Easy Patriotic Fireworks Bundt Cake
This easy red white and blue bundt cake recipe is the perfect patriotic dessert for your 4th of July celebrations. Made with boxed cake mix, food coloring, and a simple powdered guar glaze on top, every bite is flavorful, sweet, and a crowd-pleaser.
Servings: 12 slices
Calories: 266kcal
Cost: Recipe $2.33 / Serving $0.19
Ingredients
- 1 box (15.25 ounces) yellow cake mix or white cake mix ($1.00)
- 3 large eggs ($0.45)
- 1 cup water ($0.00)
- ⅓ cup vegetable oil ($0.23)
- Red food coloring ($0.02)
- Blue food coloring ($0.02)
Icing
- 1 cup powdered sugar ($0.36)
- 1 tablespoon warm water ($0.00)
- Red food coloring ($0.02)
- Blue food coloring ($0.02)
- Festive sprinkles, optional ($0.21)
Instructions
- Preheat the oven. Preheat the oven to 350°F.
- Mix the batter. In a large bowl, prepare the cake mix with the eggs, water, and vegetable oil according to the package directions.
- Color the batter. Divide the batter evenly between three bowls. Tint one bowl red, one bowl blue, and leave the third bowl plain.
- Prepare the pan. Grease and lightly flour a bundt pan to prevent sticking.
- Layer the batter. Pour one color of batter into the pan. Pour the second color directly into the center of the first layer, then repeat with the remaining batter.
- Bake and cool. Bake for about 35 minutes, until a toothpick inserted comes out clean. Let cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
- Make the icing. Whisk together the powdered sugar and warm water until smooth. Divide into three bowls, tinting one red, one blue, and leaving one white.
- Decorate and serve. Transfer each icing color to a bag with a snipped corner and drizzle over the cooled cake. Top with sprinkles if desired, then slice and serve.
Notes
- Food coloring. Gel food coloring produces brighter, more vibrant colors.
- Pan shape. The outer color layer will be thinner due to the bundt pan design.
- Marbling tip. Use a ¼-cup measure to help control layering and create clean stripes.
- Make ahead. Store covered at room temperature for up to 1 week or refrigerate for up to 1 week.
- Freezing. Freeze the cake, iced or uniced, for up to 3 months in an airtight container. Thaw at room temperature before serving.
Nutrition
Serving: 1slice | Calories: 266kcal | Carbohydrates: 40.8g | Protein: 3g | Fat: 10.5g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 4.9g | Cholesterol: 46.5mg | Sodium: 273mg | Potassium: 17.5mg | Sugar: 26.4g | Vitamin A: 20IU | Calcium: 68.6mg | Iron: 0.2mg
