This fun and patriotic Red White and Blue Bundt Cake is a great Memorial Day or 4th of July dessert. It's made with boxed cake mix, blue and red food coloring and a delicious homemade vanilla glaze topped with red, white and blue sprinkles.
Using a boxed cake mix makes this recipe super simple and adding food coloring to the batter creates swirls of festive color. When glazed and topped with bright colorful sprinkles, this cake becomes out-of-this-world delicious.
This summer cookout dessert has become one of my family's favorites, and I hope that it will become part of your summer parties too! We love a bundt cake as a change from our usual cupcakes. Although my girls sure do go crazy over these sprinkle-stuffed patriotic cupcakes every summer! If you're planning a summer party, check out our kid-friendly red, white and blue charcuterie board and mini patriotic cheesecakes, too.
Ingredients and Equipment
- Boxed white cake mix: plus the ingredients on the package, which are usually egg and oil.
- Red and blue food coloring: you can use both liquid food colorings or gel food colorings.
- Patriotic sprinkles: or use a combination of red, blue and white jimmies and sugar crystals.
- Powdered sugar: also known as confectioner's sugar, it's used to make the glaze.
- Milk: also used to make the glaze. Substitute with heavy cream for a richer and thicker frosting if desired.
- Vanilla extract: another flavor extract, like almond, lemon or cinnamon, can be used too.
- Unsalted butter
- Cooking spray, a whisk, three small mixing bowls, a 9 inch bundt pan and a mixing bowl with a pour spout.
Instructions
How To Make The Bundt Cake
- Make the cake batter according to the package instructions. Equally separate the mixed batter into 3 smaller bowls. Add red food coloring to one bowl and blue food coloring to another bowl, leaving the third bowl undyed. Stir the food coloring into the batter, adding more drop until you've reached the shades of red and blue that you'd like.
- Spray the entire bundt pan liberally with cooking oil or grease generously with butter. Pour the blue cake batter into the greased bundt pan. Add the white batter next, and then the red batter. Glide a butter knife back and forth gently through the batter to create swirls.
- Bake in the preheated oven at the temperature and for the time that the package indicates. I bake mine for about 40 minutes in a large bundt pan, and the cake mix I use states 38-46 minutes. Insert a toothpick into the center of the cake to check for doneness.
- Once the cake is done, cool in the bundt pan for 10 minutes. Then remove the cake from the bundt pan and cool on a serving plate for at least 30 minutes before glazing.
How To Glaze A Bundt Cake
- When the cake has cooled, in a large microwave safe bowl with a pour spout melt the unsalted butter in the microwave. Remove from the microwave and mix in powdered sugar 1 cup at a time. Stir well with each addition of sugar. Once all powdered sugar has been mixed with the butter, add the milk and vanilla extract. Whisk until a smooth glaze has formed.
- With the bundt cake on a serving dish, drizzle half of the glaze over the top of the cake. Rotate the cake as you pour the glaze over for an even finish. Sprinkle jimmies and sugar crystals over the glaze and set in the fridge for 2 minutes. Repeat with the remaining glaze and more sprinkles.
- Slice, serve and enjoy your delicious red white and blue bundt cake!
kristina's tips
- Grease the bundt pan with spray oil or butter immediately before pouring in the batter. Any earlier and the oil will fall to the bottom of the pan and then you run the risk of the cake sticking to the pan instead of sliding out easily.
- Make sure to grease the inside of the pan's center and be generous. You really can't grease the bundt pan too much.
- Don't pour the white batter into the bundt pan first. It will turn golden while baked and you'll end up with a red, brown, and blue cake instead!
- Cool the cake in the pan for only 10 minutes before removing. Any longer and it may stick to the pan.
- Cool and glaze the cake on the platter you intend to serve it on. By doing this, the icing will remain completely intact and undisturbed. A bundt cake is fragile when being moved, so the less transferring from one place to another, the better!
- Add the sprinkles prior to the icing setting. If you do it after, less sprinkles will stick to the glaze.
How To Store
Store in an airtight container at room temperature for up to 3 days. You can also store it in the fridge and bring to room temperature prior to serving.
Can I Use Mini Bundt Cake Pans Or Mini Loaf Pans?
Yes, you can use mini bundt pans or loaf pans. Cooking time will decrease.
How To Get Colorful Swirls In A Bundt Cake
Once the colored batters have been poured into the pan, move a butter knife or handle side of a spoon or fork gently through the batters in a swirling motion. This will pull the different color batters around each other.
Recipe
Red White and Blue Bundt Cake
This fun and patriotic Red White and Blue Bundt Cake is a great Memorial Day or 4th of July dessert. It's made with boxed cake mix, blue and red food coloring and a delicious homemade vanilla glaze topped with red, white and blue sprinkles.
Bookmark Recipe
Equipment
- 9 inch bundt pan
- three mixing bowls
Ingredients
- 1 box white cake mix plus ingredients on package
- 1-2 teaspoon red food coloring
- 1-2 teaspoon blue food coloring
- 8 tablespoon unsalted butter
- 4 cups powdered sugar
- 6 tablespoon milk
- 1 tablespoon vanilla extract
- patriotic sprinkles
Instructions
- Make the cake batter according to the package instructions. Equally separate the mixed batter into 3 smaller bowls. Add red food coloring to one bowl and blue food coloring to another bowl, leaving the third bowl undyed. Stir the food coloring into the batter, adding more drops until you've reached the shades of red and blue that you'd like.
- Spray the entire bundt pan liberally with cooking oil or grease generously with butter. Pour the blue cake batter into the greased bundt pan. Add the white batter next, and then the red batter. Glide a butter knife back and forth gently through the batter to create swirls.
- Bake in the preheated oven at the temperature and for the time that the package indicates. *I bake mine for about 40 minutes in a large bundt pan, and the cake mix I use states 38-46 minutes. Insert a toothpick into the center of the cake to check for doneness.
- Once the cake is done, cool in the bundt pan for 10 minutes. Then remove the cake from the bundt pan and cool on a serving plate for at least 30 minutes before glazing.
- When the cake has cooled, in a large microwave safe bowl with a pour spout melt the unsalted butter in the microwave. Remove from the microwave and mix in powdered sugar 1 cup at a time. Stir well with each addition of sugar. Once all powdered sugar has been mixed with the butter, add the milk and vanilla extract. Whisk until a smooth glaze has formed.
- With the bundt cake on a serving dish, drizzle half of the glaze over the top of the cake. Rotate the cake as you pour the glaze over for an even finish. Sprinkle jimmies and sugar crystals over the glaze and set in the fridge for 2 minutes. Repeat with the remaining glaze and more sprinkles.
Notes
Storing: store in an airtight container at room temperature for up to 3 days. You can also store it in the fridge and bring to room temperature prior to serving.
Nutrition
Serving: 3ozCalories: 290kcalCarbohydrates: 56gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.4gCholesterol: 15mgSodium: 233mgPotassium: 24mgFiber: 0.4gSugar: 43gVitamin A: 175IUCalcium: 80mgIron: 1mg
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