Rainbow Bundt Cake
This Rainbow Bundt Cake is a colorful, moist, and delicious showstopper perfect for any celebration or whimsical treat!
Equipment
- Bundt pan
- Mixing Bowls
- Electric Mixer
- Measuring cups and spoons
- Spoon or spatula
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 2 1/4 cups granulated white sugar
- 1 cup unsalted butter at room temperature (2 sticks)
- 1/4 cup vegetable oil
- 4 large eggs at room temperature
- 1 tablespoon vanilla extract
- 1 1/3 cups buttermilk
- Red, orange, yellow, green, blue, and purple food coloring gel paste works best
- 3 cups powdered sugar
- 1 teaspoon finely grated lemon zest
- 4 to 5 tablespoons freshly squeezed lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your bundt pan generously to ensure easy release after baking.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, salt, and baking soda. Set aside.
- In another bowl, beat the unsalted butter and granulated sugar together using an electric mixer until the mixture is light and fluffy, about 3-4 minutes.
- Add the vegetable oil, eggs, and vanilla extract to the butter mixture. Mix until well combined. Then, gradually add the buttermilk, mixing until smooth.
- Slowly add the dry ingredient mixture to the wet ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
- Divide the batter evenly into six bowls. Add a different food coloring to each bowl, mixing until you achieve the desired shades. Remember, gel paste colors are more vibrant!
- Spoon the colored batter into the prepared bundt pan, layering the colors in any order you prefer. You can even use a skewer or knife to swirl the colors together slightly for a marbled effect.
- Bake in the preheated oven for about 55-65 minutes, or until a toothpick inserted into the center comes out clean. Keep an eye on it, as baking times may vary.
- Once baked, remove the bundt pan from the oven and allow the cake to cool in the pan for about 15 minutes. Then, carefully invert the pan onto a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, lemon zest, and freshly squeezed lemon juice until smooth. Adjust the consistency by adding more lemon juice or powdered sugar as needed.
- Once the cake has cooled completely, drizzle the lemon glaze over the top. Let it set for a few minutes before slicing.
Notes
- Use gel paste food coloring for more vibrant and vivid layers in your cake.
- Store leftover cake in an airtight container at room temperature for up to 3 days or freeze it for up to 3 months.
- Try substituting whole wheat flour or healthier oils for a nutritious twist.
- Be careful not to overmix the batter to keep the cake light and fluffy.
- Allow the cake to cool completely before glazing to ensure the glaze sets nicely.