I received a copy of My Little Pony Baking Book for review. There are affiliate links in this post.

You NEED to make this rainbow bundt cake. I mean it. It's the best bundt cake I have ever made! And if you're looking for a cake to make for a party, you can't beat this one. Everyone will ooh and ahh when you cut into the cake to reveal the rainbow swirls.

Look how pretty this rainbow bundt cake is!

(And if you totally love it, you should check out my rainbow birthday cake recipe too.)

I first made this rainbow bundt cake recipe for a friend who was moving away, for our goodbye gathering. Everyone LOVED the cake.

We were at a restaurant and I offered a slice to our server and she declared it the best cake she had ever had!

The rainbow bundt cake is pretty simple to put together; it just takes a few extra bowls than usual but I know you'll love it! This cake is moist and delicious and with a simple vanilla glaze and a scattering of rainbow sprinkles, it's the best!

As a child of the 80s–and as someone who loves all things rainbow–I just adore this cookbook. The My Little Pony Baking Book has 50 fun recipes that both kids and adults will love. Although this rainbow bundt cake is my fave, there are recipes for cupcakes, cookies, brownies and more.

Want to win a copy of My Little Pony Baking Book for yourself? Go enter my giveaway!

How to make Rainbow Cake in a Bundt Pan

I show you how to make a rainbow cake in a bundt pan below with step by step photos.

Christi's recipe uses a cake mix that's doctored up with more ingredients like instant pudding, sour cream, vegetable oil and more water than the box calls for. This makes the cake super moist.

Gather six small bowls and the food coloring and let's go. (I love Americolor food coloring, this set has 8 colors in it though! I love that all six colors you need for the rainbow bundt cake is in this set.)

I know what you're thinking: this rainbow bundt cake looks complicated to make. I promise, it's not! Let me show you how it's done, step-by-step.

Quick tip! First thing, I actually put the water in my measuring cup first if I'm baking with water and oil.

Then, measure the oil out. That way the oil sticks to the measuring cup A LOT less.

First, combine all the ingredients in a large mixing bowl.

How to mix bundt cake

Next, use a stand or hand mixer to combine all of the ingredients. You want to make sure that the dry and wet ingredients are well-combined, while also being careful not to over-mix.

Here's where the fun starts! Divide the cake batter evenly between six bowls.

For each bowl of batter, add 1-2 drops of food coloring and stir well. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl. I just adore this rainbow bundt cake, but you can also switch things up by trying different colors or adding a little bit less food coloring for muted pastel layers.

How to keep cake from sticking to the bundt pan

Is there anything more frustrating than having your bundt cake stick to the pan? To keep that from happening, generously spray a standard sized Bundt cake pan with nonstick cooking spray. Generously generously. Like more than you think.

How to fill bundt cake

Usually if your cake batter is all one color, you would just pour the batter in and use a rubber spatula to smooth out the top of the batter.

To make this rainbow bundt cake, we're layering the colors in order.

Now it's time to make our pretty rainbow layers. Starting with red, spoon the bundt cake batter into bottom of the pan.

The cake batter should go around the bottom of the pan in a complete circle. (I use an angled spatula to smooth out each layer so it's even across the bottom.)

Carefully spoon the orange cake batter into pan, placing it in an even layer over the red cake batter, making sure the red layer is completely covered.

Try not to mix the different colored cake batters or the rainbow layers will bleed together; simply spoon one color on top of the other.

So fun, right?! Repeat the rainbow bundt cake layers with all of the remaining colors.

There's green. I love how bright it is!

Blue…

then purple!

Place your bundt cake in the oven at 350ºF and bake for 50-55 minutes, or until a toothpick inserted into cake comes out clean.

When to flip bundt cake

The trick to knowing when to flip a bundt cake? Patience, my friends. Remove the cake from the oven and allow to cool in pan, on a wire rack, for 10-15 minutes. If you try to flip the bundt cake too soon, you risk it falling apart. Don't do it!

I put a paper towel on the wire rack and then put that on top of the bundt cake pan, then flip over…

just like that.

Allow the cake to cool completely prior to adding glaze.

