The main flavoring in the basting sauce for this flavorful, spicily prepared rib roast recipe is curry powder.
| Prep Time: | 30 mins |
| Cook Time: | 35 mins |
| Additional Time: | 1 hr 10 mins |
| Total Time: | 2 hrs 15 mins |
| Servings: | 12 |
| Yield: | 1 cake |
Ingredients
- 2 tablespoons all-purpose flour, or as needed
- 1 package white cake mix
- 1 (1 ounce) package instant vanilla pudding mix
- 4 eggs, lightly beaten
- 1 cup sour cream
- ½ cup butter, melted
- ½ cup water
- 1 teaspoon white sugar
- 1 drop red paste food coloring, or as needed
- 1 drop purple gel food coloring, or as needed
- 1 drop blue paste food coloring, or as needed
- 1 drop green paste food coloring, or as needed
- 1 drop yellow paste food coloring, or as needed
- 1 drop orange paste food coloring, or as needed
- 1 (16 ounce) package prepared chocolate frosting
- ¼ cup rainbow sprinkles, or as needed
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
- Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
- Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
- Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
- Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
- Drizzle or spread frosting over cake and decorate with rainbow sprinkles.
- Do not use liquid food coloring, as it will change the texture of the cake. Feel free to experiment with different colors, but don’t try to do more than 6 as there will not be enough batter for each layer. For a tie-dye effect, use a knife, wooden skewer, or offset spatula to swirl colors. Another option (for a speedier cake) would be to spoon colors sort of randomly in pan. Using this method, you could even create a sort of camouflage effect with various shades of green/brown (chocolate) or red/pink.
Nutrition Facts
| Calories | 498 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 83 mg |
| Dietary Fiber | 1 g |
| Protein | 5 g |
| Saturated Fat | 11 g |
| Sodium | 473 mg |
| Sugars | 51 g |
| Fat | 25 g |
| Unsaturated Fat | 0 g |
Reviews
Very good recipe for child’s birthday party!
Great recipe – made as directed. It was a surprise hit for my 9 yr old’s birthday party! I used 5 colors and layered them inside the pan in this order: red (bottom), orange, yellow, green, and blue, which resulted in a nice “realistic” arcing rainbow. Each color had 4 drops of gel. I used a kitchen scale & 5 identical plastic containers to ensure each layer was the same amount. Warning: this was a bit hard to get out of the pan, even being sprayed & floured. 1 can of store-bought frosting was enough to cover it entirely.
I made the rainbow cake. awesome… Then made just a white cake.. awesome. Yesterday I made a plain yellow cake…awesome. All are always so moist. And 10 minutes out of the oven…. turn that pan “upside down”!
I made this as part of our St. Patrick’s Day celebration and it was a huge success! I did however change the order of colors to match the actual rainbow and I used white frosting, I will definitely be making it again, the kids loved it.
It’s beautiful and delicious.
It’s beautiful and delicious.