Psychedelic Rainbow Cake

This is literally the easiest cool recipe to do ever, and I say that as a girl who just finished her last law school exam of her first semester (read: hell) and has had very little disposable brain power in the past four months. No matter your baking experience, you actually cannot mess this up. I used cream cheese icing, as it is my favorite, but you can really make it your own here – isn’t freedom great?

Enjoy this recipe, and you can even change it around to be more festive for the holidays in your color choice! Stay tuned for some great content coming soon, now that I am free of the mental anguish that is 1L.

Psychedelic Rainbow Cake



  • 1 c granulated sugar
  • 1⁄2 cup butter (softened)
  • 2 eggs
  • 2 tsp vanilla
  • 1 1⁄2 c flour
  • 1 3⁄4 tsp baking powder
  • 1⁄2 c milk or cream
  • food coloring


  • 2 sticks unsalted butter, softened (do not microwave)
  • 16 oz cream cheese
  • 1 teaspoon vanilla
  • 3-4 cups confectioners’ sugar (as needed)


  • 1 box vanilla cake mix (lazy bakers rejoice!)
  • 1 can frosting (go wild)
  • food coloring


  1. Stop crying, you are done with exams.
  2. Preheat oven to 350.
  3. Grease two circle pans.
  4. In your mixer, cream together the sugar and butter. Add the eggs, one at a time, and the vanilla.
  5. Sift together dry ingredients, and add to the wet mixture. Stir in the milk or cream and beat until batter is smooth.
  6. Separate batter equally into several bowls (seven, if you want a rainbow).
  7. Dye each bowl with food coloring to your liking.
  8. One at a time, pour a color into the center of the pan. As you add each new color, you will notice the rings getting larger. Remember to let each pour settle for a minute before adding the next color. Do NOT mix the batter once it is in the pan or it will turn a nasty color!
  9. Alternatively, you can just pour random spots of color for more of a wild look.
  10. Bake for 35-40 minutes, or until toothpick or knife comes out clean.
  11. For icing: Mix the butter and cream cheese until creamy, and add vanilla. Gradually add the confectioner’s sugar. Beat until fluffy. If your buttercream is too thick, add cream. If it is too wet, add more powdered sugar (a little at a time).
  12. Remove cakes from pan and let cool completely before icing. Ice the top of one cake and then add the second. Then ice that bad boy.

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