Rainbow Tie Dye Cake

5 from 3 reviews

Rainbow Tie Dye Cake is a brightly colored vanilla cake with a tie dye pattern and dollops of buttercream frosting in between naked layers as well as on top. Super cute cake for a birthday party!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 25

Inactive Time 2

Total Time 2 55

Servings servings

Calories 343kcal

Author Lise Sullivan Ode

Ingredients

For the cake

2 boxes white cake mix I used Pillsbury
6 large eggs, at room temperature
1 cup oil
2 cups water
food coloring

For the frosting

1 cup unsalted butter softened to room temperature
4 cups powdered sugar 16 ounces
1/4 cup heavy whipping cream
1 teaspoon pure vanilla extract

Instructions

For the cake

Preheat oven to 350°F. Line a 13"x18" half sheet pan with parchment paper. Set aside.
Prepare cake mixes according to package instructions. I included the ingredients that I added to my cake mixes which were 6 eggs, 1 cup oil and 2 cups water.
Divide batter equally into 5 bowls. Color each bowl of batter with food coloring of your choice. I used pink, orange, yellow, green and blue. Pour each bowl of batter into a large pastry bag.
Cut the tips off of each pastry bag and pipe batter onto prepared pan in straight lines going up and down (line will be 13 inches long) in alternating colors. Once you've piped all of the batter onto the pan, take a toothpick, insert into the middle of the batter and drag it to the outer edge, then back to the middle. Create a pattern as if you were drawing the spokes of a bicycle tire. This will create a tie dye pattern effect.
Bake cake for 25 minutes. Let cool. Refrigerate for 2 hours. Then cut 3 round 6-inch cakes using a cake cutter. Place first layer on cake plate, pipe dollops of frosting to cover the layer. Repeat with remaing two layers. Do not frost the sides. The cake is ready to serve.

For the frosting

Beat softened butter on medium speed with an electric or stand mixer. Beat for 3 minutes until smooth and creamy.
Add powdered sugar, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. Pour frosting into a large pastry bag fitted with a large round pastry tip.
Note: If the frosting is too thick, you can add a little more cream. Just add one tablespoon at a time, then mix thoroughly until you get the consistency you like.

What to do with leftover cake

You will have extra cake and extra frosting left over after making this cake. You can cut the remaining cake into small squares or small circles then pipe frosting on top to create mini cakes. You should be able to make about 12 mini square or circle cakes.

Nutrition