Red White and Blue Bundt Cake

This moist and delicious bundt cake gets a hint of lemon from the glaze drizzled on top, but the real treat is the patriotic colors you get when you cut into this easy-to-make beauty.

5 from 4 votes

Print Pin

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 40

Total Time: 55

Servings: slices

Calories: 305kcal

Author: Michelle

Ingredients

For the cake:

2 cups sugar
12 tablespoons unsalted butter softened
2 1/4 teaspoons baking powder
1/2 teaspoon salt
8 egg whites
1 teaspoon vanilla
1 cup milk
2 1/2 cups flour

For the glaze:

1 1/2 cups powdered sugar
2 teaspoons lemon juice
2 teaspoons milk

Instructions

Preheat oven to 350 degrees. Grease and flour a bundt pan.
Add butter and sugar along with baking powder and salt to a bowl and beat until lightened in color and texture. Add egg whites one at a time, beating well between additions. Scrape the bowl as needed.
2 cups sugar, 12 tablespoons unsalted butter, 2 1/4 teaspoons baking powder, 1/2 teaspoon salt, 8 egg whites
Add a half cup of milk plus vanilla and mix slowly until just combined. Add half the flour and stir. Repeat until all milk and flour are added to the cake batter. Scrape down the sides to ensure everything is incorporated.
1 teaspoon vanilla, 1 cup milk, 2 1/2 cups flour
Separate the batter into three bowls, somewhat equal amounts in each. Add red food coloring to one bowl and stir to get desired color. Repeat to make the blue batter in another bowl.
Pour the red batter into the bottom of the greased and floured bundt pan. Add the white batter over it in a circle to ensure the red batter is completely covered. Pour the blue batter on top, doing your best to ensure it covers the white batter showing.
Place cake in the 350 degree oven for 40-45 minutes, until the top turns golden and it springs back when you touch it. Remove from the oven and let cool until it reaches room temperature, at least 30 minutes.
Mix together the lemon glaze ingredients with a fork in a small bowl. Drizzle atop the bundt cake. Let it harden, and serve. This will keep tightly sealed at room temperature for two to three days.
1 1/2 cups powdered sugar, 2 teaspoons lemon juice, 2 teaspoons milk

Equipment

Bundt Pan

Liquid Measuring Cup

Amish Broom Cake Tester

Notes

To easily make this dairy free, substitute coconut oil for the butter and rice or coconut milk for the milk in the recipe.
Instead of 8 egg whites, you can alternatively make this with 4 whole eggs.
For more tips and tricks, be sure to read the full article above.

Nutrition

This site uses an online source to provide nutrition estimates as a courtesy. If you need exact values, please calculate yourself.