End of the Rainbow Cake

End of the Rainbow Cake

Jake 0

"A great cake that tastes like the rainbow! It has all the flavor and sweetness of a cheesecake! Decorate with your favorite frosting and a pile of chocolate coins!"

Ingredients 55 m {{adjustedServings}} servings 328 cals

Serving size has been adjusted!

Original recipe yields 12 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Reviews 4

  1. 5 Ratings


This recipe was great for us because we were running low on money, and we had all the ingredients already at home! It is simple to make, and tastes great. The texture, when it hits the tongue, is dry- like a cornbread texture. But it seems to melt in the mouth! I would definitely say that this cake needs good frosting though. It was more dry than I expected it to be, but not too dry to be enjoyed!


This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. It's a very light cake and isn't too sweet. I broke it out of the pan, as it's very crumbly and apparently I didn't grease the bundt pan well enough. No matter; I just put it back together. Instead of a typical frosting, I used the leftover filling I had from making the Blackberry Puff Pastry Tarts as a frosting. I had about half of the filling leftover and although it wouldn't normally be enough to frost a bundt cake, I put it on while it was still warm so it could melt over. Then I decorated with some blueberries. Very good that way! thanks for the recipe!


I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, "squeezably soft" white cake. Nice.