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–+ servings

Marbled Red White and Blue Bundt Cake

Bursting with vibrant colors and delicious flavor, this eye-catching red white and blue cake is an easy crowd-pleasing treat that’s sure to steal the spotlight on your dessert table!
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Cooling Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour or gluten-free 1:1 blend
  • 1 cup granulated sugar or xylitol
  • 1 cup unsalted butter softened (or dairy-free butter substitute)
  • 4 large eggs room temperature
  • 3/4 cup milk or dairy-free milk such as almond, soy, or oat, room temperature
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Red gel food coloring
  • Blue gel food coloring
Optional Glaze
  • 5.5 oz white chocolate, melted dairy-free white chocolate if making dairy-free
  • 2-2 tbsp milk or dairy milk optional

Method
 

Prep
  1. Preheat oven to 325–350°F (165–175°C).
  2. Grease and flour a 9-inch Bundt pan.
Make batter
  1. Cream butter and sugar until light and fluffy (3–4 minutes).
  2. Add eggs one at a time, mixing well after each.
  3. Beat in vanilla.
  4. Whisk flour, baking powder, and salt in a separate bowl.
  5. Add dry ingredients to the batter in three additions, alternating with milk (start and end with dry). Mix until just combined.
Color the batter
  1. Divide batter into three equal bowls: white (uncolored), red, and blue.
  2. Add a small amount of red gel coloring to the red bowl and blue gel coloring to the blue bowl. Stir until vibrant; add more as needed.
Layer and swirl in the pan
  1. Spoon dollops of red, white, and blue batter into the prepared pan in a repeating pattern around the ring.
  2. Lightly swirl with a skewer or knife to create a marbled patriotic effect, but don’t overmix.
  3. Repeat with the remaining batter until the pan is about 2/3 full.
Bake
  1. Bake 55–70 minutes, or until a toothpick inserted near the center comes out clean or with a few crumbs.
Cool and glaze (optional)
  1. Let cake cool in the pan about 20 minutes, then invert onto a rack to cool completely.
  2. For glaze: whisk 1 cup powdered sugar with 2–3 tbsp milk or water
  3. If using dairy-free glaze, use dairy-free milk and dairy-free chocolate (if desired) and proceed with glaze.

Notes

  • Gel colors yield the brightest red and blue.
  • If you don’t have a Bundt pan, bake as two 8-inch rounds or a sheet cake and create marbling by stacking/frosting.

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