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Patriotic Bundt Cake

Patriotic Bundt Cake with a moist vanilla crumb swirled in red and blue batter for a striking red, white, and blue centerpiece. Finished with a simple vanilla glaze and colorful sprinkles.
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Prep Time 25 minutes
Cook Time 1 hour
cooling 15 minutes
Total Time 1 hour 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 3 cup all-purpose flour
  • 2 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 2 cup granulated sugar
  • 4 large eggs
  • 1 cup sour cream
  • 1 tbsp vanilla extract
  • 0.5 cup milk
  • 1 Red gel food coloring
  • 1 Blue gel food coloring
Glaze
  • 2 cup powdered sugar
  • 3 tbsp milk
  • 1 tsp vanilla extract
Decoration
  • 1 Red, white, and blue sprinkles
  • 1 Fresh strawberries and blueberries (optional)

Equipment

  • 1 Bundt pan

Method
 

Prep and make the cake batter
  1. Preheat the oven to 350°F (175°C) and grease and flour a 10-inch Bundt pan with care so the ridges release cleanly.
  2. Whisk together all-purpose flour, baking powder, baking soda, and salt until evenly combined and free of lumps.
  3. Beat unsalted butter, softened and granulated sugar until light and fluffy, scraping the sides so the mixture aerates evenly.
  4. Add the large eggs one at a time, mixing well after each addition until glossy and thick.
  5. Mix in sour cream and vanilla extract until the batter looks smooth and cohesive.
  6. Alternate adding the dry mixture and milk to the batter, mixing just until combined after each addition to keep the crumb tender.
  7. Divide the batter into three bowls so you can color two portions for the swirl effect.
  8. Leave one bowl plain and tint one portion with Red gel food coloring and the last portion with Blue gel food coloring until vivid.
Swirl, bake, and cool
  1. Spoon the three batters randomly into the Bundt pan, using a steady hand to create pockets of color throughout.
  2. Gently swirl the surface a few times with a light motion so you keep distinct red, white, and blue streaks.
  3. Bake at 350°F (175°C) for 50–60 minutes, checking toward the end until a toothpick comes out clean.
  4. Cool the cake in the pan for 15 minutes before removing it, letting the shape set so it doesn’t crack.
Glaze and decorate
  1. Whisk powdered sugar, milk, and vanilla extract until smooth, thick, and pourable.
  2. Drizzle the glaze over the cooled cake, letting it run into the ridges for a glossy finish.
  3. Decorate with red, white, and blue sprinkles and add fresh strawberries and blueberries (optional) if using.
  4. Slice and serve the cake once set, showing the colorful swirl pattern on each cut.

Notes

For the cleanest swirl, spoon the batters in quickly and use only a few gentle swirls—over-mixing will blend the colors. Store covered at room temperature up to 2 days or refrigerate up to 5 days; freeze sliced cake without sprinkles or berries for up to 2 months and glaze after thawing. For a lighter option, use low-fat sour cream and reduce the glaze milk slightly to keep it thick.