Looking for a fun and festive dessert that’s sure to impress at your Independence Day party? I’ve been baking this bundt cake for our annual 4th of July BBQ for years, and it always disappears fast! With vibrant red, white, and blue sprinkles, a tender homemade crumb, and a simple glaze finish, this bundt cake is the kind of dessert that looks like a showstopper but is actually easy to make from scratch.
Red, White, and Blue Bundt Cake
I’ve baked a lot of cakes over the years, but this 4th of July bundt cake always stands out thanks to one little secret ingredient: cornstarch. It might sound simple, but adding just a bit to the flour gives this bundt cake an extra soft, velvety texture that you don’t always get from scratch recipes. Combine that with a good vanilla base and a generous swirl of patriotic sprinkles, and you’ve got a red, white, and blue bundt cake that’s as fun to eat as it is to make. I’ve tested this one plenty, and it’s become one of my favorite desserts for 4th of July. But the patriotic colors mean it’s great for Labor Day desserts or Memorial Day too!
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Don’t Skip Pan Prep!
My secret to perfect release? It’s all in the pan prep. Grease your bundt pan well with shortening (like Crisco), making sure to coat every groove. Then dust with flour and tap out any excess. Once your bundt cake is baked, cool it for 15–20 minutes, until the pan is still warm but safe to touch. Flip it gently onto a cake stand, and give it a few taps if needed. This tip has saved many cakes in my years of baking!
4th of July Bundt Cake Recipe
Equipment
- Kitchen Scale (optional)
- Bundt cake pan
- Stand Mixer
Ingredients
- 1 cup unsalted butter room temperature (2 sticks)
- 1½ cups granulated sugar
- 1 tablespoon pure vanilla extract
- 4 large eggs room temperature
- 2¾ cups all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons baking powder
- 1 cup milk
- ⅓ cup red, white, and blue sprinkles
Instructions
- Preheat oven to 350°F and grease a standard 9-inch bundt pan with nonstick spray.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, sugar, and vanilla together on medium speed until light and fluffy, about 2 minutes. Make sure to scrape down the sides of the bowl as needed.1 cup unsalted butter, 1½ cups granulated sugar, 1 tablespoon pure vanilla extract
- Add the eggs, one at a time, until fully incorporated.4 large eggs
- In a small bowl, whisk together the flour, cornstarch, and baking powder.2¾ cups all-purpose flour, ¼ cup cornstarch, 2 teaspoons baking powder
- On low speed, gradually alternate adding the dry ingredients and milk. First add in ⅓ of the flour mixture. Then, add in half of the milk, followed by another ⅓ of the dry ingredients. Then, add in the rest of the milk followed by the rest of the dry ingredients. Mix just until no large lumps of flour remain. You don’t want to overmix!1 cup milk
- Gently fold in the sprinkles.⅓ cup red, white, and blue sprinkles
- Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
- Allow the bundt cake to cool for 20 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Notes
- You don’t want to overmix your batter. You only want to mix it until there are no lumps remaining then stop.
- At 55 minutes, insert a toothpick into your bundt cake to make sure it is done. If the center comes out clean it is done. If not, put it back in for 5 minutes.
- Don’t let it cool longer in the pan. Letting it cool longer than 20 minutes in the pan can make the cake damp causing it to stick to the pan. If you are struggling to get it out, tap the pan firmly a few times and shake it gently to help loosen the cake.
How to Store
Store leftover bundt cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying at room temperature.
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