Description
A bundt-sized swirled and sprinkled birthday cake!
Ingredients
Scale
- 3 cups (375 grams) all-purpose flour, plus more for dusting the pan
- 1 teaspoon kosher salt
- 3/4 teaspoon baking powder
- 2 sticks (8 ounces/226 grams) unsalted butter, well softened
- ½ cup (93 grams) vegetable shortening, plus more for greasing the pan
- 2 1/2 cups (500 grams) granulated sugar
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- a splash of almond extract, optional
- 1 cup whole milk, at room temperature
- 3/4 cup sprinkles (jimmies), plus more for topping
- Pink food coloring, or any color you’d like
- 1 1/2 cups powdered sugar + whole milk for a thick glaze
Instructions
- Preheat the oven to 350 degrees; position the rack in the center of the oven.
- Thoroughly spray one 10 or 12-cup bundt pan and set aside.
- In a medium bowl thoroughly whisk together the flour, salt and baking powder.
- Place the shortening in the bowl of a stand mixer fitted with a paddle attachment or place in a large bowl and, using an electric hand mixer, beat the shortening until softened and spread around. Add the butter and sugars and beat together on low speed until the mixture looks fluffy, 3 to 5 minutes. Increase the speed to medium and beat the ingredients until well combined, 1 minutes more.
- With the mixer running, add the eggs, one at a time, beating for 1 minute between each addition. After the last egg, the batter may look slightly curdled. That’s ok!
- Beat in the vanilla extract (and almond extract if using).
- Add half of the dry ingredients to the butter and egg mixture. Beat on low speed until just combined and a few flour streaks remain. With the mixer motor running, add milk and beat until just combined. Add the remaining flour and beat until combined. Using a silicone spatula, scoop batter from the bottom and sides of the bowl to the top for any hidden pockets of flour. Beat on medium speed for 1 minute. Transfer 1/3 of the batter to a small dough and add pink food coloring. Stir until the desired color of pink. Stir in the sprinkles to both batters.
- Spoon the batter into the prepared pan, alternating with the pink batter. Smooth the top and swirl lightly lightly with a butter knife.
- Bake for 1 hour to 1 hour 8 minutes. Bake until the cake is golden brown, has risen, and cracked across the top. Insert a toothpick to test the doneness of the cake; it should come out clean or with a few moist crumbs. If not, bake the cake for 5 more minutes and test again.
- Let the cake cool in the pan on a wire rack for 20 minutes. Gently invert the cake on a wire rack to cool completely. For a quick glaze whisk together 1 ½ cups of powdered sugar a splash of milk until smooth and thick. Add pink food coloring if desired. Drizzle over cooled cake and sprinkle with jimmies. Store, wrapped well at room temperature for up to 5 days.
Notes
This cake batter also bakes into:
- about 24 cupcakes, bake for 18-22 minutes
- 2 – 9×5-inch loaf pans, bake for 40-50 minutes
- 1 – 9×13-inch cake, bake for 26-30 minutes
When baking in an alternate baking pan, be sure not to fill the pan more that 3/4 of the way full. Keep an eye on the baking times as to not overbake.