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5.0 from 15 votes

Patriotic Bundt Cake

Patriotic Bundt Cake is moist and colorful with red, white and blue colors representing the American Flag. It is an easy dessert to make, and just perfect to celebrate the 4th of July!

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings: 12 slices
Calories: 306 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1 cup white granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 eggs room temperature
  • 1 cup whole milk
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 5-8 drops red gel food color
  • 5-8 drops blue gel food color
Glaze:
  • 2 cups powdered sugar
  • 6-8 tablespoons milk
  • 1 teaspoon vanilla extract
  • 5-8 drops red gel food color
  • 5-8 drops blue gel food color
  • 2 tablespoons red, white and blue sprinkles

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F.
  2. Grease and flour a silicone or regular bundt pan. If using a silicone bundt cake, place it on top of a baking sheet pan.
  3. Add flour, baking powder, and salt to a medium bowl and stir to combine.
  4. In the bowl of a mixer, beat together granulated sugar and butter, stopping once to scrape the sides and bottom of the bowl.
  5. Add eggs one at a time and beat on medium speed until well blended.
  6. Change the speed to low, add the milk and vanilla extract, increase the speed back to medium, and mix well.
  7. Add the flour mixture little by little and beat until smooth. Stop once to scrape the sides and bottom of the bowl.
  8. 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.
  9. Pour the colored batter into the prepared pan, starting with blue, followed by white, and finishing with red.
  10. Bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. DO NOT OVERBAKE.
  11. 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:
  1. 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.
  2. 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.
  3. Drizzle different colors of glaze over the cake and immediately top with sprinkles.
  4. Let the glaze completely settle. Slice and serve the cake.

Notes

  • The most important step is to grease the pan thoroughly. No matter what pan I use, I always use non-stick baking spray or vegetable oil to coat it thoroughly. Butter or shortening are also good choices. Sometimes, if my pan has detailed corners or edges, I also use a silicone pastry brush. I also dust it with flour to help keep it from sticking. Then, I shake off the excess. 
  • Using a non-stick pan is also important. Silicone bundt pans are nice choices. They are easy to use and make it simple to get the cake out because they slide right out. Be sure to let the cake cool in the pan for at least 10 minutes to let it harden up and start pulling away from the sides. Then, turn it over and gently tap the pan to loosen it. If it still won’t release, give it some help with a butter knife along the sides. Last resort: put it back in the cooling oven to soften it for a few minutes. 
  • Don’t overbake the cake. Check it early. Just in case, I start checking mine at 25 minutes. 
  • I highly recommend gel food coloring instead of liquid. You only need a few drops because gel food coloring is so vivid, and it does not add any liquid to the recipe. 
  • If the glaze is too thick, add more milk, a tablespoon at a time. If it is too thin, add more powdered sugar. 
  • To make the cake more colorful, pour ½ cup of each color, alternating one at a time. Do not stir them, as the colors will overlap and get muddy.
  • If you use a silicone bundt pan, put it on a baking sheet for easier handling and support.  
  • Gently tap the cake pan on the counter before transferring it to the oven. This removes air bubbles and settles the batter for uniform baking.
  • In a hurry? Use your favorite box of white cake mix and save a lot of prep time! But add the extra vanilla for flavor, and don’t forget to use my vanilla glaze, too. 

Nutrition Information

Calories 306kcal (15%) Carbohydrates 52g (17%) Protein 3g (6%) Fat 9g (14%) Saturated Fat 5g (25%) Cholesterol 49mg (16%) Sodium 140mg (6%) Potassium 166mg (5%) Fiber 1g (4%) Sugar 37g (74%) Vitamin A 365IU (7%) Calcium 94mg (9%) Iron 1.6mg (9%)

Nutrition Facts

Serving: 12slices

Amount Per Serving

Calories 306

% 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.