Have you ever heard the phrase “imitation is the biggest form of flattery”? Well, consider this some serious flattery! Ever since I saw the positively gorgeous photos of Liv for Cake’s Rocky Road Bundt Cake floating around on Pinterest and Facebook, I was mesmerized.
The cake is just stunning, really, no words. The kind of cake you don’t even want to cut into because it is so beautiful. I wanted to create my own swirl cake for the holidays… but with my own recipe and different colors: Christmas Bundt Cake. I even ordered the Nordic Heritage Bundt Pan on Amazon same-day delivery. I was so excited!
I discussed my idea of Christmas Bundt Cake with Olivia, the genius behind this glorious two-toned cake, and she was totally on-board, even anxiously awaiting the cake to come out of the oven with me (over Facebook instant messager). Imagine both of our excitement when it turned out PERFECT! My own jaw dropping swirl cake. I was giddy with glee.
I used her handy dandy tutorial with just a few tweaks. I put my bundt pan in the freezer for a few hours, as well as the batter for about 30 minutes. My thoughts were that if it was all cold, the batter would be stiff and not immediately sink. It seems that Olivia’s cake batter was a little more dense and this step was not needed.
Christmas Swirl Cake is also all vanilla instead of alternating flavors. Vanilla is classic and traditional. I also had to be very careful of the color of the batter, keeping it very white, so the food coloring would be as vibrant as possible.
I did use her Marshmallow Fluff Frosting due to the stark white contrast and *sticky* factor when drizzling down the nooks and crannies.
Don’t forget to PIN Christmas Bundt Cake!
- 12 tablespoons butter room temperture
- 1 1/2 cups sugar
- 2 cups flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 7 large egg whites
- 3/4 cups milk
- 2 teaspoon clear vanilla extract*
- Red Liquid Gel Food Coloring
- Green Liquid Gel Food Coloring
- Cooking Spray
- Marshmallow Fluff Frosting
- Holiday Sprinkles
Place dry bundt pan in the freezer for at least 2 hours.
In the bowl of a stand mixer or a large mixing bowl, beat butter until it lightens in color and is fluffy, approximately 5 minutes.
Meanwhile, sift together flour through salt, set aside. In another bowl, whisk together milk, clear vanilla extract and egg whites.
Alternate adding dry flour mixture and egg white mixture to butter until fully incorporated and then for 1 minute longer.
Measure 1 1/4 cup batter into a separate bowl and mix well with red liquid gel food coloring, approximately 1/2 teaspoon. The amount will vary greatly depending on brand, so add as much as you need to reach a red tone. Remember that the color will intensify while baking. Transfer red cake batter into a large piping bag, twist the top to secure and place in the freezer.
Repeat the same process with green liquid gel food coloring.
Place remaining white cake batter into the refrigerator until ready to use.
In about 30 minutes, preheat oven to 350 degrees. Remove bundt pan and batters from the freezer and refrigerator.
Spray bundt pan liberally with cooking spray. Pipe red cake batter into alternating swirls of bundt pan, using a skewer to nudge batter into crevices. Don't be overly concerned with where they meet, as this will be covered by frosting. Repeat with green. The bundt pan has an equal number of swirls, so you will have two swirls next to each other that are the same. I know, OCD folks are going to be going nuts!
You can use Olivia's step-by-step photo tutorial as your guide.
Very carefully spoon remaining white batter directly into the center, making sure you don't mess up the piping on the sides. The white will creep up during baking, so don't worry that it is not all the way filled. Pipe the remaining red and green batter into the top of the white and then lightly swirl with a skewer.
Bake for for approximately 60 minutes, or until you can inset a skewer into the center and it comes out clean.
Allow to cool for 15- 20 minutes. Tap on the counter to loosen and then invert onto a cooling rack, FLIP it, pray everything loosened and then remove the bundt pan.
Allow to cool fully and then trim the bottom to allow the cake to sit evenly. Make Marshmallow Fluff Frosting and pouring over crevices.
Finish with holiday sprinkles. Take photos, post them on Facebook and wait for all of your friends to comment on your beautiful, amazing cake!
Recipes from Day 5 of Christmas Week! Please visit all our talented participants:
S’mores Christmas Crack Bars from Cravings of a Lunatic
Chocolate Orange Oatmeal Cookies from Desserts Required
Spiced Hibiscus Cranberry Mojitos from Pineapple and Coconut
Double Chocolate Peppermint Granola from All Roads Lead to the Kitchen
Peppermint Truffles from The Bitter Side of Sweet
Boozy Bourbon Balls from Amee’s Savory Dish
Cranberry Swirl Cheesecake from Comfortably Domestic
Magic Cookie Bar Truffles from Farm Fresh Feasts
No Bake Chocolate Peanut Butter Bars from My Catholic Kitchen
Cardamom Coffee Bars with Vanilla Bean Mascarpone Frosting from Daily Appetite
Christmas Swirl Bundt Cake from Savory Experiments
Pumpkin Po’e from Aloha Flavor
Cherry Brandy Old Fashioned from Food Babbles
Chewy Chocolate Gingerbread Cookies from Mind Over Batter
Chocolate Covered Snowmen S’more Sandwiches from Big Bear’s Wife
Chocolate Covered Coconut Bon Bons from Everyday Southwest
Chocolate Crinkle Cookies from CopyKat Recipes
Crock Pot Chocolate Cherry Nut Cups from Flour On My Face