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
Ingredients
- 1 package white cake mix (regular size)
- 3 large eggs, room temperature
- 3 tablespoons each lemon, strawberry and orange gelatin powder
- 2 cans (16 ounces each) lemon frosting
Reviews
I wanted to make a layered cake with my granddaughter so she chose this recipe. I have 6" cake pans that make a 5 layer cake using a standard cake box mix. So we added two layers. Green/lime and blue/blueberry. We also made a stabilized whipped cream for the frosting. This cake is fun and when sliced open guaranteed to WOW. It's fun and delicious to have all the different fruit flavors. Everyone was so thrilled with this cake. It looks like you spent hours making it but starting with a cake mix it6actually pretty easy. I will definitely be making this again.
I rarely use cake mixes but this was so pretty for Easter; I couldn’t resist. So easy and fast - I made lemon buttercream frosting, put sprinkles on top, and surrounded the cake with jelly beans (on plate). Next time, I will reduce the gelatin powder to 2 tablespoons each for a little less sweetness; we’ll see.
I rarely used cake mixes, but needed something easy for Memorial Day picnic. Saw this, and loved the colors. It was indeed easy, fruity, pretty, and good! I wanted my layers to be full size 9 inch layer cakes, and not thin. One cake mix makes only 2 full sized layers. 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. I used a cookie scoop to drop Tbsp sized balls of batter into the cupcake liners, alternating the colors. They came out marbled and pretty! I also used 2% milk in place of the water as it gives a little richer cake batter. I baked the cakes for 30 minutes, and the cupcakes for about 20. I made lemon buttercream frosting to fill and frost the cakes, increasing the recipe to have enough for the cupcakes. I will definitely make this cake again.
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Make it for Easter Dinner and the family truly enjoyed this moist colorful cake. I will make again. Thanks for sharing.
This cake is amazing. Soft and moist and colorful. The colors and flavor possibilities are endless. I usually cut a whole cake in half to freeze for a later time. This cake disappeared before I could freeze half of it. This cake has earned a place in my give-away collection.
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 StetzelOnline Community ManagerTaste of Home Magazine
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?
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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 :)