Description
Create a wonderful Rainbow Drip Birthday Cake that brings joy to any celebration. This recipe keeps things simple, focusing on big flavor and fun presentation.
Ingredients
Scale
- 1 box white cake mix (plus ingredients listed on box)
- 1/2 cup vegetable oil
- 1 cup water
- 4 large eggs
- Gel food coloring (red, orange, yellow, green, blue, purple)
- 1 cup unsalted butter, softened
- 4 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 2-3 tablespoons milk
- 1/4 cup white chocolate chips
Instructions
- Preheat your oven to the temperature directed on the cake mix box. Grease and flour two 8-inch round cake pans.
- Prepare the cake batter according to the box instructions, adding the oil, water, and eggs.
- Divide the batter evenly into six separate bowls.
- Add a different gel food coloring to each bowl to create your rainbow colors. Mix each bowl until the color is uniform.
- Pour each colored batter layer into a prepared cake pan, starting with the first color and gently pouring the next color on top of the previous one without mixing.
- Bake the cakes for the time specified on the box or until a toothpick inserted in the center comes out clean. Let the layers cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- While cakes cool, make the buttercream: Beat the softened butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the vanilla extract and milk, one tablespoon at a time, until you reach a spreadable consistency.
- Once cakes are completely cool, level the tops if necessary. Place the first layer on your serving plate. Spread a layer of frosting evenly over the top. Repeat with the remaining layers.
- Frost the entire outside of the stacked cake with a thin crumb coat of frosting. Chill the cake for 15 minutes.
- Apply a final, smooth layer of white frosting to the entire cake.
- Prepare the drip: Place the white chocolate chips in a microwave-safe bowl. Microwave in 20-second intervals, stirring between each interval, until smooth. Let it cool slightly so it drizzles nicely, but is not too thick.
- Spoon the slightly cooled white chocolate into a piping bag or a small Ziploc bag with a tiny corner snipped off. Pipe small mounds around the top edge of the cake, letting the chocolate naturally drip down the sides.
- Serve your beautiful Rainbow Drip Birthday Cake.
Notes
- Use gel food coloring for the most intense, true rainbow colors. Liquid coloring may thin your batter too much.
- Make sure your cakes are completely cool before frosting, or the frosting will melt.
- If you do not have six pans, bake the layers one at a time, letting each layer cool slightly before baking the next.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Sweet Treats
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 65g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 68g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg