Rainbow Bundt Cake

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Rainbow Bundt Cake is very easy and fun to make, the gorgeous colors make the cake festive and perfect for a special occasion.

Rainbow Bundt Cake is so easy to make and such a fun cake to bake with kids. The cake looks very festive and beautiful, no one will ever assume that it can be done in less than one hour. To make the cake taste extra fresh, I substituted the usual vanilla flavor with peach extract, and it gave the cake an incredible aroma! This Rainbow Bundt Cake is soft, sweet, moist and it will be a hit with kids and adults.

Tips and Tricks To Make The Perfect Rainbow Bundt Cake:

• I prefer using a silicone bundt cake pan when baking bundt cakes, it just makes the removal process so much easier and its guaranteed that the cake won’t stick to the pan.
• Using gel food color is key here, as it won’t add much extra liquid to the batter, a few drops will create gorgeous colors.
• Be careful when you add another colored layer, carefully level it out with the back of a spoon or spatula on top of the other level, without mixing it in.
• If you will be using a silicone bundt cake pan consider that it heats up quicker than a regular pan, so check for doneness a few minutes earlier.

Why You’ll Love This Rainbow Bundt Cake:

• Festive and colorful the Rainbow Bundt Cake is perfect for a special occasion or birthday party
• Very easy to make, the cake is done under one hour
• Endless colorful possibilities, mix and match as you like
• Delicious flavor and texture
• So good that kids and adults will love it equally
• Perfect project to do with the kids, everyone will have so much fun

Tools/Ingredients I used to make this Rainbow Bundt Cake Recipe:

• Gel Food Coloring – this set comes in a variety of colors and it won’t water down your recipe.
• Silicone Bundt Cake Pan – I like how easy it is to bake using silicone pans, they are non sticks which helps a lot with cake removal.

Print

Servings: 1 cake

Rainbow Bundt Cake

Prep Time:

20 mins

Cook Time:

35 mins

Total Time:

55 mins

Rainbow Bundt Cake is very easy and fun to make, the gorgeous colors make the cake festive and perfect for a special occasion.

Ingredients

• 1 cup white granulated sugar
• 1 stick 1/2 cup unsalted butter, softened
• 2 eggs room temperature
• 1 cup whole milk
• 2 teaspoons peach or 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
• 1/4 cup rainbow sprinkles

Instructions

1. Preheat oven to 350°F.
2. Grease and flour a silicone or regular bundt pan. If using a silicone bundt cake, place it on top of a baking sheet pan.
3. In the bowl of a mixer, beat together granulated sugar and butter, stop once to scrape the sides and bottom of the bowl.
4. Add eggs one at a time and beat on medium speed until well blended.
5. Change speed to low and add milk and peach extract. Increase speed back to medium and mix well. Add flour, baking powder and salt and beat about 1 minute or until smooth. Stop once to scrape the sides and bottom of the bowl.
6. Divide batter into 4 bowls and stir in gel food color with a spatula until well combined.
7. Add the colored batter into the prepared pan, start with red followed by yellow, blue and purple.
8. Bake for 30-35 minutes or until toothpick inserted into center comes out clean.
9. Let cake cool into the pan on a wire rack for 10-15 minutes. Gently loosen cake from pan and turn out onto wire rack; cool completely before icing.

Glaze:

1. Add powder sugar, 3 tablespoons milk and peach or vanilla extract into a medium bowl and mix until fully incorporated and smooth. If glaze is not runny enough, add more milk. You need the glaze to be thick enough to hold it's "drip" on the cake, but runny enough to pour.
2. Pour glaze over the cake and immediately decorate with sprinkles.
3. Let the glaze completely settle. Slice and serve the cake.

Author: Catalina Castravet

Course: Dessert

Cuisine: American

All images and text © for Peas and Peonies, LLC.

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