Best 8 Tye Dye Cake Recipes

HOW TO MAKE A TIE-DYE CAKE

Steps:

• Preheat oven to 350°F (177°C). Spray 9×2 inch round cake pan (or 9-inch springform pan) with nonstick spray.
• Make the cake batter according to my directions (see link in the ingredient list). Divide the white batter into three separate bowls. Grab your food coloring and dye your batters any color you choose. I used 10 drops of red, 10 drops of blue, and left the third bowl plain. Place a separate spoon in each bowl. Scoop large spoonfuls of each batter and layer them into prepared baking pan. It does not have to be pretty. The colors will create a tie-dye effect. See photo above for how my cake looked prior to baking.
• Bake for 20 minutes. Cover loosely with aluminum foil (loosely to avoid the top from sticking to the foil). Bake for 13-17 more minutes or until a toothpick inserted in the center comes out clean. Allow to cool.
• Make the frosting according to my directions (see link for frosting in ingredient list). Frost cooled cake and decorate as desired. Cake stays fresh covered at room temperature or in the refrigerator for 5 days.

HOW TO TIE DYE CAKE

Steps:

• Preheat oven to 350°F for metal and glass pan(s) or 325°F for dark or coated pan(s). Grease sides and bottom of pan(s) and flour lightly.
• In a large mixing bowl, combine ingredients from the box cake mix. BE SURE TO USE ONLY EGG WHITES SO THAT THE MIX STAYS WHITE INSTEAD OF YELLOW.
• Divide the cake batter into as many bowls as you want colors.
• Drop 1-2 drops of gel food coloring into each different bowl. Mix each bowl until the desired color is achieved for each bowl.
• In the cake pan, scoop ¼ cup cake mix batter (first color) and pour into pan. This will be your "base color." (If you are using a long pan, place two round scoops, so there are two round scoops side-by-side.)
• Drop the next color in a ¼ cup scoop on top of the base color. Repeat process with all colors, pouring them on top of each other, until the cake mix is gone.
• Bake cake according to package directions. Add 3-5 minutes to bake time for dark or coated pan(s). Cake is done when a toothpick inserted into the middle is clean. Cool completely before assembling and icing.

TIE DYE CAKE

Steps:

• 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 flavor 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.

TIE-DYE RAINBOW REVEAL CAKE

Steps:

• For the chocolate cake numbers: Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the dark chocolate cake mix, chocolate pudding mix, milk, sour cream, oil and eggs in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Pour the cake batter into the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, 52 to 58 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Slice the cake into 13 equal slices. Freeze slices for 1 hour. Remove the cake from the freezer, set on a cutting board, and cut using small 1 3/4-inch number cookie cutters. To remove the cake from the cookie cutters, use a wood dowel to gently push the pieces out. To make a Sweet 16 cake, cut a 1 and 6 out of each cake slice. Line a baking sheet or cutting board with a nonstick silicone mat, nonstick foil or parchment paper. Set the cake numbers on top, cover, and freeze for at least one hour. For the tie-dye cake: Once the cake numbers are frozen, make the colorful cake batter. Preheat the oven to 350 degrees F. Line a 13-by-5-inch loaf pan with a strip of aluminum foil. Spray the pan with nonstick cooking spray. Combine the white cake mix, white chocolate pudding mix, milk, sour cream, oil and egg whites in a mixing bowl. Using an electric mixer, beat on low speed for 30 seconds, then on medium speed for 2 minutes. Equally divide the batter among 7 bowls. Color one bowl purple, one royal blue, one sky blue, one green, one yellow, one orange and one red using the food coloring. Pour each colored batter into a disposable pastry bag or large resealable plastic bag. Snip the tip off each bag. Pipe squiggles of purple batter into the bottom of the prepared pan, leaving room for other colors in between the squiggles. Pipe another color on top, then another and another. Pipe all 7 colors on the bottom of the pan in a thin layer. Remove the cake numbers from the freezer. If any of the numbers have holes in them, pipe in 2 different batter colors, filling the hole two-thirds full. Pipe a very thin amount of batter up against one short side of the loaf pan. Press the cake numbers up against the batter. Press another cake number up against the first number and continue adding cake numbers until you have a row of them going down the length of the entire pan. If using more than 1 number, pipe squiggles of colored batter in between the numbers, alternating colors as you go. Pipe squiggles of colored batter around the outside of the numbers, alternating colors as you go. Pipe squiggles of colored batter on top of the numbers, alternating colors as you go. Smooth out the top of the cake. Do not swirl the colored batter in the pan. Tap the pan on the counter 5 times to help remove big air bubbles. Bake the cake until the top is deep brown and a long toothpick inserted in the center of the cake comes out clean, 55 to 60 minutes. Cool the cake in the pan for 10 minutes, then remove and set on a cooling rack to cool completely. Cut the domed top off the cake and about 1/4 inch off each end. Trim off a thin layer from each long side of the cake. Optionally, freeze the cake until firm. Set the cake on a cake board that is cut 1/4 inch larger than the loaf on all 4 sides. Mark one end of the cake board. Set the cake so the numbers face forward on the marked end of the cake board. For the frosting: Beat the confectioners' sugar, shortening, whipping cream, vanilla and marshmallow creme until light and fluffy. Frost the cake.
• For the rainbow-colored glaze: Combine the finely chopped candy melts, whipping cream and corn syrup in a microwave-safe bowl. Heat on high in 15 second increments, stirring after each, until melted. Evenly divide the glaze among 6 small bowls. Color one purple, one royal blue, one sky blue, one green, one yellow, one orange and one red. Allow the glaze to thicken slightly. Create a melting rainbow by pouring colored glaze down the side of the cake, starting with the purple, then royal blue, sky blue, green, yellow, orange and red. Set the cake on a serving dish so you know which end has the numbers facing forward. Cut into the cake and reveal the surprise hiding inside.

