Ingredients

1 cup unsalted butter, room temperature

4 egg whites

4 whole eggs

4 cups all-purpose flour

2 tsp baking powder

1 tsp salt

½ tsp baking soda

1½ cups buttermilk

3 cups sugar

2 tsp vanilla extract

½ tsp almond extract

Zest of 1 orange (optional)

Neon orange, neon purple, and black gel food coloring

Instructions

Step 1: Preheat your oven to 350°F (175°C). Thoroughly grease and flour a large 12–15 cup Bundt pan to prevent sticking.

Step 2: In a medium bowl, whisk together the flour, baking powder, salt, and baking soda until combined.

Step 3: In a large bowl, cream the butter and sugar until pale and fluffy, about 3 to 4 minutes.

Step 4: Add the egg whites and whole eggs one at a time, mixing well after each addition.

Step 5: Stir in the vanilla extract, almond extract, and orange zest for added depth and brightness.

Step 6: Alternate adding the flour mixture and buttermilk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Step 7: Divide the batter evenly into three separate bowls. Tint one bowl with neon orange, another with neon purple, and the last with black gel food coloring.

Step 8: Spoon the colored batters into the prepared Bundt pan in random layers. Use a knife to lightly swirl the batter for a marbled effect.

Step 9: Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

Step 10: Let the cake cool in the pan for 10 minutes, then turn it out onto a cooling rack. Once completely cooled, drizzle with glaze or dust with powdered sugar if desired.

Tips & Variations

For an extra citrus twist, substitute the orange zest with lemon or lime zest.

Use gel food coloring for vibrant colors without thinning your batter.

If you don’t have buttermilk, mix 1½ cups milk with 1 tbsp lemon juice or vinegar and let sit for 5 minutes.

Try adding chopped nuts or chocolate chips for texture in one of the colored batters.

FAQs

Can I use a different type of pan instead of a Bundt pan?

Yes, you can use a regular round or tube pan, but the baking time may vary slightly. Keep an eye on the cake and test for doneness with a toothpick.

How do I prevent the colors from blending too much?

When layering the batters, add spoonfuls gently and swirl lightly with a knife just a few times to create distinct marbling without mixing the colors too much.