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St. Patrick’s Day Bundt Cake

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If you are looking for an easy sweet treat to enjoy on St. Patrick’s Day, this St Patrick’s Day Bundt Cake is it. It’s fun, festive, and tastes fabulous. This cake includes 3 colors of cake and frosting. It’s kind of hard to tell in the pictures. I used gel food coloring from the grocery story. You will get better results with Wilton gel food coloring.

This festive St. Patrick’s Day Bundt Cake begins with a simple white cake mix as the base. To enhance the flavor and add extra moistness, you add in a packet of dry white chocolate pudding mix. Once the batter is prepared, it’s divided into three equal portions. One portion remains uncolored to retain the original white hue, while the second portion is transformed into a light green shade using green food coloring. The final portion is dyed a deeper, darker green for contrast. As you pour the batter into your Bundt pan, the three colors are layered alternately, then gently swirled together to create that marbled effect.

St. Patrick's Day Bundt Cake | realmomkitchen.com
  • WHITE CAKE MIX
  • WHITE CHOCOLATE INSTANT PUDDING MIX
  • SOUR CREAM
  • CANOLA OIL
  • WATER
  • LARGE EGGS
  • CREAM CHEESE
  • POWDERED SUGAR
  • VANILLA EXTRACT
  • MILK
  • GREEN FOOD COLORING
  • GREEN SPRINKLES
  • WOODEN SKEWER

The magic doesn’t stop with the cake itself—the frosting mirrors this vibrant color scheme. After preparing your frosting, divide it into three portions. One remains white, while the second is tinted light green, and the third is turned a rich, dark green. When applying the frosting to the cooled cake, you layer and spread it to echo the beautiful swirls of the cake batter beneath.

This same method can be used with different colors for other holidays too. Make it for Valentine’s using red and pink. For 4th of July use red and blue. Or you can use yellow and orange for Halloween.

To complete this cheerful dessert, add a generous sprinkle of decorations. Green sugar sprinkles and tiny shamrock-shaped sprinkles are perfect for adding a fun, festive touch that truly embodies the spirit of St. Patrick’s Day. The result is a colorful and eye-catching Bundt cake that’s deceptively simple to create but sure to impress your friends and family. This delightful treat is as enjoyable to make as it is to eat!

Preparing the Batter

To start, preheat your oven to 350°F (175°C). While the oven is heating, grease and flour a 10-inch fluted tube pan. For best results, I recommend using Pam Baking Spray—just make sure it’s the baking version.

Next, in a large bowl, combine the cake mix, dry pudding mix, sour cream, oil, water, and eggs. Begin by beating the mixture on low speed until the ingredients are moist. Then, gradually increase the speed to medium and continue beating for 2 minutes, ensuring the batter is smooth and well-combined.

Once the batter is ready, divide it evenly into three separate bowls. Start by leaving one portion uncolored. Then, move on to the second portion and tint it with a few drops of green food coloring to achieve a light green shade. Finally, take the third portion and add more food coloring to create a rich, dark green hue.

St Patricks Day Bundt Cake | realmomkitchen.com

    Layering the Batter

    After you prepare the batter, it’s time to layer it in the pan. First, pour the uncolored white batter into the prepared Bundt pan and spread it evenly to create the base layer.

    Next, carefully add the light green batter on top of the white layer, spreading it gently to avoid mixing the colors too soon. Finally, pour the dark green batter over the light green layer, ensuring an even distribution.

    Now, take a wooden skewer or toothpick and gently swirl it through the layers of batter. This step creates the marbled effect that makes this cake so special.

      Baking the Cake

      Once you layer and swirl the batter, place the Bundt pan in the preheated oven. Allow the cake to bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.

      After baking, remove the cake from the oven and let it cool in the pan for 10 minutes. Next, carefully turn the cake out onto a wire rack to cool completely before moving on to the frosting.

        Preparing the Cream Cheese Frosting

        While the cake cools, you can begin preparing the frosting. Start by combining all the frosting ingredients in a bowl and beating them together until the mixture is smooth and creamy.

        Just like the batter, divide the frosting into three equal portions. Begin by leaving one portion white. Then, color the second portion light green and the third portion dark green using food coloring.

        Once colored, transfer each portion of frosting into its own quart-sized Ziploc bag. Snip a small corner off each bag to create a piping tool.

          Decorating the Cake

          To complete your masterpiece, generously sprinkle green sugar sprinkles and shamrock-shaped sprinkles over the cake. This final touch adds both charm and festivity to your dessert.with sprinkles! Use green sugar sprinkles and shamrock-shaped sprinkles to add that festive flair. Your cake is now ready to impress—this recipe serves 12 to 15 people.

