The inspiration for this rainbow recipe comes from the rainbow queen Sam at Buttermilk by Sam. We loved her original recipe - “Hidden Rainbow Bundt Cake” - and just had to put our own matcha spin on it for pride month!
Tools For Rainbow Bundt Cake
This cake requires a few more extra steps, but the results are so worth it! Here are some necessary tools you’ll want to have to make creating this cake a little easier.
- Round tube pan: The shape of this pan helps the rainbow have a more arced shape. A classic Bundt pan will also work if you don’t have a tube pan and don’t want to buy one; the rainbow shape just may come out slightly different than what you see here!
- Food coloring: Use gel food coloring for best results.
- Piping bags: We are going to be piping each individual color into the pan, one on top of the other, and the piping bags will give you the most control. You may also use plastic bags with the corner snipped off if you do not have piping bags.
- Stainless steel sifter: For sifting the matcha.
What Kind of Matcha Should I Use?
We love our Culinary Grade matcha for this frosting! The sweetness from the powdered sugar paired with the bitter note from the matcha makes this the perfect ratio of sweetness-to-matcha.
Ingredients
Cake:
- 1 box white cake mix, plus ingredients required to make cake listed on back of the box (usually eggs, oil, water)
- Gel food coloring; red, orange, green, blue, purple
Matcha Frosting:
- 1 cup powdered sugar
- 1 tsp Organic Culinary Grade Matcha, sifted
- ¼ tsp vanilla extract
- 3 tbsp heavy cream
- Rainbow sprinkles
Directions
- Preheat oven according to temperature listed on the back of the box. Spray cake pan with nonstick spray and set aside.
- Make cake according to package directions. In 5 separate bowls, add about 1/3 cup of batter to each. Add each color gel food coloring to individual bowls; stir to combine.
- Save out about ½ cup of the cake batter; set aside for later. Use remaining batter to fill prepared cake pan.
- Put each of the colored cake batters in piping bags, and snip off the tips. Starting with the red, pipe a circle on top of the cake batter you already added to the pan. Use the back of a spoon to smooth the batter out, making sure it’s as wide as possible, while still leaving a white border on either side of the red.
- Now, add the yellow, making sure to leave a red border on either side. Continue piping remaining colors; each ring will decrease in width. Refer to the photo above if you need a visual.
- Using the ½ cup of reserved batter, very carefully spoon it on top of the rainbow ring. With an offset spatula, gently smooth batter out to cover the rainbow completely.
- Transfer cake to preheated oven; bake according to package directions. Allow cake to cool in the pan, then invert onto a cooling rack.
Matcha Frosting:
- In a medium bowl, combine powdered sugar, sifted matcha, vanilla, and heavy cream. Using a whisk, stir until thoroughly combined.
- Frost cooled rainbow Bundt cake, and finish with rainbow sprinkles.
