This Fourth of July bundt cake is flavored lightly with vanilla, filled with sprinkles, drizzled with vanilla glaze, and topped with even more sprinkles. You’ll love this delicious festive cake!
Are you looking for a delicious dessert recipe to help celebrate the 4th of July?
Well, look no further than this Fourth of July bundt cake!
It’s a deliciously moist vanilla bundt cake filled with sprinkles, drizzled with vanilla glaze, and decorated with even more sprinkles.
It’s festive, fun, and 100% delicious!
PLUS it’s super duper cute which always makes me happy.
Table of Contents
What is a bundt cake?
A bundt cake is any cake baked in a bundt pan.
If you’re wondering what a bundt pan is it’s a shaped cake pan reminiscent of a donut shape.
Bundt cakes are named for the shape not the flavor so that means bundt cakes can come in all different flavors.
A few I have made on the blog are Butterscotch Pumpkin Bundt Cake, Cream Sherry Bundt Cake, Pumpkin Spice Pudding Bundt Cake, or my Chocolate Orange Gingerbread Cake.
Can I use other flavorings in this cake?
Of course!
One of my favorite flavorings is vanilla so that’s what I went with for this cake.
However, other great flavors are almond, orange, or lemon.
And since I made this bundt cake for the Fourth of July I opted to use red, white, and blue sprinkles for the cake. If you are making this for another time of the year (red and green for Christmas or black and orange for Halloween) just swap out the colors!
How do I store leftover bundt cake?
If you have any leftover bundt cake you’ll want to keep it covered for up to 3 days.
If left unfrosted you can freeze the cake for up to 3 months. To freeze I wrap in a few layers of plastic wrap and foil.
Love this Fourth of July bundt cake?
Why not try a few of my other tasty desserts!
- Cheesecake Stuffed Strawberries
- Frozen Peach Cobbler
- Lemon Vanilla Pound Cake
- Red White and Blueberry Sour Cream Tart
- No Bake Blueberry Cheesecake
Fourth of July Bundt Cake
Ingredients
For bundt cake:
- 8 ounces unsalted butter
- 1-1/2 cups granulated sugar
- 1 tablespoon vanilla bean extract
- 4 large eggs
- 2-3/4 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons baking powder
- 1 cup milk
- 1/3 cup sprinkles
For vanilla glaze:
- 2 cup powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For bundt cake:
- Preheat the oven to 350 degrees F and grease a standard 9” bundt pan with non-stick cooking spray.
- Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time and fully incorporate each one before adding the next.
- In a small bowl, whisk together the flour, cornstarch, and baking powder.
- On low speed, gradually alternate adding the dry ingredients and milk.
- First add in 1/3 of the flour mixture. Then add in half of the milk, followed by another 1/3 of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients. Mix just until no large lumps of flour remain. You don’t want to overmix!
- Add in the sprinkles and fold them in gently.
- Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, about 55-60 minutes.
- Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
- Store in an airtight container in the fridge for up to 3 days.
For vanilla glaze:
- Add all ingredient to a bowl, whisk till smooth, and pour over cake.
- If the glaze is too thick add more heavy cream.
- If the glaze is too thin add more powdered sugar.
Nutrition
