Let’s start this week off with a splash of color and sugar. As promised at the Merry Monday party yesterday, we are back today with another fun rainbow treat. These easy rainbow shamrock cakes are a fun addition to your holiday party or simply a nice surprise for the family. Get in the kitchen, crank some Flogging Molly, and bake up this deliciousness.
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I have loved celebrating St. Patrick’s Day since I first moved out on my own. I always went all out with green everything, fun decorations, and games. Since those days, the celebrations have tamed quite a bit but we still enjoy celebrating. We always do some sort of festive food spread and, of course, blast the music. The kiddos get all hyped up on sugar and dance around. This year, I’m surprising them with this new sweet treat!
- Box White or Yellow Cake Mix
- Food Coloring
- Green Candy Melts
- Green Sugar Sprinkles
First, preheat your oven to 350° F.
Prepare a 9 x 13 glass baking dish by lining with shortening and then covering in flour. This makes it easier to get the cake out later. Set it to the side.
Prepare your cake mix according to the instructions on the box.
Next, separate your mix into 4 or 5 different small bowls.
Add in food coloring to each bowl and mix it in. I went with blue, green, orange, and purple but any colors from the rainbow (or all of them) will work.
Now, drop dollops of each color of cake batter into the baking dish at random.
Next, take a toothpick and swirl it through the cake batter in your baking dish.
Bake for 30 minutes at 350° F.
After your cake is finished baking, place the baking dish on a trivet to cool for 10-15 minutes.
When the baking dish is cool enough to touch without oven mitts, flip it over onto a cooling rack to remove the cake.
Place your cake and the cooling rack in the freezer for at least 2 hours. This will make the next steps much easier.
After your cake is fully cooled (even partially frozen), pull it out and cut it in half along the center like a hamburger bun. Put one half off to the side for now.
Lay your remaining half slab of cake on a piece of parchment paper and begin cutting out your shamrocks with a cookie cutter.
- I used 2 different sizes to reduce the amount of cake waste.
- Put the excess cake that cannot be cut with your cookie cutters in a plastic freezer bag. You can turn it into cake pops later so none of the cake goes to waste.
Continue cutting out shamrocks until both halves of your cake have been cut.
Now, place your shamrocks on the cooling rack and place it over the parchment paper.
Melt your candy melts in the microwave in a microwave safe bowl in 1 minute increments until smooth.
- After the candy is melted, add a tbsp. of shortening to make it smoother and easier to pour.
Next, pour your melted candy over the tops of the shamrocks. Be sure that the sides are covered also.
Sprinkle your green sugar sprinkles over the candy coating immediately.
Allow your candy coating to cool completely, the remove the rainbow shamrock cakes and enjoy!
- All I had were plastic shamrock cookie cutters which made the process much more difficult. I recommend using metal ones if you have them. The edges will come out cleaner and it won’t take as much effort to cut.
- If you want to make these ahead of time (which I totally recommend) store them in a plastic resealable bag in the fridge for up to a week.
The work on these rainbow shamrock cakes is totally worth it. The candy coating seals in the moisture for a soft, spongy cake and the sprinkles give it a surprise crunch that you will love. In case you missed it, you can find more awesome Rainbow Crafts and Treats at this week’s Merry Monday link party. Don’t forget to complete the fun with these Dollar Store St Pats Party Hats, too.
See where I’m linking up!
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