End of the Rainbow Cake Recipe - Allrecipes.com
End of the Rainbow Cake Recipe
  • READY IN 55 mins

End of the Rainbow Cake

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 2 - 8 inch round pans Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    55 mins


  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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Reviews More Reviews

Feb 06, 2004

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, is dry- like a cornbread texture. But it seems to melt in the mouth! I would definitely say that this cake needs good frosting though. It was more dry than I expected it to be, but not too dry to be enjoyed!

Jun 07, 2010

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. It's a very light cake and isn't too sweet. I broke it out of the pan, as it's very crumbly and apparently I didn't grease the bundt pan well enough. No matter; I just put it back together. Instead of a typical frosting, I used the leftover filling I had from making the Blackberry Puff Pastry Tarts as a frosting. I had about half of the filling leftover and although it wouldn't normally be enough to frost a bundt cake, I put it on while it was still warm so it could melt over. Then I decorated with some blueberries. Very good that way! thanks for the recipe!


5 Ratings

May 14, 2013

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

Jun 12, 2014

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 ever making a cake or cup cakes from scratch (I've always used a mix).


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  • Calories
  • 328 kcal
  • 16%
  • Carbohydrates
  • 44.9 g
  • 14%
  • Cholesterol
  • 33 mg
  • 11%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 4.2 g
  • 8%
  • Sodium
  • 304 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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