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Rainbow Angel Cake

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“This colorful, easy-to-make cake outshines anything you find in a bakery window!”
READY IN:
1hr 15mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 1 (18 ounce) box angel food cake mix
  • 1 teaspoon grated lemons or 1 teaspoon orange rind
  • 1 14 cups cold water
  • 6 -8 drops red food coloring
  • 6 -8 drops yellow food coloring
  • 6 -8 drops green food coloring
  • candy colored sprinkles
  • Citrus Glaze
  • 23 cup powdered sugar
  • 2 tablespoons butter or 2 tablespoons margarine, melted
  • 1 -2 tablespoon lemons or 1 -2 tablespoon orange juice

Directions

  1. Move oven rack to lowest position (remove other racks). Preheat oven to 350°F
  2. Beat cake mix, lemon peel and cold water in extra-large glass or metal bowl on low speed 30 seconds; beat on medium speed 1 minutes. Divide batter evenly among 3 bowls. Gently stir 1 food color into each of the batters. Pour red batter into ungreased angel food pan (tube pan), 10x4 inches. Spoon yellow batter on red batter. Spoon green batter on top.
  3. Bake 37 to 47 minutes or until top is dark golden brown and cracks feel very dry and not sticky.
  4. Immediately turn pan upside down onto glass bottle until cake is completely cool. Run knife around edges; remove from pan. Drizzle with Citrus Glaze. Sprinkle with confetti. Store tightly covered.
  5. Citrus Glaze: Mix powdered sugar and butter. Stir in 1 tablespoon of the lemon juice. Stir in additional lemon juice, 1 teaspoon at a time, until glaze is thin enough to drizzle.

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