Rainbow Bundt Cake

Sound familiar? You’ve got a kids’ birthday party coming up and you need a cake that tastes absolutely amazing but also brings that major wow factor to the table. If so, this colorful rainbow Bundt cake is exactly what you’re looking for.

The simple batter comes together in a flash in the Thermomix®, and tinting the layers is so much fun—even the kids can get involved. It saves you a ton of prep time, which is a total lifesaver.

Thanks to the yogurt and oil, this cake bakes up incredibly moist. Plus, the fun decorations with filled ice cream cones turn a basic Bundt cake into an epic birthday showstopper.

You’re going to love this cake because it’s:

• an absolute showstopper at any birthday party
• incredibly moist thanks to the yogurt in the batter
• super quick and easy to whip up in your Thermomix®
• such a fun recipe to bake with the kids
• totally customizable when it comes to colors and decorations
• bursting with amazing flavor from the fresh lemon zest
• totally foolproof, even for beginner bakers
• guaranteed to bring a smile to everyone’s face at the dessert table

My Top Prep Tips

Make sure to grease your Bundt pan really well, dust it with flour, and tap out any excess. This guarantees your cake will slide right out later without breaking.

After the first step, be sure to scrape down the powdered sugar from the sides of the bowl with a spatula so it mixes perfectly with the eggs and oil.

Since a Bundt pan isn’t the same width all the way down, you can adjust the amount of batter for each color to make the layers look even (e.g., 70g red, 80g orange, 90g yellow, 100g green, 110g light blue, 120g indigo, and about 150g purple). But honestly, this isn’t a must—you can totally just eyeball it!

Once baked, let the cake cool in the pan for a few minutes before carefully inverting it onto a wire cooling rack. This helps it set up and makes it a bit more stable.

Fill the hole in the center of the cake with candies like M&M’s or Skittles. This gives your decorated ice cream cones a really solid base so they don’t tip over.

Can I make this cake ahead of time?

Yes, absolutely! Baking this rainbow bundt cake the day before is a total lifesaver. It takes so much stress off your plate on the day of the party.

Once the cake has cooled completely (and before adding any chocolate or decorations), just wrap it tightly in plastic wrap. This locks in the moisture so the cake stays perfectly soft and doesn’t dry out.

Then, just add your chocolate glaze, candies, and ice cream cones right before the party kicks off. This keeps the waffle cones from getting soggy and ensures everything looks super fresh and fun!

Fun Variations

Switch up the colors: You definitely don’t have to use all seven colors of the rainbow! Feel free to match the cake to your party’s theme—like doing just blue and green, or red and yellow.

Change the glaze: If the birthday kiddo isn’t a fan of white chocolate, simply swap it out and melt down some classic milk or dark chocolate instead.

Go crazy with the candies: The sky is the limit when it comes to decorating! Just grab your favorite gummy bears, sprinkles, or M&Ms—whatever treats you love snacking on the most.

Here’s What You Need for This Rainbow Bundt Cake

• 150 g sugar
• 3 medium eggs
• 80 g sunflower oil
• 150 g whole milk yogurt
• 200 g all-purpose flour
• 1 tsp lemon zest

1 packet (about 1 tbsp) baking powder

1 pinch of salt

Food coloring (red, orange, yellow, green, light blue, indigo, violet)

You’ll also need:

• 50–100g (about 2-3.5 oz) white chocolate
• 3 ice cream cones
• Assorted candies (and sprinkles!)
• A cute cake topper (optional)

How to Make This Rainbow Bundt Cake

Instructions:

Preheat your oven to 350°F (180°C) standard bake. Grease your bundt pan really well, dust it with a little flour, and tap out the excess.

Add the sugar to the mixing bowl and mill it into powdered sugar for 10 sec. / speed 10. Scrape down the sides of the bowl with your spatula.

Add the eggs and sunflower oil, then mix it all together for 1 min. / speed 5.

Next, toss in the yogurt, lemon zest, flour, baking powder, and salt. Blend the batter for 30 sec. / speed 5.

Divide the batter evenly into 7 small bowls and tint each one with food coloring (the color order is: red, orange, yellow, green, light blue, indigo, and violet).

Pro tip: If you want your layers to perfectly match the width of your bundt pan, use about 70g of batter for the red, 80g for orange, 90g for yellow, 100g for green, 110g for light blue, 120g for indigo, and around 150g for the violet layer.

Now, carefully pour the colored batters one by one into your prepared pan. Start with the red batter and finish it off with the violet.

Bake the cake in the lower third of your oven for about 30 minutes. Let it cool in the pan for a few minutes before carefully turning it out onto a wire rack to cool completely.

For the fun part—the decoration! Melt the white chocolate in a double boiler or the microwave, then drizzle it all over the cooled cake. While the chocolate is still soft and melty, immediately scatter your sprinkles on top.

Brush the rims of your ice cream cones with a little melted chocolate and roll them in sprinkles. Stick the cones right into the center of the cake and fill them up with your favorite candies. You’ll also want to fill the center hole of the bundt cake with candy to help the cones stay perfectly in place.

If you’re feeling extra festive, feel free to pop a cute cake topper into the cake!

Enjoy!

Alright, I hope you have so much fun making this one!

Looking for another fun recipe? Check this one out: Fanta Cake

Best, Christoph

Rezept merken