Print

Rainbow Bundt Cake Recipe

Print Recipe

★★★★★

4.9 from 107 reviews

This vibrant Rainbow Bundt Cake is a festive and colorful dessert perfect for any celebration. Featuring layers of beautifully tinted batter baked to moist perfection and topped with a sweet peach-flavored glaze and rainbow sprinkles, it’s as delightful to look at as it is to eat. The moist texture and subtle vanilla and peach notes make it a crowd-pleaser that’s both fun and flavorful.

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 at the perfect temperature for baking the bundt cake evenly.
  2. Prepare Pan: Grease and flour a silicone or regular bundt pan thoroughly to prevent the cake from sticking. If using a silicone bundt pan, place it on a baking sheet for stability.
  3. Cream Butter and Sugar: In a mixer bowl, beat together the granulated sugar and softened butter until fluffy. Pause once to scrape down the sides and bottom of the bowl to ensure even mixing.
  4. Add Eggs: Incorporate the eggs one at a time, beating on medium speed until well blended after each addition.
  5. Add Liquids and Dry Ingredients: Lower mixer speed and add the whole milk and vanilla extract, then increase speed back to medium and mix well. Gradually add flour, baking powder, and salt, beating for about one minute until smooth. Scrape the bowl once more to combine all ingredients thoroughly.
  6. Divide and Color Batter: Divide the cake batter evenly into four separate bowls. Stir in the gel food colors into each bowl — red, yellow, blue, and purple — mixing with a spatula until fully combined.
  7. Layer Colored Batter: Pour the colored batters into the prepared bundt pan sequentially: start with red, followed by yellow, then blue, and finish with purple, layering carefully to create a rainbow effect.
  8. Bake the Cake: Place the pan in the oven and bake for 30 to 35 minutes. Check doneness by inserting a toothpick in the center; it should come out clean.
  9. Cool Cake: Allow the cake to cool in the pan on a wire rack for 10-15 minutes. Gently loosen the edges and invert the cake onto the wire rack to cool completely before glazing.
  10. Prepare Glaze: In a medium bowl, combine powdered sugar, 3 tablespoons of milk, and peach or vanilla extract. Mix until smooth and fully incorporated. If the glaze is too thick to drizzle, add a little more milk to achieve a pourable consistency that will hold its drip.
  11. Glaze and Decorate: Pour the glaze evenly over the cooled cake. Immediately sprinkle with rainbow sprinkles to decorate before the glaze sets.
  12. Set and Serve: Allow the glaze to fully settle. Once set, slice the bundt cake and serve.

Notes

  • For best color vibrancy, use gel food coloring instead of liquid food color.
  • Ensure all ingredients are at room temperature for a smooth batter and even baking.
  • If using a silicone pan, placing it on a baking sheet prevents spills and ensures even heat distribution.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
  • The glaze consistency is crucial: it should be thick enough to drip slowly but thin enough to pour easily.
  • Store cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.

Keywords: Rainbow Bundt Cake, colorful cake recipe, vanilla bundt cake, layered rainbow cake, festive dessert

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