Easy Rainbow Cake for ANY Spring Party!

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Over the weekend, Iliana and I came up with the funnest cake I think we've ever made - a Jellybean Rainbow Cake! We had a ton of jelly beans leftover from our Easter eggs-travaganza but you could make this cake with any decoration (sprinkles, ombre icing, etc) and it would be perfect for a spring birthday or just because party!

And the best part? It was easier than I expected and we used everything we already had at home!

First, we started off by making our frosting! I'm so proud of my homemade buttercream that makes a frosting that is soft but stiff and just sweet enough. Find the buttercream recipe here! We added red food coloring to make it a perfect pink (but be careful, red goes a LONG way with very little)

While the buttercream is mixing in our mixer, we started the cake. For this we just used a standard french vanilla box cake mix. ** When I do this again, I will choose the basic white BECAUSE the colors of the layers were not as true as I had hoped because the cake mix was yellow!) **

After mixing the batter together with your basic oil, eggs and water, we divided that batter evenly into 4 small tupperware containers. It's going to be about 1 1/2 cups of batter per container for 4 small 6" layers. Then we added in the food coloring to make yellow, pink, blue and green layers.

We baked each cake 18 minutes at 350 degrees, 2 at a time. I happened to have 2 - 6" cake pans so you may need to lessen the cook time a couple minutes if cooking one cake at a time. Just use the toothpick check to make sure it comes out clean.

I then used one of my favorite tools, my cake leveler, to even the layers and start icing them with our pink icing. This icing spatula and turn table also help a lot with keeping it smooth.

After doing in between the layers, add a thick layer of icing around the outside. This is what our jellybeans stuck into, or your sprinkles, whatever! We put the jellybeans in an alternating pattern, this made it a little hard to cut, just FYI. You may want to do them evenly up and down so it's a smoother cut.

The last step, I used the rose tip for the icing bag and made little flowers around the top and bottom to cover any spots the jelly beans did not cover on the edges.

Let me know in the comments if you try this and if you have any questions!!