Servings
Font
Back
0 from 3 votes

Fourth of July Bundt Cake Recipe

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. 

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings: 10 people
Calories: 482 kcal
Course: Dessert
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350°F and grease a standard 9-inch bundt pan with nonstick spray.
  2. 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.
  3. Add the eggs, one at a time, until fully incorporated.
  4. In a small bowl, whisk together the flour, cornstarch, and baking powder.
  5. 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!
  6. Gently fold in the sprinkles.
  7. Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
  8. 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

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

% 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.