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:


  • 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.

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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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