Rainbow layer cake and cupcakes
Servings: 8 -12
Ingredients
- One 18.25-ounce box classic white cake mix
- Red , orange, yellow, green, blue and purple food coloring
- Three 8-ounce packages cream cheese , softened
- ¾ cup butter , softened
- 1 teaspoon vanilla extract
- 3 cups confectioners’ sugar
Instructions
- Preheat oven to 350 degrees F..
- Prepare the cake batter according to package directions. Divide the batter evenly between six small bowls
- Using food coloring, make the batter in each bowl a different color of the rainbow (red, orange, yellow, green, blue, purple). Stir well so the batter is evenly coated.
- Make the frosting: In a large bowl, combine the cream cheese and butter. Beat with a hand-held mixer on medium speed until creamy. Mix in the vanilla.
- Add confectioners sugar one cup at a time and beat on low until combined.
- Generously spray six 9-inch round cake pans with cooking spray. One color at a time, pour the colored cake batters into the pan and bake in the preheated oven for 10 minutes per cake.
- allow cakes to fully cool on wire rack after baking
- Place the purple cake on a serving platter once it has completely cooled in the pan. Top with a thin layer of frosting. Spread the frosting to within ½ inch of the edge of the cake. Repeat with the blue, green, yellow, orange and red cakes, in that order.
- Coat the sides and top of the cake generously with the remainder of the frosting.
Notes
[Start with purple and go up the rainbow back to red so you can stack the cakes on the platter as you go. I found that the cakes sometimes broke apart if I allowed them to sit on a rack or on wax paper while cooling.]