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Perfect School Colors Tie-Dye Bundt Cake Recipe with Easy Vanilla Cream Cheese Drizzle

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A colorful and festive bundt cake featuring vibrant school colors with a moist crumb and a smooth, tangy vanilla cream cheese drizzle, perfect for celebrations and bake sales.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour, sifted
  • 2 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (226g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup (240ml) buttermilk, room temperature
  • Food coloring gel in two school colors
  • 4 oz (113g) cream cheese, softened
  • ½ cup (60g) powdered sugar, sifted
  • 2 tbsp unsalted butter, softened
  • 1 tsp vanilla extract
  • 2–3 tbsp whole milk or half-and-half

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your bundt pan generously with butter and dust lightly with flour. Tap out excess flour.
  2. In a medium bowl, whisk together the sifted flour, baking powder, baking soda, and salt. Set aside.
  3. Using an electric mixer, beat the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3 to 4 minutes.
  4. Beat in eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Reduce mixer speed to low. Add one-third of the dry ingredients, then half the buttermilk. Repeat, ending with the dry ingredients. Mix just until combined.
  6. Transfer the batter evenly into two bowls. Add your school colors (food coloring gel) to each bowl and stir gently until the color is fully mixed.
  7. Spoon a few tablespoons of one color into the center of the pan, then add a few tablespoons of the other color on top. Repeat, alternating colors, until all batter is used.
  8. Use a butter knife or skewer to swirl the batters together lightly—don’t overdo it.
  9. Bake for 45 to 50 minutes. Insert a toothpick in the center at 45 minutes; if it comes out clean or with just a few moist crumbs, it’s done.
  10. Cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely before glazing.
  11. Beat softened cream cheese, butter, powdered sugar, and vanilla until smooth. Add milk 1 tablespoon at a time until you reach a pourable consistency.
  12. Drizzle over the cooled cake using a spoon or piping bag.

Notes

Use gel food coloring for vibrant colors without thinning the batter. Be careful not to overmix the colored batters to maintain distinct swirls. Cool the cake completely before glazing to prevent the drizzle from melting off. Grease and flour the bundt pan thoroughly to prevent sticking. The cake tastes better the next day after flavors meld. For dairy-free or gluten-free options, substitute ingredients as suggested.

Nutrition

Keywords: tie-dye bundt cake, school colors cake, vanilla cream cheese drizzle, festive cake, colorful cake, bundt cake recipe, easy bundt cake, bake sale dessert

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