This cake is so colorful and festive. It reminds me of many houses at Christmas and how they look completely different then than during the rest of the year. Your guests will be drawn to this cake and, just like the holiday season, it’ll be gone before you know it. Here’s how you make it.
Holiday Bundt Cake
- 1/2 C unsalted butter, room temp
- 2 egg whites
- 2 eggs
- 2 C flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 baking soda
- 3/4 C buttermilk
- 1 1/2 C sugar
- 1 tsp vanilla
- Red and green gel food coloring
- 1 C soft unsalted butter
- 4 + C powder sugar
- 4 TBSP heavy whipping cream
Preheat oven to 350 degrees. Prep bundt cake pan.
Sift flour, baking powder, salt, and baking soda together in a bowl.
Beat butter on high for 30 seconds.
Add sugar and vanilla extract to the butter until well combined.
Add egg whites, one at a time, mixing after each.
Add eggs, one at a time, mixing after each.
Add 1/3 C flour mixture to the wet mixture followed by adding 1/3 C of the buttermilk; add 1/3 C flour mixture again then add 1/3 C buttermilk mix on low speed, add 1/3 C of flour and add the rest of 1/3 C of buttermilk mix in low speed until thoroughly blended.
Divide the batter into two bowls…. add red gel food coloring to one…. add green gel food coloring to the second. Stir well.
Spray the bundt pan with Pam spray.
Begin by spooning in some of the red batter and spoon some green on top. Alternate the red and green batter into the bundt pan.
Bake the cake at 350 degrees for 30-35 minutes or until an inserted toothpick comes out clean.
Allow the cake to cool in the pan for about 20 minutes then remove the cake from the Bundt pan and place on a wire rack until completely cooled.
Cream the butter and powder sugar until it looks light and creamy.
If it doesn’t cream add several drops of the heavy whipping cream until it creams. Once the frosting has the right consistency begin by using a large spoon drizzle the frosting on the cake.
Allow all frosting to dry on the cake.