The sweet Arlecchino cake of Carnival has always captivated me: cheerful, colorful, and irresistible. That’s why I decided to remake it in a new guise, transforming it into a simple yet super scenic bundt cake, that… needless to say, disappeared in no time. Naturally, it’s the joy of all children, but not only! In my house, it vanished quickly even without little testers around. Because at Carnival, there are not only fried sweets like rice fritters with raisins, crispy chiacchiere or crunchy fried cenci: you can also bring a soft and colorful cake to the table, like this one, or the classic berlingozzo, the traditional Tuscan Carnival cake shaped like a donut that, in my area, literally flies off the shelves. With today’s colored bundt cake, you’ll have fun mixing the colors and combining them, just like a painter with his palette. Want to try? Then I’ll see you in the kitchen!
“See you in the next recipe… and meanwhile, set the table!”
TRY ALSO:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Carnival
- Energy 396.58 (Kcal)
- Carbohydrates 66.89 (g) of which sugars 40.88 (g)
- Proteins 6.65 (g)
- Fat 13.71 (g) of which saturated 8.27 (g)of which unsaturated 5.44 (g)
- Fibers 5.02 (g)
- Sodium 176.92 (mg)
Indicative values for a portion of 95 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 cups flour
- 1 cup sugar
- 3 eggs
- 1/2 cup butter
- 1/2 cup milk
- 1 packet baking powder for cakes
- 1 pinch salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa powder
- as needed food coloring (powder: red, green, and blue)
- 3/4 cup powdered sugar
- 2 tablespoons milk
- as needed colored sprinkles
Tools: Carnival Bundt Cake
To create this dessert, you’ll need a 20-22 cm (8-9 inches) diameter bundt pan. You can use an aluminum one, also excellent if it has a removable bottom.
- Bundt Pan
- Mixer
- Bowl
- Small Bowls
Steps: Carnival Bundt Cake
Using an electric mixer, beat eggs and sugar until you get a light, frothy mixture.
Add the melted butter, the milk, and mix; incorporate the vanilla extract, the flour with the sifted baking powder, and a pinch of salt. Stir with a whisk until you get a smooth and homogeneous mixture.
Now it’s time to color the batter.
Divide the batter into 5 equal parts, placing them in 5 separate small bowls (each portion will be about 150 g of batter). Leave one part natural.
In the second bowl, add 2 tablespoons of unsweetened cocoa powder.
In the remaining 3 small bowls, add the chosen powdered food colorings (I used green, blue, and red).
Before adding the colorings, dissolve each color separately in 2 tablespoons of milk, then incorporate it into the batter.
Mix each small bowl well until you obtain smooth and evenly colored mixtures.
Grease and flour a bundt pan very well, preferably with a removable bottom.
Pour the batter by spoonfuls, alternating all 5 colors and distributing them in the pan until all the batter is used up.
At the end, gently swirl with a skewer, just to create the classic marbled effect, making sure not to over-mix the colors.
Bake in a static oven at 350°F for about 40-45 minutes.
Check the baking by inserting a skewer in the center: it should come out clean.
Take the bundt cake out of the oven and let it cool for at least 10 minutes before removing it from the pan.
For the cake decoration, prepare a simple glaze:
sift the powdered sugar into a bowl to avoid lumps, then add 2 tablespoons of milk and mix well.
Drizzle the glaze over the bundt cake:
– to let it slowly drip in the center, pour it from the center towards the edges,
– alternatively, you can brush it with a kitchen brush.
Immediately after, sprinkle the colored sprinkles over the entire surface.
Let the glaze set before serving.
It’s time for a taste!
Who’s going to be the first to try? At my house, my husband always rushes… and at yours, who will be the brave one? 😄
Your Carnival bundt cake will make a real impression: beautiful, simple, and super colorful, just like Harlequin’s outfit!
Storage and Tips
Storage: The Carnival bundt cake keeps at room temperature, under a glass dome, for 2-3 days.
Tips: if you prepare the bundt cake in advance, glaze and decorate it just before serving, so the sprinkles remain crunchy and the colors vibrant.
FAQ
Can I make the Carnival bundt cake without butter?
Yes! You can replace the butter with vegetable oil (about 1/2 cup) or with yogurt (about 120 g). The texture will be slightly different but still soft and delicious.
Can I make more colors or particular shades?
Absolutely! You can use more colorings and create different shades. The important thing is to dissolve each color well in a little milk and not over-mix in the pan, so the colors remain distinct.
The glaze is too fluid or too thick, how do I fix it?
If the glaze is too fluid, add some sifted powdered sugar, a spoonful at a time, until you reach the desired consistency.
If it’s too thick, add a few drops of milk, again little by little, stirring until you get a smooth and pourable glaze.
Tip: The glaze should be fluid enough to drip slowly but not so liquid that it slides off the edges of the bundt cake.