How to frost bundt cake

The easiest way to frost this rainbow bundt cake is to make a glaze. No muss, no fuss, just spoon the glaze over your bundt cake and add some sprinkles if you want. (To me, sprinkles are never not an option. Always use ALL THE SPRINKLES.)

Or you can use store bought frosting and microwave and pour it. I learned this from my friend Courtney who shows you the easiest way to frost a cake. I used her technique the first time I made this cake for friends.

Pictured in the photos, I used store bought cream cheese frosting and I frosted it with my angled spatula. Any way you do it, it's super simple! I know you can do it!

Print

Rainbow Bundt Cake Recipe

Prep Time 50 minutes minutes

Resting Time 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Ingredients

Cake

• 1 standard size box white or vanilla cake mix
• 1 3.4-oz pkg vanilla instant pudding (dry mix, unprepared)
• 1 cup full-fat sour cream
• 1 cup vegetable oil
• 4 eggs
• 1/2 cup warm water
• Food coloring -- red orange, yellow, green, blue, and purple

Glaze

• 2 cups powdered sugar
• 2 Tablespoons milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 350 degrees F.
• Combine all cake ingredients and mix with a mixer until combined. Do not overmix, but make sure all dry ingredients and wet ingredients are well-combined.
• Divide cake batter evenly between six bowls.
• For each bowl, add 1-2 drops of food coloring and mix. If more color is desired, add additional drops of food coloring until desired color is reached. Repeat with each bowl.
• Generously spray a standard sized Bundt cake pan with nonstick cooking spray.
• Starting with the red batter, spoon cake batter into bottom of pan. The cake batter should go around the bottom of the pan in a complete circle.
• Carefully spoon the orange cake batter into pan, placing it directly on the red cake batter, once again making sure it goes completely around the red cake batter. Try not to mix the different colored cake batters; simply spoon one on top of the other. Repeat with remaining colors in the following order: yellow, green, blue, purple.
• Place in oven and bake for 50-55 minutes, or until toothpick inserted into cake comes out clean.
• Remove from oven and allow to cool in pan, on a wire rack, for 10-15 minutes.
• Tap the pan firmly a few times on the countertop, gently shaking it to help loosen the cake. Carefully invert the pan onto a cake plate and lift the pan off of the cake. Allow the cake to cool completely prior to adding glaze.
• To make glaze, place powdered sugar and milk into a bowl and stir well to combine. Add vanilla and stir to combine. Glaze should be thin enough to spoon over cake, but not runny. If glaze is too thick, add additional milk, one teaspoon at a time, until a spoonable consistency is reached.
• Spoon glaze over the top of cake.
• If desired, garnish with rainbow sprinkles.

Other Rainbow Foods

Now that you've got your rainbow bundt cake which is such a colorful cake! Let's make it a whole rainbow party with these recipes:

Rainbow Birthday Cake

Pastel Deviled Eggs

Rainbow Chocolate Chip Cookies

The post How to Make a Rainbow Bundt Cake appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

First off, I'm excited to be working with the Florida Department of Citrus to bring you a couple of Florida orange juice recipes! I love Florida orange juice and drink it practically every day!

I love tres leches cakes…so I thought I would combine it with my love of Florida orange juice. And it turned out amazingly! Adding citrus to it…kicks it up another notch!

You'll want a slice of cake and another.

Sift the flour and baking powder and set aside.

I creamed the butter and the sugar together and then add eggs and vanilla extract…mix with an electric hand mixer.

I baked the cake with Florida orange juice!

Pour it in to the batter and then mix.

Then, add the flour mixture and mix with a rubber spatula.

After the milk mixture cools, pour in the Florida orange juice and mix.

Pour the milk & orange juice mixture into the cake.

All done. Now let it soak on your kitchen counter for at least 45 minutes to an hour.

After the liquid has soaked into the cake for 45 minutes. Don't skip this step because the cake needs to soak it all in at room temperature.

Whipped cream topping is all done!

I use an angled spatula to spread the whipped cream on top of the cake.

The cake is so pretty!

Look at that cake! I hope you make it for family and friends soon!

Today is National OJ Day! Make sure you follow the hashtag #AmazingInside on on Facebook, Twitter and Instagram and join in on the conversation! Be sure to follow them on Facebook, follow on twitter and on instagram!

