Fourth of July Bundt Cake
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
9 inch bundt cake
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Calories
1058 kcal
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Course
Dessert
Fourth of July Bundt Cake
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This Fourth of July bundt cake is flavored lightly with vanilla, filled with sprinkles, drizzled with vanilla glaze, and topped with even more sprinkles. You'll love this delicious festive cake!
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Ingredients
For bundt cake:
- 8 ounces unsalted butter
- 1-1/2 cups granulated sugar
- 1 tablespoon Vanilla Bean Extract
- 4 large eggs
- 2-3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 cup milk
- 1/3 cup Sprinkles
For vanilla glaze:
- 2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For bundt cake:
- Preheat the oven to 350 degrees F and grease a standard 9” bundt pan with non-stick cooking spray.
- Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time and fully incorporate each one before adding the next.
- In a small bowl, whisk together the flour, cornstarch, and baking powder.
- On low speed, gradually alternate adding the dry ingredients and milk.
- First add in 1/3 of the flour mixture. Then add in half of the milk, followed by another 1/3 of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients. Mix just until no large lumps of flour remain. You don’t want to overmix!
- Add in the sprinkles and fold them in gently.
- Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
- Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 3 days.
For vanilla glaze:
- Add all ingredient to a bowl, whisk till smooth, and pour over cake.
- If the glaze is too thick add more heavy cream.
- If the glaze is too thin add more powdered sugar.
Equipments used:
Nutrition Information
Show Details
Serving
1g
Calories
1058kcal
(53%)
Carbohydrates
185g
(62%)
Protein
19g
(38%)
Fat
26g
(40%)
Saturated Fat
14g
(70%)
Polyunsaturated Fat
10g
Cholesterol
132mg
(44%)
Sodium
147mg
(6%)
Fiber
4g
(16%)
Sugar
65g
(130%)
Nutrition Facts
Serving: 9inch bundt cake
Amount Per Serving
Calories 1058 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 1058kcal | 53% |
| Carbohydrates | 185g | 62% |
| Protein | 19g | 38% |
| Fat | 26g | 40% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 10g | 59% |
| Cholesterol | 132mg | 44% |
| Sodium | 147mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 65g | 130% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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