Gluten-Free Six-Layer Rainbow Vanilla Cake
A spectacular rainbow cake featuring six vibrant colored layers of vanilla cake stacked high and frosted with rainbow chip frosting. Each layer is tinted with gel food coloring in classic rainbow hues - purple, blue, green, yellow, orange, and red - creating a stunning visual reveal when sliced. Perfect for birthdays, celebrations, or any occasion that calls for something extra special. The Betty Crocker cake mix base ensures reliable results, while the colorful presentation makes this an unforgettable centerpiece dessert.
Ingredients
- 2 boxes Betty Crocker Super Moist Vanilla Cake Mix
- 2 cups water
- 1 cup vegetable oil
- 6 eggs
- 2 packages Betty Crocker classic gel food colors, 2.7 oz each
- 3 tubs Betty Crocker Original Rainbow Chip Frosting, 16 ozvanilla buttercream1:1frostingadds dairy
different texture and flavor
Instructions
- 1
Heat oven to 350°F and spray three 8-inch round cake pans with cooking spray
- 2
Beat cake mixes, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally
- 3
Divide batter evenly among 6 small bowls, about 1 1/3 cups each
- 4
Tint one bowl blue, one red, one green, one yellow, one orange using red and yellow, and one purple using blue and red
- 5
Refrigerate 3 colors of batter until ready to bake and pour remaining 3 colors into cake pans
- 6
Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan
- 7
Cool 10 minutes, remove from pans to cooling racks and cool completely, about 1 hour
- 8
Wash cake pans and bake remaining 3 cake layers as directed
- 9
Trim rounded tops off cakes to level if needed
- 10
Place purple cake layer on serving plate and spread with frosting to within 1/4 inch of edge
- 11
Repeat layering with blue, green, yellow, orange and red cake layers
- 12
Spread light coat of frosting on side and top to seal in crumbs, then frost again with remaining frosting
Tips
Refrigerate half the colored batters while baking the first three layers to prevent colors from bleeding together and maintain vibrant hues.
Level cake layers with a serrated knife for perfectly straight stacking and a professional-looking finished cake.
Apply a thin crumb coat first, then chill before final frosting to achieve smooth, clean sides.
Good to Know
Covered at room temperature for 2-3 days or refrigerated for up to 1 week
Cake layers can be baked 1 day ahead, wrapped and stored at room temperature
Cut with sharp knife, wiping clean between slices for neat rainbow layers
Common Mistakes
Don't overmix colored batters to avoid muddy colors
Ensure layers are completely cool before frosting to prevent melting
Level layers properly to avoid leaning or unstable cake
Substitutions
less vibrant colors
more work but fresher taste
different texture and flavor
FAQ
Can I make this without gel food coloring?
Yes, but liquid food coloring will produce less vibrant colors and may thin the batter slightly, requiring longer baking time.
What if I only have two cake pans?
Bake in batches of two layers at a time, washing pans between uses. The recipe accounts for this by refrigerating unused batter.
How long will this cake keep?
Store covered at room temperature for 2-3 days or refrigerate for up to one week. Bring to room temperature before serving.