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 minutesminutes
Cook Time 30 minutesminutes
cooling 30 minutesminutes
Total Time 1 hourhour10 minutesminutes
Servings 12slices
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
1boxed cake mixplus eggs and oil needed to make it
Food Coloring
sprinkles
Frosting
1/2cupsolid vegetable shortening
1/2cup1 stick butter, softened
1tsp.vanilla extract
4cupspowdered sugarapproximately 1 lb.
2tablespoonsmilk
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.
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.
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.