Kids of all ages will love a big slice of this Marbled Christmas Bundt Cake. This cake is festive, colourful, merry, and bright!
Oftentimes, I think of bundt cakes as cakes for adults. Let’s face it, most bundt cakes are glazed and not frosted. Many of them have nuts, seeds, or dried fruit. They tend to be more appealing to adults than they do kids. Which is why I wanted to include this easy Marbled Christmas Bundt Cake for the big kid in all of us.
This is a very easy cake to make, and every one of you will get a marbled result that’s different from the one you see in the photographs here. And, that’s perfectly okay! Because this cake is not about perfection, it’s about great taste and good fun.
I fashioned this marbled bundt cake after an old fashioned vanilla cake recipe that I have. To make it fun and festive, I separated the batter into two equal portions and coloured each portion with red and green food colouring.
Then, I added the batter to the bundt pan by the tablespoon, alternating between the two colours. Before I forget, I highly advise that you use the gel food colouring for this recipe. To get the deep red and green colour, you will need to use quite a bit of the liquid food colouring and it just might throw off the texture. You’ll only need a little bit of the gel; it’s very concentrated.
Once the cake was baked and cooled, I heavily drizzled on the frosting. I wasn’t about to attempt completely covering the cake, because my cake decorating skills are very weak. I just kept drizzling the frosting back and forth until I used it all up.
Immediately, I began to shake the sprinkles over the cake. I used the entire half cup of sprinkles, some of which ended up on the floor! Trust me, Dear Reader, if you want to completely cover the cake with sprinkles, use a shaker; don’t try to get them on with your hands.
A great trick to getting the sides is to smear a good tablespoon of the frosting onto the cake stand and place the cake on top of it. Push down slightly to help the cake “stick.” After you have frosted the cake, you can pick the stand up and tilt it slightly to get sprinkles on the sides without touching the frosting!
Just don’t tilt the cake stand too much, otherwise your cake will end up sliding off and onto the floor! Once all is said and done, you’ve not only had fun – because food colouring and sprinkles are fun no matter how mature you might think you are! – you’ve got a very bright, colourful, and delicious cake for the holidays.
Dear Reader, you should save this recipe, because you could easily change out the colours for Halloween, a colour-themed birthday party, or even St. Patrick’s Day, and Valentine’s Day, etc.
Looking for more Christmas cake recipes: You’ll find more cakes in the Christmas Recipes section of Lord Byron’s Kitchen. There are cookies, balls, bars, and squares too!
As promised, here’s an image of the previous cakes in this series. Just click on the images to view the recipe. I’ll place images here every day as we work our way through the series:
If you loved this recipe, here are some others that might interest you as well:
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Marbled Christmas Bundt Cake
For the Cake:
- 3/4 cup butter, softened
- 1 1/4 cups sugar
- 3 large eggs, room temperature
- 1 1/2 cups plain Greek yogurt
- 2 teaspoons vanilla extract
- 3 cups all purpose flour
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 1 red food colour
- 1 green food colour
- 4 cups confectioner's sugar
- 4 tablespoons milk
- 1/2 cup sprinkles, Christmas themed
For the Cake:
- Preheat oven to 350 degrees. Liberally coat the inside of a bundt pan with non-stick cooking spray. Set aside.
- In the bowl of a stand mixer, beat together the butter and sugar until creamy.
- Scrape down the bowl and add the eggs one at a time, beating the mixture well after each addition.
- Remove the bowl from the stand mixer. Add the vanilla extract and yogurt. Stir into the butter mixture with a spatula until well incorporated.
- Place the bowl back into the mixer base and add the flour, baking powder, baking soda, and salt. With the mixer on low speed, beat the flour into the butter and yogurt mixture. Do not over mix – just until the flour is incorporated.
- Divide the batter evenly into two bowls.
- Add red food colour to one bowl, and green food colour to the other. Using separate spatulas, stir the food colour into the batter until well mixed.
- Using two separate tablespoons or small ice cream scoops, alternate dropping spoonfuls of the batter into the prepared bundt pan until all of the batter is used up.
- Tap the pan firmly onto a cutting board. This will help the thick batter to settle well into the bundt pan and help to level out the batter as well.
- Bake for 55 minutes. Check to see if the cake is done by inserting a wooden toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If there’s wet cake batter on the toothpick, leave the cake in the oven for another 5 minutes and perform the toothpick test again.
- Once the cake is done, remove from oven and place the pan onto a wire cooling rack and leave it there for 15 minutes. Once the 15 minutes has passed, turn the cake out onto the wire cooling rack to finish cooling.
- Once completely cooled, whisk together the confectioner's sugar and the milk until smooth and creamy. Pour over the top of the inverted cake. Top with the sprinkles and allow cake to sit for a few minutes for the frosting to firm up before serving.
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