Red White and Blue Bundt Cake

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This Red, White, and Blue Bundt Cake recipe is made with bright colors and a vanilla flavor that will be on repeat all summer long.

Prep Time20

Cook Time45

Total Time1 5

Course: Dessert

Cuisine: American

Servings: servings

Calories: 509Calories

Ingredients

3 & ⅓ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
2 sticks butter at room temperature
1 & ⅔ cups granulated sugar
3 large eggs at room temperature
2 teaspoons vanilla extract
½ cup buttermilk at room temperature
½ cup sour cream at room temperature
½ + 2 tbsp cup vegetable oil
1 teaspoon red food coloring
1 teaspoon blue food coloring

US Customary - Metric

Instructions

Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan, tapping out the excess flour. You can also brush cake release goop on your pan as well to keep the cake from sticking. Set aside.
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3 & ⅓ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon baking powder, ½ teaspoon salt
In a separate bowl or large measuring cup, combine the buttermilk, sour cream, and oil. Set aside.
½ cup buttermilk, ½ cup sour cream, ½ + 2 tablespoon cup vegetable oil
In a large mixing bowl, cream the butter and sugar until light and fluffy (about 3–5 minutes). Add the eggs one at a time, beating well after each addition. Mix in vanilla.
2 sticks butter, 1 & ⅔ cups granulated sugar, 3 large eggs, 2 teaspoons vanilla extract
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk mixture. Begin and end with the dry ingredients. Do not overmix.
Divide the batter evenly into three bowls:
Leave one bowl plain (white). Tint one bowl red. Tint one bowl blue. Drop spoonfuls of each color batter randomly into the Bundt pan. Once all the batter is in, gently swirl with a butter knife or skewer for a marbled effect.
1 teaspoon red food coloring, 1 teaspoon blue food coloring
Bake for 45-52 minutes, or until a skewer inserted into the center comes out clean. Let cool in the pan for 10–15 minutes before inverting onto a wire rack.
Once fully cooled, top with a dusting of powdered sugar or a drizzle with white chocolate ganache. Add festive sprinkles if desired and serve!

Notes

Pro Tip: Want your Bundt cake to stay super moist? Start checking for doneness at the 45-minute mark. If a knife comes out with just a few moist crumbs, it’s perfect. Over-baking is what usually dries it out! Once it’s cooled, wrap it tightly or pop it in an airtight container. Bonus: it gets even softer the next day!

Nutrition