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Chocolate Rainbow Surprise Cake
Delicious mixture of chocolate and white colorful cakes. Very simple to make. Make it a Halloween party cake by changing the colors to orange, purple, & black (make chocolate cake darker in color). Just make sure you get a cake mix that only uses water, oil, and an egg (for example, Betty Crocker Super Moist).
Some people have made this with other types of instant cake mixes and it didn’t turn out colorful. The chocolate batter can overpower the colors. Food coloring purchased at a craft store or baking supply store works better.
Video doesn’t say….suggest a buttercream frosting. Buttercream frosting is used a lot with different colors.
Make some buttercream frosting & tint it with some gel food paste colors. Suggest gel food paste colors because you don’t have to use as much & it doesn’t thin out the frosting. No worry…video uses regular food coloring.
Need a buttercream frosting recipe that’s pipeable for cakes and cupcakes. Watch the simple buttercream frosting video below.
Watch How Easy This Chocolate Rainbow Cake Is Made
Chocolate Rainbow Surprise Cake Recipe
Chocolate Cake Mix (Mix batter per box directions)
White Cake Mix (Mix batter per box directions)
Food coloring – 1 red, 1 yellow, 1 green, & 1 blue (Or Gel food paste colors)
Buttercream Frosting (See Video & Ingredients Below)
1 large bowl to mix the chocolate cake batter
4 bowls to mix the different colors of white chocolate cake batter
4 spoons for each different color
Large bundt pan
Piping bag with decorator’s tip
Mix Chocolate Cake ingredients per directions on box. Don’t bake just yet.
Mix White Cake ingredients per directions on box. Don’t bake just yet.
Divide the white cake mix batter into 4 different bowls evenly.
Add food coloring to each bowl. Start out with just one drop and mix the food coloring in. Then add more food coloring to get the desired color. It’s easier to start with a little food coloring and build because you can’t take it out once you mix it in. Mix in separate bowls all 4 colors.
Spoon only 1/2 of the chocolate cake mix batter into a greased or non-greased bundt pan according to box directions.
Next spoon in the red-colored white cake mix batter. Start in the middle of the ring and gradually add the red batter into the chocolate. Gradually go around the bundt pan with placing the batter in. Let the batter slowly mix into the chocolate batter. Where ever it falls, it falls.
Next do the same thing with the yellow-colored white cake mix batter. Spoon it in the center of the red-colored white cake mix batter gradually.
Next spoon in the green-colored white mix batter. Spoon it in the center of the center yellow-colored white cake mix batter.
Finally, spoon in the blue-colored white cake mix batter in the center of the green-colored white cake mix batter. Note: Doesn’t have to be perfect. Some splatters outside the colors will happen.
Spoon the other 1/2 of the chocolate cake mix batter on top.
Bake for 35 minutes at 350 degrees F or 175 degrees C. Use a toothpick to make sure it is completely cooked. (Toothpick will come out clean when inserted into the center of cake if done)
Let cake cool for 5 minutes before you flip it over onto cake plate. Don’t let it cool completely because it will not come out of the bundt pan completely….it will break apart.
Let cake cool completely (approx. 1 hour or longer) before piping frosting.
Pipe chocolate, red, blue, & finally yellowing frosting onto your cake per video. Add your sprinkles on top.
Frosting Variation: Use a container of instant vanilla cream frosting (for example, 1 (12 oz) can Betty Crocker Whipped Fluffy White Frosting). Separate it into 3 bowls for adding your colors. Mix thoroughly. Microwave each bowl for about 5-10 seconds (start with the lower time first – check frosting consistency). Just long enough for the frosting to drizzle from your spoon. Drizzle the colored frosting onto the cake with a spoon. You can go back and re-drizzle if you need too. Let the frosting sit a minute in between drizzling different colors. Then apply the next color on top. Let the frosting almost completely set (because you want your sprinkles to stick to the frosting on top)….then sprinkle your multi-colored sprinkles on top.
Special Thanks To BuzzFeedBlue For Video & Image Screenshots.
Buttercream Frosting Recipe
This buttercream frosting recipe is foolproof and easy to make. The frosting is pipeable plus colorable and storageable. Electric mixer is used; however, you can use a hand mixer.
Make sure your butter is softened (room temperature), not melted or straight from the fridge. When baking our cakes, we always let the butter sit out over night or at least 6-8 hours. If the butter is still cool to touch…it’s not ready.
Watch MyCupCakeAddiction Makes This Perfect Buttercream Frosting
Key is to whip the butter for a good 5 minutes or longer if necessary. If too long, it will separate. Then gradually add 1 cup of sifted powdered sugar. Start your mixer on low setting. Give yourself about 2 minutes of mixing each 1 cup of sifted powder sugar into butter. Once the powdered sugar is incorporated into the butter then adjust your mixer to a higher speed. Continue till almost all (about 3/4) the powdered sugar is mixed into the butter.
Looking for a nice and white, very smooth looking buttery sugary mix. As you continue adding your powdered sugar, you will notice that it’s getting a little chunky. This is where you want to add in your vanilla flavoring and a touch of milk. Not too much because it will become less fluffy and more mushy. Start out with just barely a couple of drops. Depending on the weather if it is too humid or not will make a difference in how much milk you add.
Milk can give you a firmer frosting or a smoother frosting. After mixing, add the last of your powdered sugar into the frosting.
Spoon Test – just grab a spoonful of the frosting & if you can shake it….to the point where you have to give it a hard shake to move it off the spoon (and you have to really shake it not just barely shake it) …then you’ve got the perfect pipeable consistency.
Now you can apply your different colors to your buttercream frosting.
Buttercream Frosting Recipe Ingredients
250g softened butter (8.8oz / 2.5 sticks)
600g / 21oz powdered sugar, sifted (this is around 5 cups if measured prior to sifting)
1 tsp vanilla (or your desired flavouring essence)
1-2tbsp whole milk
Storage Tips: Room temperature – up to 3 days, Fridge – up to 1 week, & Freezer – up to 1 month