Firecracker Cake


  • 2 ¼ cups all purpose flour
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter (room temperature)
  • 1 ¾ cups sugar
  • 2 teaspoons vanilla extract
  • 3 large eggs
  • 1 cup milk
  • red and blue gel food coloring
  • 6 ounces red candy melts (for topping)
  • 6 ounces blue candy melts (for topping)
  • 6 ounces white chocolate melts (for topping)
  • patriotic sprinkles (for topping)


  • Preheat the oven to 350 degrees Fahrenheit.
  • Combine flour, baking powder and salt in medium bowl.
  • Cream together butter and sugar. Add in eggs and milk.
  • Slowly add the flour mixture and mix until well blended.
  • Divide the batter into 3 bowls, ⅓ of the batter in each bowl.
  • Add food coloring to two of the bowls to create red and blue batter.
  • Grease and flour a bundt pan.
  • Pour small amounts of the red, white, and blue batter, alternating between them so that there are layers of colors in the bundt pan.
  • Using the end of a spoon, gently swirl the colors in the bundt pan, making sure not to fully mix.
  • Bake the cake at 350 degrees for 45 to 50 minutes or until a toothpick comes out clean.
  • Allow the cake to cool for 10 minutes, then turn out onto a wire rack.
  • Using red, white and blue candy melts, drizzle the top of the cake and top it with patriotic sprinkles.
  • Store at room temperature in an airtight container.

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