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Rainbow Layer Cake
Rainbow Layer Cake

Rainbow Layer Cake

44 Review(s)
Cook Minutes 5 Hr
Prep : 40 Min Cook: 4 Hr 20 Min
This beautiful cake is sure to get many "oohs" and "ahhs!"
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What do I need ?
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24 Servings
Servings
Original recipe yields 24 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 pkg. (2-layer size each) white cake mixes, divided
3 Tbsp. each (1/2 of 85-g pkg.) Jell-O Raspberry Jelly Powder, Orange Jelly Powder, Lime Jelly Powder and Berry Blue Jelly Powder
2/3 cup sour cream
2/3 cup icing sugar
1 tub (1 L) Cool Whip Whipped Topping, thawed
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How do I make it ?
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Step 1
Grease and flour 2 (9-inch) round pans; cover bottoms with parchment. Prepare cake batter from 1 pkg. cake mix as directed on package. Pour half into separate bowl. Add dry raspberry jelly powder to batter in one bowl; mix well. Stir dry orange jelly powder into remaining batter. Pour into prepared pans.
Step 2
Bake 28 to 30 min. or until toothpick inserted in centres comes out clean. Cool cakes in pans 15 min.; remove to wire racks. Cool completely.
Step 3
Repeat with remaining cake mix and dry jelly powders, washing cake pans between uses.
Step 4
Mix sour cream and sugar in large bowl until blended; gently stir in Cool Whip. Stack cake layers on plate, spreading 1/3 cup Cool Whip mixture onto each cake before covering with next layer. Frost top and side of cake with remaining Cool Whip mixture. Refrigerate 2 hours.
Kraft Kitchen Tips!
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How to Neatly Cut the Cake
Make sure cake is chilled before serving. Then, use a serrated knife dipped in hot water to cut the cake, carefully wiping blade with clean damp towel between cuts to prevent the filling from building up on the blade.
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Make Ahead
Prepare cakes as directed; cool completely. Tightly wrap each layer in plastic wrap and freeze up to 2 weeks. When ready to serve, thaw cakes at room temperature before preparing Cool Whip mixture and using to frost cakes.
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How to Use Leftover Jelly Powders
Dissolve each of the 4 remaining jelly powder flavours in 1 cup boiling water, using separate bowl for each flavour. Pour half of each jelly mixture into one of 8 small dessert dishes. Refrigerate until firm. Top with additional thawed Cool Whip Whipped Topping just before serving. Makes 8 servings.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
220
Calories From Fat
0
% Daily Value
Total fat 11 g
17 %
Saturated fat 4 g
20 %
Cholesterol 25 mg
Sodium 160 mg
7 %
Total carbohydrate 27 g
Dietary fibre 0 g
Sugars 22 g
Protein 2 g
Vitamin A
2 %
Vitamin C
0 %
Calcium
4 %
Iron
2 %
Servings
24 servings, 1 piece (98 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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