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End of the Rainbow Cake
1 cup butter
1 3/4 cups granulated sugar
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 cup milk
1 teaspoon each green, yellow and red food color
1 teaspoon rose essence
1 teaspoon pineapple extract
1 teaspoon strawberry extract
Sift flour, baking powder and baking soda together.
Cream the butter and sugar. Add the eggs slowly and mix. Add the flour mixture and milk and mix it into a smooth paste.
Divide the batter into three equal parts. To one part, add 1 teaspoon green color and rose essence.
To the second part, add 1 teaspoon yellow color and pineapple extract.
To the third part, add 1 teaspoon red color and strawberry extract.
Pour green batter into the bottom of a Bundt or angel food cake pan; pour red batter on top of that and yellow batter on top.
Bake at 325 degrees F for 45 minutes. Test with a wooden pick to make sure that it is done.
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