Secret Baking Project Revealed: Rainbow Bundt Cake! {Recipe}

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Ok I finally made that super secret cake I promised you. It was a Rainbow Bundt Cake! I decided to make it because I’d never seen a rainbow bundt cake done like I wanted mine to look like. Every time I found a picture of one online it always had the red layer cover the whole outside and didn’t look very interesting before it was cut into. So I set out to see if I could make one that had the colored stripes on the outside. Here was my result:

I think it turned out rather well. It was a bit darker on the outside than I expected and the frosting (which was supposed to be puffy clouds around the bottom) kind of melted when I transported it to a party.

The inside was a bit of a surprise when I cut into it though:

It was so neon! I liked that it had a little bit of shock value on the inside. As you can see in this photo, my frosting melted and puddled everywhere. It still tasted good though.

Here are the instructions if you want to try your hand at a Rainbow Bundt Cake:

Ingredients

  • 1 box of white cake mix (or your favorite white cake batter recipe)
  • 1 (16 oz) can of white or cream cheese frosting (or your own homemade frosting)
  • Food coloring ( I suggest McCormick Neon food dye)

Note about food dye: I used McCormick Neon food colors (sold at Walmart) mixed with Duff’s Concentrated Color Gels in primary (sold at Michaels). This isn’t any kind of advertisement for them, I’ve just found these food colors worked the best to get the colors I wanted.

Speaking of the colors, after you’ve made the batter according to the box instructions or recipe directions, separate the batter into six different bowls. I put a small amount in one, a slightly larger amount in another, and so on until I had the most amount in the sixth bowl. You color the smallest amount of batter red and the largest amount of batter purple. Color the other batter amounts in the rest of the regular rainbow colors (Orange, Yellow, Green, and Blue).

Once you’ve got the colors that you like. Start spooning it into a bundt pan that has been thoroughly covered inside with cooking spray. My batter ended up pretty thick and that aided in the layering process. I started with the red layer at the bottom of the pan and then spooned the orange layer on top using a spatula to move it around a little. Don’t move it too much though or the colors will start to run together and look more tie-dyed (which would probably look pretty awesome too).

I tried to get the color to go all around the sides first to make sure those striped colors would show up on the outside of the cake. That technique seemed to work pretty well. This layering process took a pretty long time, though, like around 30-40 minutes.

The cake mix instructions that I used said to cook the cake in the preheated oven at 350?F for 37-41 minutes. If you use a cake mix too, see if the box suggests cooking times for bundt cakes. A bundt cake tends to take longer to cook than a regular rectangle cake would.

Once the cake is cooked all the way through (I test it with a wooden skewer), take it out of the oven and shake the pan all the way around with pot holders to loosen the cake from the sides of the pan while it’s still hot. Leave the cake in the pan to cool for about 10 minutes and then flip it over onto your cake platter.

While you let your cake cool the rest of the way, start getting your frosting ready. I’m sure there are many ways to decorate this cake with “cloud” frosting, but I chose to pipe the clouds around the bottom. I think whipped frosting might work better, because the regular frosting I used seemed a bit heavy and started to fall down the sides a little (even before it melted).

When you’re done frosting the cake, then your cake is ready to serve!

Even the cake mess was pretty!

I hope you enjoyed this tutorial. If you try to make this cake too, share your photos on my Facebook page.

Makes 12 servings

Nutrition Facts*   Per Serving

Calories 371; Total Fat 15.3g; Sat. Fat 3.2g; Cholest. 47.5mg; Sodium 368mg; Total Carbs. 56g; Fiber <1g; Sugars 39g; Protein 2.5g

*These Nutrition Facts were calculated by myself using a calorie counter. Actual Nutrition Facts may be different. This is just for guidance.

Tip Junkie handmade projects

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Shane's Killer Cupcakes by Shane Russell is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
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Mom’s Triple Chocolate Bundt Cake {Recipe}

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Here’s a clue about my upcoming cake project: It’s a bundt cake!

So for now I’ll give you the cake that inspired my secret project, my mom’s Triple Chocolate Bundt Cake recipe. She’s made this cake for my brother’s and my birthdays for as long as I can remember. It’s deliciously full of chocolate and super moist (also not low in calories). If you’ve been to any of my birthdays before, you’ve probably had a piece.

Triple Chocolate Bundt Cake

Makes 12 servings

Ingredients

  • 1 box of Chocolate cake mix ( I usually get Devil’s Food or Fudge Chocolate)
  • 4 eggs
  • 1 (3.9 oz., sm. size) pkg of Jell-o Instant Chocolate Fudge Pudding
  • 1 cup or small carton of sour cream
  • 1/2 cup warm water
  • 1/2 stick (4 tbs.) of softened butter
  • 1 cup semi-sweet chocolate chips
  • cooking spray
  • powdered sugar (for garnish)

Directions

  1. Preheat oven at 350?F.
  2. Mix all of the ingredients except chocolate chips and powdered sugar in a bowl together. I usually combine the dry ingredients first and then add the wet ones.
  3. Beat ingredients for 5 min on high until thick and fluffy. Then stir in the chocolate chips.
  4. Fully cover the inside of a bundt cake pan with cooking spray.
  5. Pour batter into the pan and cook for 45 min. Test the cake with a wooden pick or skewer. If it comes out clean, it’s done, if not, keep baking it until it does.
  6. Once it’s done baking, shake pan to loosen cake from sides, then let it cool in pan for 10 mins.
  7. Turn out on to a plate and cool completely.
  8. Dust the top with powdered sugar (if desired).

Nutrition Facts*   Per serving

Calories 383, Total Fat 18.3g, Sat. Fat 9.7g, Cholest. 83.5mg, Sodium 517mg, Carb. 54.2g, Fiber 2.4g, Sugars 34.5g, Protein 6.5g

*These Nutrition Facts were calculated by myself using a calorie counter. Actual Nutrition Facts may be different. This is just for guidance.

Also, come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Exchange sponsored by Scharffen Berger.

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Creative Commons License
Shane's Killer Cupcakes by Shane Russell is licensed under a Creative Commons Attribution-NoDerivs 3.0 Unported License.
Permissions beyond the scope of this license may be available at http://cupcakeattack.wordpress.com/contact/.

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