Polka Dot Cut-Out Cake Recipe

Name: Polka Dot Cut-Out Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages white cake mix 2-layer size each, divided; 1 teaspoon extract McCormick(R) Raspberry; 20 drops red food color McCormick(R), divided; 1/4 teaspoon McCormick Pure Lemon Extract; 20 drops green food color McCormick(R); 1/4 teaspoon orange extract McCormick(R) Pure; 20 drops yellow food color McCormick(R); 2 teaspoons McCormick Pure Vanilla Extract; 1 1/2 cups butter softened; 1 tablespoon McCormick Pure Vanilla Extract; 6 cups confectioners' sugar sifted; 3 tablespoons milk

Servings: persons

2 packages white cake mix 2-layer size each, divided
1 teaspoon extract McCormick(R) Raspberry
20 drops red food color McCormick(R), divided
1/4 teaspoon McCormick Pure Lemon Extract
20 drops green food color McCormick(R)
1/4 teaspoon orange extract McCormick(R) Pure
20 drops yellow food color McCormick(R)
2 teaspoons McCormick Pure Vanilla Extract
1 1/2 cups butter softened
1 tablespoon McCormick Pure Vanilla Extract
6 cups confectioners' sugar sifted
3 tablespoons milk

1
Preheat oven to 350u00b0F. For the Cake, prepare 1 package of the cake mix as directed on package. Divide batter evenly among 3 bowls (about 1 1/3 cups batter in each bowl). Stir raspberry flavor and 10 drops of the red food color into first bowl. Stir lemon extract and green food color into second bowl. Stir orange extract, yellow food color and remaining 10 drops red food color into third bowl. Pour each color of batter into separate greased 8-inch round cake pans.
2
Bake 15 minutes or until toothpick inserted into center comes out clean. Cool on wire rack. Cut out circles from each cake with 1-inch round cookie cutter.
3
Prepare second package of the cake mix as directed on package, stirring in vanilla. Divide batter evenly among 3 greased 8-inch round cake pans. Press assorted colored cake circles into batter in each pan. (Cake circles will be visible.)
4
Bake 15 to 20 minutes or until toothpick inserted into center of white cake comes out clean. (Cake circles will remain visible.) Cool cakes in pans 10 minutes. Remove from pans; cool completely on wire rack.
5
Meanwhile, for the Frosting, beat butter and vanilla in large bowl with electric mixer on medium speed until light and fluffy. Gradually add confectioners' sugar alternately with milk, beating well after each addition and scraping sides and bottom of bowl frequently. (If frosting is too thick to spread, gradually beat in additional 1 tablespoon milk.) Fill and frost cooled cake with frosting.

1796

kcal

Calories

Fat

302

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 packages white cake mix 2-layer size each, divided, 1 teaspoon extract McCormick(R) Raspberry, 20 drops red food color McCormick(R), divided, 1/4 teaspoon McCormick Pure Lemon Extract, and more.

Yes, Polka Dot Cut-Out Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Polka Dot Cut-Out Cake

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