Red, White and Blue Cake
Featuring colorful, red, white and blue swirls, this patriotic Bundt cake is made for all of your summer holiday entertaining (or if you just happen to really like red, white and blue!) A tart lemon glaze is the perfect complement to the sweet, moist vanilla cake.
Equipment
Ingredients
Red, White and Blue Cake
- 3 cups all purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon kosher salt
- 2¼ cups sugar
- 1 cup unsalted butter (room temperature)
- ¼ cup vegetable oil
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1⅓ cups buttermilk
- Red and blue food coloring (see Notes)
Lemon Glaze
- 3 cups confectioners' sugar
- 5 tablespoon lemon juice
Instructions
Red, White and Blue Cake
- Preheat oven to 350 °F. Spray a 12-cup Bundt pan with nonstick baking spray (like Pam for Baking or Baker's Joy.) In a medium bowl, whisk together flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer, beat sugar, butter and oil on medium speed for 4 minutes or until light and fluffy. Beat in eggs, one at a time. Add vanilla and beat for 2 minutes more.
- With mixer on low speed, alternately beat in the flour mixture and buttermilk, making three additions of flour and two of buttermilk, then beat until incorporated.
- Divide the batter equally among 3 bowls, about 2⅔ cups of batter in each bowl (you can leave one portion in the mixing bowl.) Add about 2 teaspoon red food coloring to one of the bowls, mixing until thoroughly blended and the color is even. Add more coloring if desired for a deeper red color. Repeat with the blue food coloring in the second bowl. Leave the batter in the third bowl white.
- Transfer the red batter to the prepared pan, spreading evenly using an offset spatula or the back of a spoon. Repeat the process with the white batter and then the blue batter. Do you best to layer each color evenly without swirling into other colors, but expect some imperfections!
- Bake in the preheated oven for 50 to 60 minutes, or until the cake is puffed and a tester inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely.
Lemon Glaze
- In a medium bowl, whisk together confectioner's sugar and 4 tablespoon of the lemon juice until smooth. Whisk in more lemon juice if necessary, 1 teaspoon at a time, until glaze is thick but pourable.
- Pour glaze over the cooled cake, letting it drip down the sides. Let glaze set for at least 15 minutes before slicing the cake and serving!
Video
Notes
- I prefer to use a gel-based food coloring for batters and icings. Gels are thicker than liquid food coloring, meaning that they are better for maintaining the consistency of the batter. The color is more concentrated in gel-pastes, so a small amount yields vibrant color.
- Once baked and cooled, you can store the Bundt overnight, wrapped in plastic, in the refrigerator before glazing and slicing. I actually prefer to bake my Bundts one day in advance, as the resting time results in a tighter cake crumb. This makes the Bundts easier (and neater!) to slice.
Nutrition
Calories: 251kcal | Carbohydrates: 43g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 79mg | Sodium: 273mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin A: 455IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 1mg
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