This tie dye cake is not hard to make, because you can start with a cake mix and canned frosting – and it’s an impressive treat once you cut inside and reveal the tie-dye pattern.
Colorful tie-dye cake recipe
1 package (2-layer size) white cake mix
1 teaspoon McCormick Pure Vanilla Extract
McCormick Assorted NEON! Food Colors & Egg Dye
1 teaspoon McCormick Raspberry Extract
1/4 teaspoon McCormick Pure Lemon Extract
1/4 teaspoon McCormick Pure Orange Extract
2 cans (16 ounces each) white frosting
Prepare cake mix as directed on package, using egg whites. Divide batter evenly among 4 medium bowls.
Add vanilla and 20 drops (about 1/4 teaspoon) neon purple food color to first bowl. Add raspberry extract and 20 drops (about 1/4 teaspoon) neon blue food color to second bowl. Add lemon extract and 20 drops (about 1/4 teaspoon) neon pink food color to third bowl. Add orange extract and 20 drops (about 1/4 teaspoon) neon green food color to fourth bowl. Stir until batters are evenly tinted.
Drop tablespoonfuls of batter randomly into 2 greased and floured 8-inch round cake pans. Bake as directed on package. Cool cakes on wire rack.
Fill and frost cake layers with white frosting.
Tip: For easier mixing and pouring, divide plain batter evenly among 4 resealable plastic bags. Add extracts and food colors as directed. Knead bags until batters are evenly tinted. Cut a tip off corner of each bag. Squeeze tablespoonfuls of batter into cake pans.
Note: 1/4 teaspoon Food Color = 20 to 25 drops
Nutritional information (per serving)
Total Fat: 21g
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