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Rainbow Bundt Cake Recipe

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★★★★★

4.6 from 52 reviews

This vibrant Rainbow Bundt Cake is a delightful and visually stunning dessert perfect for celebrations and gatherings. Layers of colorful batter create a beautiful spectrum inside the moist and fluffy cake, topped with a smooth, glossy glaze and festive rainbow sprinkles for a cheerful finish.

Ingredients

Scale

Cake Batter

  • 1 cup white granulated sugar
  • 1 stick (1/2 cup) unsalted butter, softened
  • 2 eggs, room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 5–8 drops purple gel food color
  • 5–8 drops blue gel food color
  • 5–8 drops yellow gel food color
  • 5–8 drops red gel food color

Glaze

  • 1½ cups powdered sugar
  • 3–5 tablespoons milk
  • 1 teaspoon peach or vanilla extract
  • ¼ cup rainbow sprinkles

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready when the batter is prepared.
  2. Prepare the Bundt Pan: Grease and flour a silicone or regular bundt pan to prevent sticking. If using a silicone pan, place it on a baking sheet for stability.
  3. Cream Butter and Sugar: In a mixer bowl, beat the softened butter and granulated sugar together until creamy, pausing once to scrape down the bowl to ensure even mixing.
  4. Add Eggs: Incorporate the eggs one at a time, beating on medium speed until fully blended for a smooth batter.
  5. Add Milk and Extract: Reduce mixer speed to low, add the whole milk and peach or vanilla extract, then increase the speed back to medium to combine thoroughly.
  6. Mix Dry Ingredients: Add the all-purpose flour, baking powder, and salt to the wet mixture and beat for about 1 minute until smooth, scraping the bowl once to redistribute ingredients evenly.
  7. Divide and Color Batter: Split the batter evenly into four bowls. Stir gel food coloring into each bowl—red, yellow, blue, and purple—until the batter is uniformly colored.
  8. Layer Batter in Pan: Carefully add the colored batters into the prepared bundt pan in the order of red, yellow, blue, and purple to create the rainbow layers.
  9. Bake the Cake: Place the pan in the oven and bake for 30-35 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  10. Cool the Cake: Let the cake cool in the pan on a wire rack for 10-15 minutes. Gently loosen it from the pan and invert onto a wire rack to cool completely before glazing.
  11. Prepare the Glaze: In a medium bowl, mix powdered sugar, 3 tablespoons of milk, and peach or vanilla extract until smooth. Add more milk if needed to achieve a pourable yet thick consistency.
  12. Glaze the Cake: Pour the glaze evenly over the cooled cake and immediately sprinkle with rainbow sprinkles for decoration.
  13. Set and Serve: Allow the glaze to fully set before slicing and serving the cake.

Notes

  • Ensure all ingredients, especially eggs and butter, are at room temperature for better mixing and texture.
  • The silicone bundt pan is flexible and requires a baking sheet underneath to provide support while transferring to the oven.
  • Adjust the amount of gel food coloring to achieve your desired color intensity for each layer.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
  • This cake can be stored covered at room temperature for up to 3 days or refrigerated for up to 5 days.

Keywords: rainbow bundt cake, colorful cake, layered cake, celebration cake, vanilla bundt cake, rainbow dessert

Find it online: https://platedandproud.com/rainbow-bundt-cake-recipe/