Rainbow Ribbon Cake

Total Time:
5 hr 35 min
40 min
4 hr 15 min
40 min

10 servings

  • For the cake:
  • 1 (18.25-ounce) box white cake mix (recommended: Betty Crocker)
  • 1 1/4 cups water
  • 1/3 cup canola oil (recommended: Wesson)
  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon each flavored gelatin: lemon, orange, cherry, grape, lime, and blue raspberry (recommended: Jell-O)
  • 2 cups boiling water
  • For decoration:
  • 2 (12-ounce) cans white whipped icing (recommended: Betty Crocker)
  • Colored decorating icing: yellow, orange, red, purple, green, blue (recommended: Cake Mate)
  • For the cake:
For the cake:

Preheat oven to 350 degrees F. Lightly spray 2 (8-inch) round cake pans with cooking spray; set aside.

In a large mixing bowl, beat together cake mix, water, oil, egg whites, and vanilla on low speed using an electric mixer for 30 seconds. Scrape down sides of bowl using spatula and beat on medium speed for 2 minutes.

Divide batter into the prepared pans evenly and bake in the oven for 32 to 36 minutes or until a toothpick inserted into the center of the cake comes out clean. Use oven mitts to remove pans from oven and let cool for 10 to 15 minutes before turning over onto wire racks to cool completely. Trim off the tops of the cakes, to make a smooth surface.

Place 1 tablespoon of each flavor of gelatin in separate small bowls. Stir 1/3 cup boiling water into each and stir until dissolved. On the trimmed sides of the cakes, splash the different gelatin all over the cakes. Cover cakes, separately, with plastic wrap and refrigerate for 3 to 4 hours.

For decoration:

Remove cakes from refrigerator. Unwrap the cakes and place 1 cake on a plate or stand and spread white icing evenly on top. Place the second cake on top and finish icing cake, top and sides with the white icing. Randomly place big dollops of the colored decorating icing all over the iced cake. Using a small spatula, swirl the dollops together to create a tie-dye/rainbow effect on the cake.

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3.6 19
Wonderful! Chose gelatin flavors that went well with sherbet ice cream for a 4 yr. old child's birthday party! The kids loved it as well as the adults. Great idea, Sandra Lee!! item not reviewed by moderator and published
From the one who said they had not tried the cake but knew it would be bad, you should try it! The jello does not make the refrigerated cake soggy. You don't drown the cake. I have been making it for years and never had one fail yet! item not reviewed by moderator and published
I made the cake from scratch (and that turned out fine). But pouring the liquid gelatin over the cake ruined it. The combination a gelatin flavors was horrid. item not reviewed by moderator and published
I thought this cake was so cute so I decided to make a similar one for my daughters bday, her school carnival, and a family party. I have never received so many compliments. I didn't follow the recipe completely...I made it work for me. One time I made my cake from scratch. Another time I made cupcakes instead of a cake. Although, I thought the jello colors looked pretty, I just didn't have time to have them set in the fridge so I nixed them. Still, everyone loved the desserts I made! item not reviewed by moderator and published
You can get the blue cherries, manufactured by Roland Cherries, in 10 oz bottles for $3.63 from www.specsonline.com. They do blue wild berry flavor, yellow lemon flavor, orange passion fruit flavor and green lime flavor. item not reviewed by moderator and published
The cake looks good but how do you get the blue cherries item not reviewed by moderator and published
I saw the recipe and have printed it and I know this is a dumb question but what about the blue cherries. They look so great but how? Thanks item not reviewed by moderator and published
Okay. First of all, I just want to say that I have not made this cake, because just watching it on TV I can see why it would be bad. When she was pouring the liquid jello over the cake, it made it so soggy the cake broke in half when she picked it up. Another thing, she says that the egg white help it get fluffy. That is true, but not in this cake. Egg whites and fat (she used oil) do not work. The fat in the oil will make the egg white non reactive, which means they will not get fluffy. At all. I dont know about taste, but I honestly can't see how this "cake" would work at all. item not reviewed by moderator and published
My kids loved it item not reviewed by moderator and published
I saw this cake being made on TV, and I was shocked by the number of artificial ingredients: cake mix, frosting mix, seven jello flavors. item not reviewed by moderator and published

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