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Easy Firecracker Cake {Red White & Blue Bundt}

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Are you looking for an easy showstopper cake recipe that is perfect for the Fourth of July?  If so, this Easy Firecracker Cake is the perfect recipe.  Layers of red, white and blue cake take a classic firecracker cake to the next level with the fresh fruit and cream cheese frosting.  You don’t want to miss this bundt cake. 

Cutting a piece of cake from a whole Firecracker Cake.
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What is a Firecracker Cake?

A firecracker cake is a festive and patriotic cake that is perfect for a 4th of July celebration, Labor Day and Memorial Day.

The colorful cake has layers of red velvet, white and blue cake batter. It also has a frosting and sprinkles {or fresh fruit} on top of the cake.

You can also make this Flag Fruit Pizza, Patriotic Fruit Salad and 4th of July Cookie Bars.

What goes into this Recipe

The ingredients needed to make a red white and blue firecracker cake.
  • Cake Mix- Vanilla or white cake mix are both great options and help get wonderfully deep colored cake batter.
  • Buttermilk- Added to the cake batter to help transform the cake into a red velvet cake.
  • Cocoa- Used in the red and blue batter to flavor it and help get great color.
  • Vanilla Extract- Adds a great flavor to the frosting of the cake.  Almond extract would also be super delicious!

See recipe card for full information on ingredients and quantities.

How to make a Firecracker Cake

1. Start with a vanilla cake box mix {or white cake mix}.  Add eggs, vegetable oil, buttermilk and water to a medium bowl with the cake mix. Mix together using a hand held mixer {or by hand} until everything is nicely incorporated.

2. To get the cocoa part of the cake, add 1/2 teaspoon of cocoa to two separate bowls and add one cup of the batter to each small bowl. Then add 3-4 drops of red food coloring to one bowl of batter for a deep red cake batter. Add 2-3 drops of blue food coloring {you could also add a little violet to deepen the color} to the other bowl for blue batter. Stir to combine.

Steps 1 & 2 of making a firecracker cake. 1, make the batter. 2, divide the batter.

3. To get awesome layers of red, white and blue in the cake, start with a bundt cake pan that has been liberally sprayed with nonstick cooking spray. Add 1/4 cup of red batter to the bottom of the pan and on one side. Top with 1/4 cup of the leftover white cake batter.

4. Then a 1/4 cup of the blue cake batter in the center of the white batter and another layer of white. It is important to add a layer of white between the red and the blue so that you don’t get purple. Continue with the same sequence of batter, red, white, blue, white, red, white, blue, white…until all of the batter is gone. The cake batter will flow into the other side of the pan and fill the bottom of the pan.

Steps 3 and 4 of making a firecracker cake. 3, begin layering the batter. 4, continue until batter is gone.

5. Bake in a 350 degree oven for 28-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. As it bakes it will create a striping pattern. Remove from the oven, place on a cooling rack and allow the cake to cool in the pan for 10 minutes before inverting it onto a cake plate to cool completely.

6. Combine the cream cheese frosting ingredients in a large bowl and mix until the mixture is thick. To get a glaze consistency, microwave the frosting for 30 seconds.  Stir and then continue to microwave in 15 second increments until it is pourable. Cover the top of the firecracker cake with the cream cheese frosting glaze and then add your favorite red and blue fruit to the center of the cake.  I chose raspberries and blueberries but strawberries and blackberries work too! 

Steps 5 and 6 of making a firecracker cake. 5, baking the cake. 6, frosting the cake.

Expert Tips

  • Start with a good nonstick Bundt pan. This will help to ensure that the cake won’t stick to the pan.
  • Spray your Bundt pan liberally with nonstick spray {even if it is nonstick} right before adding the batter. If you spray the pan too soon it will pool at the bottom of the pan and could make the cake stick to the pan easier.
  • Don’t over bake your Bundt cake.  Check it at 28 minutes and then check every couple of minutes after that.
  • Let your cake cool in the Bundt pan for 10 minutes before inverting it.  This is a magical number!  Don’t try too soon or it will stick.
  • Top your Firecracker Cake with an amazing frosting or glaze to ensure that it stays moist and cover any imperfections. The addition of sprinkles or fresh fruit is also beautiful.

Recipe FAQs

Can I top this cake with something other than fruit?

Absolutely!  Patriotic sprinkles would be a wonderful addition to the top of the firecracker cake recipe.

