A white Bundt cake that can be colored to celebrate any holiday, plus it's super easy & hard to mess up
Prep Time 20 minutesminutes
Cook Time 35 minutesminutes
Total Time 55 minutesminutes
Servings 20slices
Author Meme
Ingredients
For the Cake
1cupmilkroom temperature
6egg whites
¾teaspoonalmond extract
1 ¼teaspoonvanilla extract
2cupsunbleached all-purpose flour
¼cupcornstarch
4teaspoonbaking powder
1teaspoonsalt
1 ¾cupsugar
¾cupbutterroom temperature
For the Icing
1 ½cups powdered sugar1.5 to 2 cups
¼cupmilk
½tablespoonbutterroom temperature
Instructions
For the Cake
Preheat oven to 350F. Grease and flour a Bundt pan; set aside.
Whisk the milk, egg whites, almond extract, and vanilla extract together. Set aside.
Sift the flour, cornstarch, baking powder, and salt together. Do it at least twice. This is key to make a light, not dense, cake.
In the bowl of a mixer, add the sifted flour mixture and the sugar. Mix on low then add the butter.
Mix on low until it looks like wet sand. It'll take about a minute.
Next add in most of the milk mixture. Set aside about ½ cup milk mixture.
Mix on medium for 1.5 minutes. Add in the remaining ½ cup milk mixture, and mix for 30 seconds. Don't overmix.
Split the batter into 3 bowls. Leave one bowl white, add blue food coloring to one bowl, and add red food coloring to another bowl.
Pour all the red batter into the prepared cake pan. Pour the white batter on top. Pour the blue batter on top. DO NOT STIR, just pour them all in there and let them do their thing.
Put in the oven and bake for 30-35 minutes, until a cake tester comes out clean.
Let cool in the pan sitting on a cooling rack for 15 minutes. Run a knife around the edges of the cake. Then invert the pan onto the cooling rack and gently remove the cake from the cake pan onto the cooling rack. Let cool about 30-45 minutes.
Put the cake on your serving plate on top of some waxed paper. I like to cut three sheets of waxed paper and position them to cover the plate. Sit the cake on top of the waxed paper. This helps keep the plate clean once you're finished icing the cake.
For the Icing
Whisk together the powdered sugar, milk, and butter. You want the consistency to be thin enough to drizzle but not runny. Add more milk to thin it or more sugar to thicken it.
Split the icing into three bowls and color one red, one blue, and leave one white.
Drizzle one color of icing all of the cake however you want. Let harden for about 5 minutes before drizzling with another color. Repeat until the cake is iced, making sure that you let each color harden before switching to the next color.
Once the cake has been iced, gently remove the pieces of waxed paper.
Now admire and enjoy your beautiful firecracker cake!