Christmas Swirl Bundt Cake
User Reviews
4.5
Christmas Swirl Bundt Cake
Description
The Christmas Swirl Bundt Cake begins with a buttery cake base made by creaming butter and sugar before alternating the addition of dry ingredients and a mixture of egg whites, milk, and vanilla. The batter is divided and tinted with red and green gel food coloring to create vibrant Christmas colors. The colored batters are piped into a prepared bundt pan to form swirls that come together during baking. Chilling techniques are used to help the batter hold the colors distinct before baking.
Using egg whites rather than whole eggs results in a lighter texture. The cake finishes with a marshmallow fluff frosting and a sprinkle of holiday-themed sprinkles, contributing a sweet and creamy complement to the moist cake. The clear vanilla extract is specified to avoid unwanted color changes.
This cake is ideal for holiday celebrations where its colorful appearance and festive toppings add to the seasonal atmosphere. Chilling the cake pan in advance and handling the colored batters carefully helps maintain the striking swirl effect after baking.
Ensure the use of clear vanilla extract to keep the cake batter's intended color. The frozen colored batter held in piping bags aids in creating clean, defined swirls. Refrigerate leftover cake to preserve texture and flavor.
Ingredients
- 12 tablespoons butter room temperture
- 1 1/2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 7 egg large, whites
- 3/4 cups milk
- 2 teaspoon vanilla extract clear
- liquid gel food coloring red
- liquid gel food coloring green
- cooking spray
- marshmallow fluff frosting
- holiday sprinkles
Instructions
- Place dry bundt pan in the freezer for at least 2 hours.
- In the bowl of a stand mixer or a large mixing bowl, beat butter until it lightens in color and is fluffy, approximately 5 minutes. Add sugar and incorporate.
- Meanwhile, sift together flour, baking powder and salt, set aside. In another bowl, whisk together milk, clear vanilla extract and egg whites.
- Alternate adding dry flour mixture and egg white mixture to butter until fully incorporated and then for 1 minute longer.
- Measure 1 1/4 cup batter into a separate bowl and mix well with red liquid gel food coloring, approximately 1/2 teaspoon. The amount will vary greatly depending on brand, so add as much as you need to reach a red tone. Remember that the color will intensify while baking. Transfer red cake batter into a large piping bag, twist the top to secure and place in the freezer.
- Repeat the same process with green liquid gel food coloring.
- Place remaining white cake batter into the refrigerator until ready to use.
- In about 30 minutes, preheat oven to 350 degrees. Remove bundt pan and batters from the freezer and refrigerator.
- Spray bundt pan liberally with cooking spray. Pipe red cake batter into alternating swirls of bundt pan, using a skewer to nudge batter into crevices. Don't be overly concerned with where they meet, as this will be covered by frosting. Repeat with green. The bundt pan has an equal number of swirls, so you will have two swirls next to each other that are the same. I know, OCD folks are going to be going nuts!
- You can use Olivia's step-by-step photo tutorial as your guide.
- Very carefully spoon remaining white batter directly into the center, making sure you don't mess up the piping on the sides. The white will creep up during baking, so don't worry that it is not all the way filled. Pipe the remaining red and green batter into the top of the white and then lightly swirl with a skewer.
- Bake for for approximately 60 minutes, or until you can inset a skewer into the center and it comes out clean.
- Allow to cool for 15- 20 minutes. Tap on the counter to loosen and then invert onto a cooling rack, FLIP it, pray everything loosened and then remove the bundt pan.
- Allow to cool fully and then trim the bottom to allow the cake to sit evenly. Make Marshmallow Fluff Frosting and pouring over crevices.
- Finish with holiday sprinkles. Take photos, post them on Facebook and wait for all of your friends to comment on your beautiful, amazing cake!
- If you've tried this recipe, come back and let us know how it was!
Notes
- Use clear vanilla extract to avoid discoloring the batter and preserve the vibrant swirl colors.
- Pre-freeze bent piping bags with colored batter to maintain clear, distinct swirls in the bundt pan.
- Freezing the bundt pan before filling helps prevent colors from blending during baking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 293 kcal
% Daily Value*
| Calories | 293kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 31mg | 10% |
| Sodium | 185mg | 8% |
| Potassium | 141mg | 3% |
| Sugar | 25g | 50% |
| Vitamin A | 375IU | 8% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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