Fourth of July Bundt Cake Recipe
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5.0
3 reviews
Excellent
Fourth of July Bundt Cake Recipe
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Get into the 4th of July holiday with this delicious red, white, and blue bundt cake recipe! It’s sure to be a big hit at your 4th BBQ bash.
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Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1½ cups granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs room temperature
- 2¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 cup milk
- ⅓ cup red, white, and blue sprinkles
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Instructions
- Preheat oven to 350°F and grease a standard 9-inch bundt pan with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium speed until light and fluffy, about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
- Add the eggs, one at a time, until fully incorporated.
- 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 ⅓ of the flour mixture. Then, add in half of the milk, followed by another ⅓ 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!
- Gently fold in the sprinkles.
- 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 20 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- Storage: Store Fourth of July bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.
- You don’t want to overmix your batter. You only want to mix it until there are no lumps remaining then stop.
- At 55 minutes, insert a toothpick into your bundt cake to make sure it is done. If the center comes out clean it is done. If not, put it back in for 5 minutes.
- Don’t let it cool longer in the pan. Letting it cool longer than 20 minutes in the pan can make the cake damp causing it to stick to the pan. If you are struggling to get it out, tap the pan firmly a few times and shake it gently to help loosen the cake.
Nutrition Information
Show Details
Serving
1slice
Calories
482kcal
(24%)
Carbohydrates
66g
(22%)
Protein
7g
(14%)
Fat
22g
(34%)
Saturated Fat
13g
(65%)
Polyunsaturated Fat
1g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
117mg
(39%)
Sodium
123mg
(5%)
Potassium
106mg
(3%)
Fiber
1g
(4%)
Sugar
36g
(72%)
Vitamin A
702IU
(14%)
Calcium
98mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 10people
Amount Per Serving
Calories 482 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 482kcal | 24% |
| Carbohydrates | 66g | 22% |
| Protein | 7g | 14% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 117mg | 39% |
| Sodium | 123mg | 5% |
| Potassium | 106mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 36g | 72% |
| Vitamin A | 702IU | 14% |
| Calcium | 98mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
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Overall Rating
5.0
3 reviews
Excellent
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