The sweet Harlequin cake, a Carnival delight, has always enchanted me: cheerful, colorful, and irresistible. That’s why I decided to recreate it in a new form, turning it into a simple but super scenic bundt cake that… needless to say, disappeared in no time.
Naturally, it delights all children, but not only! In my house, it vanished quickly even without little tasters around.
Because during Carnival, there are not only deep-fried sweets like rice fritters with raisins, crispy chiacchiere or crispy 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 ring, which, in my area, is literally a hit.
With the colorful bundt cake of today, you’ll enjoy mixing the colors and blending them together, just like a painter would with their palette.
Want to try it? Then join me in the kitchen!
“See you at 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
- 7 tbsp butter
- 7 tbsp milk
- 1 packet baking powder
- 1 pinch salt
- 1/2 tsp vanilla extract
- 2 tbsp unsweetened cocoa powder
- to taste food coloring (in powder: red, green, and blue)
- 1 cup powdered sugar
- 2 tbsp milk
- to taste colored sprinkles
Tools: Carnival Bundt Cake
To make this cake, you will need a bundt pan with a diameter of 8-9 inches. You can use an aluminum one, also great with a springform.
- Bundt Pan
- Mixer
- Bowl
- Small Bowls
Steps: Carnival Bundt Cake
Using an electric mixer, whip the eggs and sugar until you get a light, fluffy mixture.
Add the melted butter, the milk and mix; incorporate the vanilla extract, the sifted flour with the baking powder and a pinch of salt. Stir with a whisk until you obtain a smooth and homogeneous mixture.
Now it’s time to color the batter.
Divide the batter into 5 equal parts, transferring it into 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 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 achieve smooth and evenly colored mixtures.
Grease and flour the bundt pan very well, preferably with a springform.
Pour the batter by spoonfuls, alternating all 5 colors and distributing them in the pan until you run out of batter.
At the end, gently swirl with a skewer, just to create the classic marbled effect, being careful not to overmix the colors.
Bake in a static oven at 350°F for 40-45 minutes.
Check the baking by inserting a skewer in the center: it should come out clean.
Remove the bundt cake from the oven and let it cool for at least 10 minutes before removing it from the pan.
For decorating the cake, prepare a simple glaze:
sift the powdered sugar into a bowl to avoid lumps, then add 2 tablespoons of milk and mix well.
Pour the glaze in a drizzle over the bundt cake:
– to make it slowly drip in the center, pour it from the center towards the edges,
– alternatively, you can brush it with a kitchen brush.
Right after, sprinkle the colored sprinkles over the entire surface.
Let the glaze set before serving.
It’s tasting time!
Who will be the first to try? In my house, my husband is always the first… and at your place, who will be the brave one? 😄
Your Carnival bundt cake will make a real impression: beautiful, simple, and super colorful, just like the Harlequin’s costume!
Storage and Tips
Storage: The Carnival bundt cake can be stored at room temperature, kept under a glass cover for 2-3 days.
Tips: If you prepare the bundt cake in advance, glaze and decorate it just before serving to keep the sprinkles crunchy and the colors vibrant.
FAQ
Can I make the Carnival bundt cake without butter?
Yes! You can replace the butter with vegetable oil (100 ml) or with yogurt (about 120 g). The texture will be slightly different, but still soft and delicious.
Can I create more colors or special shades?
Absolutely! You can use more colorings and create different shades. The important thing is to dissolve each color well in a bit of milk and not overmix in the pan, so the colors remain distinct.
The glaze is too fluid or too thick, how do I adjust it?
If the glaze is too fluid, add some sifted powdered sugar, one tablespoon at a time, until you reach the desired consistency.
If it’s too thick, add a few drops of milk, little by little, stirring until you get a smooth and pourable glaze.
Tip: The glaze should be fluid enough to pour slowly, but not so liquid that it slides off the edges of the bundt cake.
