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“This is from Betty Crocker ... I am posting the recipe as it is on the website, but I didn't follow it exactly. I used Duncan Hines' butter golden recipe cake mix and frosting. I didn't use Betty Crocker sprinkles or icing either, and I didn't measure my sprinkles!! This is a very cheerful-looking cake, so it would probably go well with a child's birthday party. Prep time includes cooling time for the cakes.”

Ingredients Nutrition

  • 1 (18 1/4 ounce) boxbetty crocker supermoist white cake mix
  • 1 14 cups water
  • 13 cup vegetable oil
  • 3 egg whites
  • 1 (1 3/4 ounce) bottlebetty crocker decors rainbow mix candy sprinkles
  • 1 (1 lb) containerbetty crocker rich & creamy vanilla frosting
  • 2 -4 different colors betty crocker decorating icing (in 4.25-oz tubes)


  1. Heat oven to 350°F Grease bottoms only of 2 (8-inch or 9-inch) round cake pans with shortening (do not spray with cooking spray).
  2. In large bowl, beat cake mix, water, oil and egg whites with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Reserve 1 tablespoon candy sprinkles for decoration. Stir remaining sprinkles into batter. Pour into pans.
  3. Bake 8-inch rounds 27 to 32 minutes, 9-inch rounds 23 to 28 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes. Run knife around sides of pans to loosen cakes; remove from pans to cooling racks. Cool completely, about 1 hour.
  4. Place 1 cake layer, rounded side down, on serving plate. Spread 1/3 cup frosting over layer. Top with second layer, rounded side up. Frost side and top of cake with remaining frosting.
  5. Decorate top edge of cake with decorating icing in random squiggly pattern, overlapping colors. Sprinkle reserved candy sprinkles over top of cake.
  6. High Altitude (3500-6500 ft): Use 9-inch pans. Bake 28 to 33 minutes.

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