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Rainbow Layer Cake

 Rainbow Layer Cake
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
12 ServingsPrep: 20 min. Bake: 20 min. + cooling


  • 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


  • Preheat oven to 350°. Line bottoms of three greased 9-in. round
  • baking pans with parchment paper; 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. Yield: 12 servings.
Editor's Note: This recipe was tested with a Betty Crocker white cake mix (regular size). Freeze option: Wrap cooled cake layers in plastic wrap, then cover securely in foil; freeze. To use, thaw cakes before unwrapping. Assemble as directed.