Looking for the ultimate showstopper for your Fourth of July celebration? This red, white, and blue Firecracker Bundt cake is the dessert that’ll have everyone raving. Made with a soft and fluffy white cake base, swirled with tangy freeze-dried raspberries, and crowned with a stunning blue drip glaze—this beauty looks just like a burst of fireworks on your dessert table! It’s light, festive, and just right for warm summer parties. And the best part? It disappears in a flash. Trust me, you’ll want to grab a slice before it’s gone!
Curious how to make your cake look like fireworks too? Let’s dive in!
To finish things off with flair, I scattered crumbled dried raspberries over the blue glaze—so simple, yet so striking. Serve this sparkly showpiece with a Blue Lady cocktail or a festive red 4th of July margarita.
Want to keep the color trio going?
A refreshing Blondie cocktail, bubbly sparkling limoncello, or crisp vermouth tonic rounds out the trio in the most delicious way. You’ll find even more red, white, and blue dessert inspiration in my 4th of July recipe category, so be sure to browse and plan your celebration in style!
🥘 Ingredients
White Cake with Freeze-Dried Raspberries
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter, softened
- Granulated sugar
- Egg whites, room temperature (Don’t toss the yolks—pop them in the freezer and save them for my upcoming egg yolk chocolate sprinkle muffins!)
- Whole milk, room temperature
- Finely chopped white chocolate or white chocolate chips
- Freeze-dried raspberries or strawberries, lightly crushed (not powdered!)
Blue Drip Glaze
- Powdered sugar
- Milk or water
- Blue gel food coloring
To Decorate
- Crushed freeze-dried raspberries
See the recipe card for quantities.
🔪 Instructions
Step 1 – Preheat & Prep
Get your oven ready and set it to a gentle 325°F (165°C). While it warms up, grease your Bundt pan with butter or baking spray, then dust it lightly with flour so your cake pops out clean and pretty.
Step 2 – Mix the Dry Ingredients
In a bowl, whisk together your flour, baking powder, and salt. Easy and done!
Step 3 – Cream the Butter and Sugar
In your stand mixer (or a large bowl with a hand mixer), beat the softened butter with sugar until the mixture turns light, fluffy, and just dreamy.
Step 4 – Add the Egg Whites
Crack in those egg whites one at a time, giving a quick mix between each. Scrape down the sides if needed to keep everything smooth.
Step 5 – Add Flavor & Milk
Stir in the vanilla extract. Now alternate between adding your dry mix and the milk, starting and ending with the dry ingredients. Keep the mixer on low and stop as soon as it all comes together—don’t overmix!
Step 6 – Fold in the Goodies
Use a spatula to gently fold in the chopped white chocolate and crushed freeze-dried raspberries. Your batter will look like a little celebration already.
Step 7 – Bake the Cake
Pour the batter into your prepared Bundt pan, smooth the top, and bake until golden and a toothpick comes out clean. Let it rest in the pan for 15 minutes, then flip it out carefully onto a cooling rack.
Step 8 – Make the Glaze
Whisk together powdered sugar and just a touch of milk or water until you get a thick but pourable glaze. Add a few drops of blue food coloring and stir well. Adjust if it’s too thick or too runny.
Step 9 – Decorate Like Fireworks
Drizzle that gorgeous blue glaze over the completely cooled cake, letting it drip gently down the sides. Finish it off with a sprinkle of crushed freeze-dried raspberries—and if you’re feeling festive, add star sprinkles or edible glitter for extra sparkle!
🤩 Variations
- Swap the white chocolate for lemon chips or ruby chocolate for an extra summery flavor.
- Use red, white, and blue sprinkles instead of crushed berries for a kid-friendly decorating shortcut.
- Add lemon zest to the batter for a fresh citrus note (especially nice in hot weather).
🌡️ Storage Tip
Once cooled and glazed, store the Bundt cake in an airtight container at room temperature for up to 3 days. If it’s extra warm in your kitchen, you can refrigerate it—bring it back to room temperature before serving so the cake stays soft and fluffy. This cake also freezes beautifully (without the glaze): wrap it tightly in plastic wrap and foil, and store in the freezer for up to 2 months. Glaze and decorate after thawing for optimal results.
