Pastel Swirl Bundt Cake

A side view of a slice being removed from a pastel swirled bundt cake

This pastel swirl bundt cake is an easy, festive dessert with soft spring colors baked right into the center and strawberry icing drizzled over the top for a beautiful slice every time.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 40

Cooling 30

Servings slices

Calories 351kcal

Author Wanda Simone

Equipment

measuring cups and spoons
large mixing bowl and mixer
3 small bowls
Spatula
bundt pan greased
cake plate
ziploc bag

Ingredients

½ cup (or 1 stick) unsalted butter softened
1½ cups sugar
5 large eggs
1 teaspoon vanilla
½ cup vegetable oil
2 cups flour
⅛ teaspoon salt
⅛ teaspoon allspice
Food Coloring in colors of your choice Yellow, Green, Blue, Red
1 can strawberry frosting

Instructions

Pre-heat the oven to 350℉.
In a large mixing bowl, cream together the butter and sugar.
½ cup (or 1 stick) unsalted butter, 1½ cups sugar
Add in the eggs one at a time mixing after each addition.
5 large eggs
Mix in the vanilla and vegetable oil.
1 teaspoon vanilla, ½ cup vegetable oil
Add in the flour, salt, and allspice. Mix until combined.
2 cups flour, ⅛ teaspoon salt, ⅛ teaspoon allspice
Add about ⅓ cup of batter to each of 3 small bowls.
Add food coloring of choice to each bowl and mix until desired shades of colors.
Food Coloring in colors of your choice
Pour ¾ of the original batter into a greased bundt cake pan.
Add spoonfuls of each color of batter around the center of the cake.
Use a toothpick or butter knife to gently swirl the colors. Don’t over mix to keep the colors from blending.
Then top with the remaining original batter.
Bake at 350℉ for 35 to 40 minutes.
Remove from the oven and let cool on a wire cooling rack for 10 to 15 minutes before flipping out of the pan onto a cake plate.
Let cool completely before frosting.
Remove the cap and foil from the can of frosting. Then soften in the microwave for about 15 seconds.
1 can strawberry frosting
Add some of the frosting to a ziploc bag. Cut a tiny corner off of the bag and drizzle over the top of the cake. (I used about ¾ of the can of frosting).

Notes

To use salted butter, eliminate the added salt.
For the colors, I used:
- Lime green: Mix of green and yellow food coloring.
- Purple" Mix of red and blue.
- Pink: A little red.

Nutrition