Rainbow Sheet Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan with baking spray and line with parchment paper; spray parchment with baking spray.
• Prepare Cake: Beat butter in a stand mixer fitted with a paddle attachment on medium speed until creamy, about 30 seconds. Gradually add white sugar; beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, and beat just until incorporated after each addition, about 1 minute total. Add vanilla and beat until combined, about 15 seconds. Scrape down sides and bottom of bowl using a flexible spatula.
• Whisk together flour, baking powder, and salt in a medium bowl until combined. Add flour mixture to butter mixture alternately with milk, beginning and ending with flour mixture, beating on low speed just until combined after each addition.
• Divide batter equally between 6 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, one yellow, one green, one blue and one purple. Mix gently to combine and add additional coloring as needed to reach desired shades.
• Dollop the batter into the prepared pan, alternating colors, until the whole pan is filled. [If you have leftover batter, top up existing dollops of the same color - don't make a second layer of different colors]. Gently bang the pan on the counter to ensure that the batter is evenly distributed and that all gaps are filled.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool in pan for 15 minutes. Remove cake from pan and cool on a wire rack until completely cool, at least 1 hour.
• Prepare frosting: Beat cream cheese and butter in a stand mixer fitted with a paddle attachment on medium speed until smooth, about 1 minute. Reduce mixer speed to low, and gradually add powdered sugar, beating until incorporated, about 2 minutes. Add vanilla and salt, then increase mixer speed to medium, and beat until fluffy, about 1 minute.
• Spoon out 1/4 cup of frosting into each of 3 small bowls. Add one to two drops of food coloring to each bowl, tinting one bowl red or pink, one orange, and one green. Mix well to combine and add additional coloring as needed to reach desired shades. Transfer each of the colored frostings to piping bags fitted with small round writing tips. Leave the remaining frosting in the mixing bowl white.
• Using a serrated knife, trim the edges of the cake. Frost the top of the cake with the white frosting, leaving the sides uncovered. Use the colored frosting to pipe small rainbows across top of cake.

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Grease six 9-inch round cake pans and dust with flour.
• Sift together the flour, baking powder, and baking soda.
• Beat 3/4 cup plus 2 tablespoons butter, milk, sugar, egg whites, and vanilla extract in a large bowl with an electric mixer until smooth. Stir in flour mixture and mix until just combined.
• Divide cake batter evenly between 6 bowls. Mix in different food coloring to each bowl, creating 6 different colored batters. Start with just 1 to 2 drops of food coloring in each bowl, then mix; you can always add more.
• Bake each cake in the preheated oven, until a toothpick inserted in the center comes out clean, 15 to 20 minutes. Set aside to cool.
• Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Stir together confectioners' sugar and mascarpone cheese in a separate bowl, then fold gently into the whipped cream until smooth.
• Spread frosting on each layer of cooled cake, placing one on top of the other. Cover the top and sides with the remaining frosting. Refrigerate for 2 hours before serving.

Steps:

• Preheat the oven to 350 degrees F. Grease six 6-inch round cake pans with cooking spray and line the bottoms with parchment paper. Set aside (if you don't have six pans, you can bake in batches).
• Sift the flour and baking powder together into a large bowl, then lightly stir in the salt and set aside. Whisk together the heavy cream and sour cream in a large measuring cup and set aside.
• Cream together the butter, coconut oil and granulated sugar in a stand mixer fitted with a paddle attachment on medium-high speed until light and fluffy, 3 to 4 minutes. Add the eggs one at a time, beating well after each addition. Add the vanilla and almond extract, if using. Reduce the mixer to medium-low and add the dry mixture and cream mixture in 3 alternating additions, stopping right after you add the last of the dry mixture and cream mixture; don't mix them in completely, because when you mix in the food coloring you'll continue to mix, and that's when everything will get fully combined. (Prevent overmixing at all costs!)
• Divide the batter among 6 medium bowls (using a scale is the most efficient way to do this) and stir in good big plops of food coloring until the batter is bright. Distribute the batter among the cake pans and spread it out evenly.
• Bake until the tops of the cakes are set and a toothpick inserted in the center comes out with a few crumbs on it; begin checking for doneness at 22 minutes and try your darnedest not to let it overbake.
• Let cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
• Level the tops of the layers with a serrated knife, then place a layer on a cardboard cake round. Stack layers up with a thin layer of Strawberry Buttercream in between each. Frost all over and decorate with sprinkles as desired. Enjoy!
• Beat together the butter and preserves in a stand mixer fitted with a paddle attachment on medium-high speed until creamy, about 4 minutes. Gradually add the powdered sugar, then mix in the salt, vanilla, heavy cream and pink food coloring, if using. Mix until creamy.