Print

Orange Tres Leches Cake

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 16 Makes 1 cake

Ingredients

Orange Vanilla Cake

• nonstick baking spray
• 1 3/4 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 5 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 cup Florida orange juice

Milk and orange juice soaker

• 1/2 cup sweetened condensed milk
• 1/2 cup evaporated milk
• 1/2 cup whole milk
• 3/4 cup Florida orange juice

Whipped Cream Topping

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

For soaker

• (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add sweetened condensed milk, evaporated milk and whole milk. Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool. After it’s cooled, add Florida orange juice and mix together. Set aside until needed.

For orange vanilla cake

• Heat oven to 350 degrees F. Generously spray a 9-inch square pan with nonstick baking spray on the inside bottom and sides. Set it aside.
• Sift the flour and baking powder into a medium-sized mixing bowl. Set aside.
• In a large mixing bowl, add butter and sugar. Cream the butter and sugar using an electric hand mixer, until fluffy, about one minute. Add the eggs, vanilla extract and Florida orange juice to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/2 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 21 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl (with high sides). Whip using an electric hand mixer, 5 to 6 minutes, until soft peaks form.

To assemble

• Poke holes all over the cake with a fork. Make sure you poke holes all over the cake!
• Slowly pour the cooled orange-milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter). (This is an important step. The cake needs to absorb the milk and orange juice before you refrigerate it.)
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. The cake is now ready to serve.
• Be sure to refrigerate any leftover cake.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Tres Leches Cake appeared first on The Little Kitchen.

I'm excited to share this recipe with you and an event that I have been organizing behind the scenes.

Let's first talk about the event. I organized a bunch of food bloggers together to share Valentine's Day inspired recipes to help raise funds for pediatric cancer. For an organization called Cookies for Kids' Cancer, a nonprofit that is on the front lines of that fight.

For the last few years, I have helped organized a food blogger cookie swap and while we decided to discontinue that event, I felt a strong feeling that I wanted to continue my support of C4KC and rally my food blogger friends to help bring awareness to what this amazing organization does for pediatric cancer research.

We are doing this event because we want to make a difference in the fight against pediatric cancer.

Did you know that cancer is the #1 cause of death of children by disease in the U.S.? There are 40,000 U.S. children actively battling cancer right now. With less than 4% of the National Cancer Institute's budget going to all childhood cancer combined, I knew it was important for me to get involved.

Help us make a difference by donating to Cookies for Kids' Cancer! Our goal is to raise at least $3000. Because these three companies: Dixie Crystals, Land O’Lakes and Mediavine have each pledged to match our donations raised through this campaign up to $3000!!!

Currently, we have raised: $1,515 we are a little over HALF WAY towards our $3000 goal, will you help us with a donation today? Every little bit helps! (Click the Donate Now button to get to our fundraising page and donate today!)

Donate Now

We have until February 28th to raise $3000! So please donate today!

Let's get to this recipe. I love using a box mix and adding things to it to make it even better!

I was in the store the other day and came upon this heart-shaped bundt cake pan and I had to get it!

Spray it generously with baking spray. Don't miss any nook or cranny!

Smooth the top of the batter with a spatula.

Bake in the oven for about 33 to 35 minutes at 350 degrees F.

While that's baking, make the cream cheese frosting. This is my absolute favorite cream cheese frosting recipe!

I made it with Dixie Crystals powdered sugar and Land O'Lakes unsalted butter!

Sift the powdered sugar.

After mixing the cream cheese and butter together, add the powdered sugar in batches and keep mixing!

I just used a coupler (without the ring) instead of a tip with a decorating bag to pipe the cream cheese frosting on!

And now let me give you a piece of my heart!

This cake is so easy to make and sooooo good!

Don't forget to tell the ones you love that you love them every day and if you're so inclined, make a donation today!

