4th of July Bundt Cake
A vibrant and delicious Bundt cake that mirrors the colors of the American flag, easy to make and perfect for summer gatherings.
Ingredients
Cake Ingredients
- 2 cups all-purpose flour Can substitute for gluten-free flour
- 1.5 cups granulated sugar
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 4 large eggs At room temperature
- 1 cup milk Can substitute for dairy-free milk
- 1 tablespoon vanilla extract
- 0.5 teaspoon baking powder
- 0.5 teaspoon baking soda
- pinch salt
- Red and blue food coloring
Optional Topping
- Whipped cream or cream cheese frosting For topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease your Bundt pan thoroughly.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
- Divide the batter evenly into three bowls. Add red food coloring to one, blue to another, and leave the third plain.
- Pour spoonfuls of each colored batter into the greased Bundt pan, alternating colors to create a marbled effect.
Baking
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring to a wire rack.
Serving Suggestions
- Dress it up with a drizzle of icing made from powdered sugar and milk.
- Consider serving with fresh fruit like strawberries and blueberries.
- For added festivity, serve slices with a dollop of whipped cream and a sprinkling of edible glitter or colored sprinkles.
- Pair it with ice cream for an indulgent summer dessert.
Notes
Store at room temperature in an airtight container for up to three days or refrigerate for up to a week. Can be frozen for up to three months.