Steps:

• Heat oven to 350°F. Spray 3 (8-inch) round cake pans with cooking spray.
• In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Divide batter evenly among 6 small bowls, about 1 1/3 cups each.
• Using food colors, tint batter in 1 bowl blue, 1 bowl red, 1 bowl green, 1 bowl yellow, 1 bowl orange (using red and yellow) and 1 bowl purple (using blue and red).
• Refrigerate 3 colors of batter until ready to bake. Pour remaining 3 colors of batter into cake pans.
• Bake 18 to 20 minutes or until cake springs back when touched lightly in center and begins to pull away from side of pan. Cool 10 minutes. Remove from pans to cooling racks; cool completely.
• Wash cake pans. Bake and cool remaining 3 cake layers as directed.
• In large bowl, beat shortening and butter with electric mixer on medium speed until light yellow. On low speed, gradually beat in powdered sugar. Beat in vanilla. Add milk, 1 tablespoon at a time, beating until frosting is smooth. Beat on high speed until light and fluffy.
• Trim rounded tops off cakes to level, if needed. On serving plate, place purple cake layer. Spread with frosting to within 1/4 inch of edge. Repeat with blue, green, yellow, orange and red cake layers. Spread light coat of frosting on top and side of cake to seal in crumbs, then frost with remaining frosting.

Steps:

• Make the cake: Heat oven to 325 degrees and place a rack in the center. Butter and line the bottoms of two 8-inch round cake pans with parchment paper. Butter the parchment. Flour the pans, coating the bottom and sides, then tap out any excess flour.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. In a small bowl, stir together milk and vanilla.
• In a mixer fitted with the paddle attachment, beat butter and sugar at medium-high speed until light and fluffy, 2 to 3 minutes. Reduce speed to low and, with mixer running, slowly add egg and whites and beat until smooth and creamy, 1 to 2 minutes. Scrape down bowl. Add half the flour mixture, then the milk mixture, then the remaining flour mixture, beating to blend after each addition. Scrape down bowl and blend once more. Remove bowl and use a spatula or spoon to mix in sprinkles by hand.
• Divide batter evenly between the pans and bake until the tops are just dry to the touch and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Rotate the pans halfway through baking.
• Transfer pans to a wire rack and let cool completely, at least 4 hours, before turning out.
• Make the frosting: In a mixer fitted with the paddle attachment, beat cream cheese, butter and salt together at medium speed until light and fluffy, 2 minutes. Reduce speed to low and, with mixer running, slowly add sugar and beat until smooth. Beat in vanilla just until incorporated. Taste frosting; you should be able to taste the cream cheese and a little bit of saltiness, as well as the sweetness. If desired, add more salt or sugar. Keep refrigerated.
• Turn cooled cakes out of pans. Using a bread knife, cut off any domed or uneven parts of each cake to make flat surfaces. Place one of the cakes on a platter or a cake stand, cut side up. Using an offset spatula, frost the top. Stack the other layer on top, cut side down. Place remaining frosting on top of the cake and, working from the center outward, frost the top and sides of the cake.
• Place a baking sheet under the platter or cake stand, to catch any fallen sprinkles. Sprinkle the top with a layer of sprinkles. Toss remaining sprinkles at the sides of the cake, or press handfuls of sprinkles gently up the sides to make a thicker coating. Gather fallen sprinkles and repeat until coated to your liking.
• Refrigerate cake 30 minutes or longer to set. Serve cool.

Steps:

• Make cake batter according to box directions.
• Separate prepared batter into small bowls. You should have 6-8 bowls full of batter.
• Mix 10-12 drops of food coloring into 1 small bowl of batter. Mix thoroughly to blend color. Repeat with the different bowls, creating different colors.
• Grease rectangular cake pan. Pour 1 bowl full of batter into corner of the pan, Taking next bowl full, pour next to the first color. Continue with additional colors until bottom of pan is covered.
• Repeat the above process with the second layer. Don't worry about the colors mixing. As long as you simply pour the batter on top of, or next to the other color, it will be okay.
• When finished, cook cake according to box directions. When done, cool thoroughly.
• FOR FROSTING: Make the instant pudding only using half as much milk as called for. Place in refrigerator until set. The pudding will be very thick. Fold in Cool Whip and blend well. Spread over cooled cake.