End of the Rainbow Cake

End of the Rainbow Cake

4 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
Jake
Recipe by  Jake

“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!”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 2 - 8 inch round pans

ADVERTISEMENT

Directions

  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.

Share It

Reviews (4)

Rate This Recipe
SEONAIDH
26

SEONAIDH

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!

pomplemousse
21

pomplemousse

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!

naples34102
7

naples34102

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

More Reviews

Similar Recipes

Marble Cake I
(144)

Marble Cake I

Nany's White Cake
(93)

Nany's White Cake

Rainbow Citrus Cake
(29)

Rainbow Citrus Cake

Double Chocolate Cake I
(23)

Double Chocolate Cake I

Gold and Silver Cake
(11)

Gold and Silver Cake

One - Two - Three - Four Cake III
(9)

One - Two - Three - Four Cake III

Nutrition

Amount Per Serving (12 total)

  • Calories
  • 328 cal
  • 16%
  • Fat
  • 14.9 g
  • 23%
  • Carbs
  • 44.9 g
  • 14%
  • Protein
  • 4.2 g
  • 8%
  • Cholesterol
  • 37 mg
  • 12%
  • Sodium
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Yummy Rainbow Cake

>

next recipe:

Marble Cake I