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. Of course if vanilla is your thing then you can easily make this cake a vanilla rainbow cake too.

Pour half into separate bowl. 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 took a small box of each flavor of gelatin in the double recipe so no measuring needed.

It s simple tender delicious and pairs up with pretty much any frosting flavor under the sun. Cover bottoms with parchment. Allow the cakes to cool in the pans for 5 minutes then turn out onto a wire rack. Repeat with blue green yellow orange and red cake layers.

Allow the cake to cool for up to 2 hours. Spread light coat of frosting on top and side of cake to seal in crumbs then frost with remaining frosting. One cake mix makes only 2 full sized layers. Cake mix as directed on package.

Spread with frosting to within 1 4 inch of edge. Reline and grease the pans and bake the final three layers.