Striped Vanilla Bundt Cake 

Striped Vanilla Bundt Cake 

This Striped Vanilla Bundt Cake is easy to make and delicious.

Striped Vanilla Bundt Cake 
Yield: 16 servings
  • 1½ cups cake flour
  • ¼ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • 1¼ cups granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 teaspoons vanilla extract
  • ½ cup plus 2½ tablespoons whole milk, divided
  • 3 cups confectioners’ sugar
  • Green paste food coloring
  • Yellow paste food coloring
  • Pink paste food coloring
  1. Preheat oven to 350°.
  2. Spray a 6-cup Bundt pan with baking spray with flour.
  3. In a medium bowl, combine cake flour, baking powder, baking soda, and salt, whisking well.
  4. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, beating until blended. Add flour mixture to butter mixture in thirds, alternately with ½ cup milk, beginning and ending with flour mixture.
  5. Pour batter into prepared pan, and tap on countertop to settle batter and reduce air bubbles.
  6. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 40 minutes. Let cake cool in pan for 10 minutes.Turn cake out onto a wire cooling rack, and turn cake right side up. Let cool completely.
  7. In a large bowl, combine confectioners’ sugar and remaining 2½ tablespoons milk, whisking until smooth. Divide mixture into 3 bowls. Using food coloring, tint a portion green, a portion yellow, and a portion pink. Place each color in a piping bag fitted with a medium round piping tip (Wilton #12). Pipe glazes onto cake in stripes.
  8. Store cake in an airtight container at room temperature until serving time, up to 3 days.

Discover more seasonal recipes, table settings, and teatime inspiration by ordering your TeaTime subscription today!



Please enter your comment!
Please enter your name here

Rate this recipe:  

This site uses Akismet to reduce spam. Learn how your comment data is processed.