So believe it, or not, Mom makes this Rainbow Cake for me every year! She is not as young as she used to be, for that matter, I’m not as young as I used to be!! This cake is so pretty, light and refreshing! It is not difficult, but it is a pain!!
I don’t remember my Mom ever making any other cake for me for my birthday! I think there is picture of me in high chair with chocolate cake all over my face, although I don’t remember! The only cake I ever remember her making is this Rainbow Cake! No matter how many times I tell her not to make me this cake for my birthday, she doesn’t listen! Probably just because she knows it’s my fave! Moms are great, aren’t they? I am not a huge fan of thick, heavy, sweet cakes! Don’t get me wrong, I do love a good chewy, yet fudgy brownie from time to time but I prefer, lighter, fruity cakes!
When I was at Cornell, two of my best friends decided to redefine the 4 basic food groups. The winners turned out to be salt, chocolate, jello and of course, because we were in college, Beer! See, even then jello was it’s own food group! Although not health food, by any means, jello has a fruity, light flavor that is unbeatable! (For all of my readers outside of the US, Jello is a brand name of a gelatin that Americans are so familiar with, we just refer to it as Jello!:) )
How to Assemble Rainbow Cake
So, as I said, this cake is not difficult but time consuming and just a general pain. You can either buy or make the angel food cake and slice it horizontally as thin as you can get it! If you have ever worked making a jello mold, you know that if you let jello set too much, you are pretty much done. Unless you reheat and start over. That is what makes this cake such a pain. The first layers, you can kind of time and make the jello in 1 hour intervals. For the repeating layers, you have to remove the jello from the refrigerator, or reheat and start over, when it gets overset!
The one thing that is a must for Rainbow Cake is to have an Angel Food Cake pan. The reason for this is because you build the cake, layer by layer, in the pan.
So just a fun post, today! I hope you enjoyed this Rainbow Cake recipe! Thanks for stopping by! Like and hit those share buttons and leave me a comment to let me know your favorite birthday cake! Here is Jake’s favorite cake, Perfectly Chocolate Cake! AND…. Thanks, Mom! 🙂
Enjoy! And have fun cooking!
- 1 Store bought, boxed mixed or homemade Angel Food Cake
- 1 box strawberry jello
- 1 box orange jello
- 1 box lemon jello
- 1 box lime jello
- 1 box blueberry jello
- 1 box black cherry jello
- Mix strawberry jello according to package directions. Put in refrigerator just until thickened, about 1 1/2 hours.
- If using a homemade Angel Food Cake, the cake must be thoroughly cooled before you slice it.
- Slice cake horizontally as thin as you can, about 1/2" thick. (Don't panic if you break of the layers, you can just piece them together with the jello) Lay first layer, the top layer of the cake, back into your Angel food cake pan.
- Mix orange jello about 1 hour after you refrigerated the strawberry jello. Then refrigerate that.
- Once the strawberry jello is thickened, spoon jello over the first layer of cake and return to refrigerator.
- Start the lemon jello about 1 hour after you started the lemon jello.
- When the orange jello is thickened, place the next layer of cake over top of the strawberry jello in the cake pan. Spoon orange jello over the second piece of cake and refrigerate.
- Continue the process for all of the colors. Lemon, Lime, Blueberry, Black Cherry.
- Hopefully, you will be out of cake, if not, you will have to remove the cherry jello from the refrigerator, you will be able to count how many pieces of cake you cut, to determine if you have to do this step.
- Obviously, do this cake the day before you need it!
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