Rainbow-swirled Bundt cake without the food dye — yes, really
Do you love Bundt cakes like me? Or maybe you're thinking, "Sure, Bundt cakes are nice, but they can be a little blah." Well, this Bundt will change your mind, because inside is a rainbow of swirled color. And the colors are all-natural too, which is great for anyone with food dye allergies or if you just want to avoid artificial colors in general.
Doesn't everyone enjoy a good Bundt cake? Maybe I'm getting older, but I really enjoy them a lot lately. They are so easy to make and are portable for bringing to a party or event. And this one is definitely not your grandma's Bundt cake. It's a plain cake on the outside but all party inside.
It's filled with a rainbow of colors that come from powdered freeze-dried fruit and/or vegetable powder. You can find freeze-dried fruit like blueberries, peaches, strawberries and raspberries in many food and specialty stores now. It's easy to make a powder from them as well. The green comes from spinach powder. Don't let the vegetable powder scare you — if you use just a little, it doesn't alter the flavor much if at all.
The result is a perfect Bundt cake. Simply dust with powdered sugar, or drizzle your favorite cake glaze on top (although totally not needed IMHO).
Slice it up, and see the fun swirls of color inside.
And since it uses natural colorants, even those with food dye allergies or who are avoiding artificial colors can partake.
Naturally colored rainbow swirl Bundt cake recipe
Use your favorite cake mix for this fun Bundt cake, but if you use a darker cake base, it may be harder to see the subtle color differences. You can also mix and match powdered freeze-dried fruits.
Note: To turn your freeze-dried fruits into powder, use a mortar and pestle or the back of a spoon to crush the fruit in separate bowls. This will make the colors in your cake. Use less powder to give subtle, lighter colors, or use more powder for darker colors.
Prep time: 30 minutes | Bake time: 45 minutes | Total time: 1 hour 15 minutes
- 1 box cake mix (I used a white cake mix)
- 6 ounces white chocolate chips
- 2/3 cup milk
- 1/2 cup butter, melted
- Egg whites (to equal 4 eggs)
- 1 tablespoon powdered freeze-dried strawberries
- 1 tablespoon powdered freeze-dried blueberries
- 1 tablespoon powdered freeze-dried peaches
- 1 tablespoon spinach powder (or substitute with matcha green tea powder)
- Powdered sugar
- Heat the oven to 350 degrees F.
- Over a double boiler or in the microwave, melt the white chocolate chips.
- In a mixing bowl, combine the cake mix, milk, butter, egg whites and white chocolate. Mix until well combined.
- Add about 1 cup of the cake batter to each of your powdered food colorants. Mix each color well, until uniform throughout.
- Spray a Bundt pan with flour nonstick spray. Add some of the white cake mix to the Bundt pan. Alternate adding the tinted cake batter and regular cake batter in layers.
- Bake for 40 to 45 minutes or until a toothpick comes out clean. Let cool.
- Sprinkle lightly with powdered sugar.
- Slice and serve.