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This ADVENTURE TIME Bundt Cake Recipe Is Mathematical

Finn and Jake fans have been waiting for years for a cookbook that brings to life all the food-related fun of the Land of Ooo. Now with the Adventure Time: The Official Cookbook you can recreate all your favorite meals from the different kingdoms.

The book is filled with savories and sweets, but as a loyalist of the Candy Kingdom I was drawn to the Lady Rainicorn/Lord Monichromicorn Bundt Cake. The bonus being you get two cakes in one! One side is studded with rainbow sprinkles while the other is a chocolatey treasure meant to reflect her gender-swapped counterpart created by Ice King.

The recipe is simple but hefty, it’s definitely a cake meant to be shared with your closest shape-shifting dog friend. It’s a beauty to slice into and will please those who can’t decided between vanilla or chocolate.. Whichever side you choose it’ll be lumping delicious.


My notes:

-I know, the amount of sugar seems insane but what you’re doing here is essentially making two pound cakes and putting them next to each other. So share the wealth; no one says you have to eat this whole cake by yourself. In fact please don’t.
-The ingredients call for an extra 1/4 cup of flour after the sprinkles, but it isn’t mentioned again in the recipe so I left it out.
-300 degrees is not a temperature I’d recommend for a cake of this size. Instead, go for 350 degrees for one hour and 20 minutes. Make sure to toothpick test for doneness!
-As with most bundt cakes, I don’t turn it out until the pan is cool to the touch. So let that baby sit a while, as you don’t want a stuck cake!


Lady Rainicorn Lord Monochromicorn Bundt Cake

Cake ingredients:
-1 pound cold butter
-6 cups sugar
-6 eggs
-4 cups all-purpose flour
-1 cup milk
-1 teaspoon vanilla extract
-1/4 cup colored sprinkles
-1/4 cup flour
-3/4 cocoa powder

Lemon Glaze ingredients:

-2 cups powdered sugar
-2 Tablespoons lemon juice
-1 Tablespoon lemon zest

(reposted with permission from Insight Editions)

Preheat oven to 300 F. Heavily grease a Bundt pan with butter and then coat with flour.

In a large bowl, beat butter with an electric or stand mixer on medium speed. Gradually add sugar, mixing until light in color and fluffy.

Beat in eggs one at a time. Gradually add flour alternately with the milk, then mix in vanilla extract.

Split batter in half and add the sprinkles to one of the halves and the cocoa powder to the other. Pour the batters into opposite sides of the pan at the same time.

Bake for 1 hour and 40 minutes, or until a toothpick inserted in the center comes out clean.

Cool in pan for 10 to 15 minutes, then remove and place on a wire rack.

For the Lemon Glaze:
Mix all the ingredients together into a smooth paste. If glaze feels too thick, add ½ teaspoon of water at a time until desired consistency is reached.

Use this to glaze the bundt cake.

Images: Jenn Fujikawa, Insight Editions
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