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This homemade Firecracker Cake has layers of red, white and blue batter.

Firecracker Cake (from scratch!)

A homemade version of firecracker cake - a red, white and blue Bundt cake perfect for celebrating the 4th of July!
Course Dessert
Cuisine American
Prep 1 hour
Cook 50 minutes
Setting time 10 minutes
Total 2 hours
Servings 12 to 16 servings
Calories 458 kcal
Author Michelle


For the Cake:

  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon kosher salt
  • 1 cup unsalted butter, at room temperature
  • cups granulated sugar
  • 2 eggs
  • 2 egg yolks
  • 1 tablespoon  vanilla extract
  • 1⅓ cups whole milk
  • Red food coloring
  • Blue food coloring

For the White Glaze:

  • 4 to 6 tablespoons whole milk
  • teaspoon vanilla extract
  • 2 cups powdered sugar, sifted
  • 6 ounces white chocolate, melted and still warm

For the Red and Blue Glazes:

  • Powdered sugar
  • Milk
  • Red food coloring
  • Blue food coloring


  1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder and salt.
  3. Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the vanilla extract, and beat until just incorporated.
  4. Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.
  5. Transfer 1 cup of the batter to a small bowl and stir in red food coloring until desired color is reached; set aside.
  6. Transfer another 1 cup of the batter to a separate small bowl and stir in blue food coloring until desired color is reached; set aside.
  7. Spoon the red batter into the prepared pan, then top with the plain white batter, smoothing it into an even layer. Finally, spoon the blue batter into the center of the white layer, leaving some white batter on either sides so it creates a "tunnel".
  8. Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
  9. Make the Glaze: In a large bowl, whisk together 4 tablespoons of the milk and the vanilla extract. Add the powdered sugar and whisk until incorporated and smooth. Slowly stir in the white chocolate. The glaze should be thick yet pourable; if the glaze appears too thick, thin it out with additional milk, a tablespoon at a time, until you reach the desired consistency.
  10. Pour the glaze in large, thick ribbons over the crown of the cake, allowing the glaze to spread and drip down the sides of the cake. Allow the glaze to set, about 5 minutes. In small bowls, mix two small batches of powdered sugar with milk until a thick, yet pourable consistency is reached, then dye one red and the other blue. Using a spoon drizzle the red and blue icings over the white. Allow to set for about 10 minutes before serving.
  11. The cake can be kept in an airtight container at room temperature for up to 3 days.

Recipe Notes

Nutritional values are based on one serving

Nutrition Facts
Firecracker Cake (from scratch!)
Amount Per Serving
Calories 458 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 10g63%
Cholesterol 80mg27%
Sodium 105mg5%
Potassium 178mg5%
Carbohydrates 72g24%
Sugar 53g59%
Protein 5g10%
Vitamin A 460IU9%
Vitamin C 0.1mg0%
Calcium 96mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.