Rainbow Layer Cake Recipe
Rainbow Layer Cake Recipe photo by Taste of Home

Rainbow Layer Cake Recipe

Read Reviews
4.5 10 10
Publisher Photo
Fruity gelatin helps create the rainbow effect for this pretty cake. Lemon frosting is a nice and springy finishing touch. —Dawn Shackelford, Fort Worth, Texas
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES:12 servings
TOTAL TIME: Prep: 20 min. Bake: 20 min. + cooling
MAKES: 12 servings


  • 1 package white cake mix (regular size)
  • 3 eggs
  • 3 tablespoons each lemon, strawberry and orange gelatin powder
  • 2 cans (16 ounces each) lemon frosting

Nutritional Facts

1 slice: 0 calories, 0g fat (0g saturated fat), 0mg cholesterol, 0mg sodium, 0g carbohydrate (0g sugars, 0g fiber), 0g protein


  1. Preheat oven to 350°. Line bottoms of three greased 9-in. round baking pans with parchment paper; grease paper.
  2. 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.
  3. 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.
    Yield: 12 servings.
Editor's Note: This recipe was tested with a Betty Crocker white cake mix (regular size).
Originally published as Rainbow Layer Cake in Simple & Delicious February/March 2014

Reviews for Rainbow Layer Cake

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Oct. 26, 2015

"Hi 235gbt, the recipe asks you to use the 3 whole eggs in place of the egg whites called for in the directions on the box cake mix.

Hope that helps.
Sue Stetzel
Online Community Manager
Taste of Home Magazine"

Reviewed Oct. 25, 2015

"I am confused - it calls for 3 eggs - then in the directions - it says to use egg whites? which is the right answer... 3 eggs or egg whites and does it make a difference as to which eggs I use?"

Reviewed Jul. 22, 2015

"I made this cake for a friends birthday!! I chose strawberry, jello, for the flavors, along with lemon, and orange1 turned out awesome! also used the homemade icing from TOH, everyone one loved it!!!"

Reviewed Jul. 11, 2015

"This is indeed a very pretty cake ...was soft and moist but little crumbly..and next time would reduce the oil by a tbsp or two cuz the paper underneath the cake showed extra oil...I used another cake icing recipe also available in TOH (lemon orange cake recipe) for this cake...it's citrus lemony flavour blended really well with this cake but was a little sweet although I used only 4 cups of the icing sugar then what the recipe called for...it does taste like eating a fruit candy ...next time will try to enhance the flavor by adding a tbsp of lemon juice, orange juice and stawberry juice or essence!! Will let u know how it turns out :)"

Reviewed May. 5, 2015

"I made this cake for my hubby's Birthday. Everyone love the color and the way it tasted."

Loading Image