If it’s true what they say — that we make our own luck — then St. Patrick’s Day just got a little bit luckier. This year, you can make your own adorable and delicious pot of gold in the form of a festive Bundt cake.
A lot of holiday desserts can be time-consuming and end up becoming a chore. My goal in making this cake? Make it as simple and easy as possible.
That simplicity starts with the actual Bundt cakes. You will need two chocolate Bundt cakes for this recipe, and to keep it easy, both those cakes are made from a boxed cake mix.
Sometimes removing a Bundt cake from the pan can be challenging. I find the best way to successfully remove a Bundt cake is to make sure your pan is well greased and floured. For these cakes, you don’t want white flour on the outside, so I use cocoa powder. Spray the pan with a nonstick spray, and then generously shake cocoa powder to cover the Bundt pan.
Once your cakes are removed from the pan and completely cooled, you will want to remove the very top of one of the cakes. I use a wire cake cutter to do this, but a long piece of floss or nylon thread will work as well.
The two cakes get placed together, one on top of the other. The extra top you previously removed from the one cake gets put into the center of this cake.
By filling the center of the cake, you won’t need as many gold coins to fill it, and it makes the cake easier to serve.
The frosting comes together in less than five minutes and requires four ingredients. Powdered sugar, vanilla extract, coffee creamer and brown Wilton food coloring.
The frosting, vanilla extract and coffee creamer get whisked together until a very thick frosting is created. Then the food coloring gets added in. It is important to use the brown food coloring so the frosting turns a gold color.
You will warm up the frosting for 20 – 25 seconds and then coat the Bundt cake with the frosting.
And finally, we come to my favorite part — the gold coins. Once the frosting has dried, top the cake with gold coins, and place them around the edges of your cake, if desired.
The final step is to add the handles to the “pot.” The handles are two Rainbow Berry Sweetly Sour candy ropes. You can use frosting to attach the handles, and if needed, toothpicks will help the handles stay in place.
Pot of gold Bundt cake recipe
Serves 10 – 12
- 2 (15.25-ounce) boxed chocolate cake mixes, plus the ingredients called for to make the cakes
- 3 cups powdered sugar
- 5 – 6 tablespoons liquid vanilla coffee creamer
- 1 teaspoon vanilla extract
- 1/4 teaspoon Wilton brown food coloring
- 2 Airheads Xtremes Sweetly Sour Candy — Rainbow Berry
- 30 – 40 gold-covered chocolate coins
- Heat the oven to 350 degrees F. Generously grease 2 Bundt pans with nonstick cooking spray, and then coat with cocoa powder.
- Prepare 2 chocolate cakes according to the package directions.
- Bake the cakes, and let them cool for about 10 minutes before removing them from the pans.
- Remove the cakes, and let them cool completely.
- Remove about an inch of the top of 1 cake, using a wire cake cutter, floss or nylon thread. Set aside (you will use this later).
- Place the cakes on top of each other, and then fill the cavity with the cake you removed.
- Whisk together the powdered sugar, coffee creamer, vanilla extract and food coloring until a thick frosting has formed.
- Microwave the mixture for 20 – 25 seconds, and then pour the frosting to coat the cake. The frosting will drip down the sides and cover the cake in the center.
- Let dry completely, and then fill the cavity with gold coins.
- Attach 2 of the Airheads candies to the sides of the cakes using frosting or toothpicks.
Want another “pot of gold” recipe? Try this:
More St. Patrick’s Day ideas
Updated by Bethany Ramos on 2/25/2016