Print PageClose Window
  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • Cool Whip
  • Twist That Dish
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr

Rainbow Layer Cake

This player is created by Blackwell Team for testing.
video by: kraft
A mix of fruity JELL-O flavors gives this impressive layer cake its rainbow of colors. And making one is a whole lot easier than you might think!
40 min
5 hr
24 servings
sign up and join the discussion
Rate recipes, or edit your previous ratings and more. Sign In
  • Previous Page
  • 1
  • 2
  • Next Page
I reduced the height by scooping out two cupcake scoops of batter from each layer giving me 8 cupcakes in addition to the big cake when done. I think this made it much more manageable. I took this to a club meeting and it was a big hit. I made a double batch of butter cream frosting rather than the frosting in the recipe. It took every bit of the double batch of frosting. It was very PRETTY when sliced and on plates.
Definitely grease and flour the pans ( I used unsalted butter) and definitely use the parchment paper. My first go around I didn't have parchment paper and just used pan baking spray, and both cakes stuck. It was my fault, I didn't follow directions. I did follow the icing directions, but kept it in the refrigerator for about an hour before I used it, not sure if this effected the results, but I just barely had enough to cover the cake and barely used any in between the layers, so I would double the icing recipe when I make this again. It is beautiful cake, but tastes like fruit loops- I think this cake is more for looks than it is taste.
I made this cake for my grandmother and it was an interesting experience. I made two cakes that turned out like kindergartners flowers on art day and the other two cakes prepared by a friend turned into a reversed mushroom. ( centers fell inwards with edges brown). Now Icing on the other hand we were skeptical made it just like it called but could still taste sour cream so we just added a bit of vanilla extract to the icing to hide the taste. (P.S) Use wax paper instead of oil and flour on pan. All in all the cake was delicious but i think that it's a recipe that takes a little know how around the kitchen,love, and a bit of luck to turn out like the pretty pictures in the magazines. 24 servings? maybe six - eight in reality
I made this cake with my 3 year old son for his grandma's 60th Birthday! He loved stirring in the jello to the cake batter and spreading the frosting on the cake. It was pretty easy to assemble and frost. Each layer was delicious. We all seemed to have a favorite, I loved orange, my son's loved the lime, grandma loved the raspberry and so on. We are going to make this again for Easter!! Great recipe!
This cake tasted great but I must have done something wrong despite following the directions exactly because each layer was a crumbly mess. It was a disaster to put together. The layers fell apart coming out of the pans. I've never had this happen with a cake before.
  • Previous Page
  • 1
  • 2
  • Next Page
All ratings for
false src=;title=Popup;width=625px;height=330px
sign up to become a member sign up for email