💡 At a Glance
- •The Cake: A vibrant rainbow Bundt cake made with an ultra-moist yogurt batter and fresh lemon zest.
- •Prep Time: Quick batter prep in the Thermomix® followed by a quick bake in the oven.
- •How It’s Made: Divide the batter, mix in fun colors, and layer it right into the pan before baking.
Ever find yourself planning a birthday party and needing a cake that tastes incredible *and* makes everyone’s eyes light up? Look no further—this vibrant rainbow Bundt cake is guaranteed to be a total crowd-pleaser!
The simple batter comes together in a flash using your Thermomix®, and getting the kids involved to help tint the colors is half the fun. It saves you tons of prep time while delivering a huge visual payoff.
Thanks to the yogurt and oil, this cake turns out unbelievably soft and moist. Add a fun decoration topped with filled ice cream cones, and you’ve turned a simple Bundt cake into an unforgettable birthday centerpiece.
You’re going to love this cake because it’s:
- An absolute showstopper at any birthday party
- Super moist thanks to the yogurt in the batter
- Ultra quick and effortless to whip up in the Thermomix®
- A super fun recipe to bake together with kids
- Totally customizable with your favorite colors and decorations
- Bursting with bright, delicious flavor from fresh lemon zest
- Completely beginner-friendly
- A guaranteed crowd-pleaser on any dessert table
My Top Baking Tips
Make sure to grease your Bundt pan really well, dust it with flour, and tap out any excess. This guarantees your cake slides right out smoothly without breaking.
After the first step, be sure to scrape down the sides of the bowl with your spatula so the powdered sugar blends evenly with the eggs and oil.
Since a Bundt pan is narrower at the top and wider at the bottom, you can adjust the amount of batter for each color so the layers look nice and even (for example: 70g (approx. 2.5 oz) red, 80g (approx. 3 oz) orange, 90g (approx. 3 oz) yellow, 100g (approx. 3.5 oz) green, 110g (approx. 4 oz) light blue, 120g (approx. 4 oz) indigo, and about 150g (approx. 5.5 oz) violet). But don’t stress—eyeballing it works great, too!
Let the baked cake cool in the pan for a few minutes before carefully turning it out onto a wire cooling rack. This gives it a chance to set so it stays perfectly intact.
Fill the center hole of the cake with goodies like M&Ms or gummy candies. This creates a sturdy base so your decorated ice cream cones stay upright and won’t tip over.
Can I Make This Cake Ahead of Time?
Yes! You can easily bake this rainbow bundt cake the day before. It’s such a game-changer for keeping party prep stress-free.
Once the cake has cooled completely (before adding any chocolate or toppings!), wrap it tightly in plastic wrap. This locks in all the moisture so the cake stays super soft and delicious without drying out.
Then, just add the chocolate glaze, candies, and ice cream cones right before party time the next day. That way, the waffle cones stay nice and crunchy, and everything looks fresh and picture-perfect!
Fun Variations & Customizations
Switch up the colors: You definitely don’t have to use all seven colors of the rainbow! Feel free to customize the colors to match your party theme—like blue and green for a dinosaur theme, or red and yellow for a superhero party.
Change the glaze: If the birthday boy or girl isn’t a fan of white chocolate, simply swap it out for melted milk chocolate or dark chocolate for the topping.
Pick your favorite toppings: Get creative with the decorations! Use whatever treats your family loves most—gummy bears, fun sprinkles, or M&M’s all work amazing here.
Ingredients You’ll Need for Rainbow Bundt Cake
- 150 g (approx. 5.5 oz) granulated sugar
- 3 medium eggs
- 80 g (approx. 3 oz) sunflower oil (or neutral vegetable oil)
- 150 g (approx. 5.5 oz) plain whole milk yogurt (3.5% fat)
- 200 g (approx. 7 oz) all-purpose flour
- 1 tsp fresh lemon zest
For decorating:
- 2 to 3.5 oz (50–100 g (approx. 3.5 oz)) white chocolate
- 3 ice cream cones
- Assorted candies (and sprinkles)
- Cake topper (optional)
How to Make This Rainbow Bundt Cake
Instructions:
Preheat your oven to 180°C (350°F). Generously grease your Bundt pan, dust it with flour, and tap out any excess.