Print

Heart-Shaped Pink Velvet Bundt Cake with Cream Cheese Frosting Recipe

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Pink Velvet Cake

• 1 package pink velvet cake mix 16.5 ounces
• 3.4- ounce package of vanilla instant pudding mix
• 1 cup sour cream
• 1/2 cup vegetable oil
• 2/3 cup water
• 4 large eggs
• 3 teaspoons pure vanilla extract

Cream Cheese Frosting

• 3 cups 1 1/2 pounds cream cheese, softened
• 1 cup + 1/2 Tablespoon unsalted butter room temperature
• 1 1/2 cups sifted powdered sugar

Instructions

• Heat oven to 350 degrees F.
• Add cake mix, pudding mix, sour cream, oil, water, eggs and vanilla extract to a large mixing bowl. Using a large spatula, mix ingredients until combined, don’t over mix.
• Spray a heart-shaped bundt cake pan generously with baking spray. Pour batter into the the bundt cake pan and smooth the top with a spatula.
• Bake for 33 to 35 minutes, until a toothpick inserted in several places in the bundt cake comes out clean. Place on a cooling rack for 10 minutes. Then, carefully (pan will still be hot), flip the cake onto the cooling rake and allow the cake to cool.

Cream Cheese Frosting (Make while cake is baking)

• In a large bowl, add the cream cheese and butter. Mix together with an electric hand mixer, thoroughly, for at least 90 seconds to a minute. Add the sugar in batches and mix thoroughly. Mix until perfectly smooth and shiny, another 2 to 3 minutes.
• Refrigerate until use. If refrigerating, leave the frosting on the counter for at least 30 minutes and then mix with spatula, thoroughly, before frosting the cake with it. Makes 5 cups of frosting.

Here are some more wonderful recipes you should check out!! Bloggers who are also sharing a recipe and supporting Cookies for Kids' Cancer!

Melt In Your Mouth Sugar Cookie Bars from Julie of Julie Blanner
Frosted Sugar Cookies from Becca of The Salted Cookie
Triple Chocolate Cherry Cookies from Sue of It's Okay to Eat the Cupcake
Fudgy Chocolate Mug Cake from Gwynn of Swirls of Flavor
Cannoli {in support of Cookies for Kids' Cancer} from Sheila of Life, Love, and Good Food
Red Velvet Pizzelle from Liren of Kitchen Confidante
Microwave Chocolate Ganache from Melanie of Melanie Makes
Brownie Ice Cream Valentines from TammyJo of The Chocolate Cult
Frosted Chocolate Sugar Cookies from Deborah of Taste and Tell
Soft Sprinkle Sugar Cookies from Lisa of Blogghetti
Rice Crispy Treat Hearts from Heather of Totally Tailgates
Vegan Banana Chia Pudding with Blackberry Sauce from Marly of Namely Marly
Spicy Double Chocolate Chip Cookies from Becca of Two Places at Once
Coconut Almond Biscotti from Kathleen of Fearlessly Creative Mammas
Strawberry Valentine Marshmallows from Serena of SerenaLissy
Strawberry Sugar Cookies from Miranda of Cookie Dough and Oven Mitt
Salted Dark Chocolate Caramel Fudge Cookies from Jessica of A Kitchen Addiction
Double Chocolate Cherry Thumbprint Cookies from Natalie of The Devil Wears Parsley
Chocolate Covered Strawberry Macaroons from Ashley of Spoonful of Flavor
Salted Chocolste Caramel Chip Bars from Emily of It Bakes Me Happy
Red Wine Brownies from Nicole of For the Love of Food
Valentine's Day Sugar Cookies from Denise of Chez Us
Easy As Pie Cookies from Ashley of A Cup of Charming
Skinny Gluten-Free VDay Cookies from Jessica of Pensive Paleo
Flourless Dark Chocolate Cookies from Carolann of Apron Warrior
Chocolate Chip Butter Cookies from Jessica of My Baking Heart
Peppermint Brownie Cookies from Aimee of Aimee Broussard & Co.
love bug cookies from Meaghan of the decorated cookie
Helping Hand Cookies from Sara of My Imperfect Kitchen
Potato Roses from Camilla of Culinary Adventures with Camilla
Black-Outlined Ombre Hearts from Bridget Edwards of Bake at 350

Donate Here

Just a note that I volunteered my time to organize this event and I'm not receiving any money from sponsors or anyone for organizing this event. All money raised is going to directly to Cookies for Kids’ Cancer, a nonprofit organization. CK4C is a 501(3)(c) charity and your donation is tax deductible.

