A Red, White & Blue Firecracker Bundt Cake That Pops
This festive red, white, and blue Bundt cake is made with fluffy white cake, tangy freeze-dried raspberries, sweet white chocolate, and a vibrant blue drip glaze. Finished with crushed berries on top, it looks just like fireworks—perfect for any 4th of July party!
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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 tsp Baking powder
- ½ tsp Salt
- ¾ cup Unsalted butter softened
- 1 ¾ cups Granulated sugar
- 4 Large egg whites room temp
- 1 tsp 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 tsp 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 tsp Baking powder, ½ tsp Salt).2 ½ cups All-purpose flour, 2 tsp Baking powder, ½ tsp 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 tsp Vanilla extract. Alternate adding the dry ingredients and ¾ cup Whole milk, beginning and ending with the dry. Mix just until combined.1 tsp 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 tsp Milk or water until smooth. Tint with Blue gel food coloring. Adjust consistency if needed.½ cup Powdered sugar, 1-2 tsp 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
Serving: 1serving | Calories: 282kcal | Carbohydrates: 44g | Protein: 4g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 148mg | Potassium: 72mg | Fiber: 1g | Sugar: 29g | Vitamin A: 287IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg
Servings: 16 servings
Calories: 282kcal
