Patriotic Bundt Cake
This visually stunning cake features vibrant red, white, and blue layers with a deliciously moist texture, perfect for summer celebrations.
Ingredients
For the cake
- 1 cup white granulated sugar
- 1/2 cup unsalted butter (softened) Can be substituted with a vegan alternative.
- 2 large eggs (room temperature) Ensure they're at room temperature for smooth batter.
- 1 cup whole milk Should be at room temperature.
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour For gluten-free, consider almond or coconut flour (texture will differ).
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5-8 drops red gel food color
- 5-8 drops blue gel food color
For the glaze
- 2 cups powdered sugar
- 6-8 tablespoons milk
- 1 teaspoon vanilla extract
- 5-8 drops red gel food color (for glaze)
- 5-8 drops blue gel food color (for glaze)
For decoration
- 2 tablespoons red, white and blue sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a bundt pan.
- In a medium bowl, combine the flour, baking powder, and salt. Stir until well mixed.
- In a stand mixer bowl, cream together the granulated sugar and softened butter. Scrape down the sides.
- Add eggs one by one, mixing at medium speed until fully integrated.
- Lower the mixer speed and add milk and vanilla extract. Return to medium speed until well combined.
- Gradually incorporate the flour mixture until the batter is smooth.
- Divide the batter into three bowls. Color one red, one blue, leaving the third white.
Baking
- Pour the blue batter into the prepared bundt pan, followed by the white, and then the red batter.
- Bake for 30-40 minutes or until a toothpick inserted comes out clean. Avoid overbaking.
- Allow the cake to cool in the pan for 10-15 minutes before turning it out on a wire rack to cool completely.
Glazing
- Mix powdered sugar, milk, and vanilla extract in a bowl for the glaze.
- Add red and blue gel colors to the glaze, stirring until well incorporated.
- Drizzle over the cooled cake and top with sprinkles.
Notes
Store at room temperature for up to 3 days. Refrigerate for up to a week or freeze for up to 3 months if well-wrapped.