A moist chocolate cake bursting with rainbow colors and fun sprinkles! A cake that is simple to create, but, makes a big impression.

My Budding Baker is back again! Today, he made you guys this crazy fun and delicious rainbow cake. It’s really easy to make, but, does have a few steps, so, let’s get right to it!
Ingredients Needed:
- Chocolate cake mix + ingredients called for on box
- Vanilla cake mix + ingredients called for on box
- Food coloring
- Vanilla frosting
- Sprinkles

How to Make:
- In one bowl, make the chocolate cake mix as directed on the box. In a second bowl, make the vanilla cake mix as directed on the box.
- Set aside the chocolate batter. Separate the vanilla batter evenly into 4-5 bowls. Tint each bowl with a different color, using your food coloring.

How to Make ( cont’d)
- ( #3) Spread 1/2 of the chocolate batter into prepared bundt (tube) pan.
- (#4) Spoon each color of batter on top of the chocolate batter that is already in the bundt pan.
- ( #5) Then, top with nearly all of the chocolate cake batter. It’s best to leave out about a third of it. This will help avoid your batter from overflowing. Bake.
- Let the cake cool compltey before frosting. ( see bottom of post for tips on removing your cake from the pan)
To Frost:
- Divide vanilla frosting evenly into 4-5 bowls. Tint each bowl with a different color with food coloring. Drizzle each color on top of cooled cake. Top with sprinkles.

A few notes:
- Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
- If your frosting is a bit too thick to drizzle, whisk in a teaspoon of milk to help thin it out.
- Worried about the cake overflowing? It shouldn’t. However, if this is a concern, place the bundt pan on top of a large flat rimmed baking sheet, then, bake as normal.

A few tips for removing your cake from the bundt pan:
- Use a generous amount of non stick baking spray. You can also use a good old fashion stick of butter to grease it too or use a cooking spray with flour included in.
- Next, make sure your cake is well cooled before attempting to remove it. Gently, take a sharp knife and run it along the edge and middle of the cake.
- Then, tip the cake upside down on a plate. Be sure the plate is larger than your cake. Let the cake fall naturally and if it’s still stubborn, give the bottom of your cake pan a gentle tap
Bundt Love:
- Doughnut Bundt Cake
- Double Chocolate Sour Cream Bundt Cake
- Caramel Brown Sugar Bundt Cake
- Chocolate Pound Cake
- Christmas Bundt Cake
Chocolate Rainbow Bundt Cake

Chocolate Rainbow Bundt Cake - A moist chocolate cake bursting with rainbow colors and fun sprinkles! A cake that is simple to create, but, makes a big impression
Ingredients
- 1 box- chocolate cake mix , plus ingredients called for on the box
- 1 box- vanilla cake mix, plus ingredients called for on the box
- food coloring gel
- 16 oz vanilla frosting
- sprinkles
Instructions
- Preheat oven to 350 degrees. Grease and flour a 12 inch bundt pan.
- In a bowl, prepare chocolate cake mix as directed on the box. Set batter aside. Spread half of the batter into prepared pan. Set aside the remaining batter.
- In another bowl, prepared vanilla cake mix as directed on the box. Divide vanilla batter evenly into 4-5 smaller bowls. Add a different color of food coloring into each bowl and mix to combine.
- Spoon each color of batter on top of the chocolate batter that is already in the bundt pan.
- Then, top with nearly all of the chocolate cake batter. It's best to leave out about a third of it. This will help avoiding your batter from overflowing.
- Bake for 35-45 minutes or until toothpick inserted comes clean.
- Let cake cool 15-25 minutes before removing from pan. Then, remove from pan and cool completely before frosting.
- FOR FROSTING: Divide vanilla frosting evenly into 4-5 bowls. Tint each bowl with a different color with food coloring.
- Drizzle each color on top of cooled cake. Top with sprinkles.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 332Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 406mgCarbohydrates: 64gFiber: 1gSugar: 44gProtein: 2g
All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate