This is one of those cakes that will make any event a memorable occasion. People will actually be talking about this cake afterwards! Don’t be surprised if you get a ton of requests to share the recipe, either, so you might as well plan to have at least a few copies on-hand, ready to share.

Now I am wondering if I can find gold and silver icing food coloring. I think it would make amazing cakes for anniversaries, for the special people in my life. Maybe a fireworks cake with red, orange and gold for the 4^th of July instead of the patriotic and traditional red, white and blue?

 

INGREDIENTS

1 box (15.25 oz.) white cake mix

Ingredients listed on box to make cake

Orange, purple, black and green food coloring

1 container (12 oz.) white frosting

Halloween sprinkles (optional)

 

INSTRUCTIONS

Preheat oven to 325°F. Generously grease a 12-cup Bundt pan and set aside.

Make the cake batter as directed on box using water, oil and eggs. Pour one cup of cake batter into a small bowl; stir in orange food coloring until well mixed. Pour another cup of cake batter into a separate small bowl; stir in purple food coloring until well mixed. Repeat with one cup of cake batter and the black food coloring. Tint the remaining cake batter green.

Pour the orange cake batter into the bottom of the pan. Carefully pour the purple batter over the orange batter. Carefully pour the black batter over the purple. Carefully pour the green batter over the black batter. These layers do not necessarily need to “cover” each other. When you add the batter to the pan, do not mix with a spoon. Just pour it in so the colors don’t mix, but rather, just rest on top of each other in the pan.

Bake as directed on box for a Bundt pan or until a toothpick inserted near comes out clean. Cool cake in the pan for 5 minutes. Meanwhile, place a cooling rack over a cookie sheet. Turn the cake pan upside down onto the cooling rack. Cool the cake completely, about 30 minutes.

When the cake is cooled, divide the frosting evenly into 4 microwaveable bowls. Add one color of food coloring to each of the bowls; mix well. Microwave one bowl of frosting uncovered on HIGH a few seconds until smooth enough to drizzle over the cake. With a spoon, drizzle all of the first bowl of the microwaved frosting all over the cake, back and forth around the cake in a striping pattern. Repeat with remaining bowls of frosting. Make sure you can see the layers of frosting colors as you make the cake. Top the cake with sprinkles, if desired.

Let cake stand at room temperature until the frosting is set before serving. Store loosely covered at room temperature.

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Quick Tip:  Bundt cakes are notoriously hard to remove from the pan intact. Use a non-stick pan (but not an old scratched up one), use a cooking spray to thoroughly grease every nook and cranny (don’t forget the center tube and don’t use butter, as the milk solids can encourage sticking), grease the pan immediately prior to pouring the batter into the pan (so the oil doesn’t have time to flow to the bottom of the pan), coat the inside of the pan with granulated sugar and remove the cake as soon as it has cooled slightly (cold cake will stick to sugar, warm cake will not), loosen the edges of the cake while still warm from the oven (don’t forget the tube!), let the cake rest 5 minutes right-side up right out of the oven and then let it rest another 5 minutes upside-down on a wire rack, then jiggle it gently from side to side to encourage release. If these tips fail, return the cake to the cooling (but still warm) oven for about 10 minutes and try again.

Recipe and image courtesy of Jamie at Love Bakes Good Cakes