Rainbow Layer Cake Recipe

Hi All!

I usually don't blog recipes here on Pinks & Needles but I wanted to share it with all of my friends so here it is. First off I should say it's a very easy cake to make but it is very tall and does require a bit of skewering! It was my 41st birthday yesterday and I have been dying to make a rainbow cake for some time so I thought it would be a good excuse to do it!
All I did was make a double batch of a Duncan Hines White Cake Mix and followed the directions on the box. I happened to have (5) 9-inch cake pans so I thought that would save time in the oven since I could bake 4 at once. I think I would've preferred to use 8 inch pans just because the height of the cake would be even taller than what mine turned out like and baby let me tell ya this is one tall cake! It really makes quite a statement sitting on a cake pedestal for sure.
Anyway I used 6 good size cereal bowls and divided the batter as evenly as I could like this:

 Then I added food coloring to each and mixed them up pretty good so the batter color was nice and even like this:

Then I poured them each into my 9 inch cake pans (prepared with Baker's Joy cooking spray) and baked them for about 20 minutes on 325 because my pans are darker in color. Use your best judgment when deciding how long to bake them for since all ovens are different. They looked so pretty in the pans:

 While the cakes were baking I made a batch of Cook and Serve Vanilla Jell-O pudding which I prefer to instant pudding and let that cool. By then the cakes were done and I cooled them on wire racks. If your cakes bake unevenly now would be a good time to even them out with a nice sharp serrated bread knife so your layers lay nice and flat on top of each other.  I started layering the cakes next, straight onto my white cake pedestal starting with the purple layer first. And then I added some pudding and spread it almost to the edge of the cake. Then I did the blue layer, pudding, green layer, pudding and so on until my red layer was on top! I poked wooden skewers in the cake in about 6 places to keep it steady and then I covered it lightly with plastic wrap and refrigerated it over night. I know it's kind of a "no-no" in the cake world to refrigerate a cake but I did it anyway - I'm such a ruler breaker!
By the next morning the cake was nice and set and ready for frosting. For some odd reason I wasn't feeling the frosting thing so I decided on whipped cream instead! I suggest whipping your own heavy whipping cream and adding a bit of vanilla extract and powdered sugar to taste. I'm sorry if I'm not giving specific amounts but I just wing stuff like this rather than measure. It's all a matter of individual taste.
Since whipped cream doesn't hold for very long I only piped it on individual pieces that were ready to be eaten right away and didn't frost the entire cake with it. Trust me you will not want to put a bunch of whipped cream onto a cake that won't be eaten right away because it will turn into a big soggy mess!
I hope you all enjoy this rainbow cake recipe!
Happy Baking!

Hugs,
Gigi