Lucky Charms™ Leprechaun Rainbow Layer Cake
This stunning and magical cake is sure to delight the little leprechauns in your life. Slice into it to reveal a hidden surprise: a center bursting with Lucky Charms™ marshmallows, rainbow sprinkles and more!
- 2 cups Betty Crocker™ Super Moist™ yellow cake mix
- Water, vegetable oil and eggs called for on cake mix boxes
- 8 cups Original Lucky Charms™ cereal
- 1/2 cup white vanilla baking chips
- 1/2 cup rainbow candy sprinkles
- 4 1/2 cups Betty Crocker™ Rich & Creamy vanilla frosting (from three 16-oz containers)
- 1/4 teaspoon Betty Crocker™ blue gel food color
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray.
- In large bowl, beat 1 box cake mix and ingredients called for on box with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Divide evenly between pans.
- Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour. Meanwhile, repeat mixing and baking with second box of cake mix to make 2 more layers.
- Line large rimmed pan with waxed paper. Pour Lucky Charms™ cereal into pan. Pick out all the marshmallows; set aside. Reserve cereal pieces for another use.
- Flatten cake layers by trimming off round tops. In 2 layers, cut small round out of center, using 4-inch round cutter. In small bowl, mix 1 1/2 cups of the marshmallows, the white vanilla baking chips and 1/3 cup of the candy sprinkles; set aside.
- To assemble cake: Place 1 uncut cake layer on serving plate; spread 1/3 cup frosting on top. Top with 1 layer with center removed; spread 1/3 cup frosting on top. Top with second layer with center removed; spread 1/3 cup frosting on top.
- Fill cake with marshmallow mixture. Gently press to level; top with full cake layer. Frost top and side of cake with 1 1/2 cups frosting to form a crumb coat. Refrigerate 30 minutes.
- In medium bowl, place 1 1/2 cups of the frosting; stir in 1/4 teaspoon blue food color until blended. Fit decorating bag with 1/2-inch star piping tip; fill with 3/4 cup frosting. Set decorating bag and frosting aside. In 2 small bowls, place 1/4 cup each of frosting. To 1 bowl, add red food color to desired pink color; to other bowl, add yellow food color to desired color.
- Using photo as a guide, spread 1/2 cup of the blue frosting on top of cake, reserving remaining frosting for top third of cake. Starting on side, spread pink frosting on bottom third of cake. In middle third of cake, spread yellow frosting so yellow frosting overlaps pink frosting. On upper third of cake, spread remaining blue frosting so blue frosting overlaps yellow frosting.
- To blend colors together on side of cake: Using an icing spatula, smooth sides of cake to blend colors. Wipe spatula clean with paper towel as needed. Repeat blending of frosting and wiping off spatula. Smooth top if needed. Pipe frosting rosettes around top edge of cake. Sprinkle remaining marshmallows and candy sprinkles in center.
- Store loosely covered at room temperature.
- To create the pastel pink and yellow colors we used, squeeze a tiny bit of gel food color into the frosting, or use a toothpick to control the amount. Then, stir to blend. You can always add more food color if you are looking for a darker color, but it’s easier to start out using less and adding more as needed.
- Be sure to cool cake pans completely, then wash, dry and spray with cooking spray before baking the second cake mix.
- There is no one way to frost this cake, which makes it even more fun. Try creating your own unique color patterns as you spread the frosting.
- Don’t have a 4-inch round cutter? Cut out a 4-inch circle of cooking parchment paper, and use it as a pattern.
1 Slice: Calories 790 (Calories from Fat 290); Total Fat 33g (Saturated Fat 12g, Trans Fat 0g); Cholesterol 70mg; Sodium 700mg; Total Carbohydrate 118g (Dietary Fiber 1g, Sugars 79g); Protein 5g
% Daily Value: Vitamin A 4%; Vitamin C 4%; Calcium 10%; Iron 40%;
Exchanges: 1 1/2 Starch, 6 1/2 Other Carbohydrate, 6 1/2 Fat
Carbohydrate Choice: 8