✨ Decorating Tip
For the prettiest effect, spoon the blue glaze slowly so it naturally drips in different lengths—it creates that fun fireworks look with zero effort. Sprinkle the crushed freeze-dried raspberries on top right after glazing so they stick perfectly. Want even more sparkle? A pinch of edible glitter makes it party-ready in seconds!
🍽 Equipment
- Bundt cake pan (10–12 cup capacity)
- Stand mixer or hand mixer
- Mixing bowls
- Whisk & spatula
- Cooling rack
- Ice cube tray (for freezing egg yolks)
💭 Top tip - How to Freeze Egg Yolks
Don’t let those precious yolks go to waste! To freeze egg yolks successfully, whisk them gently with a tiny pinch of salt (if you’ll use them for savory bakes) or a little sugar (for sweets). This helps prevent them from turning gelatinous. Pour the whisked yolks into an ice cube tray, freeze until solid, then transfer to a labeled freezer bag. They’ll keep for up to 3 months—perfect for making chocolate sprinkle egg yolk muffins later!
🙋🏻 FAQ
Fresh berries will release too much moisture and may sink or make the cake soggy—stick with freeze-dried for best results and that lovely red color!
I used a Crown Bundt Pan by Nordic Ware—the shape holds the glaze beautifully and makes every slice look stunning!
If you make this recipe, let me know how you liked it by ★★★★★ star rating it and leaving a comment below. This would be awesome! You can also sign up for our Newsletter or follow me on Pinterest or Instagram and share your creation with me. Just tag me @combinegoodflavors and hashtag #combinegoodflavors, so I don't miss it.
📖 Recipe
A Red, White & Blue Firecracker Bundt Cake That Pops
Equipment
- Bundt cake pan (10–12 cup capacity)
- Stand mixer or hand mixer
- Whisk & spatula
- Ice cube tray (for freezing egg yolks)
Ingredients
White Cake with Freeze-Dried Raspberries
- 2 ½ cups All-purpose flour
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ¾ cup Unsalted butter softened
- 1 ¾ cups Granulated sugar
- 4 Large egg whites room temp
- 1 teaspoon Vanilla extract
- ¾ cup Whole milk room temp
- ½ cup Finely chopped white chocolate or white chocolate chips
- ½ cup Freeze-dried raspberries lightly crushed (not powdered!)
Blue Drip Glaze
- ½ cup Powdered sugar
- 1-2 teaspoon Milk or water
- Blue gel food coloring
To Decorate
- Extra freeze-dried berry dust
Instructions
- Preheat your oven and grease a Bundt pan well with butter or baking spray, then dust with flour.
- In a mixing bowl, whisk together the dry ingredients (2 ½ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt).2 ½ cups All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt
- In a stand mixer or large bowl, cream ¾ cup Unsalted butter and 1 ¾ cups Granulated sugar until light and fluffy.¾ cup Unsalted butter, 1 ¾ cups Granulated sugar
- Add 4 Large egg whites (one at a time), mixing well after each addition.4 Large egg whites
- Add 1 teaspoon Vanilla extract. Alternate adding the dry ingredients and ¾ cup Whole milk, beginning and ending with the dry. Mix just until combined.1 teaspoon Vanilla extract, ¾ cup Whole milk
- Fold in ½ cup Finely chopped white chocolate and ½ cup Freeze-dried raspberries.½ cup Finely chopped white chocolate, ½ cup Freeze-dried raspberries
- Pour the batter into the prepared pan and bake until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
- For the glaze, whisk ½ cup Powdered sugar with 1-2 teaspoon Milk or water until smooth. Tint with Blue gel food coloring. Adjust consistency if needed.½ cup Powdered sugar, 1-2 teaspoon Milk or water, Blue gel food coloring
- Drizzle the glaze over the cooled cake, letting it drip slightly down the sides.
- Finish with a sprinkle of Extra freeze-dried berry dust and optional decorations.Extra freeze-dried berry dust
Nutrition values are estimates only, using online calculators. Please verify using your own data.
⛑️ Food Safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For further information, check Safe Food Handling - FDA.
Swathi says
Firecracker cake is delicious perfect treat for July 4th I am going to make it again.