Fourth of July Bundt Cake Recipe

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings: people

Calories: 482kcal

Author: Becky Hardin - Easy Dessert Recipes

Get into the 4th of July holiday with this delicious red, white, and blue bundt cake recipe! It’s sure to be a big hit at your 4th BBQ bash.

Print Recipe

Equipment

Kitchen Scale (optional)
Bundt cake pan
Stand Mixer

Ingredients

1 cup unsalted butter 226 grams, room temperature (2 sticks)
1½ cups granulated sugar 300 grams
1 tablespoon pure vanilla extract 12 grams
4 large eggs 200 grams, room temperature
2¾ cups all-purpose flour 330 grams
¼ cup cornstarch 30 grams
2 teaspoons baking powder 8 grams
1 cup milk 227 grams
⅓ cup red, white, and blue sprinkles 64 grams

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.

Storage: Store Fourth of July 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.

Nutrition