          Now it’s time to frost the cake! Begin by piping the white frosting over the cooled Bundt cake in decorative drizzles. Then, follow with the light green frosting, and finally, finish with the dark green frosting.

          Can I use a different flavor of cake mix?
          Yes! While white cake mix works best for achieving vibrant colors, you can experiment with other flavors like vanilla. Just keep in mind that the base color of the cake mix might slightly affect the final appearance of the green layers.

          Can I make this recipe without the pudding mix?
          The pudding mix helps to enhance the flavor and ensure the cake is extra moist. If you don’t have pudding mix on hand, you can skip it, but the texture may be less soft and rich.

          What type of food coloring should I use?
          Gel food coloring is highly recommended because it provides more intense colors without thinning the batter or frosting. However, liquid food coloring can also work—just add it gradually to avoid over-coloring.

          Can I prepare this cake in advance?
          Definitely! You can bake the cake a day ahead and store it covered at room temperature. Frost it and add sprinkles closer to serving to keep the decorations looking fresh and vibrant.

          What if I don’t have a Bundt pan?
          If you don’t have a Bundt pan, you can use a regular round or square cake pan. The swirling effect will still look great, though it may lack the classic Bundt shape.

          How do I store leftover cake?
          Leftovers can be stored in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months.

          Can I use different sprinkles?
          Absolutely! While green sugar sprinkles and shamrock-shaped sprinkles are perfect for St. Patrick’s Day, feel free to customize the sprinkles to match your personal style or another festive occasion.

          St. Patrick's Day Bundt Cake | realmomkitchen.com

          St. Patrick’s Day Bundt Cake

          Real Mom Kitchen

          This St. Patrick’s Day Bundt Cake is a festive dessert made with layers of white, light green, and dark green cake batter that are swirled together for a stunning marbled effect. The cake is topped with matching white and green frosting, piped on in decorative layers, and finished with green sugar and shamrock-shaped sprinkles. Easy to make yet visually impressive, this cake is perfect for celebrating St. Patrick’s Day with friends and family!
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          Print Recipe Pin Recipe
          Course Cake, Dessert
          Cuisine American
          Servings 15 servings
          Calories 350 kcal

          Ingredients
            

          • 18¼ oz pkg white cake mix
          • 3.9 oz pkg instant white chocolate pudding mix
          • 1 cup sour cream
          • ½ cup oil
          • ½ cup water
          • 4 eggs

          Frosting:

          • 8 oz pkg cream cheese, softened
          • 1 cup powdered sugar if frosting is too runny you may need more sugar
          • 1 tsp vanilla
          • 1-2 Tbsp milk or heavy cream

          additional items needed:

          • green food coloring
          • green sprinkles
          • wooden skewer

          Instructions
           

          • Preheat oven to 350 degrees.
          • In a mixing bowl, combine cake and pudding mixes, sour cream, oil, water, and eggs.
          • Beat on low speed until moistened.  Beat on medium for 2 minutes.
          • Add 1 1/2 cups batter to a bowl and color light green with food coloring. Add another 1 1/2 cups of batter to another bowl and color it dark green.
          • Pour the white batter into a greased and floured (I always use Pam Baking spray – it’s gotta be the baking kind) 10 inch fluted tube pan and spread evenly. Do the same next with the light green batter and follwed with the dark green batter. Take a wooden skewer and swirl it through the cake batter.
          • Bake at 350 for 35-40 minutes or until a toothpick inserted near the center comes out clean.
          • Cool for 10 minutes; remove from pan to wire rack to cool completely. Once cake is cooled, prepare the frosting.
          • Add the frosting ingredients to a bowl and  beat together until smooth. Add 1/3 of the frosting to a bowl and color light green with food coloring. Place another 1/3 of the frosting to a bowl and color dark green.
          • Place each color of frosting into it’s own quart sized ziploc bags. Snip one corner off each bag and then pipe the frosting over the cake beginning with the white followed by the light green, then dark green. Sprinkle the sprinkles over the cake. Makes 12 to 15 servings.

          Nutrition

          Serving: 15servings | Calories: 350kcal | Carbohydrates: 43g | Protein: 4g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 68mg | Sodium: 594mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 364IU | Vitamin C: 0.1mg | Calcium: 114mg | Iron: 1mg
          Keyword bundt cake, green cake, St. Patricks Day
          Tried this recipe?Let us know how it was!

          Recipe inspired by Love From the Oven.

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