Red White and Blue Cake

This Red, White, and Blue Cake is tender, delicious, and easy to make! It is the perfect cake for the patriotic holidays like 4th of July and Memorial Day!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 40

Total Time 55

Servings

Calories 380kcal

Author Lisa

Equipment

1 Bundt Pan 6 cup or 12 cup*

Ingredients

Cake

1 box of white cake mix
½ cup vegetable oil
2 tbs vanilla
¾ cup sour cream
¾ cup heavy cream
4 egg whites
1 teaspoon Red Gel Food Coloring
1 teaspoon Blue Gel Food Coloring

Frosting

½ cup unsalted butter
½ teaspoon vanilla
¼ teaspoon salt
2 ½ cups powdered sugar
2 ½ tbs heavy cream
¼-½ teaspoon Red Gel Food Coloring
¼-½ teaspoon Blue Gel Food Coloring
Sprinkles

Instructions

Preheat oven to 350°F. Spray a bundt pan with non-stick spray with flour- like Baker's Joy (or use a spray like Pam and then dust pan with flour.
Mix together the oil, vanilla, sour cream, heavy cream and egg whites. Then mix in the boxed cake mix.
1 box of white cake mix, ½ cup vegetable oil, 2 tbs vanilla, ¾ cup sour cream, ¾ cup heavy cream, 4 egg whites
Scoop out ¾ cup cake mix into a bowl and mix in red food coloring. Scoop out another ¾ cup of cake mix into a small bowl and mix in blue food coloring.
1 teaspoon Red Gel Food Coloring, 1 teaspoon Blue Gel Food Coloring
Pour red batter into the bottom of the bundt pan. Then carefully pour the white cake batter over the red. Pour the blue batter over the white, focusing creating a band in the center of the white.
Bake for 40-45 minutes. The cake is done when a toothpick inserted comes out clean, and it reaches 205°F on a food thermometer.
Once done baking, let the cake to stand for 10 minutes, then flip onto a cooling rack and remove from the bundt pan. Allow cake to cool completely before frosting.

Frosting

In a stand mixer, whip your butter on medium high speed until the butter is light and fluffy. Then mix in the vanilla and salt.
½ cup unsalted butter, ½ teaspoon vanilla, ¼ teaspoon salt
Alternating between powdered sugar and heavy cream, mix each in until fully incorporated.
2 ½ cups powdered sugar, 2 ½ tbs heavy cream
Divide frosting into three separate bowls. Mix in red food coloring to one bowl, blue to another, and leave the third white.
¼-½ teaspoon Red Gel Food Coloring, ¼-½ teaspoon Blue Gel Food Coloring

How to decorate cake:

Place cake on a cooling rack.
Microwave white frosting for 5 to 10 seconds, stir, and repeat until frosting is runny and a good consistency to drizzle. Drizzle over cake with a spoon or a bag with the corner cut off, using back and forth motions to make stripes.
Repeat with the red frosting, then the blue. Once the cake is drizzled with the blue, add sprinkles to the top and allow frosting to set up for 30 minutes.
Sprinkles

Notes

Tips and Tricks

*Bundt Pan Sizing- If using a 6 cup pan remove ½- ¾ cup of white batter. If not the cake will still bake fine it will just rise above the edge of the pan and you will want to slice that extra bit off- resulting in less blue (like in the pics above). A 12 cup bundt pan is quite large and will create a shorter bundt cake, but still delicious. (affiliate links)
If you need to soften your butter fast, place it on a microwave safe dish in the microwave, turn your microwave to 30% power and microwave for 15 second intervals until soft.
If the frosting is too runny, add more powdered sugar, 1 tbs at a time, to thicken it. If it’s too thick add more heavy cream, 1 tbs at a time until it’s at your desired consistency.

Nutrition