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tie dyed cakes cooling
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5 from 3 votes

Tie Dyed Cake With Buttercream Frosting

How to make a bright and bold tie dyed cake, frosted with creamy buttercream frosting. From the outside it looks like a regular vanilla cake, but inside it’s anything but! 
Course Dessert
Cuisine American
Keyword boxed, swirled, tie dyed, yellow
Prep Time 10 minutes
Cook Time 30 minutes
cooling 30 minutes
Total Time 1 hour 10 minutes
Servings 12 slices
Calories 530kcal

Equipment

  • 2 (9") cake pans
  • small bowls to divide batter
  • hand or electric mixer
  • baking spray or shortening to grease pans

Ingredients

Cake

  • 1 boxed cake mix plus eggs and oil needed to make it
  • Food Coloring
  • sprinkles

Frosting

  • 1/2 cup solid vegetable shortening
  • 1/2 cup 1 stick butter, softened
  • 1 tsp. vanilla extract
  • 4 cups powdered sugar approximately 1 lb.
  • 2 tablespoons milk

Instructions

  • Make cake batter according to directions on the box.
  • Divide batter into 6 bowls and tint each bowl a different color with food coloring.
    colored cake batter in bowls
  • Grease 2 9-inch cake pans.
  • Pour 3/4 of a bowl of colored cake batter into the bottom of one cake pan. Then pour a litle less of the second color, even less of the third color, and so on until you've added just a small amount of the 6th color.
    colored cake batter in bowls
  • Pour batter directly into the center of the pan and it will spread out on its own. The reason for this is to create a larger solid base for the first batter color in each pan.
  • Repeat process for the second pan, this time starting with the color that you ended with in the first pan. Pour the rest of that bowl as your base, then continue backwads until you finish witht the color that you started with in the first pan.
  • Bake at according to the cake mix packaging. Let cool 5-10 minutes then remove from pans to a cooling rack.

Frosting

  • In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Add more milk until you reach desired consistency. Makes 3 cups.
  • Frost cake and add sprinkles.

Notes

You can use 1 c. of butter if you prefer to not use shortening.
For an extra moist cake, mix in 1 c. of sour cream to the cake batter before coloring the batter with food coloring.

Nutrition

Calories: 530kcal