Red, White & Blue Sprinkle Bundt Cake

Cake Batter:

• 1⅔ cups (333 grams) granulated sugar
• 3 tablespoons (9 grams), lightly packed lemon zest (about 4 medium lemons)
• 3 large eggs (150 grams), room temperature
• 1 teaspoon (4 grams) vanilla extract
• 2½ cups (312 grams) cake flour
• 2 teaspoons (10 grams) baking powder
• 1 teaspoon (3 grams) kosher salt
• ⅔ cup (149 grams) canola oil
• ½ cup (120 grams) whole milk, room temperature
• ¼ cup (46 grams) red sprinkles
• ¼ cup (46 grams) blue sprinkles
• 1 (16-ounce) container (455 grams) raspberry sorbet, slightly softened
• Vanilla Glaze (recipe follows)
• Garnish: assorted sprinkles

Vanilla Glaze:

• 3¼ cups (390 grams) confectioners’ sugar
• ¼ cup (60 grams) whole milk
• 2 tablespoons (28 grams) unsalted butter, melted
• 1 teaspoon (4 grams) vanilla extract
• ½ teaspoon (1.5 grams) kosher salt
• 22 drops red food coloring
• 10 drops blue food coloring

Instructions:

1. Preheat oven to 325°F (170°C).
2. In the bowl of a stand mixer fitted with the paddle attachment, beat sugar and zest at medium speed until fragrant and well combined, 1 to 2 minutes, stopping to scrape sides of bowl as needed. Add eggs and vanilla, and beat until light yellow, slightly thickened, and well combined, 1 to 2 minutes.
3. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, whisk together oil and milk. With mixer on low speed, gradually add flour mixture to sugar mixture alternately with oil mixture, beginning and ending with flour mixture, beating until well combined after each addition and scraping sides of bowl as needed. Fold in sprinkles.
4. Spray a Nordic Ware 10-cup Brilliance Bundt Pan with baking spray with flour.
5. Spoon batter into prepared pan. Tap pan on counter several times to release air bubbles and evenly spread batter in pan.
6. Bake until a wooden pick inserted near center comes out with just a few moist crumbs, 40 to 45 minutes. Let cool in pan for 10 minutes. Using a small offset spatula, gently loosen cake from center of pan. Invert cake onto a wire rack, and let cool slightly, about 1 hour.
7. Turn cake upside down. Using a small serrated knife, cut a 1½-inch-wide channel in bottom of cake, staying ¾ inch away from inner and outer edges. Using a small spoon, remove top layer (¼ to ½ inch thick) from channel, keeping large pieces intact; set aside. Continue to hollow out a 1½-inch-deep tunnel, reserving removed cake pieces. Freeze hollowed cake for 30 minutes.
8. Spoon sorbet into tunnel; cover with reserved top layer. Use additional removed cake pieces to seal any holes. (Reserve remaining cake crumbs for another use.) Cover and freeze cake upside down for at least 4 hours or overnight.
9. Remove cake from freezer and turn right side up. Place Vanilla Glaze in pastry bags fitted with Wilton #10 round piping tips. Starting from various points on inside of cake, pipe lines of Vanilla Glaze into grooves. Garnish with sprinkles, if desired. Let stand at room temperature for 15 minutes. Serve with extra Vanilla Glaze.

Vanilla Glaze:

1. In a large bowl, stir together confectioners’ sugar, milk, melted butter, vanilla, and salt until smooth. Divide glaze among 3 bowls (about ½ cup [146 grams] each). Tint one bowl with red food coloring, tint one bowl with blue food coloring, and leave remaining bowl plain. Use immediately.