Add the sugar to the mixing bowl and blend for 10 sec / Speed 10 to make powdered sugar. Use the spatula to scrape down the sides of the bowl.
Add the eggs and sunflower oil, then mix for 1 min / Speed 5.
Next, add the yogurt, lemon zest, flour, baking powder, and salt, and blend the batter for 30 sec / Speed 5.
Divide the batter among 7 small bowls and tint each one with food coloring (color order: red, orange, yellow, green, light blue, indigo, violet).
Pro Tip: If you want the layers to fit the shape of your bundt pan perfectly, use about 70g (approx. 2.5 oz) for red, 80g (approx. 3 oz) for orange, 90g (approx. 3 oz) for yellow, 100g (approx. 3.5 oz) for green, 110g (approx. 4 oz) for light blue, 120g (approx. 4 oz) for indigo, and about 150g (approx. 5.5 oz) for violet.
Now layer the colored batter into your prepared pan one color at a time, starting with red and finishing with violet.
Bake the cake on the lower rack of your oven for about 30 minutes. Let it cool in the pan for a few minutes, then carefully invert it onto a wire rack to cool completely.
For the decoration, melt the white chocolate in a double boiler or in the microwave and drizzle it over the cooled cake. Sprinkle on the sprinkles right away while the chocolate is still soft!
Brush the edges of the ice cream cones with a little melted chocolate and roll them in sprinkles. Place the cones in the center of the cake and fill them with candies. Fill the center hole of the cake with candy as well so the cones stay sturdy and upright.
Feel free to top it off with a cute cake topper if you’d like!
Enjoy!
Alright, now go have fun baking this up!
Looking for another fun treat? Check out this recipe: Fanta Cake
Happy baking,
Christoph
Back to School Rainbow Bundt Cake
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Start cookingIngredients
For the Batter
- 150 g Sugar (approx. 5.5 oz)
- 3 Eggs Medium
- 80 g Sunflower oil (approx. 3 oz)
- 150 g Yogurt 3.5% fat (whole milk) (approx. 5.5 oz)
- 200 g All-purpose flour (approx. 7 oz)
- 1 tsp Lemon zest
- 1 packet Baking powder
- 1 pinch Salt
- Food coloring
For the Glaze
- 50–100 g White chocolate
For the Decoration
- 3 Ice cream cones
- Assorted candies
- Cake topper optional
Instructions
- Preheat your oven to 180°C (350°F) (conventional top/bottom heat). Grease your Bundt pan really well, dust it with flour, and tap out the excess.
- 150 g (approx. 5.5 oz) SugarAdd the sugar to the mixing bowl and mill into powdered sugar for 10 sec. / speed 10. Scrape down the sides with a spatula.
- 3 Eggs, 80 g (approx. 3 oz) Sunflower oilAdd the eggs and oil, then mix for 1 min. / speed 5.
- 150 g (approx. 5.5 oz) Yogurt, 200 g (approx. 7 oz) All-purpose flour, 1 tsp Lemon zest, 1 packet Baking powder, 1 pinch SaltNext, add the yogurt, lemon zest, flour, baking powder, and salt, and mix for 30 sec. / speed 5.
- Food coloringDivide the batter evenly among 7 small bowls and tint each one with a different food coloring.
- Layer the colored batters one by one into your prepared Bundt pan. Bake in the lower third of the oven for about 30 minutes. Let the cake cool completely.
- 50–100 g (approx. 3.5 oz) White chocolate, 3 Ice cream cones, Assorted candiesMelt the white chocolate and drizzle it beautifully over the cake. Brush the ice cream cones with a little chocolate, roll them in candies, stick them right into the center of the cake, and fill them up with even more candy!
