Tye-Dye Cake

Recipe by JamesDeansGirl
READY IN: 3hrs 30mins
SERVES: 12-16


  • 1
    package white cake mix
  • 3
    egg whites
  • 2
    tablespoons vegetable oil
  • 20
    drops red food coloring
  • 20
    drops blue food coloring
  • 20
    drops yellow food coloring
  • 18
    1/8 teaspoon strawberry extract or 1/8 teaspoon raspberry extract
  • 18
    teaspoon almond extract or 1/8 teaspoon lemon extract
  • 2
    (16 ounce) cans vanilla frosting or (16 ounce) cans lemon frosting
  • candy sprinkles or small decorative candies, for garnish


  • Preheat oven to 350*F; grease 2 9" round cake pans or line the bottoms with parchment paper.
  • Using an electric mixer on low speed, beat the cake mix, 1 1/2 cups water, the egg whites, and oil for 30 seconds.
  • Increase the mixer speed to high speed; beat for 2 minutes; divide the batter into 4 bowls.
  • Stir the red food coloring and cherry extract into one bowl, the yellow food coloring and almond extract into another bowl, and the blue food coloring into the third bowl.
  • Alternately spoon the tinted and white batters evenly into the prepared pans; lightly swirl the batters together with a spoon to create a gentle marbled effect.
  • Do not over-swirl or the colors will become muddy.
  • Bake for 30 minutes, or until a toothpick tests out clean.
  • Cool in pans for 10 minutes; invert and cool completely on wire racks.
  • Place 1 cake layer on a serving dish; spread with 1 cup of the frosting.
  • Top with remaining cake layer; coat top and sides of cake with the remaining frosting.
  • Decorate with colored sugar, sprinkles, or candy.