**There are affiliate links in this post.

The post Heart-Shaped Pink Velvet Bundt Cake + Cookies for Kids’ Cancer appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love to bake and I love the idea of baking with Florida orange juice. Have you baked with orange juice before? I would love to hear about it!

Florida orange juice…I love the taste and I drink it pretty much every day! I'm so excited to work with the Florida Department of Citrus…sharing with you recipes that I made with Florida orange juice! Be sure to check out these orange shrimp tacos I shared recently!

This cake is so amazing…and with the dark chocolate ganache…if I made this cake for you, I think I would become your new best friend!

First things first, mix the flour, salt and baking soda together.

Add the softened butter and sugar to a large mixing bowl.

Cream together. Add vanilla extract and mix together.

Add eggs.

And mix thoroughly. Be sure to scrape the bottom and sides of the bowl.

Here's where the Florida orange juice comes in!

Add the orange juice.

When you mix it together, you'll notice the batter will look curdled.

Add the flour mixture in two batches.

Don't overmix it but make sure the flour is incorporated into the rest of the batter.

Spray a 12-cup bundt cake pan…generously. You don't want the cake sticking to the pan!

Pour in the batter.

Smooth the top with your spatula and tap the pan on the counter to remove any air bubbles.

Bake for 45 to 50 minutes. And you'll have this beauty!

Pour the ganache on the cake slowly.

It's so luxurious!

Chocolate and orange go together so nicely!

This orange bundt cake with chocolate ganache is the perfect thing to share with family and friends during your next summer get together. Seriously, they will love it!

Definitely check out the Florida Department of Citrus' website and facebook page to get more recipes and learn more about the nutritional benefits of Florida orange juice!

Print

Orange Bundt Cake with Dark Chocolate Ganache

Prep Time 20 minutes minutes

Cook Time 50 minutes minutes

Resting Time 50 minutes minutes

Total Time 2 hours hours

Servings 8 to 10

Ingredients

Orange Bundt Cake

• 3 1/4 cups unbleached all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup 2 sticks unsalted butter, room temperature
• 2 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 4 large eggs
• 3/4 cup fat-free plain yogurt
• 3/4 cup Florida orange juice

Dark Chocolate Ganache

• 8 ounces semisweet or bittersweet chocolate chopped
• 1 1/2 teaspoons corn syrup optional
• 3/4 cup heavy cream

Instructions

• Preheat oven to 350 degrees F.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 2 to 3 minutes. Add vanilla extract and mix well. Add eggs and mix well, being sure to scrape the bottom and sides of the bowl. Add yogurt and mix thoroughly. Add Florida orange juice and mix well (the batter will look curdled).
• Add 1/2 of the flour mixture and mix, to combine with a rubber spatula. Repeat & combine (be careful not to overmix but ensuring the batter is thoroughly incorporated). As you’re mixing, use a rubber spatula to scrape the bottom of the bowl.
• Spray a 12-cup bundt cake pan thoroughly with baking spray (make sure every inch is covered).
• Pour the cake batter into the prepared bundt cake pan and smooth out the top of the batter with your spatula. Carefully tap the pan several times on the counter to ensure cake batter is evenly distributed and air bubbles are removed.
• Bake for 45 to 50 minutes until a toothpick inserted in several places comes out clean and cake edges are golden brown. Remove cake pan from the oven and allow to cool on a cooling rack for 10 minutes.
• Lay a sheet of parchment paper on a cooling rack and place on top of the bundt pan. Flip the pan over and remove the pan, leaving the cake to cool on the parchment paper (on top of the cooling rack). Allow to cool at least 30 to 45 minutes before pouring ganache frosting on top of the cake.

Dark Chocolate Ganache

• Add heavy cream and corn syrup (if using) to a stainless steel pot and bring it to a boil over medium high heat. Once it starts boiling, remove the pot from heat immediately.
• Place the chocolate in a large stainless steel mixing bowl. Pour the heavy cream over the chocolate and allow to sit for 10 minutes.
• After waiting, stir with a rubber spatula, until thoroughly mixed together. Then, pour the ganache over the cooled cake. Cut cake and serve.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Orange Bundt Cake with Dark Chocolate Ganache appeared first on The Little Kitchen.

I love cake as much as the next person. But I never thought I could love a cake as much as this one.