TIE-DYED CUPCAKES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix and soda. Beat on low speed 30 seconds. Beat on medium 1 minute. Divide batter among five bowls. Add a few drops of food coloring to each bowl; stir just until combined., Drop a spoonful of one color of batter into each of 18 paper-lined muffin cups. Layer with remaining colored batter until muffin cups are two-thirds full., Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., Frost tops and decorate with sprinkles.

"TIE-DYE" CUPCAKES

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Place white paper baking cup in each of 24 regular-size muffin cups.
• Make cake batter as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among 6 medium bowls. Add a different food color to each bowl to make red, orange, yellow, green, blue and purple. Place 1 level teaspoon of each color batter into each muffin cup, layering colors in order of rainbow-red, orange, yellow, green, blue and purple. Do not stir! Each cup will be about half full.
• Bake 17 to 23 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove cupcakes from pans; place on cooling racks. Cool completely, about 30 minutes.
• Meanwhile, divide frosting evenly among 3 medium bowls. Tint 1 red, 1 yellow and 1 blue with food colors. Refrigerate about 30 minutes.
• In large (16-inch) disposable decorating bag fitted with #6 star tip, place spoonfuls of each color of frosting side by side, alternating colors and working up from tip of bag. Do not mix colors together. Starting at 12 o'clock on outer edge of each cupcake and using constant pressure on bag, pipe frosting clockwise for 3 rotations, working toward center and ending in small peak. Store loosely covered.

TYE DYE CAKE

Steps:

• 1. Pour cake mix into a mixing bowl add 12oz.soda and whisk until batter has dissolved in the soda.( you will see abit of foam in the beginning,but dont worry,it will go away as you continue to whisk.)
• 2. Seperate your batter into 6 small bowls.Make sure you give bowl 1 the most batter and gradually decrease your batter amount in each consecutive bowl.Bowl 6 should contain the least amount of cake mix.
• 3. Choose your 1st color and squeeze about a dime sized amount into bowl,continue doing this with your other colors,for bowls 2-6.Mix well,until colors are bright.
• 4. Take contents of bowl 1 and pour half its contents into the middle of the baking pan.Do not worry bout spreading it out.
• 5. Pour half the contents of bowls 2 directing on top,and in the middle of your 1st layer.Continue doin this with bowls 3-6.After your pour in your last bowl,you should see that the batter is starting to take the shape of the baking pan.Take the rest of your contents and pour into second baking pan.Bake at 350* for 15-20 minutes or until toothpick comes out clean.

TYE-DYE CAKE

Steps:

• 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.