Back to School Rainbow Bundt Cake
This colorful rainbow Bundt cake, with its vibrant batter and playful decorations, is guaranteed to bring huge smiles on the first day of school!
Servings: 12
Calories: 247kcal
Equipment
- Thermomix
- Spatel
- 1 Gugelhupfform 22–24 cm
- 7 Schüssel für Teigportionen
Zutaten
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
Zubereitung
- 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 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 Sunflower oilAdd the eggs and oil, then mix for 1 min. / speed 5.
- 150 g Yogurt, 200 g 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 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!
