Best 4 Rainbow Bundt Cake Recipes

RAINBOW BUNDT® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan.
• Combine cake mix, pudding mix, eggs, sour cream, butter, water, and sugar in a mixing bowl. Beat on low speed until ingredients are moistened, then beat on medium-high speed for 1 minute. Batter will be thick. Divide batter evenly into 6 bowls. Tint each batch a different color, using enough food coloring paste to reach desired tone; colors will deepen and brighten when baked.
• Spoon red batter into the bottom of the prepared pan and smooth using an offset spatula to evenly distribute. Carefully spoon purple batter on top and spread with spatula, pressing batter thinner near the inner edge and thicker at the outer edge of pan to create an arc effect. Repeat with blue, green, yellow, and orange batters. Gently tap pan on the counter 3 times to allow batter to settle.
• Bake on the middle rack of the preheated oven until a toothpick inserted in the center comes out clean and top is just starting to brown, 35 to 45 minutes. Be careful not to overbake.
• Cool cake in the pan for 10 minutes. Turn cake out onto a plate and allow to cool completely before frosting, about 1 hour.
• Drizzle or spread frosting over cake and decorate with rainbow sprinkles.

RAINBOW BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick spray.
• In a medium bowl, whisk together the flour, baking powder, salt and baking soda.
• In a separate larger bowl, use a hand mixer to combine the sugar, butter and oil on medium speed for 4 minutes, or until light and fluffy. Beat in the eggs, one at a time. Add the vanilla and beat for 2 more minutes.
• Alternately beat in the flour mixture and buttermilk, making three additions or flour and two of buttermilk, and beating until incorporated.
• Divide the batter equally among 6 small bowls, about 1 1/3 cups in each bowl. You can leave one portion in the mixing bowl. Stir in 4 to 8 drops red food coloring into one bowl and stir until thoroughly blended and the color is even (see Recipe Notes for color tips). Repeat with other food coloring and batters.
• Transfer the red batter to the prepared pan, spreading evenly using a spoon or an offset spatula., Repeat the process with the remaining batters in the following order: orange, yellow, green, blue and purple. Do your best to layer each color evenly without swirling into other colors (expect imperfections). The batter requires no swirling, since the batters will magically swirl on their own during the baking process.
• Bake for 55 to 65 minutes or until puffed and golden brown and a tester inserted in the center comes out clean. Let cool in pan for 10 minutes, then carefully invert the cake onto a wire rack to cool completely.
• In a medium bowl, whisk together the sugar, zest and 4 tablespoons juice until smooth. Whisk in more lemon juice if necessary (1 teaspoon at a time) until the glaze is thick, but pourable.
• Pour the glaze over the cooled cake, letting it drip down the sides. Let the glaze set for at least 15 minutes before serving.

RAINBOW BUNDT CAKE

Steps:

• Position an oven rack in the lower third of the oven and preheat to 350 degrees F. Butter and flour a 12-cup bundt pan.
• Sift the flour and salt into a medium bowl. Whisk together the milk, vanilla, whole eggs and yolk in a second medium bowl until combined. In a stand mixer fitted with a paddle attachment, beat the butter on medium speed until smooth, about 1 minute. With the mixer running, pour in the sugar 1/4 cup at a time; beat until light and fluffy, about 5 minutes. Turn the mixer off and scrape the sides of the bowl to insure the ingredients are incorporated. Turn the mixer to low, add the flour mixture 1/4 cup at a time and beat for about 30 seconds. Add the egg mixture gradually and beat until the batter is combined, about 3 minutes.
• Spoon the batter into the prepared pan and smooth over the top with a spatula. Put the pan in the oven and reduce the temperature to 325 degrees F. Bake until a toothpick inserted into the center comes out clean and the top springs back when lightly pressed, about 1 hour. Cool the cake in the pan on a rack, 10 to 15 minutes. Invert the cake onto a rack to cool completely.
• Meanwhile, open 6 small resealable plastic bags. To the first bag, add 3/4 cup of the coconut and 10 drops red food coloring. To the second bag, add 3/4 cup coconut, 5 drops red food coloring and 5 drops yellow food coloring to make orange. To the third bag, add 3/4 cup coconut and 10 drops yellow food coloring. To the fourth bag, add 1/4 cup coconut and 5 drops green food coloring. To the fifth bag, add 1/4 cup coconut and 5 drops blue food coloring. To the sixth bag, add 1/4 cup coconut, 3 drops red food coloring and 2 drops blue food coloring to make purple. Seal all the bags, pressing out as much air as possible. Press and shake the sealed bags until all the coconut is coated in food coloring. Add more food coloring if you desire a richer color. Empty the bags into stripes on a baking sheet. Let stand, uncovered, for 1 hour to dry out slightly. If not using the coconut immediately, store in an airtight container until ready to use.
• Turn the cake over with the flat side facing up and trim it with a serrated knife to make level. Set the cake trimmed-side down on a work surface. Cut the cake in half from top to bottom so you have 2 semi-circles. Stand up the cake pieces like 2 arches and push them together back-to-back to make 1 arch. Trim as needed so they line up evenly and can stand on their own. Lay the cake pieces back down on their flat sides. Using a butter knife or offset spatula, cover the cake pieces with frosting on all sides except the bottoms.
• Press a stripe of purple coconut into the frosting on the inside curve of one of the cake semi-circles. Add a 1-inch stripe of blue coconut next to the purple stripe. Continue with the green, yellow and orange coconut, leaving an empty space on the outer edge of the semi-circle where the red coconut will go. Repeat with the other cake piece and colored coconut. Carefully stand up both cake pieces again. Spread the flat, cut side of one of the cake pieces with frosting and carefully push it together with the cut side of the second cake piece. Spread the remaining frosting over the seam where the pieces come together. Press a stripe of red coconut over the frosted seam, completing the rainbow. Using a metal spatula and your hands, carefully transfer the cake to a serving platter.
• Using scissors or kitchen shears, cut each marshmallow in half along the equator. Adhere the sticky cut sides to the platter and other marshmallows to build clouds on the sides of the cake.
• When ready to serve, separate the halves again and slice each half into wedges.

RAINBOW CHIP BUNDT WITH FRESH RASPBERRY GLAZE

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray.
• In large bowl, place cake mix. In medium bowl, beat sour cream, oil, milk and eggs with whisk until well combined. Pour wet ingredients into cake mix; fold until completely combined. Scrape batter into pan; spread evenly.
• Bake in center of oven 55 to 60 minutes or until toothpick inserted near center comes out clean. Remove from oven to cooling rack; cool about 10 minutes. Place heatproof plate upside down over pan; turn plate and pan over. Remove pan. Cool completely, about 45 minutes.
• Meanwhile, puree 6 oz raspberries in bowl with immersion blender, in food processor or in blender. Add cream cheese, half-and-half and powdered sugar; blend to combine.
• Pour glaze over cooled cake. Decorate with additional raspberries, candy sprinkles and additional powdered sugar. Store in refrigerator.