Firecracker Cake Patriotic Dessert

this recipe

This Firecracker Cake Patriotic Dessert is a perfect party treat. It’s easy to make and so fun to eat! A colorful, moist vanilla cake with icing splashed on top to make it look like Fireworks sprinkling down from the sky. It’s such a fun way to celebrate the Fourth of July!

I chose this particular cake recipe because it is baked at a lower temperature for a longer amount of time to reduce browning on the cake and allow the cake to stay super white to create brighter colors when dyed with food coloring.

While I love gobs and gobs of American Buttercream on my cakes, I used icing to decorate the top of the cake because I knew it would be easier to get to the desired consistency.

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Supplies

• Measuring cups, spoons or scale
• Medium saucepan
• Whisk
• Spatula
• Small and medium bowls
• Stand mixer or hand mixer
• Bundt cake pan
• Nonstick cooking spray
• Navy Food Coloring
• Red Food Coloring

Instructions on How to Make This Firecracker Cake Patriotic Dessert

Preheat the oven to 320 degrees Fahrenheit. Prep the bundt cake pan by generously spraying the pan and sprinkling flour on all interior surfaces. Shake the pan to ensure all nooks and crannies are covered and dump out any excess flour.

Using a stand mixer, cream together the butter and sugar together.

Add in the flour, baking powder, and salt and combine thoroughly. The mixture should resemble a coarse sand mixture.

Then incorporate the eggs, whole milk, vegetable oil, greek yogurt, and vanilla extract until well combined. The cake batter will be thick.

Scoop out about 1 to 1-1/2 cups of cake batter into each of the two small bowls.

In one small bowl add red food coloring. Start with a drop or two and slowly add until you get the desired red that you want, mixing well in between each addition so that the color is disbursed evenly.

Do the same with the blue food coloring.

Pour all of the red cake batter into the bottom of the pan.

Then, pour the white batter on top of the red, and finish with the blue. Don’t bother trying to get even layers.

It’s actually best not to spread it around much so that the colors can flow naturally into each other.

Bake for about 40-45 minutes, or until a toothpick can be inserted in the center of the cake and come out clean.

Allow cake to cool for at least 10 minutes before trying to remove from the bundt pan.

Once completely cooled, mix together the confectioner’s sugar, 8 teaspoons of milk, and flavoring until combined. Split into 3, and add red and blue dyes as you did with the batter.

Add in the necessary milk to get the consistency to create a smooth flow when you try to drizzle it.

You want to be able to control the icing so it doesn’t end up as a puddle on your cake plate, but you also don’t want it to be too stiff that the lines look wobbly when you apply it.

Drizzle each color onto the cake so that it drips down the sides. Keep overlapping colors until you get your desired look.

Allow the icing to firm up before cutting and serving.

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If you bake this recipe I would greatly appreciate if you leave a star review in the comment section below 👇! Leaving a comment helps me know what recipes you are loving so I can create more for you!

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