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Patriotic Bundt Cake

Patriotic Bundt Cake with red-white-blue swirls is a moist vanilla cake baked in a Bundt pan and finished with a smooth vanilla glaze. Create colorful layers by tinting batter, spooning in alternating colors, and gently swirling for a marbled look.
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Prep Time 20 minutes
Cook Time 40 minutes
cooling in pan 15 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box (15.25 oz) white cake mix
  • 1 cup water
  • 0.5 cup vegetable oil
  • 3 eggs large
  • 1 red gel food coloring
  • 1 blue gel food coloring
Glaze
  • 1.5 cup powdered sugar
  • 3 tbsp milk
  • 0.5 tsp vanilla extract
Garnish
  • 1 fresh strawberries for topping
  • 1 fresh blueberries for topping
  • 1 patriotic sprinkles optional

Equipment

  • 1 sheet pan
  • 1 bundt pan

Method
 

Bake the cake
  1. Preheat the oven to 350°F (175°C) so it’s fully ready for baking.
  2. Grease a 10-inch Bundt pan thoroughly to ensure the cake releases cleanly after baking.
  3. Prepare the cake batter according to package directions for the correct texture and rise.
  4. Divide the batter into three bowls so you can tint each portion for the red-white-blue effect.
  5. Leave one bowl white and keep it plain for the classic patriotic swirl contrast.
  6. Tint one bowl red and one bowl blue using gel food coloring for vivid color without thinning the batter.
  7. Alternate spoonfuls of each color into the Bundt pan to create stripes that will marbelize during baking.
  8. Gently swirl with a knife in quick, light passes for a ribboned swirl pattern.
  9. Bake for 38–42 minutes, until the center looks set and a toothpick comes out with only a few moist crumbs.
  10. Cool in the pan for 15 minutes so the cake firms up before unmolding.
  11. Transfer to a wire rack to cool completely for the best glaze cling and clean slice.
Make and finish the glaze
  1. Whisk powdered sugar, milk, and vanilla extract together until smooth for a pourable glaze.
  2. Drizzle glaze over the cooled cake to create glossy coverage on top.
  3. Garnish with fresh strawberries and fresh blueberries for a bright red, white, and blue finish.
  4. Add patriotic sprinkles if using, then slice and serve.

Notes

For the cleanest swirl, use a light hand when swirling—2–3 gentle passes is enough. Store covered in the refrigerator up to 3 days; the cake can be frozen (ungarnished or after glazing) up to 2 months and thaw overnight in the fridge. For a lighter option, use vanilla Greek yogurt in place of some milk in the glaze and add a splash more milk only if needed to reach drizzle consistency.