Last month, I was invited to the Epcot® International Flower & Garden Festival at Walt Disney World. I have attended in the past and LOVE it. Full disclosure, we have WDW annual passes because we love it so much. I love sharing what we're seeing, doing and eating at Walt Disney World while we're there on instagram (check them all out by searching the #TLKDisney hashtag.)

I love the artistry that goes into the topiaries on display at the Flower & Garden Festival but even more I love the food at the outdoor kitchens Epcot has added the last few years. If you have ever attended the Food & Wine Festival at Epcot, it's similar but it's different, if that makes any sense. The food is different and the vibe is different. I love both events and you won't see me pass up a chance to go with friends…I love to share food so we can try even more!

The cake…you can get it at the Botonas Botanico outdoor kitchen located between France and Morocco (at Epcot). Do me a favor and just buy two slices, you'll thank me!

Of course I begged them for the recipe and the Walt Disney World gods smiled upon me (thank you, Jennie!). They shared the recipe…actually what I love about Walt Disney World is they share their recipes. If they have it available and it's been tested by a Chef, they will share it. Isn't that awesome?

This Taco al Pastor (corn tortilla filled with achiote marinated pork, garnished with grilled diced pineapple, onions cilantro & salsa verde).

Unreal…I could have eaten three of these. Get this at Jardin de Fiestas in Mexico.

And loved this Key Lime Sparkling wine…made in Florida, of course! Get this at the Florida Fresh outdoor kitchen in Germany.

And the flowers and the plants…this one has to be my absolute favorite because Cinderella is my favorite Disney princess!

And such a nice touch, they are dancing under the clock!

Shrimp & Grits (this was one of my favorites last year too) with Andouille Sausage, Sweet Corn, Tomatoes and Cilantro. You can get it at Florida Fresh in Germany.

Parisian-style dumplings with veggies and mushrooms (gnocchi but Parisian style!) at Fleur de Lys in France.

Loved these…so different than the gnocchi we're used to and the goat cheese, yes!

Strawberry Marshmallow!! Macaron at Fleur de Lys in France.

And yes this mac is huge and amazing. I want one right now!

Oolong Peach Bubble Tea at Lotus House in China. I get this every. single. time. I attend the festival. Addicted to boba/bubble tea.

And all of the gardens…are a can't miss. They are so many clever ways they plant herbs, flowers and fruit…it's pretty awesome.

Pineapple soft serve (think Dole Whip) with Macadamia Nut Flavored Rum at the Pineapple Promenade (World Showcase Promenade).

Seriously amazing…and the hot days we have been having, this is perfect!

So cute, right?

At the end of the day, we had even more dessert. Ohhh, get the candied strawberries in China!

And enjoyed a concert by the Gin Blossoms and then fireworks at the Illuminations show. I love it…it never gets old watching this wonderful show!

Other bonus items to get: the chocolate croissant at the bakery in France. I like to buy two of these and we enjoy these for breakfast the day after our Disney trip!

The croissant doughnut with vanilla ice cream at the Refreshment Port near the World Showcase. MUST. GET.

And Elsa and Anna all lit up on our way out of Epcot. The food, the sights and sounds at the Epcot Flower & Garden Festival make it a can't miss event. Add it to your list!

Now back to the cake…

This is completely optional and I don't do this every time I make this cake but it makes for a pretty and flavorful presentation. You can toast coconut in the oven easily…see notes for the instructions.

Next, I usually make the three milks soaker. Let set it aside and allow it to cool.

Spray your measuring cup with nonstick cooking spray so the sweetened condensed milk doesn't stick!

Sift the flour and the baking powder into a medium-sized mixing bowl.

FIVE eggs…I know that seems like a lot but this cake is perfect.

5 times out of 10, I get egg shells in my batter…so alleviate this by cracking your eggs into a separate bowl.

Cream the butter and the sugar. It's nice and fluffy.

Add the eggs, vanilla extract and the whole milk. The milk was my addition to this recipe to make the cake a little bit more moist.

Mix it all together and put into your prepped baking pan. I really like baking this cake in an enamel baking dish.

After your cake has cooled, stab it a bunch of times with a fork. I go row by row.

