Dessert
Firecracker Red, White and Blue Cake 
... from Aunt Sandy's Kitchen
Watch the full step-by-step video to see how Aunt Sandy layers the red, white, and blue cake batter and drizzles the frosting over the cooled Bundt cake.
- Serves: 12 slices
- Prep Time: 20 minutes
- Cooking: 35-39 minutes
- Cooling and Setting Time: 1 hours 40 minutes
- Total Time: 2 hours 39 minutes
This Betty Crocker Firecracker Red, White and Blue Cake is a bright patriotic Bundt cake made with white cake mix, bold red and blue swirls, vanilla frosting drizzle, and festive sprinkles.
It is an easy Fourth of July dessert that looks impressive without making a cake from scratch. Aunt Sandy uses a boxed white cake mix, egg whites, gel food coloring, and ready-made vanilla frosting to create a colorful holiday cake that is simple enough for summer cookouts, family gatherings, Memorial Day, Veterans Day, or Independence Day.
The trick is layering the red, white, and blue batters carefully instead of stirring them together. Once the cake bakes and cools, the white, red, and blue frosting drizzle gives it that firecracker finish.
🛒 Ingredients
Instructions
- Preheat oven to 350°F (175°C).
- Spray a 12-cup fluted tube Bundt cake pan well with Baker's Joy Baking Spray.
- In a large bowl, beat the cake mix, water, oil, and egg whites with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally.
- Place 1 cup of cake batter into a small bowl. Stir in the red gel food color until blended.
- Place 1 cup of cake batter into another small bowl. Stir in the blue gel food color until blended.
- Pour the red cake batter into the bottom of the prepared pan.
- Carefully pour the remaining white cake batter over the red batter.
- Carefully pour the blue batter over the white batter. The blue batter does not need to cover the white batter completely; it looks better when it forms a ring in the center.
- Bake for 35 to 39 minutes, or until a toothpick inserted in the center comes out clean.
- Remove the cake from the oven and let it stand in the pan for 10 minutes.
- Turn the cake out onto a cooling rack. Cool completely, about 1 hour.
- Place the cooled cake on a cooling rack over waxed paper or parchment paper.
- Place 1/4 cup of vanilla frosting in a small microwavable bowl. Microwave uncovered on High for 10 to 15 seconds, or until thin enough to drizzle.
- Drizzle the warmed white frosting back and forth over the cake in a striping pattern.
- Divide the remaining frosting between 2 small microwavable bowls or measuring cups.
- To one bowl, stir in red gel food color until well blended. Microwave uncovered on High for 5 to 10 seconds, or until thin enough to drizzle. Drizzle over the cake.
- Repeat with the remaining bowl of frosting and blue gel food color. Drizzle over the cake.
- Sprinkle red, white, and blue sprinkles over the top, if desired.
- Let the cake stand for about 30 minutes, or until the frosting is set.
- Store loosely covered at room temperature.
Enjoy!
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Recipe Notes
- Food color amount: The original style of this recipe uses less food color, but Aunt Sandy used 1 teaspoon each of red and blue gel food color in the video for a stronger patriotic color. For a lighter color, use 1/4 to 1/2 teaspoon.
- Use gel food color: Gel color gives a brighter red and blue without thinning the cake batter as much as liquid food coloring.
- Do not swirl the batter: Pour the colors in layers and let the cake make its own pattern while baking. Stirring or swirling too much can muddy the red, white, and blue look.
- Pan size matters: Use a 12-cup fluted tube Bundt pan. A smaller pan may overflow.
- Cool completely before frosting: If the cake is warm, the frosting drizzle can melt too much and slide off.
- Make-ahead tip: This cake can be made a day ahead. Store it loosely covered at room temperature after the frosting sets.
Frequently Asked Questions
Can I use liquid food coloring instead of gel food coloring?
You can, but gel food coloring is better for this cake because it gives stronger color without adding too much extra liquid to the batter.
How much red and blue food coloring should I use?
For a softer color, start with 1/4 to 1/2 teaspoon of red and blue gel food color. Aunt Sandy used 1 teaspoon in the video for a bolder red, white, and blue cake.
Can I make this Firecracker Cake ahead of time?
Yes. This cake can be made one day ahead. Let the frosting set completely, then store the cake loosely covered at room temperature.
Does this cake need to be refrigerated?
No. This cake can be stored loosely covered at room temperature. If your kitchen is very warm or humid, you can refrigerate it briefly to help the frosting set.
What kind of pan do I need?
Use a 12-cup fluted tube Bundt pan. The shape helps show off the colorful inside when the cake is sliced.
Why did my colors blend together?
The colors can blend if the batter is stirred after layering or if it is poured too aggressively. Pour each color carefully and avoid spreading or swirling the batter.
Can I use homemade white cake batter?
Yes, but use a white cake batter made with egg whites if you want the red, white, and blue colors to stay bright and clean.
What holidays is this cake good for?
This red, white, and blue cake is perfect for the Fourth of July, Memorial Day, Veterans Day, Labor Day cookouts, patriotic parties, and summer family gatherings.
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