How do I serve this cake?

The best way to serve this cake is at a 4th of July party with a scoop of ice cream.  You can even add a sparkler to the top of the cake for a super exciting addition.

How do I store a firecracker cake?

The best way to store this cake is in an airtight container {I love this cake keeper} in the refrigerator.

This cake also freezes well for up to 3 months.

A finished firecracker cake with fresh fruit.

Do you love patriotic desserts?  Try these recipes…

Did you try this recipe?
Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Red White and Blue Velvet Bundt Cake Recipe with a Cake Mix, an Easy 4th of July Dessert Idea featured by top US dessert blogger, Practically Homemade

Firecracker Cake {Red White & Blue Bundt}

A vanilla cake mix is transformed into a Red White and Blue Firecracker Cake that is perfect for the 4th of July or any patriotic party!
Course: Dessert
Cuisine: American
Prep Time: 40 minutes
Cook Time: 35 minutes
Total Time: 1 hour 15 minutes
Servings: 10 slices
Calories: 495kcal
3.75 from 4 votes
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Ingredients

Bundt Cake

  • 1 box vanilla cake mix {15.25 ounces}
  • 3 eggs
  • ½ cup vegetable oil
  • ¾ cup buttermilk
  • ¼ cup water
  • 1 tsp cocoa powder {divided}
  • 3-4 drops red food coloring
  • 2-3 drops blue food coloring

Cream Cheese Frosting Glaze

  • 4 oz cream cheese {softened}
  • ½ cup butter {softened}
  • ½ tsp vanilla extract
  • 1 cup powdered sugar

Topping

  • ½ cup blueberries
  • ½ cup raspberries

Instructions

Red White and Blue Bundt Cake

  • Preheat the oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.
  • In a medium bowl combine vanilla cake mix, eggs, oil, buttermilk and water. Using a hand held {or stand} mixer, mix the ingredients until everything is nicely incorporated.
  • Add 1/2 teaspoon of cocoa to two bowls. Pour 1 cup of vanilla cake batter into each of the bowls. Add red food coloring to the first bowl and mix to combine. Add blue food coloring to the second bowl and mix to combine.
  • Begin layering the batter into one side of the Bundt pan. Start with 1/4 cup of red cake batter. Add 1/4 cup of white cake batter to the top of the red. Then add 1/4 cup of the blue cake batter, followed again by white. Continue in this pattern {red, white, blue, white} until all of the batter has been layered into the pan and both sides of the cake pan are full.
  • Bake for 28-35 minutes or until a toothpick inserted near the center comes out clean. Remove cake from the oven and place the cake on a cooling rack for 10 minutes before inverting the cake onto a cake plate to cool completely.

Cream Cheese Frosting Glaze

  • While the cake is cooling combine the softened cream cheese and butter with a hand held {or stand} mixer until creamy and smooth. Add the vanilla and powdered sugar. Continue to mix until you have a smooth frosting. To get a pourable glaze, microwave the frosting for 30 seconds, stir and continue to microwave in 15 second increments until you have a pourable consistency.
  • Pour the cream cheese frosting glaze over the top of the cake, being sure to cover the top and allowing it to drip over the sides. Top with raspberries and blueberries for the ultimate finishing touch.
  • Serve and store leftovers in the refrigerator for up to 4 days.

Video

Notes

  • To get a deeper and more rich blue color, add a drop or two of violet to the batter.
  • Spray your Bundt pan liberally with nonstick spray {even if it is nonstick} right before adding the batter. If you spray the pan too soon it will pool at the bottom of the pan and could make the cake stick to the pan easier.
  • Use patriotic sprinkles instead of fresh fruit for a super fun finish.

Nutrition

Serving: 1slice | Calories: 495kcal | Carbohydrates: 58g | Protein: 5g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 505mg | Potassium: 109mg | Fiber: 1g | Sugar: 36g | Vitamin A: 543IU | Vitamin C: 2mg | Calcium: 157mg | Iron: 1mg
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2 Comments

  1. Hi!
    I love this color blue! It’s such a country or denim blue! Can you tell what brand you used? I could see some adorable denim cupcakes with this!!
    Thanks for the fun recipes.
    Xoxo Heather

    1. Hi Heather. It is Royal Blue with a bit of Violet in it. These cupcakes sound like so much fun.

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