When you are planning out your dessert menu, this Red White and Blue Bundt Cake checks all of the boxes. It's semi-homemade, moist, easy to make, and it's delicious! If you are looking for a patriotic cake that everyone will love, this is it!
Now that it's Summer, it's time to start planning all of those fun get-togethers! And of course, when friends and family get together, there has to be amazing food to go along with the great conversation!
As you are planning out your menu for your July 4th dinner, make sure that you have easy cold salads like our Old Fashioned Macaroni Salad, delicious finger foods such as our BBQ Chicken Legs, and of course, something to wash it down like our Fruity Red Sangria.
Why This Recipe Works
You need to make this because it's
- Easy - you can use your favorite store-bought white cake mix or your go-to from-scratch recipe.
- Versatile - there is no set way to add in the colored batter. It's totally up to you.
- Bright and colorful - if you are looking for something that will really make your guests say, "WOW", this is it!
- White cake mix - this can be store-bought or homemade.
- Gel food coloring - I highly recommend using gel. It really helps you get the deep color you are looking for when you are baking.
- Unsalted butter - make sure to use unsalted butter when greasing your Bundt cake. That way you are limiting the salt you are adding to your cake.
You will find a complete breakdown of the recipe as well as the ingredients needed in the printable recipe card below. I have included a few in-process steps as well as images for your reference.
At the bottom of the post, you will find complete step-by-step instructions.
- Bundt pan - feel free to use a 9 x 13-inch pan
- cake mix - if you have a favorite homemade recipe, definitely use that.
- Red, White and Blue Cupcakes - instead of making this in a Bundt pan, make the batter into cupcakes.
- Bundt pan
- 3 large bowls
- mixing bowl
- medium sized bowl
- pastry brush
Counter: You can keep the cake out fridge and on the counter in an airtight container for up to three days. BUT if you used milk instead of water for the icing, you will have to put it in the fridge.
Refrigerator: If you are storing this in the fridge, make sure you have an airtight container and store it for up three days.
- Make sure to let it cool before turning the pan over and flipping the cake out.
- Only fill the cake pan about ⅔rds of the way full to ensure it doesn't spill over.
The first reason is because you have to grease and flour every single nook and cranny of the pan so that it releases when baked. That's why it's key to use a really good unsalted butter to grease your pan. That way your batter will absorb all of that flavor and it will help make that cake extra moist.
Yes. Let it rest for about 10 minutes before flipping it onto a plate or cake stand.
Once you've waited the 10 minutes to flip it, it takes about another 20 minutes for the cake to totally cool so that you can frost it.
Related Patriotic Recipes
Red, White and Blue Bundt Cake
- Bundt pan
- 3 large mixing bowls
- Medium sized bowl
- pastry brush
- hand mixer or stand mixer to make the cake batter
- 1 box White Cake Mix (Store-bought)
- ingredients listed on back of box
- Patriotic Gel Food Color Kit
- 2 cups Powdered sugar
- 6 tsp. water
- vegetable shortening to grease the pan
- flour just enough to lightly flour the pan
- Preheat your oven according to the directions on the cake mix.
- Prepare your Bundt cake pan. This step is CRUCIAL. I can’t stress this step enough. You must thoroughly coat the pan with fat (i.e. shortening) and then add a light layer of flour to ensure the pan is coated. Every nook and cranny must be covered. This is the only way to make sure that your cake will release properly from the pan.
- In a large bowl, prepare your cake according to the directions on your box of cake mix or following along with your favorite homemade cake mix recipe.
- Separate the batter into three bowls. I measured out two cups of batter into each bowl.
- Leave one bowl white, add in a drop of red gel coloring into another bowl, and in the last bowl add in one drop of the blue. If you are using gel food coloring, use a little bit at a time. Since you get such a dark color quickly when using gel, you will get your result quicker then when using the regular food coloring. If you want a darker color, add a little more coloring in at a time.
- Pour in the blue batter first. Then add in the white. Finally, add in the red. Now, if you prefer for the cake to have a different look, feel free to change the colors around. It’s totally up to you.
- Set the timer on the oven to the lowest setting recommended on the cake mix and place the cake in the oven. The key when baking a Bundt cake is to make sure it doesn’t get too brown. Continue testing the cake with a cake tester or toothpick until it comes out clean. Remove from oven.
- Let the cake rest in the pan for approximately 10 minutes. Then, invert the cake pan onto a plate or onto a cake stand, and let the cake naturally drop out of the pan. Let the cake finish cooling.
- Once the cake has finally cooled, drizzle with icing and top with sprinkles if desired. To make the icing, in a medium sized bowl, add in the powdered sugar and gradually add in the water until you get the desired thickness you want for your cake. Then drizzle the icing, using either a plastic squeeze bottle, a Ziploc bag with the tip cut off, or a spoon. Top with sprinkles.
- Slice and enjoy!