Skip to Content

Chocolate Rainbow Bundt Cake

Chocolate Rainbow Bundt Cake- Table for Seven

Chocolate Rainbow Bundt Cake – A moist chocolate cake bursting with rainbow colors and fun sprinkles! A cake that is simple to create, but, makes a big impression.

My Budding Baker is back again! Today, he made you guys this crazy fun and delicious rainbow cake. It’s really easy to make, but, does have a few steps, so, let’s get right to it!

Ingredients Needed:

  • Chocolate cake mix + ingredients called for on box
  • Vanilla cake mix + ingredients called for on box
  • Food coloring
  • Vanilla frosting
  • Sprinkles
Chocolate Rainbow Bundt Cake- Table for Seven

How to Make:

  1. In one bowl, make the chocolate cake mix as directed on the box. In a second bowl, make the vanilla cake mix as directed on the box.
  2. Set aside the chocolate batter. Separate the vanilla batter evenly into 4-5 bowls. Tint each bowl with a different color, using your food coloring.
Chocolate Rainbow Bundt Cake- Table for Seven

How to Make ( cont’d)

  1. ( #3) Spread 1/2 of the chocolate batter into prepared bundt (tube) pan.
  2. (#4) Spoon each color of batter on top of the chocolate batter that is already in the bundt pan.
  3. ( #5) Then, top with nearly all of the chocolate cake batter. It’s best to leave out about a third of it. This will help avoid your batter from overflowing. Bake.
  4. Let the cake cool compltey before frosting. ( see bottom of post for tips on removing your cake from the pan)

To Frost:

  • Divide vanilla frosting evenly into 4-5 bowls. Tint each bowl with a different color with food coloring. Drizzle each color on top of cooled cake. Top with sprinkles.
Chocolate Rainbow Bundt Cake- Table for Seven

A few notes:

  • Cake Mix: Any brand or chocolate variety will work. Just be sure to stick with a “standard” size box of cake mix. Anywhere from 15-18 oz is fine.
  • If your frosting is a bit too thick to drizzle, whisk in a teaspoon of milk to help thin it out.
  • Worried about the cake overflowing? It shouldn’t. However, if this is a concern, place the bundt pan on top of a large flat rimmed baking sheet, then, bake as normal.
Chocolate Rainbow Bundt Cake- Table for Seven

A few tips for removing your cake from the bundt pan:

  • Use a generous amount of non stick baking spray. You can also use a good old fashion stick of butter to grease it too or use a cooking spray with flour included in.
  • Next, make sure your cake is well cooled before attempting to remove it. Gently, take a sharp knife and run it along the edge and middle of the cake.
  • Then, tip the cake upside down on a plate. Be sure the plate is larger than your cake. Let the cake fall naturally and if it’s still stubborn, give the bottom of your cake pan a gentle tap

Bundt Love:

Yield: 10-12 slices

Chocolate Rainbow Bundt Cake

Chocolate Rainbow Bundt Cake- Table for Seven

Chocolate Rainbow Bundt Cake - A moist chocolate cake bursting with rainbow colors and fun sprinkles! A cake that is simple to create, but, makes a big impression

Prep Time 30 minutes
Cook Time 40 minutes
Additional Time 35 minutes
Total Time 1 hour 45 minutes

Ingredients

  • 1 box- chocolate cake mix , plus ingredients called for on the box
  • 1 box- vanilla cake mix, plus ingredients called for on the box
  • food coloring gel
  • 16 oz vanilla frosting
  • sprinkles

Instructions

  1. Preheat oven to 350 degrees. Grease and flour a 12 inch bundt pan.
  2. In a bowl, prepare chocolate cake mix as directed on the box. Set batter aside. Spread half of the batter into prepared pan. Set aside the remaining batter.
  3. In another bowl, prepared vanilla cake mix as directed on the box. Divide vanilla batter evenly into 4-5 smaller bowls. Add a different color of food coloring into each bowl and mix to combine.
  4. Spoon each color of batter on top of the chocolate batter that is already in the bundt pan.
  5. Then, top with nearly all of the chocolate cake batter. It's best to leave out about a third of it. This will help avoiding your batter from overflowing.
  6. Bake for 35-45 minutes or until toothpick inserted comes clean.
  7. Let cake cool 15-25 minutes before removing from pan. Then, remove from pan and cool completely before frosting.
  8. FOR FROSTING: Divide vanilla frosting evenly into 4-5 bowls. Tint each bowl with a different color with food coloring.
  9. Drizzle each color on top of cooled cake. Top with sprinkles.

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 332Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 406mgCarbohydrates: 64gFiber: 1gSugar: 44gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook

Skip to Recipe