Firecracker Cake Recipe

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Firecracker cake has become a favorite at 4th of July celebrations for its red, white, and blue layers that pop with every slice.

Prep Time15

Cook Time50

Total Time1 5

Course: Dessert

Cuisine: American

Keyword: red, white, and blue bundt cake

Servings: servings

Calories: 395kcal

Preheat oven 350°F (180°C). Use a good non-stick spray or brush melted shortening into every crevice of a bundt pan, then dust with a bit of flour. This is the best insurance for a clean release. Set aside.
Beat the egg whites, oil, and super fine sugar together in a large bowl. Add the schnapps, vodka, lime juice, and lemon extract and mix to combine.
Whisk together flour, baking powder, salt, non-fat dry milk, and pudding mix in a separate bowl.
Slowly add the dry ingredients to the liquid mixture and mix together. Continue mixing on medium speed until smooth and all ingredients are well incorporated.
Divide the batter into three bowls. Use high-quality gel food coloring in red and blue, leaving the third bowl plain for the white. Gel color is a must because it won’t thin out the batter like liquid coloring does.
Fold in colors with a rubber spatula until just combined. Over-mixing after adding color can dull the hue and make the cake tough. Once colored, gently tap each bowl on the counter. This helps burst big air bubbles that can throw off the swirl pattern.
Pour red batter into bottom of prepared bundt pan. Carefully pour the white batter over the red batter, then carefully pour the blue batter over the white layer. Do not mix the layers together, they will move and swirl as the cake bakes.
Bake in preheated oven for 40 to 50 minutes, or until toothpick comes out clean. Remove cake from oven and allow to cool in the pan for 10 minutes.

Whisk together glaze ingredients in a small bowl.
Flip cake out onto a round cooling rack and place on top of a large plate.
Using a large spoon, drizzle glaze over the cake. Move cake and rack to a second plate and continue pouring glaze over the top until all of the glaze has been used – 5 to 7 times depending on how thick your make your glaze.
Top with sprinkles and set aside to cool completely – like 12 hours minimum.
Slice and serve.

Gel food coloring keeps colors sharp instead of turning the batter pastel or thinning it out.
Add glaze while the cake is just barely warm for the smoothest dripping effect and best shine.
Start with all your ingredients at room temperature for a smoother batter and more even bake.
Too much mixing after adding color dulls both the crumb and the vibrancy.
For a more dramatic color pattern, use a small or medium cookie scoop to create an alternating colored pattern with the batter in the bundt pan.
To make without alcohol: Substitute water or lemon-lime soda for the peach schnapps and raspberry vodka.