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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

Red White and Blue Velvet Bundt Cake Recipe

A vanilla cake mix is transformed into a Red White and Blue Velvet Bundt Cake that is perfect for the 4th of July.

Course Dessert
Keyword red white and blue bundt cake
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 1 bundt cake


Bundt Cake

  • 1-15.25 oz box vanilla cake mix
  • 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


  • ½ cup blueberries
  • ½ cup raspberries


Red White and Blue Bundt Cake

  1. Preheat oven to 350°. Spray Bundt pan liberally with nonstick cooking spray and set aside.

  2. 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.

  3. 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.

  4. 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.

  5. Bake for 25-35 minutes or until a toothpick inserted near the center comes out clean. Remove cake from the oven and cool on cooling rack for 10 minutes before inverting the cake onto a cake plate to cool completely.

Cream Cheese Frosting Glaze

  1. 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.

  2. 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.

  3. Serve and store leftovers in the refrigerator for up to 4 days.

Recipe Notes

*To get a deeper and more rich blue color, add a drop or two of violet to the batter.