Slowly pour in the three milks/soaker mixture about 1/4 of the liquid at a time. Allow it to absorb and use a rubber spatula to spread it too, if you wish.

Ahh that's perfect. Let the cake sit on the counter for 45 minutes. You want it to get a good soaking. Then put it in the refrigerator for at least an hour.

While the cake is in the fridge, I make the whipped cream. Frost the cake and cut and serve.

Umm, yes, please. I do have to fess up and say that I had this cake for breakfast last week and it was amazing of course. I have made this cake three times and will be making it tons more in the future.

If you don't want to make it, just go to the Flower & Garden Festival before it ends on May 17th!

Print

Coconut Tres Leches Cake Recipe

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Servings 8 or 16 square cake slices (depending on how you cut the cake)

Ingredients

Vanilla Cake

• nonstick baking spray
• 1 1/2 cups unbleached all-purpose flour
• 1 teaspoon baking powder
• 1/2 cup unsalted butter 1 stick, softened
• 1 cup granulated sugar
• 5 large eggs
• 1/2 teaspoon pure vanilla extract
• 2 Tablespoons whole milk

Soaker

• 1 cup cream of coconut see note below
• 1/2 cup sweetened condensed milk
• 3/4 cup whole milk
• 1/4 cup coconut rum

Whipped Cream

• 2 cups heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

To Assemble

• 1 cup sweetened coconut flakes toasted (optional, see notes on how to toast coconut)

Instructions

• For soaker (Prepare before baking the cake or while it’s in the oven.)
• In a medium saucepan, add cream of coconut, sweetened condensed milk, whole milk and coconut rum.
• Mix well and cook over medium heat, 8-10 minutes. (Do not bring to a boil.)
• Set aside to cool.

For vanilla cake

• Heat oven to 350 degrees F. Spray a 9-inch square pan with nonstick baking spray on the inside bottom and all sides sparingly. Set aside.
• Using a strainer or a sifter, sift flour and baking powder together in a medium-sized mixing bowl. Set aside.
• Add butter and sugar to a large mixing bowl. Cream butter and sugar using an electric hand mixer, until fluffy, about one minute.
• Add eggs, vanilla extract and milk to creamed butter mixture. Beat 1-2 minutes, until well mixed.
• Add the flour mixture in batches, about 1/3 at a time. Mix until blended with a rubber spatula, but don’t overmix.
• Pour batter into prepared pan and level out the top with your spatula.
• Bake for 20 to 25 minutes at 350 degrees F, until a toothpick inserted in the center comes out clean.
• Remove cake from the oven and place on a cooling rack. Cool the cake for at least 30 minutes to an hour.

For whipped cream

• Add heavy cream, powdered sugar, and vanilla to a large mixing bowl.
• Whip using an electric hand mixer, 6-7 minutes, until soft peaks form.

To assemble:

• Poke holes all over the cake with a fork.
• Slowly pour the cooled milk soaker mixture about 1/4 of the mixture at a time, allowing the soaker to be absorbed each time. You can use a rubber spatula to spread it and gently push the soaker into the cake. Repeat until finished.
• Allow the cake to sit and absorb the soaker for 45 minutes to an hour (on your counter).
• Cover cake with plastic wrap and refrigerate cake for at least one hour. Remove and frost with whipped cream as desired. Top with toasted coconut (optional). The cake is now ready to serve. Be sure to refrigerate any leftover cake.

Notes:

• Pay attention closely when buying the cream of coconut, it's different from coconut milk (and even coconut cream) and is thicker. If it's hard for you to find cream of coconut, you can use coconut milk but use 1 1/2 cups coconut milk and you may not use all of the liquid for the soaker.
• To toast the coconut (serving it with coconut flakes and/or toasting them is completely optional): Heat the oven to 350°F. Spread coconut evenly on a foil-lined cookie sheet. Bake for 10 to 11 minutes or until light golden brown, stirring halfway through.
• Refrigerate any leftovers and it will last about 5 to 6 days in the fridge. Let it rest on the counter for about 10 minutes before serving though.

