Marbled Christmas Bundt Cake

Kids of all ages will love a big slice of this Marbled Christmas Bundt Cake. This cake is festive, colourful, merry, and bright! It’s made with yogurt so it will stay beautifully soft and moist. And, no matter what your age, everyone loves sprinkles!

Oftentimes, I think of bundt cakes as cakes for adults. Let’s face it, most bundt cakes are glazed and not frosted. Many of them have nuts, seeds, or dried fruit. They tend to be more appealing to adults than they are to kids. This is why I wanted to include this easy Marbled Christmas Bundt Cake for the big kid in all of us. It fits perfectly into my 12 Bundt Cakes of Christmas series!

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Butter – Make sure your butter is at room temperature!
• Sugar – Sugar will caramelize when baked, which will help to brown cakes. 
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Greek Yogurt – This will keep you cake soft and moist; the tartness of the yogurt will balance out the sweetness.
• Vanilla Extract – Probably the most common extract and the most common flavouring used in cakes and cookies. 
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder and Baking Soda
• Salt
• Food Colouring
• Confectioner’s Sugar – This superfine sugar is sometimes called powdered sugar.  It is used in frostings quite often. 
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 
• Sprinkles

THE MARBLING LOOKS DIFFERENT EVERY SINGLE TIME

This is a very easy cake to make, and every one of you will get a marbled result that’s different from the one you see in the photographs here. And, that’s perfectly okay! Because this cake is not about perfection, it’s about great taste and good fun.

I fashioned this marbled bundt cake after an old-fashioned vanilla cake recipe that I have. To make it fun and festive, I separated the batter into two equal portions and coloured each portion with red and green food colouring. When the batter was ready to transfer to the bundt pan, I ladled it in by the spoonful, but in alternating colours. I could make this cake 20 times and get a different pattern every single time!

USE GEL FOOD COLOURING FOR THIS CAKE

Then, I added the batter to the bundt pan by the tablespoon, alternating between the two colours. Before I forget, I highly advise that you use the gel food colouring for this recipe. To get the deep red and green colour, you will need to use quite a bit of the liquid food colouring and it just might throw off the texture. You’ll only need a little bit of the gel; it’s very concentrated.

If you bake as much as I do, you might have a good collection of food colouring. I stock both liquid and gel colourings. Liquids are great for frostings or for colouring boiled eggs, but 99% of the time, I use gel food colouring. Wilton is my trusted brand, and they have every colour you could ever want when baking.

Once the cake was baked and cooled, I heavily drizzled on the frosting. I wasn’t about to attempt completely covering the cake, because my cake decorating skills are very weak. I just kept drizzling the frosting back and forth until I used it all up.

Immediately, I began to shake the sprinkles over the cake. I used the entire half cup of sprinkles, some of which ended up on the floor! Trust me, Dear Reader, if you want to completely cover the cake with sprinkles, use a shaker; don’t try to get them on with your hands.

THERE ARE NEVER TOO MANY SPRINKLES!

Where do you buy sprinkles?  Do you have a favourite vendor or brand?  A few Christmases back, I changed my sprinkle game.  I would always buy sprinkles from the baking supply section at Bulk Barn, but not any more – no way!  Let me tell you how this all went down.

In November 2018, I was baking a few Christmas goodies and just could not source sprinkles that looked anything like what I was imagining in my head. John.e was on a major sprinkle hunt.  He used to work in close proximity to Michael’s, HomeSense, Winners, and Marshall’s.  He purchased at least ten different sprinkle colours, shapes, and brands.  But, I wasn’t impressed with any of them as much as I was with Sweetapolita.

After Christmas, I needed Valentine’s sprinkles, so I tracked down the brand and found their online store.  I ordered enough sprinkles to last a lifetime!  Shopping for sprinkles online might seem a little over the top, but I’ve never once pretended to shy away from getting what I want! I still use Sweetapolita for my sprinkle purchases.

SUBSCRIBE NOW SO THAT YOU NEVER MISS OUT ON NEW RECIPES!

So, welcome, Dear Reader, to Lord Byron’s 12 Christmas Bundt Cake series! I’m updating this paragraph right here to let you know that even though this original cake series was published in 2019, there have been many holiday recipes shared since then. Some of my favourite recipe collections from previous years are my 75 Homemade Gifts from Your Kitchen, my 50 Make Ahead Freezer Friendly Christmas Recipes, and my 30 No-Bake Christmas Recipes post.

You really don’t want to miss one of these recipes, so if you have not yet subscribed to Lord Byron’s Kitchen, I encourage you to do so. That way, a new recipe will be emailed to you every day. You won’t have to bother to come looking for it! Like in previous holiday recipe countdowns, I like to mix up the recipes in the series so that there is something for everyone. Are you ready!!??

A DECORATING TRICK

A great trick to getting the sides is to smear a good tablespoon of the frosting onto the cake stand and place the cake on top of it. Push down slightly to help the cake “stick.” After you have frosted the cake, you can pick the stand up and tilt it slightly to get sprinkles on the sides without touching the frosting!

Just don’t tilt the cake stand too much, otherwise your cake will end up sliding off and onto the floor! Once all is said and done, you’ve not only had fun – because food colouring and sprinkles are fun no matter how mature you might think you are! – you’ve got a very bright, colourful, and delicious cake for the holidays.

Dear Reader, you should save this recipe, because you could easily change out the colours for Halloween, a colour-themed birthday party, or even St. Patrick’s Day, and Valentine’s Day, etc.

STORING, PACKAGING, & FREEZING

When it comes to most cakes, they taste best at room temperature, but they don’t hold up well to being left out on your countertop for long periods of time. Cakes will stay fresh in a covered cake stand or food-safe container with a lid for 3-5 days if left to sit on your kitchen countertop. You can store them in a food-safe container in your fridge. When you want to serve the cake, take it out of the fridge and let it sit at room temperature for 30-60 minutes.

If you plan to freeze your Marbled Christmas Bundt Cake, you certainly can! I would not recommend adding the drizzle of glaze or the decorative sprinkles until you take the cake out of the freezer to thaw. To freeze almost any cake, wrap the completely cooled cake well in two layers of plastic wrap. Then, wrap it tightly in a layer of aluminum foil. This helps to create a better seal. The goal is to keep all of that freshness locked in!  

QUESTIONS?

If I have not answered all of your questions in the text above, don’t hesitate to reach out to me! You can contact me by sending me a message in the comments section further down the page. I will try my best to answer as soon as possible! You might reach me even faster by following me on Facebook and sending me a private message. Scroll down below the recipe card to find my Follow Me on Social Media box and never miss another recipe!

Finally, as I stated previously, every day I will be posting a new recipe. If you miss one, don’t fret. You can find my entire collection of Christmas Recipes right here! There are over 200 Christmas recipes and counting. There’s something for everyone! Cheers!