Red, White and Blue Firecracker Cake

A firecracker cake is the perfect dessert for your patriotic holidays. Whether it is Memorial Day, the Fourth of July or Veteran’s day this moist cake with lemon flavored icing is bound to be a hit.

When summer rolls around this is a great recipe for your holiday celebrations. This moist cake is easy to make and with the colorful swirls are bound to make everyone smile. One of the reasons that I love this cake is that the swirls need no mixing to create. This is also perfect for a huge scoop of ice cream. 

In this recipe

In order to keep the cake as light in color as possible there are no egg yolks in this recipe. By using egg whites it will also keep the colored parts of the of the cake closer to their true colors. To also help in keeping the batter as light as possible then you can use clear vanilla extract. 

Ingredients for Firecracker cake
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Fat is your friend (well in this cake)

Since the egg yolks are removed from the recipe we there will need to be fat added back into the cake. One of the most important things about the fat in a cake is that it provides richness and moisture. It can also help prevent gluten formation which will make for a softer cake. Finally it helps facilitate an even baking and browning of the cake. Another benefit is that it extends the shelf life of the cake. 

red and blue colored cake batter in 2 bowls
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Firecracker cake batter in a bundt pan before baking
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A little magic trick

So I will say one of the coolest parts of the is recipe is how the cake looks when you cut into it. When you fill the Bundt pan with the cake batter it looks like there should only be clumps of alternating colored cake. When the cake batter cooks and rises the batter colors will mix causing unique patterns in the final cake. To get more interesting designs use a smaller spoon to scoop out the batter and alternate colors as often as possible. 

An iced Firecracker cake on a white plate.
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Keep it cool

It is very important to make sure that the cake cools completely. You will want to let it cool in the Bundt pan for at least 30 minutes and then on a cooling rack for another 30 minutes. It is important to make sure that it is completely cool. If the cake has not has time to cool you will find that it will melt and absorb the frosting causing the cake to become soft and the frosting to slide down the sides. 

Sliced Firecracker cake on a white plate
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Looking for other cake recipes?

Slice of firecracker cake on a white plate
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Red White and Blue Firecracker Cake

Sean
A bundt cake white colored cake batter and lemon buttercream frosting
5 from 3 votes
Prep Time 15 mins
Cook Time 40 mins
Cooling Time 1 hr
Total Time 1 hr 55 mins
Course Dessert
Cuisine American
Servings 16 servings
Calories 523 kcal

Equipment

  • Bundt pan
  • Stand mixer with paddle attachment
  • Spatula
  • Mixing bowls
  • Piping bags with tips
  • Cooling rack

Ingredients
 
 

Firecracker Cake

  • cups all-purpose flour spooned and leveled
  • cups sugar
  • tbsp baking powder
  • 1 tsp salt
  • 1 cup butter unsalted, softened
  • ½ cup heavy cream room temperature
  • ½ cup sour cream room temperature
  • 6 egg whites large, room temperature
  • 1 tbsp vanilla extract
  • red food coloring
  • blue food coloring

Lemon Buttercream

  • 1 cup butter unsalted, softened
  • 4 cups powdered sugar
  • 1 tbsp lemon juice
  • 2 tbsp cream

Instructions
 

Making the cake

  • Preheat the oven to 350°F, 177°C, or gas mark 4. Grease the Bundt pan and set aside.
  • In a mixing bowl whisk the flour, baking powder, and salt together and set aside.
  • In a stand mixer with paddle attachment beat the butter and sugar on medium high speed until the mixture becomes very pale.
  • Add the egg whites one at a time allowing 1 minute between each egg white. Add the sour cream and vanilla and beat until mixed.
  • Reduce the speed to low and add half of the flour mixture mixing until just incorporated, add all of the cream and mix until it is just combined followed by the remaining flour mixture.
  • Remove half of the batter and divide the remining half in half again. Color one of the quarters red and the other quarter of the batter blue. In the Bundt pan add alternating dollops of the red, white and blue batter. Alternate where the colored batter is placed to obtain the swirls later.
  • Bake for 40 minutes or until a toothpick or knife comes out clean.
  • Allow to cool in the pan for 30 minutes and then turn out onto a cooling rack for another 30 minutes or until the cake is room temperature.

Making the icing

  • In a stand mixture with the paddle attachment beat the butter on medium high speed. Reduce the speed to low and add the powdered sugar. Once all of the sugar has been incorporated increase the speed to high and beat for at least a minute.
  • Reduce the speed to low adding the milk and lemon juice. Increase the speed to high again and beat for another minute.
  • Color parts of the icing if desired and pipe the icing onto the cooled cake.

Nutrition

Serving: 1sliceCalories: 523kcalCarbohydrates: 66gProtein: 4gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 76mgSodium: 225mgPotassium: 65mgFiber: 0.5gSugar: 52gVitamin A: 891IUVitamin C: 0.5mgCalcium: 90mgIron: 1mg
Nutrition Disclaimer*
Keyword 4th of July, Bundt Cake, Holiday
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firecracker cake pinterest pin
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