Patriotic Bundt Cake
User Reviews
5
Patriotic Bundt Cake
Description
This cake starts with a classic butter-based batter, blended with sugar, eggs, milk, vanilla, flour, baking powder, and salt. Once smooth, the batter is divided and colored with gel-based red and blue food coloring, leaving one portion plain for white. The batters are carefully layered in a prepared bundt pan to create distinct colorful layers during baking.
The baking process results in a moist cake with a soft crumb featuring vibrant red, white, and blue layers. The exterior can be dressed with a glaze that is tinted with gel colors and sprinkled to reinforce the patriotic theme. Proper pan greasing and flouring ensure the cake releases cleanly.
This cake suits celebrations with themes of red, white, and blue, such as national holidays. It can be served as a centerpiece dessert. Following careful steps in pan preparation and baking time aids in success and presentation.
Tips include thorough greasing and flouring of the pan, the use of gel food coloring for vivid hues without thinning the batter, and cooling the cake before unmolding. The glaze consistency can be adjusted by varying powdered sugar and milk.
Ingredients
- 1 cup granulated sugar white
- 1/2 cup butter softened, unsalted
- 2 egg room temperature
- 1 cup milk whole
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 5-8 Gel food coloring red, in drops
- 5-8 Gel food coloring blue, in drops
Glaze:
- 2 cups powdered sugar
- 6-8 tablespoons milk
- 1 teaspoon vanilla extract
- 5-8 Gel food coloring red, in drops
- 5-8 Gel food coloring blue, in drops
- 2 tablespoons red sprinkles
- 2 tablespoons white sprinkles
- 2 tablespoons blue sprinkles
Instructions
- Preheat the oven to 350°F.
- Grease and flour a silicone or regular bundt pan. If using a silicone bundt cake, place it on top of a baking sheet pan.
- Add flour, baking powder, and salt to a medium bowl and stir to combine.
- In the bowl of a mixer, beat together granulated sugar and butter, stopping once to scrape the sides and bottom of the bowl.
- Add eggs one at a time and beat on medium speed until well blended.
- Change the speed to low, add the milk and vanilla extract, increase the speed back to medium, and mix well.
- Add the flour mixture little by little and beat until smooth. Stop once to scrape the sides and bottom of the bowl.
- Divide the batter into three bowls and stir in gel food color with a spatula until well combined: one bowl should contain red batter, one should contain blue, and one should remain white.
- Pour the colored batter into the prepared pan, starting with blue, followed by white, and finishing with red.
- Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. DO NOT OVERBAKE.
- Let the cake cool in the pan on a wire rack for 10-15 minutes. Gently loosen the cake from the pan and turn it onto a wire rack; cool completely before icing.
Glaze:
- In a medium bowl, combine powdered sugar, milk, and vanilla extract. Mix until the ingredients are fully incorporated and the mixture is smooth. If the glaze is too thick, gradually add more milk until it reaches the desired consistency. The glaze should be thick enough to hold its "drip" on the cake while still being pourable.
- Divide the glaze into three bowls. Add gel food coloring to two of the bowls: one blue and one red, while keeping the third bowl white. Stir the colors to combine them.
- Drizzle different colors of glaze over the cake and immediately top with sprinkles.
- Let the glaze completely settle. Slice and serve the cake.
Notes
- Thoroughly grease and flour the bundt pan, especially if it has detailed edges, to ensure easy release.
- Use gel food coloring for vivid colors without altering batter texture; only a few drops are needed.
- Cool the cake in the pan for at least 10 minutes before turning out to prevent breaking.
- If the glaze is too thick, add milk gradually; if too thin, add more powdered sugar.
- For even color layering, pour ½ cup of each colored batter alternately without stirring to avoid muddy colors.
- Using a silicone bundt pan on a baking sheet aids handling and stability during baking.
- Check for doneness early around 25 minutes to avoid overbaking.
- For quicker preparation, a white cake mix can be used but enhance with extra vanilla and the colored glaze.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 306 kcal
% Daily Value*
| Calories | 306kcal | 15% |
| Carbohydrates | 52g | 17% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 140mg | 6% |
| Potassium | 166mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 365IU | 7% |
| Calcium | 94mg | 9% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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