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End of the Rainbow Cake


  • 1 cup butter
  • 1 3/4 cups granulated sugar
  • 3 cups all-purpose flour
  • 5 eggs
  • 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

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  1. Sift flour, baking powder and baking soda together.
  2. Cream the butter and sugar. Add the eggs slowly and mix. Add the flour mixture and milk and mix it into a smooth paste.
  3. Divide the batter into three equal parts. To one part, add 1 teaspoon green color and rose essence.
  4. To the second part, add 1 teaspoon yellow color and pineapple extract.
  5. To the third part, add 1 teaspoon red color and strawberry extract.
  6. 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.
  7. Bake at 325 degrees F for 45 minutes. Test with a wooden pick to make sure that it is done.