Description

This Firework Bundt Cake is the ultimate show-stopping dessert for patriotic holidays like the Fourth of July, Memorial Day, or any celebration that calls for something bright, bold, and delicious. With its moist vanilla-almond base and red, white, and blue layers, it’s as beautiful as it is flavorful. Topped with a tri-colored glaze that looks like bursting fireworks, this cake will instantly light up your dessert table and impress every guest.

Ingredients

For the Cake:

2 ¼ cups cake flour
1 ½ cups granulated sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
¼ cup milk
2 teaspoons vanilla extract
½ teaspoon almond extract (optional)
½ cup vegetable oil
4 large egg whites (room temperature)
Red food coloring
Blue food coloring

For the Glaze:

3 cups powdered sugar
3 tablespoons salted butter, melted
½ teaspoon clear vanilla extract
1–4 tablespoons milk (as needed)
Red food coloring
Blue food coloring

Instructions

1. Preheat the Oven:
Set your oven to 350°F (175°C) and spray a 12-cup Bundt pan with nonstick spray that contains flour.
2. Mix Dry Ingredients:
In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, baking soda, and salt.
3. Add Wet Ingredients:
To the same bowl, add buttermilk, milk, vanilla extract, almond extract, and vegetable oil. Beat the mixture with a hand or stand mixer until smooth and fully combined.
4. Whip Egg Whites:
In a separate bowl, beat the egg whites until medium-stiff peaks form. Gently fold them into the cake batter to create a light and fluffy texture.
5. Divide and Color the Batter:
Separate the batter into three equal portions. Leave one plain (white), tint one portion red, and tint the last portion blue using food coloring.
6. Layer the Batter:
Spoon alternating layers of red, white, and blue batter into the prepared Bundt pan to create a colorful firework pattern.
7. Bake the Cake:
Bake for about 40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before glazing.
8. Prepare the Glaze:
In a medium bowl, whisk together powdered sugar, melted butter, and vanilla extract. Gradually add milk, one tablespoon at a time, until the glaze is thick but pourable.
9. Color the Glaze:
Divide the glaze into three bowls—leave one white, tint one red, and tint one blue.
10. Decorate:
Place each colored glaze into a piping bag. Snip off the tips and drizzle each color over the cooled cake in quick motions to resemble bursting fireworks. Add festive sprinkles if desired.

Notes

Serving Tips:

Serve the Firework Bundt Cake at room temperature to enjoy its moist, soft crumb and flavorful glaze.
For a festive presentation, slice the cake to reveal the red, white, and blue layers, and serve on a white platter for contrast.
Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for added sweetness.
Add fresh berries (strawberries, blueberries, raspberries) around the cake for a refreshing touch.
Ideal for patriotic holidays, birthday parties, or summer BBQs.

Storage Tips:

Room Temperature: Store the cake in an airtight container for up to 3 days.
Refrigerator: If you live in a warm climate, refrigerate for up to 5 days; let it come to room temperature before serving.
Freezer: Freeze the unglazed cake (wrapped tightly in plastic wrap and foil) for up to 2 months. Thaw overnight in the fridge, then glaze before serving.
Avoid refrigerating the glazed cake for long periods to prevent the glaze from becoming sticky or dull.