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Pastel Four-Layer Cake Recipe

Pastel Four-Layer Cake Recipe photo by Taste of Home

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Bryan Anderson of Granite Falls, Minnesota recalls, "My mother made this special birthday cake for me and my sister as we were growing up. It looks as good as it tastes and it easier to make than you would think."

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Pastel Four-Layer Cake Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

1 package chocolate cake mix (regular size)
3 tablespoons all-purpose flour
Pinch salt
1-1/2 cups milk
3/4 cup butter, softened
3/4 cup shortening
1-1/2 cups sugar
Yellow, red and green liquid food coloring
1/4 teaspoon each lemon, peppermint, almond and vanilla extract
3 tablespoons baking cocoa

Directions

Prepare and bake cake according to the package directions, using two greased and floured 9-in. round baking pans. Cool in pans for 10 minutes before removing to wire racks to cool completely.
In small saucepan, combine flour and salt. Gradually add milk. Bring to a boil; cook and stir over medium-high heat for 2 minutes or until thickened. Remove from the heat; cover and refrigerate until cooled completely.
In a large bowl, cream the butter, shortening, and sugar until light and fluffy. Add milk mixture; beat until light and fluffy.
Divide frosting equally among four bowls, with 1-1/4 cups in each. To the first bowl, add 2-3 drops yellow food coloring and lemon extract until blended. To second bowl, add 2-3 drops red food coloring and peppermint extract. To third bowl, add 2-3 drops green food coloring and almond extract. To the last bowl, add the cocoa and vanilla.
Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with green frosting. Top with the second layer; spread with yellow frosting. Top with the third layer; spread with pink frosting. Top with remaining cake layer; spread with cocoa frosting. Do not frost sides of cake. Yield: 12 servings.

Originally published as Pastel Four-Layer Cake in Taste of Home February/March 1997, p13

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Pastel Four-Layer Cake

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Reviewed on Apr. 06, 2013 by kujo99

I lost the recipe and just found it again. The best cake I ever made. Everyone absolutely loves it

Reviewed on Mar. 31, 2012 by jmarie34

I first made this cake in 1997, when I first saw it in the magazine to RAVE reviews!!! Then I lost this recipe and someone on the forum found it for me. I made it a couple more times and then we moved, and I lost the recipe again. I thought this cake would be lovely at my Daughter's wedding Shower. so pleased to be able to find it again!!! 5+ stars if you ask me!

Reviewed on Apr. 11, 2011 by mrsgi2

Forgot to give it stars!

Reviewed on Apr. 11, 2011 by mrsgi2

We just love this cake! I've been making this for about 11 years and never had anyone say they didn't like it. I like to refrigerate it before I serve it. This is a family favorite!

Reviewed on Mar. 15, 2010 by dolcevita

This cake is sooo delicious! I have made it for family, friends, and coworkers and it always gets rave reviews. I make a double batch of frosting because what the recipe calls for just isn't enough. I use left over frosting for cupcakes.

Try this recipe, you won't be disappointed.