Name: Rainbow Bundt Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 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; 1/4 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; 1½ cups powdered sugar; 3-5 tablespoons milk; 1 teaspoon peach or vanilla extract; 1/4 cup rainbow sprinkles

Ingredients

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

1½ cups powdered sugar

3 – 5 tablespoons milk

1 teaspoon peach or vanilla extract

¼ cup rainbow sprinkles

Instructions

Step 1: Preheat the oven to 350°F. Grease and flour a silicone or regular bundt pan. If using silicone, place it on a baking sheet for stability.

Step 2: In a mixer bowl, beat together the granulated sugar and softened butter. Pause once to scrape the sides and bottom of the bowl to ensure even mixing.

Step 3: Add eggs one at a time, beating on medium speed until well blended each time.

Step 4: Lower the mixer speed to low and add the milk and peach or vanilla extract. Increase speed back to medium and mix well.

Step 5: Add the all-purpose flour, baking powder, and salt. Beat for about one minute or until the batter is smooth, stopping once to scrape the bowl.

Step 6: Divide the batter evenly into four bowls. Stir gel food colors into each bowl—red, yellow, blue, and purple—until fully combined.

Step 7: Layer the colored batters into the prepared bundt pan in this order: red, yellow, blue, then purple.

Step 8: Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan on a wire rack for 10-15 minutes. Gently loosen and turn the cake out onto the wire rack to cool completely before icing.

Step 10: For the glaze, combine powdered sugar, 3 tablespoons of milk, and peach or vanilla extract in a medium bowl. Stir until smooth. Add more milk if necessary to achieve a pourable but thick consistency.

Step 11: Pour the glaze evenly over the cooled cake and immediately decorate with rainbow sprinkles.

Step 12: Allow the glaze to fully set before slicing and serving.

Tips & Variations

Use gel food coloring instead of liquid to keep the batter consistency intact and achieve vibrant colors.

Try different flavor extracts like almond or lemon in place of peach or vanilla for a unique twist.

For extra moisture, substitute half the milk with sour cream or Greek yogurt.

Experiment with layering the colors differently to create various rainbow effects inside the cake.

Storage

Store the Rainbow Bundt Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week; bring to room temperature before serving. If glazed, the icing may soften slightly when refrigerated but will still taste delicious. Leftover cake can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

FAQs

Can I use a different pan if I don’t have a bundt pan?

Yes, you can bake the batter in a regular cake pan, but the layers won’t be ring-shaped. Baking time may vary slightly, so check the cake with a toothpick for doneness.

What if I don’t have gel food coloring?

You can use regular liquid food coloring, but use it sparingly to avoid thinning out the batter. The colors may be less intense compared to gel colors.