Description
This Surprise Rainbow Bundt Cake features a moist, tender white cake with a vibrant hidden rainbow swirl inside. Perfect for celebrations, the cake combines classic flavors with a whimsical colorful twist, creating an impressive and delicious dessert.
Ingredients
Units
Scale
Dry Ingredients
- 260 g all purpose flour
- 100 g cake flour
- 2 tsp baking powder
- 1 tsp fine sea salt
Wet Ingredients
- 226 g unsalted butter, softened
- 75 g coconut oil
- 400 g fine granulated sugar
- 2 tsp pure vanilla extract
- 1 tsp imitation vanilla
- 4 large egg whites
- 240 g buttermilk
Coloring
- Gel food coloring in red, yellow, green, blue, and purple
Instructions
- Preheat and prepare pan: Preheat your oven to 350 degrees Fahrenheit. Butter and flour a large bundt pan thoroughly to prevent sticking.
- Sift dry ingredients: Sift together the all purpose flour and cake flour into a medium bowl, then add baking powder and sea salt. Set aside.
- Cream fats and sugar: Using a mixer, cream the softened butter, coconut oil, granulated sugar, salt, pure vanilla extract, imitation vanilla, and baking powder for a full five minutes until the mixture is very light and fluffy.
- Add egg whites: With the mixer running, add the egg whites one at a time, making sure each is fully incorporated before adding the next.
- Combine flour and buttermilk: Add the sifted flour mixture to the wet ingredients. Turn the mixer to low and slowly drizzle in the buttermilk until all ingredients are combined and smooth.
- Divide and color batter: In five separate small bowls, add 1/3 cup of the batter each. Use gel food coloring to tint each bowl red, yellow, green, blue, and purple respectively. Stir each until the colors are well blended.
- Fill bundt pan with batter: Pour more than 2/3 of the remaining white batter into the prepared bundt pan. Reserve the last bit of white batter to cover the rainbow layers later.
- Pipe colored batter: Transfer each colored batter to separate piping bags and snip off the tips. Use the back of a teaspoon to create a small moat in the middle of the white batter in the pan to hold the colors.
- Create the rainbow rings: Pipe a red circle into the moat first, then gently smooth it with the back of a spoon to make it as wide as possible while maintaining white borders inside and outside. Continue piping each color in order (yellow, green, blue, purple), with each ring decreasing in width as you move inward. Refer to photos for visual guidance.
- Cover rainbow with white batter: Spoon the reserved white batter carefully over the colored rings using an offset spatula to avoid mixing colors.
- Bake the cake: Bake in the preheated oven for 45 minutes. Begin checking at 40 minutes; the cake is done when it springs back to touch.
- Cool and unmold: Let the cake cool in the bundt pan for about 15 minutes before inverting it onto a cooling rack to cool completely.
Notes
- Make sure to soften the butter fully for easier creaming and better texture.
- Gel food coloring provides vibrant colors without altering the batter consistency.
- Handle the colored batter layers gently to keep the rainbow pattern well defined.
- If you don’t have a piping bag, use small zip-top bags with a corner cut off for piping.
- Check doneness with a skewer if unsure; it should come out clean or with a few moist crumbs.
- Allow the cake to cool before slicing to keep the rainbow pattern intact.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 410 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 75 mg
