This Rainbow Ribbon Cake Recipe is a colorful and fun recipe, which uses white cake mix and flavored gelatin. It’s the perfect birthday cake, ready in about 5 hours (including chilling time).
Jump to RecipeRainbow Ribbon Cake Ingredients
A simple list for a vibrant, fun-filled dessert.
- 1 (18.25-ounce) box white cake mix
- 1 1/4 cups water
- 1/3 cup canola oil
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1 tablespoon each of 6 flavored gelatins (e.g., lemon, orange, cherry, grape, lime, blue raspberry)
- 2 cups boiling water, divided
- 2 (12-ounce) cans white whipped icing
- Colored decorating icing tubes (yellow, orange, red, purple, green, blue)
How To Make Rainbow Ribbon Cake
A step-by-step guide to this colorful surprise-inside cake.
- Prep and Bake the Cakes: Preheat your oven to 350°F. Lightly spray two 8-inch round cake pans. In a large bowl, beat the cake mix, water, oil, egg whites, and vanilla with an electric mixer, starting on low and increasing to medium speed for 2 minutes. Divide the batter evenly between the pans and bake for 32 to 36 minutes, until a toothpick inserted in the center comes out clean.
- Cool and Trim: Let the cakes cool in the pans for 10-15 minutes before inverting them onto wire racks. Once completely cool, use a long serrated knife to trim the domed tops off the cakes to create flat, level surfaces.
- Create the Rainbow Ribbons: Place 1 tablespoon of each gelatin flavor into six separate small bowls. Carefully stir 1/3 cup of boiling water into each bowl until the gelatin is fully dissolved.
- Soak the Cakes: Using a spoon, splash the different colored gelatin liquids all over the trimmed, flat sides of the cakes. Allow the colors to soak in.
- Chill Until Set: Cover each cake layer separately with plastic wrap and refrigerate for at least 3 to 4 hours. This step is crucial for the gelatin to set properly inside the cake.
- Assemble and Frost: Unwrap the chilled cakes. Place one layer on a cake stand. Spread a layer of the white whipped icing evenly on top. Place the second cake layer on top of the first. Use the remaining white icing to frost the top and sides of the entire cake.
- Create the Tie-Dye Effect: Randomly place large dollops of the different colored decorating icings all over the frosted cake. Use a small spatula or the back of a spoon to gently swirl the colors together, creating a fun tie-dye or rainbow pattern.
Recipe Tips
- Why do I have to chill for 4 hours? This is the most important step! Chilling the cake allows the liquid gelatin to fully set inside the cake, similar to a Jell-O mold. If you cut it too soon, the colors will be wet and will bleed everywhere.
- How do I trim the cakes flat? Using a long, serrated bread knife is the easiest way. Place the cake on a flat surface. Hold the knife parallel to the counter and use a gentle sawing motion to slice off the domed top.
- How do I get a good tie-dye swirl? The secret is to not overmix. After you add the dollops of colored icing, just take your spatula and make one or two “S” shaped swirls. If you mix it any more, the colors will blend into a single, muddy color.
- Why do I just “splash” the gelatin on? This recipe is a “ribbon” cake, not a “poke” cake. Splashing the gelatin on the flat, trimmed surface allows it to soak in and create colorful, tie-dyed layers (ribbons) rather than distinct “poked” holes.
What To Serve With Rainbow Ribbon Cake
This cake is a sweet, colorful, and fun centerpiece for a kid’s birthday party.
- A scoop of vanilla ice cream
- A tall glass of cold milk
- A bowl of colorful fruit punch
- Extra whipped cream
How To Store Rainbow Ribbon Cake
- Refrigerate: This cake must be stored in the refrigerator because the gelatin inside needs to stay firm. Keep it in a cake dome or cover it loosely with plastic wrap. It will stay fresh for 3-4 days.
Rainbow Ribbon Cake Nutrition Facts
(Per slice, assuming 16 slices)
- Calories: ~360 kcal
- Total Fat: 15g
- Saturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 480mg
- Total Carbohydrate: 54g
- Dietary Fiber: 1g
- Sugars: 42g
- Protein: 3g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
A poke cake has holes poked in it, and the gelatin is poured into the holes. This recipe creates “ribbons” of color by splashing the gelatin onto the trimmed, flat surface of the cake layers, allowing it to soak in like a sponge.
Yes. A homemade or canned cream cheese frosting would be a delicious, tangy alternative to the light, whipped icing.
Yes, sugar-free gelatin will work just fine for the colored ribbons if you are looking to reduce the sugar content.
Rainbow Ribbon Cake Recipe
Course: DessertCuisine: AmericanDifficulty: Easy16
servings30
minutes35
minutes360
kcalA fun and colorful party cake! This easy shortcut uses a white cake mix and flavored gelatin to create beautiful rainbow ribbons inside the cake.
Ingredients
1 (18.25-oz) box white cake mix
Ingredients for cake mix (water, oil, egg whites)
6 tbsp flavored gelatin (1 tbsp each of 6 colors)
2 cups boiling water, divided
2 (12-oz) cans white whipped icing
Colored decorating icing tubes (for topping)
Directions
- Preheat oven to 350°F. Prep two 8-inch round pans.
- Prepare and bake the cake mix according to the box directions.
- Cool cakes for 10-15 min, then invert onto racks to cool completely.
- Trim the domed tops off both cakes to make them flat.
- Dissolve 1 tbsp of each of the 6 gelatin flavors in 1/3 cup of boiling water (in 6 separate bowls).
- Place the cooled, trimmed cake layers on a baking sheet. Splash the 6 different gelatin liquids all over the flat surfaces of the cakes.
- Cover with plastic wrap and refrigerate for 3-4 hours until the gelatin is set.
- Assemble: Place one chilled layer on a cake stand, top with white icing, add the second layer.
- Frost the entire cake with the remaining white icing.
- Decorate with dollops of colored icing and swirl to create a tie-dye effect.
Notes
- Chilling the cake for at least 3 hours is essential for the gelatin to set.
- Use a long serrated knife to trim the tops of the cakes so the gelatin soaks in properly.
- Store this cake in the refrigerator.
