Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Mardi Gras Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 12 reviews

  • Author: Sara
  • Total Time: 1 hour 5 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

This Mardi Gras Bundt Cake is a festive, flavorful treat perfect for celebrations. With a moist, tender crumb infused with cinnamon and vanilla, it’s layered with a sweet rum-soaked raisin and walnut filling, then topped with a vibrant tri-colored glaze in traditional Mardi Gras colors. The combination of all-purpose and whole-wheat pastry flour adds texture and depth, making this cake both rich and wholesome. Ideal for large gatherings, it brings the spirit of Mardi Gras to your table with every bite.

Ingredients

Filling

  • ½ cup raisins
  • ¼ cup rum (or preferred booze or orange juice)
  • ¾ cup packed dark brown sugar
  • ⅔ cup walnuts (pecans or hazelnuts can be used)
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon

Cake Batter

  • 1 ½ cups sugar
  • ⅓ cup canola oil
  • 6 Tablespoons butter, softened (Earth Balance Vegan sticks recommended)
  • 2 large eggs
  • ½ teaspoon vanilla extract
  • 2 cups all-purpose flour
  • ¾ cup whole-wheat pastry flour (or all-purpose flour)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup buttermilk (almond milk used as substitute)

Glaze

  • 3 cups confectioner’s sugar
  • 3 tablespoons water
  • yellow, green, and purple food coloring (or colored sprinkles)

Instructions

  1. Prepare the filling: In a food processor, pulse together the raisins, rum, dark brown sugar, walnuts, vanilla extract, and cinnamon until combined but still textured. Alternatively, chop raisins and walnuts by hand and mix thoroughly with the other ingredients. Set aside.
  2. Preheat the oven: Set your oven to 350°F (175°C). Spray a 10- or 12-cup Bundt pan liberally with baking spray, ensuring all grooves are coated for easy release.
  3. Cream butter and sugar: In a stand mixer fitted with a paddle attachment, beat softened butter and 1 ½ cups sugar together until pale, light, and fluffy, about 4 to 5 minutes. This incorporates air for a tender crumb.
  4. Add eggs and vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add ½ teaspoon vanilla extract and mix to combine. Scrape down the bowl after each addition to maintain even mixing.
  5. Mix dry ingredients: In a separate large bowl, whisk together all-purpose flour, whole-wheat pastry flour, cinnamon, baking powder, baking soda, and salt until well combined.
  6. Incorporate flour and buttermilk: Add half of the dry flour mixture to the mixer on low speed and mix until just combined. Scrape the bowl sides. Pour in the buttermilk and beat until incorporated. Add the remaining flour mixture and mix again until fully incorporated. Scrape the bowl sides for an even batter.
  7. Assemble cake layers: Spoon half of the cake batter evenly into the prepared Bundt pan. Spread with a spatula to smooth the surface.
  8. Add the filling: Spoon the raisin and walnut filling carefully over the batter, avoiding contact with the pan edges to prevent sticking.
  9. Top with remaining batter: Spread the remaining batter evenly over the filling. Firmly tap the pan on the counter several times to release air bubbles and ensure layers settle evenly.
  10. Bake the cake: Place in the oven and bake for 45 to 50 minutes. The cake is done when a toothpick inserted into the center comes out clean, and the top springs back when lightly pressed.
  11. Cool the cake: Let the cake cool in the pan for 15 to 20 minutes. Then invert it onto a cooling rack placed over a baking sheet. Tap the pan on the rack to fully release the cake.
  12. Prepare the glaze: In a bowl, mix 3 tablespoons of water with confectioners’ sugar to create a thick, spreadable glaze. Divide the glaze evenly into three small bowls. Tint each with a drop of yellow, green, and purple food coloring respectively, stirring well. Adjust consistency with additional water or confectioners’ sugar as needed.
  13. Glaze the cake: Once the cake is completely cooled, spread the colored glazes in alternating sections on top to replicate traditional Mardi Gras colors. Allow glaze to set before serving.

Notes

  • You can substitute rum with your favorite liquor or orange juice for a non-alcoholic version.
  • Whole-wheat pastry flour adds a subtle nuttiness but can be replaced fully with all-purpose flour for a lighter texture.
  • Earth Balance vegan butter sticks work well for a dairy-free option; regular butter can also be used.
  • Use almond milk as a buttermilk alternative by adding 1 tablespoon lemon juice or vinegar to 1 cup almond milk and letting it sit for 5 minutes.
  • For decoration alternatives, use colored sprinkles if food coloring isn’t available.
  • Make sure to grease the Bundt pan thoroughly to prevent sticking, especially around the detailed grooves.
  • Allow the cake to cool completely before glazing to prevent the glaze from melting and running.
  • This cake stores well covered at room temperature for up to 3 days or refrigerated for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://saraflavors.com/mardi-gras-bundt-cake-recipe/