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 ensure easy release.

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

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

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

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

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

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

Step 8: Spoon the different colored batters randomly into the prepared Bundt pan, layering throughout. Use a knife to gently swirl the colors together for a marbled effect without overmixing.

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

Step 10: Allow the cake to cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely. Optionally, drizzle with a simple glaze or dust with powdered sugar before serving.

Tips & Variations

To make a simple glaze, mix powdered sugar with a little milk or orange juice until smooth and drizzle over the cooled cake.

Use gel food coloring instead of liquid to avoid thinning the batter and achieve more vibrant colors.

For a boozy twist, add 1–2 tablespoons of orange liqueur to the batter along with extracts.

If buttermilk isn’t available, substitute with milk plus 1 tablespoon lemon juice or vinegar, let it sit for 5 minutes before using.

FAQs

Can I use whole eggs instead of separating whites and yolks?

Yes, though using both whole eggs and egg whites as separate ingredients adds to the cake’s light texture. Using whole eggs only will still work but may produce a denser crumb.

What if I don’t have a Bundt pan?

You can bake this batter in two 9×5-inch loaf pans or round cake pans, adjusting the baking time to 40–50 minutes and checking doneness with a toothpick.