Rainbow Bundt Cake
This recipe was adapted from Sweet Paul. Add spices or citrus zest to give it a more distinctive flavor. It makes more than one large bundt pan, so have a lined muffin tin or small cake pan prepped for the extra.
Servings 2 cakes
Ingredients
- 1½ cups salted butter
- 3 cups light brown sugar
- 5 large eggs
- ½ tsp. baking powder
- 3½ cups all-purpose flour
- ¾ cup milk
- 1 tsp. vanilla extract
- 6 Americolor Gel colors
Instructions
- Preheat oven to 350°F.
- Cream butter and brown sugar for 5 minutes.
- Meanwhile, whisk together flour and baking powder in a medium bowl.
- Turn mixed to low and add eggs one at a time. Let each mix for 30 seconds.
- Add vanilla.
- Add 1/3 flour mixture to mixing bowl. Add 1/2 milk. Add another 1/3 flour and remaining milk. Add remaining flour.
- Spoon batter into six separate bowls. Add color to each bowl and gently mix until color is uniform.
- Beginning with red, spoon batter into the bundt pan. Repeat with orange, then yellow, green, blue, and purple. Use a different spoon for each color and gently spread the batter so one color completely coats the previous color.
- Bake for 30-45 minutes or until your cake tester comes out clean. (You can put both cakes in to bake at the same time, but check on the other one after 20 minutes.)
- Allow to cool for 10-15 minutes. Turn out onto cooling rack. Let rest until completely cool before moving.