Thinking About Easter

Striped Vanilla Bundt Cake

Striped Vanilla Bundt Cake


  • 1 ½ cups cake flour
  • ¼ tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup unsalted butter, softened
  • 1 ¼ cup granulated sugar
  • 2 large eggs
  • 1 egg yolk
  • 2 tsp. vanilla extract
  • ½ cup plus 2 ½ tbsp. whole milk, divided
  • 3 cups confectioners’ sugar
  • Green paste food coloring
  • Yellow paste food coloring
  • Pink paste food coloring


Preheat oven to 350 degrees F. Spray a 6-cup Bundt pan with baking spray with flour. In a medium bowl, combine cake flour, baking powder, baking soda and salt, whisking well. In a large mixing bowl, combine butter and granulated sugar. Beat at high speed with a mixer until light and fluffy, approximately 3 minutes. Add eggs and egg yolk, one at a time, beating well after each addition. Add vanilla extract, beating until blended. Add flour mixture to butter mixture in thirds, alternately with ½ cup milk, beginning and ending with flour mixture. Pour batter into prepared pan, and tap on countertop to settle batter and reduce air bubbles. Bake until a wooden pick inserted in the center of cake comes out clean, approximately 40 minutes. Let cake cool in pan for 10 minutes. Turn cake out onto a wire cooling rack, and turn cake right side up. Let cool completely. In a large bowl, combine confectioners’ sugar and remaining 2 ½ tablespoons milk, whisking until smooth. Divide mixture into 3 bowls. Using food coloring, tint a portion green, a portion yellow, and a portion pink. Place each color in a piping bag fitted with a medium round piping tip. Pipe glazes onto cake in stripes. Store cake in an airtight container at room temperature until serving time, up to 3 days.

 Tested in the THASC kitchen. Photo by THASC.

 THASC is a unique small American business producing cards and other promotional products.


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