St. Patrick’s Day Cake

This easy St. Patrick’s Day Cake that has both green and white layers and icing is the perfect way to kick off St. Patrick's Day shenanigans.

Course Dessert

Cuisine American

Keyword bundt, cake, st patrick's day

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 657kcal

Preheat the oven to 350 F.
Grease a 7-inch bundt pan with butter or cooking spray. Set aside.
Mix the sugar with eggs. Mix together for about 2-3 minutes or until smooth.
Beat in the butter until incorporated.
Add the olive oil and mix for another minute.
In a separate bowl mix flour with baking powder.
Slowly beat the dry mixture into the butter mixture until smooth. Don’t over-mix.
Scoop out half of the batter into a separate bowl and add a few drops of green food color, mix until you reach the desired shade of green.
Layer the batter in the bundt pan alternatively (green and white).
Bake for 35 minutes or until the toothpick test comes out clean.
Remove and allow to cool at room temperature in the pan.
Once cooled – gently invert onto a serving plate.

Combine 3 tablespoons of the confectioner’s sugar and 1 tablespoon of the milk in a small bowl.
Repeat with the remaining sugar and milk in another bowl.
Add several drops of green food color to one of the bowls and mix until you achieve desired shade of green.
Pour both icing colors on the cake, add sprinkles on top if desired.
Keep refrigerated in an airtight container in between serving. Allow to come to room temperature for serving.