Rainbow Bundt Cake

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A colorful vanilla bundt cake topped with raspberry glaze. Recipe altered from I am Baker's Vanilla Bundt Cake

Prep Time20

Cook Time30

Total Time50

Course: Dessert

Cuisine: American

Keyword: bundt cake, rainbow, raspberry glaze

Servings:

Calories: 495kcal

Author: Rachael

Ingredients

1 cup granulated sugar
1/2 cup butter softened
2 large eggs (room temp_
1 cup milk
1 tsp vanilla extract
2 1/4 cups all-purpose flour
2 tsps baking powder
1/4 tsp salt
Blue food coloring
Orange food coloring
Purple food coloring
Green food coloring
Blue food coloring

Raspberry glaze

2 cups powdered sugar
2 Tbs milk
2 Tbs Raspberry flavored syrup
1 tsp lemon juice

Instructions

Preheat oven to 350°F.
Get eggs out so they can come to room temp
Grease and flour a bundt pan.
In a mixing bowl, beat together sugar, butter, and eggs until fully mixed. If using a stand mixer, use the whisk attachment
Add milk & vanilla to the sugar mixture, and mix well.
Add in flour, baking powder, salt, and mix until smooth, for about 1 minute
Divide batter evenly into 5 bowls (about 1 1/2-2 cups per bowl), use the food coloring or food gels to color each bowl a different color. Adjust amount to achieve desired color.
One at a time, pour mixture into prepared pan, layering it evenly.
Bake 30 minutes or until toothpick inserted into center comes out clean.
Using a butter knife, gently loosen the edges of the cake from the pan, and turn over onto a wire rack.
Allow to cook completely.
While cake is cooling, make raspberry glaze by mixing ingredients together with a hand mixer. Add additional milk to glaze if it is not runny enough. You want it to be thick enough that it holds shape, but runny enough that it will slowly drip off a spoon.
When cake is cooled, spoon it over the top of the cake. It should hold the "drip" shape, and get a little hard. Add sprinkles if desired!

Notes

You can short cut the process and buy a green, blue, purple, red, and orange package of cake mix (Pillsbury has their colored Funfetti line), mix according to package directions, then scoop 2 cups of each color in layers into the bundt cake. Use the excess cake mix to make cupcakes.

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