Red, White and Blue Bundt Cake
This frosted red, white and blue Bundt cake is perfect for all the patriotic holidays throughout the year! Bring this out at your next July, 4th party. For more dessert ideas, try this Citrus Pound Cake!
Servings 16 people
Baking Temp 350°F
Equipment
- 12-cup bundt cake pan
Ingredients
- 1 box white cake mix
- ½ cup sugar
- ½ cup flour
- 1 cup sour cream
- ¾ cup vegetable oil
- 4 eggs
- ¼ cup butter, softened
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1-2 tablespoons milk, if needed
- Sprinkles, optional
Instructions
Assembling the Cake
- Preheat oven to 350°F and grease a bundt cake pan; set aside.
- In the bowl of a stand mixer, combine the cake mix, sugar and flour; stir to combine.
- Add the sour cream, vegetable oil and eggs. Mix on low for 30 seconds and then on high for 1 minutes, scraping down the sides at least once.
- Scoop 1 cup of the batter into the bottom of the bundt pan.
- Add 1 cup of batter to another bowl and add food coloring to turn it blue. Pour this over the white.
- Repeat with another cup of the batter to make red and pour over the blue.
- Spoon the remaining batter over the red.
- Bake for 35-45 minutes or until a toothpick pressed into the thickest section of the cake comes out clean or with just a few moist crumbs.
- Let cool for 5 minutes, then release onto a wire rack to cool completely.
For the Frosting
- Add the softened butter and cream cheese to a large bowl. Beat with an electric mixer until smooth.
- Add the powdered sugar and vanilla and mix until smooth. Add 1-2 tablespoons of milk to bring the frosting to the desired consistency.
- Drizzle the frosting over the cake; top with sprinkles.
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