I have always wanted to bake a multicolored cake. I got my chance when this month we were asked to bake something for Spring. I got this recipe from the King Arthur website where it is called lemon bliss cake. I decided to skip the lemon and add a teaspoon of mint extract that I happened to have on hand. I am so glad I did! It gave the cake a fresh refreshing flavor.
I wanted to substitute the all purpose flour called for in the recipe with cake flour. Just before adding the cake flour to the batter I started having second thoughts. I went to the King Arthur website and asked to chat with an agent. Mary, the agent, promptly told me not to make the substitution as this cake needed the stronger all purpose flour. Wow! I was impressed. Thanks King Arthur Flour!
I enjoyed playing with the batter; dividing it, mixing in the colors and layering them in the pan. It was only when I went to place the pan in the oven that I realized I had forgotten to add baking powder.
I had to get creative. I sprinkled the baking powder over the top and then mixed it in the best I could with a knife held vertically. That did the trick. Wouldn't baking be monotonous if we did not set ourselves these little challenges?
The only thing I would change about this cake is the glaze. I should have dusted sugar on the top instead.
You will need
8 tbsp butter, melted
scant 1 cup sugar
1 1/2 cup all purpose flour
1 tbsp baking powder
1/2 cup milk
1 tsp mint extract
liquid colors green and yellow
Preheat oven to 350 F. Using a combination of oil and flour grease the bundt pan. Ensure you get all the nooks and crannies.
Combine and cream the butter and sugar in a mixing bowl. Add the eggs one at a time. Beat until fluffy. Sift the baking powder and flour together. Add a little of the flour mixture and milk alternating between the two until it is all gone. Continue beating the batter. I used a hand beater. Fold in the mint extract.
Divide the batter into 3 bowls. Fold in the green color into one of the bowls and the yellow color in another.
Layer the batter one color at a time in the prepared pan.
Bake for 45-50 minutes or until a tester inserted in the center comes out clean. A few minutes before the cake is done bring 2 cups of water to a boil in the microwave. Place a couple of hand towels in the sink and soak them with warm water. Just before removing the cake from the oven pour the heated water from the microwave over the towels. Now place the bundt pan on the hot towels for about 20 seconds. Working quickly loosen the sides of the cake. Invert the pan on a cooling rack and watch the cake release in one piece.
Apply glaze while the cake is hot or dust lightly with powdered sugar. Allow to cool completely before cutting.
Enjoy a slice of a very moist, mint flavored, colorful spring cake!
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board right here.
We take turns hosting each month and choosing the theme/ingredient.
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Check out what the other members of the group have baked this month
- Babka with Bittersweet Chocolate Chunks from Laura at The Spiced Life
- Bunny Nest Carrot Mini Bundts from Stacy at Food Lust People Love
- Bursting-With-Berries Lemon Curd Bundt Cake from Felice at All That's Left Are Crumbs
- Carrot Tea Cake from Vonnie at My Catholic Kitchen
- Easter Bunny Bundt from Jane at Jane's Adventures in Dinner
- Easter Egg Cake from Margaret at Tea and Scones
- Easter Pound Cake from Lauren at Sew You Think You Can Cook
- Hot Cross Mini Bundt from Kelly at Passion Kneaded
- Lemon & Elderflower Bundt Cake from Maria at Box of Stolen Socks
- Lemon Coconut Bundt Cake from Kathia at Basic N Delicious
- Mini Lemon Spring Bundts from Tara at Noshing With The Nolands
- Pineapple Pale Ale Bundt Cake with Brown Sugar Glaze from Melanie at Melanie Makes
- Strawberry Lemon Bundt Cake from Lauren at From Gate to Plate
- Strawberry Poppy Seed Cake from Renee at Magnolia Days