Recipe: Mini Rainbow Cakes

by Cate on April 17, 2014

A very simple, mini baked dessert in eye-catching rainbow colors.

Rainbow donuts-001

Over the years, we have made many rainbow desserts – our six layer Rainbow Cake, Rainbow Pancakes, Rainbow Colored Oreos, a Rainbow Sheet Cake… I’m sure there are others that I have missed. Now we can add Mini Rainbow Cakes to the list.

At first glance, these look like they could be really fiddly, but I have since learned a trick to make them anything but. In fact, they were so easy to make, Madeline actually made half of them herself. By separating the colored batter into six Ziploc bags, we can squeeze color dots into the pan to make the mini rainbows.

Life changing.

Littlest helper-001

Little hands make quick work-001

We originally made these last month, to celebrate St. Patrick’s Day, but they could be made for a variety of other occasions as well … a rainbow-themed party for sure, but now that you know the trick to making the color separation easy, you don’t have to just stick with rainbow colors. Shades of blue or pinks to celebrate a baby shower. Pastel colors for a Spring fete. Red, white, and blue for the Fourth of July. The possibilities are endless.

As you can tell, I didn’t make actual doughnuts (no mini doughnut pan and no need for another item in my kitchen). Rather, I used a mini muffin tin for the baking … henceforth, mini cakes.

Mini Rainbow Cakes - ready to bake-001

Separated color batter-001

Because the rules for bringing in baked goods for the kids’ schools are ridiculously strict (oh how I miss the days when we could just send in baked goods), we shared these with Madeline’s Girl Scout troop at our meeting. Those little six year old mouths demolished these in nothing flat. Two each even.

But I mean, really, can you blame them?

Tray of Rainbow Donuts-001

Mini Rainbow Doughnuts
Recipe courtesy of Hoosier Homemade


1 box Yellow Cake Mix
2 Eggs
1/2 cup {1 stick} butter, softened
1 cup milk
Coloring – Violet, Royal Blue, Kelly Green, Lemon Yellow, Orange, and Red

1 cup powdered sugar
2-3 tablespoons milk
1 teaspoon vanilla


  1. Preheat oven to 350 degrees, slightly spray doughnut pans
  2. In a large bowl, combine cake mix, eggs, butter and milk, mix well
  3. Divide equally into 6 separate bowls
  4. Add coloring to each batter and mix well to combine for even coloring
  5. Spoon batter into resealable bags and pipe a small amount into doughnut pan, fill about 1/2 way
  6. Bake minis for about 7 minutes and regular size doughnuts for about 10-12 minutes
  7. Serve with glaze if desired

Makes 36 mini doughnuts.

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{ 4 comments… read them below or add one }

Joanne April 18, 2014 at 6:40 am

These are so cute! The ziploc bag method is genius.
Joanne recently posted..Coconut Cake with Silk Meringue Buttercream


Carrie @ poet in the pantry April 18, 2014 at 12:06 pm

Love the Ziploc bag tip! These are so wonderfully bright and cheery!
Carrie @ poet in the pantry recently posted..Cheeseburger Quesadilla Deluxe #client


Karen Petersen April 22, 2014 at 12:02 am

Oh my! My kids would LOVE these. How creative!


C.Y. August 6, 2014 at 2:09 pm

Hi, there!! I’m wanting to have a tie-dye cake for my daughter’s 1st birthday. Did you notice if the food coloring altered the taste of the cake? Thanks!!


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