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Tie-Dye Pinwheel Cake with Bright Neon Colors Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 48 reviews
  • Author: Elizabeth
  • Prep Time: 10 minutes
  • Cook Time: 18 minutes
  • Total Time: 28 minutes plus 4 hours chilling
  • Yield: 12 Pinwheel slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This vibrant Tie Dye Pinwheel Cake is a colorful twist on a classic rolled sponge cake. Featuring a bright, multi-colored batter swirled to create a stunning tie-dye effect, it is layered with a smooth vanilla buttercream frosting and rolled into perfect pinwheels. Ideal for parties or festive occasions, this cake combines fun aesthetics with delightful flavor and a soft, moist texture.

Ingredients

Scale

Cake Batter

  • 1 white cake mix (including ingredients called for on the box)
  • 6 neon food dye colors

Frosting

  • 1/2 cup butter, softened
  • 1 tsp vanilla extract
  • 3 cups powdered sugar
  • 3-4 tbsp milk

Instructions

  1. Preheat Oven: Preheat your oven to 325ºF to prepare for baking the cake.
  2. Prepare Pan: Grease a jelly roll pan with shortening and lightly dust with flour to prevent sticking. Set aside.
  3. Make Cake Batter: Prepare the white cake mix according to the package directions.
  4. Divide Batter: Evenly separate the cake batter into six bowls.
  5. Add Color: Add a different neon food dye color to each bowl and mix well until the color is uniform.
  6. Fill Piping Bags: Transfer each colored batter into separate ziplock bags and cut a small corner off each for piping.
  7. Create Pattern: Pipe diagonal strips of each colored batter onto the prepared pan, filling it completely. Use leftover batter to fill gaps if needed.
  8. Even Batter: Gently shake the pan to level out the batter evenly.
  9. Make Swirls: Use a toothpick to draw swirls through the batter creating the tie-dye effect.
  10. Bake Cake: Bake the cake for 18 minutes or until set. Remove from oven and allow it to cool for 20 minutes.
  11. Prepare Towel: Place a clean towel on a flat surface and sprinkle it with flour.
  12. Flip Cake: Carefully invert the cake out of the pan onto the floured towel.
  13. Flour Cake Top: Sprinkle a small amount of flour over the cake’s top surface and cover it with another towel.
  14. Roll Cake: Starting from one end, roll the cake up tightly with the towel on each side and set it aside to cool completely in the rolled shape.
  15. Unroll Cake: Once cooled, gently unroll the cake from the towel.
  16. Prepare Frosting: Beat softened butter and vanilla extract together until creamy.
  17. Add Sugar and Milk: Gradually add powdered sugar and 3-4 tablespoons of milk to reach desired frosting consistency.
  18. Frost Cake: Spread the frosting evenly over the unrolled cake surface.
  19. Roll with Frosting: Carefully roll the cake back up using a towel to help guide it into a tight roll.
  20. Wrap and Chill: Wrap the rolled cake tightly in the towel, then place it in the freezer for 4 hours to set.
  21. Slice and Serve: Remove from freezer, unwrap, slice into 12 pinwheels, and serve to enjoy this colorful dessert.

Notes

  • Ensure the jelly roll pan is properly prepared with shortening and flour to prevent sticking.
  • Don’t overbake the cake to keep it soft and pliable for rolling.
  • Rolling the cake while warm helps prevent cracking.
  • Use a sharp serrated knife when slicing to maintain clean pinwheel shapes.
  • The frosting consistency can be adjusted by adding more or less milk.
  • You can substitute neon food dyes with gel food coloring for more vibrant colors.

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Find it online: https://easycookingworld.com/tie-dye-pinwheel-cake-with-bright-neon-colors-recipe/