4th of July Bundt Cake
This 4th of July Bundt Cake is a festive red white and blue pound cake that is perfect for the holiday. Made easily from scratch and full of delicious flavor. Perfect as a 4th of July dessert or Patriotic treat.
Servings: 8
Calories: 355kcal
Equipment
- mixer
- bundt pan
Ingredients
- 3 cups sugar
- 4 sticks of unsalted butter softened
- ½ teaspoon salt
- 1 teaspoon baking powder
- 8 eggs
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 teaspoon almond extract
- 12 ounce can evaporated milk
- 4 cups of flour
- Red and blue food coloring
- red white and blue sprinkles
Instructions
- Preheat your oven to 325 degrees.
- In a large mixing bowl using an electric mixer cream the butter and sugar together.
- Add the salt and baking powder.
- Slowly mix in the eggs and extracts.
- Next mix in the evaporated milk.
- Slowly mix in the flour until everything is well incorporated.
- Divide the dough into 3 bowls.
- Dye one bowl of batter red.
- Dye one bowl of batter blue.
- Grease a non-stick 16-18 cup pound cake pan (or bundt cake pan).
- Alternate adding spoonfuls of each color batter into the pan.
- Use a knife to swirl the colors around lightly.
- Bake for 1 hour 20 minutes.
- Set aside to cool for 20 minutes.
- Remove from pan and cool completely.
- Serve with whipped cream, berries and sprinkles.
Notes
● Store leftovers in an airtight container for up to 4 days.
You can freezer the cake for up to 3 months.
You can switch around the extracts or omit any if you don’t prefer that flavor.
You can freezer the cake for up to 3 months.
You can switch around the extracts or omit any if you don’t prefer that flavor.
Nutrition
Calories: 355kcal | Carbohydrates: 75g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 164mg | Sodium: 262mg | Potassium: 64mg | Fiber: 0.001g | Sugar: 75g | Vitamin A: 238IU | Calcium: 55mg | Iron: 1mg