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End of the Rainbow Cake

"A great cake that tastes like the rainbow! It has all the flavor and sweetness of a cheesecake! Decorate with your favorite frosting and a pile of chocolate coins!"
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55 m servings 328 cals
Original recipe yields 12 servings (2 - 8 inch round pans)


  • Calories:
  • 328 kcal
  • 16%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 4.2 g
  • 8%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 304 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 inch) round pans. Sift together the flour, baking powder, and salt. Set aside.
  2. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extracts. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Pour batter into prepared pans.
  3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

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Read all reviews 5
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This recipe was great for us because we were running low on money, and we had all the ingredients already at home! It is simple to make, and tastes great. The texture, when it hits the tongue, i...

This is a nice, basic white cake that probably would do well with additions of fruit, et cetera. I made in a bundt pan so baked it an extra 20 minutes, which was all the extra time it needed. I...

I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist, light, fluffy, "squeezably soft" white cake. Nice.

I made this and it turned out great, light moist and delicious. I kind of did what naples34102 did, I didn't cut it in half but I did double the eggs, I used 4. This was only my second time ev...

They were great, not dry and especially yummy because they are spongey and soft in the middle and crunchy on top.I also put 1 tsp of baking powder to every half cup of flour .So i put 4 tsp in t...