Instructions

Preheat the oven to 320 degrees Fahrenheit. Prep the bundt cake by generously spraying the pan and sprinkling flour on all interior surfaces. Shake the pan to ensure all nooks and crannies are covered, and dump out any excess flour.

Using a stand mixer, cream together the butter and sugar together.

Add in the flour, baking powder and salt and combine thoroughly. The mixture should resemble a course sand mixture.

Then incorporate the eggs, whole milk, vegetable oil, greek yogurt and vanilla extract until well combined. The cake batter will be thick.

Scoop out about 1 to 1-1/2 cups of cake batter into each of the two small bowls.

In one small bowl add in red food coloring. Start with a drop or two and slowly add until you get the desired red that you want, mixing well in between each addition so that the color is disbursed evenly. Do the same with the blue food coloring.

Pour all of the red batter into the bottom of the pan. Then, pour the white batter on top of the red, and finish with the blue. Don’t bother trying to get even layers. It’s actually best not to spread it around much so that the colors can flow into each other.

Bake for about 40-45 minutes, or until a toothpick can be inserted in the center of the cake and come out clean.

Allow cake to cool for at least 10 minutes before trying to remove from the bundt pan.

Once completely cooled, mix together the confectioner’s sugar, 8 teaspoons of milk and flavoring until combined. Split into 3, and add red and blue dyes as you did with the batter.

Add in the necessary milk to get the consistency to create a smooth flow when you try to drizzle it. You want to be able to control the icing so it doesn’t end up as a puddle on your cake plate, but you also don’t want it to be too stiff that the lines look wobbly when you apply it.

Drizzle each color onto the cake so that it drips down the sides. Keep overlapping colors until you get your desired look.