End of the Rainbow Cake

Rating: 4.43 stars
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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!

By Jake

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
12
Yield:
2 - 8 inch round pans
Nutrition Info
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

Per Serving:
328 calories; protein 4.2g 9% DV; carbohydrates 44.9g 15% DV; fat 14.9g 23% DV; cholesterol 32.6mg 11% DV; sodium 304.3mg 12% DV. Full Nutrition
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Reviews (6)

Read More Reviews

Most helpful positive review

SEONAIDH
Rating: 4 stars
02/07/2004
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! Read More
Helpful
(26)

Most helpful critical review

waggy219
Rating: 3 stars
10/04/2019
I made cupcakes. Tastes great, but very crumbly. I followed the recipe exactly. I don't know what went wrong. They just didn't turn out like cake. They taste like a great sugar cookie. I would not make this recipe again. I've never had a cake turn out like this. They looked perfect but would not pull away from the cupcake liners and just crumbled everywhere and were definitely not over baked. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
SEONAIDH
Rating: 4 stars
02/06/2004
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! Read More
Helpful
(26)
pomplemousse
Rating: 5 stars
06/07/2010
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! Read More
Helpful
(21)
naples34102
Rating: 4 stars
05/14/2013
I cut the recipe in half to make 12 cupcakes but still used two eggs. Moist light fluffy "squeezably soft" white cake. Nice. Read More
Helpful
(9)
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Aaron Wilson
Rating: 5 stars
06/12/2014
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). Read More
Helpful
(1)
Munah
Rating: 5 stars
12/13/2015
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 total and worked well. It made it more light and fluffy. Read More
waggy219
Rating: 3 stars
10/04/2019
I made cupcakes. Tastes great, but very crumbly. I followed the recipe exactly. I don't know what went wrong. They just didn't turn out like cake. They taste like a great sugar cookie. I would not make this recipe again. I've never had a cake turn out like this. They looked perfect but would not pull away from the cupcake liners and just crumbled everywhere and were definitely not over baked. Read More
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