Rainbow Bugs Cake

RatingDifficultyIntermediate

These adorable little bugs will add real character to your garden parties, or give the kids a thrill – plus so fun to decorate!

Nordic Ware Rainbow Bugs Cake recipe

Yields8 Servings
Prep Time40 minsCook Time24 minsTotal Time1 hr 4 mins

 1 ¼ cups flour
 1 cup sugar
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup butter, melted
 ½ cup sour cream
 2 eggs
 1 tsp vanilla
 2 tbsp rainbow sprinkles
Buttercream frosting
 ½ cup vegetable shortening
 ½ cup butter, softened
 1 tsp vanilla
 4 cups powdered sugar
 3 tbsp milk
 Assorted sprinkles for decorating
 Food colouring
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

3

In medium bowl, combine melted butter, sour cream, eggs, and vanilla; mix until well blended.

4

Add sour cream mixture to flour mixture and blend on low speed, scraping bowl often. Beat on medium speed 1 minute. Stir in 2 tablespoons rainbow sprinkles.

5

Carefully spoon batter into pan, dividing evenly among cups. Spread batter out to top edges of each cup, so batter is lower in the center.

6

Bake for 18-24 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

7

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Frosting
8

In large bowl, combine vegetable shortening, butter and vanilla. Gradually add powdered sugar, 1 cup at a time, scraping bowl often.

9

Add milk, beating on medium speed, until light and fluffy, then add the colouring as desired.

10

Decorate with assorted sprinkles.

Category

Ingredients

 1 ¼ cups flour
 1 cup sugar
 1 tsp baking powder
 ½ tsp baking soda
 ½ tsp salt
 ½ cup butter, melted
 ½ cup sour cream
 2 eggs
 1 tsp vanilla
 2 tbsp rainbow sprinkles
Buttercream frosting
 ½ cup vegetable shortening
 ½ cup butter, softened
 1 tsp vanilla
 4 cups powdered sugar
 3 tbsp milk
 Assorted sprinkles for decorating
 Food colouring
Bakeware

Directions

1

Preheat oven to 175°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

In large bowl, combine flour, sugar, baking powder, baking soda, and salt; set aside.

3

In medium bowl, combine melted butter, sour cream, eggs, and vanilla; mix until well blended.

4

Add sour cream mixture to flour mixture and blend on low speed, scraping bowl often. Beat on medium speed 1 minute. Stir in 2 tablespoons rainbow sprinkles.

5

Carefully spoon batter into pan, dividing evenly among cups. Spread batter out to top edges of each cup, so batter is lower in the center.

6

Bake for 18-24 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

7

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Frosting
8

In large bowl, combine vegetable shortening, butter and vanilla. Gradually add powdered sugar, 1 cup at a time, scraping bowl often.

9

Add milk, beating on medium speed, until light and fluffy, then add the colouring as desired.

10

Decorate with assorted sprinkles.

Rainbow Bugs Cake
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