4th of July Bundt Cake combines 5 ingredients with food coloring to make a delicious patriotic dessert that’s covered in icing and sprinkles!
This 4th of July Bundt Cake will be the star at all the Independence Day cookouts you bring it to! With its vibrant red, white, and blue layers to the white icing covered in patriotic sprinkles, this dessert looks so good it could even pass as a decoration!
An edible decoration that is, because it tastes just as good as it looks! Slice into this easy-to-make Bundt cake and savor every bite of moist, sweet cake that took only 10 minutes to prep before baking and cooling!
This Red, White, and Blue Marble Sheet Cake would also make a tasty festive addition to your 4th of July parties!
This easy patriotic dessert comes together using minimal ingredients! For the cake you’ll need a box white cake mix, a box of instant pudding mix, egg whites, vegetable oil, sprite, red, and blue food coloring.
When it comes to the pudding mix you get to choose which flavor you love the most! Pick between vanilla, white chocolate, or cheesecake flavor.
As for the food coloring, I find gel food coloring works best to give the most vibrant colors!
Once the cake is baked and cooled pour on the homemade icing that’s made of powdered sugar and sprite. Then finish it off by covering it in red, white, and blue sprinkles to really make this 4th of July dessert pop!
Even though this recipe will work in a 12-cup bundt pan, it works best in a 10-cup one. This is the pan I love for this recipe!
How To Make a 4th of July Bundt Cake
- Preheat the oven to 325 degrees F.
- Whisk together the cake mix, pudding, and egg whites in a large bowl.
- Beat in the vegetable oil.
- Mix in the soda gently at low speed until smooth.
- Divide the batter into three separate bowls. Then color one bowl with red food coloring, one with blue, and leave one plain.
- Portion out the batter in the greased Bundt pan. Alternating to try to put the different colors next to each other.
- Bake until a cake tester comes out clean from the thick part of the cake.
- Cool in the pan for 20 minutes before flipping the cake onto a wire rack to cool completely.
- Whisk together the sugar and soda until it reaches your desired consistency. Then pour the icing over the top of the cooled cake and cover in sprinkles.
How To Store 4th of July Cake
You can store this Fourth of July Cake in an airtight container at room temperature. Enjoy any leftovers within 3-4 days!
Can I Make This Dessert Ahead Of Time?
Absolutely, which makes prepping for the big 4th of July cookout even easier! Just make the cake the day before and then when you’re closer to serving, simply make and pour the icing over it and add the sprinkles!
How Come Whole Eggs Aren’t Used In This Recipe?
Using whole eggs in this recipe would tint the cake yellow. The colors are more vibrant when the cake mix is white, which is exactly what we want for this festive dessert!
This 4th of July Bundt Cake makes me want to step up my dessert game all summer long! Check out more summer desserts that are popular crowd-pleasers every time I make them!
- Blueberry Dump Cake – Calls for canned blueberry pie filling, box cake mix, and salted butter for an easy-to-make dessert that everyone will love!
- No Churn Vanilla Ice Cream – Only 4 ingredients with no ice cream maker required to whip up this homemade sweet treat!
- Easy Strawberry Shortcake – Made with fresh strawberries, homemade whipped cream, and a delicious sugar biscuit!
- Snickers Salad – An easy no-bake dessert loaded with creamy cool whip, crisp apples, sweet bananas, and nutty snickers!
- Pink Lemonade Sorbet – This vibrant, no-churn treat is made with just 5 ingredients!
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4th of July Bundt Cake
- 1 (15 oz.) box white cake mix
- 1 (3.4 oz.) box instant pudding mix can use vanilla, white chocolate, or cheesecake flavor
- 4 large egg whites
- ¾ cup vegetable oil
- 8 ounces Sprite
- Red food coloring
- Blue food coloring
- 1½ cups powdered sugar
- 2 – 4 tablespoons Sprite
- Red white, and blue sprinkles
- Preheat the oven to 325°F and grease a 10-cup bundt pan (I used this one) and set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, pudding, and egg whites.
- Beat in the vegetable oil until combined.
- Gently mix in the soda on low speed until smooth.
- Divide the batter into three separate bowls and color one them with red food coloring and one with blue and leave one plain.
- Use small or medium cookie scoops or tablespoons or portion out the dough in the pan, alternating to try to put the different colors next to each other.
- Bake for 45 to 50 minutes or until a cake tester comes clean from the thick part of the cake.
- Remove from the oven and allow the cake to cool in the pan for 20 minutes before flipping onto a cooling rack or plate to cool completely, about another 40 minutes before icing.
- To make the icing, simply whisk together the sugar and soda until the desired consistency is reached. Then pour over the top of the cooled cake and top with sprinkles.
- You can use a 7.5 ounce can of soda for this recipe.
- 7up or Sierra Mist may also be used, but do not use Mtn Dew and it’s colored.
- You do not want to add the egg yolks or it will turn the white part of the cake yellow.
- You’ll want to use gel food coloring or my favorite – Wilton Color Performance.
- You can easily make this cake for other holidays by changing the colors.