Rainbow Bundt® Cake

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup fluted tube pan meticulously to ensure easy release. (Prep time: 5 minutes)

In a large mixing bowl, combine the white cake mix, instant vanilla pudding mix, eggs, sour cream, melted butter, water, and sugar. Beat on low speed until the ingredients are just moistened. Increase the speed to medium-high and beat for 1 minute until well combined. The batter will be thick. (Mixing time: 7 minutes)

Divide the batter evenly into 6 separate bowls. Using gel food coloring, tint each bowl a different color: red, purple, blue, green, yellow, and orange. Add the food coloring gradually until you achieve your desired vibrant shade. Remember that the colors will intensify during baking. (Coloring time: 10 minutes)

Spoon the red batter into the bottom of the prepared Bundt® pan, spreading it evenly with an offset spatula. Carefully layer the purple batter on top, spreading it gently. Repeat with the blue, green, yellow, and orange batters, layering each color carefully. To create a defined rainbow arc, press the batter thinner near the inner edge of the pan and thicker at the outer edge. Gently tap the pan on the counter three times to release any trapped air bubbles and help the batter settle. (Layering time: 15 minutes)

Bake on the middle rack of the preheated oven until a toothpick inserted into the center comes out clean or with a few moist crumbs, about 35 to 45 minutes. Keep a close watch to prevent overbaking, as this can dry out the cake. (Baking time: 35-45 minutes)

Remove the cake from the oven and let it cool in the pan for 10 minutes. After 10 minutes, invert the cake onto a wire rack and let it cool completely before frosting, approximately 1 hour. (Cooling time: 70 minutes)

Once the cake is completely cool, drizzle or spread the chocolate frosting evenly over the top. Decorate generously with rainbow sprinkles to complete the magical effect. (Frosting time: 10 minutes)