// Disclosure: Thank you to Walt Disney World for inviting me to the press event for the Epcot Flower & Garden Festival. All opinions are my own and I only share with you what I love! I'm also an annual passholder (which we pay for ourselves) and love to share every time we go! //

The post Coconut Tres Leches Cake // Epcot Flower & Garden Festival appeared first on The Little Kitchen.

I was going to post a Meyer lemon bundt cake recipe a couple of weeks ago but to be honest, I hated the pictures I took. Yes, hate is a strong word but they weren't fit to share with you.

One of the original photos!

Update: It's so funny how I wanted to reshoot these before posting because I have been wanting to RESHOOT them again since I posted these in 2011. I'm including one of the original shots because I think it's cool to see where I was and where I am now, photography-wise.

I was waiting for a chance to make the cake again so I could retake photos. Then, this past weekend, I had this idea that I wanted to convert the recipe into mini Meyer lemon bundt cakes. We drove all over town this past Sunday to different stores until I finally found a mini bundt cake pan. (The whole time I was thinking, if I had thought of this before, I could have ordered a pan with my Amazon Prime account.) It's okay, I'm lucky that my husband loves to go hunting for stuff. He doesn't like shopping but he likes looking for stuff, if that makes any sense! He calls it the hunt.

This recipe is much better as mini cakes. I have to admit that I ate 6 cakes right after they came out of the oven. The Meyer lemons make these cakes so perfect. The sweet lemony flavor along with the buttery flavor, with a dust of powdered sugar these cakes are a little piece of heaven. They even remind me of Madeleine cookies too…hmm, I have a Madeleine pan that I need to break in.

If you have never cooked or baked with a Meyer lemon before, you're missing out.

It smells wonderful in the kitchen when you zest one. I get really excited when I see and smell the cake batter too.

The wonderful scent is unmistakable and unlike a regular lemon.

Seriously, love this recipe so much!

Add the yogurt and flour mixture in batches at the end and be careful not to overmix.

Place the batter into the cavity of the mini bundt cake pan.

Just having a little fun with the bundt cakes!

These are perfect as a light dessert or a quick snack. Just be careful…I know you will not be able to eat just one! I made these again tonight because I couldn't stop thinking about them.

Print

Mini Meyer Lemon Bundt Cakes

Meyer lemons have a wonderful taste and these light, buttery cakes are perfect with tea or as a light snack.

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 18 -20 mini cakes

Ingredients

• 1 1/2 cups unbleached all-purpose flour
• 1/2 teapoon baking soda
• 1/2 teapoon salt
• 1/2 cup 1 stick unsalted butter, room temperature
• 1 cup granulated sugar
• 3 large eggs
• 1 1/2 Tablespoons grated Meyer lemon zest plus 1/4 cup Meyer lemon juice (from about 3 Meyer lemons)
• 1/3 cup fat-free plain yogurt
• 1/2 teapoon vanilla extract
• powdered sugar for dusting

Instructions

• Preheat oven to 350 degrees. Spray a 12-cup mini bundt cake pan with baking spray.
• In a medium bowl, mix together flour, baking soda and salt. Set aside.
• Using a stand mixer with paddle attachment or large bowl and electric mixer, cream butter and sugar until fluffy and light, about 3-4 minutes. Add eggs and mix well. Add Meyer lemon zest and juice and mix well.
• Add 1/3 of the flour mixture along with half of the yogurt and mix, to combine. Repeat & combine (be careful not to overmix). Add the remaining flour mixture and mix, just to combine. As you're mixing, use a rubber spatula to scrape the bottom of the bowl. Add vanilla extract and mix.
• Using a medium or large cookie scoop, add 1 1/2 to 2 Tbsp to each bundt cake cavity. Tap pan gently on the counter to remove any air bubbles that may have accumulated.
• Bake 15-18 minutes until a toothpick inserted in several cakes comes out clean and cake edges are golden brown.
• Lay a sheet of parchment paper on a cooling rack and place on top of the mini bundt pan. Flip the pan over and remove the pan, leaving the cakes to cool on the parchment paper (on top of the cooling rack). Allow cakes to cool at least 15 minutes before dusting powdered sugar on top. Store in a sealed container for up to 3 days.

Notes

Inspired by and modified from Everyday Food‘s Tangerine Cake

The post Mini Meyer Lemon Bundt Cakes appeared first on The Little Kitchen.