Advertisements

Red, White, and Blue Marble Cake

Dreaming of a dessert that’s as dazzling as a 4th of July firework and perfect for any celebration? This Red, White, and Blue Marble Cake is your answer! With fluffy vanilla cake swirled with vibrant red, white, and blue batter, baked in a Bundt pan, it’s a showstopper that screams patriotism. Ideal for Independence Day, summer parties, or any gathering, it’s so fun to make, kids can help scoop the colors. Ready to bake this swirly, festive masterpiece? Let’s get mixing!

Advertisements

Overview: Why This Cake Shines

What makes the Red, White, and Blue Marble Cake so special? It’s a fluffy, moist cake with a stunning marbled effect that’s easy to create and looks like a flag in every slice. Here’s why you’ll love it:

Time Requirement: About 20 minutes prep, 50-70 minutes baking, plus cooling.
Difficulty Level: Easy! Simple mixing and layering, great for beginners.
Why It’s Awesome: It’s festive, versatile, and the colorful swirls make it a crowd-pleaser.

This cake is perfect for patriotic holidays, birthdays, or any occasion needing a pop of color. Let’s check out the ingredients!

Essential Ingredients

A Red, White, and Blue Marble Cake needs simple ingredients for a 12-cup Bundt pan (serves 12-16). Here’s what you’ll need:

Wet Ingredients:
- 1 cup butter, room temperature
- 2 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 4 large egg whites, room temperature
- 1 cup buttermilk, room temperature
- Why it matters: Butter and sugar create a creamy base, eggs add structure, and buttermilk keeps the cake moist and tender.
- Substitutions: Use margarine for butter. Swap buttermilk for 1 cup milk mixed with 1 tbsp vinegar or lemon juice (let sit 5 minutes). Use 3 whole eggs instead of egg whites for a slightly denser cake.
Dry Ingredients:
- 3 cups cake flour
- 2 tsp baking powder (assuming this is the missing ingredient based on context)
- ½ tsp salt
- Why it matters: Cake flour ensures a soft texture, baking powder helps it rise, and salt balances sweetness.
- Substitutions: Use 2 ½ cups all-purpose flour plus ¼ cup cornstarch for cake flour. Ensure baking powder is fresh for best rise.
Coloring:
- Red food coloring
- Blue food coloring
- Why it matters: Food coloring creates the patriotic red and blue swirls, leaving plain batter white.
- Substitutions: Use natural food dyes (e.g., beet juice for red, blueberry powder for blue). Gel food coloring gives vibrant results with less liquid.

Tip: Bring butter, eggs, and buttermilk to room temperature for smooth mixing. Use gel food coloring for bold colors without thinning the batter. Sift cake flour for a fluffier cake.

Advertisements

Step-by-Step Instructions

Let’s make this Red, White, and Blue Marble Cake with these easy steps. Follow along with tips to make it perfect!

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C).
Grease a 12-cup Bundt pan thoroughly with butter or non-stick spray, then dust with flour, tapping out excess.
- Tip: Use a pastry brush to grease all crevices of the Bundt pan. A well-greased pan ensures easy release.

Step 2: Cream Butter and Sugar

In the bowl of a stand mixer with a paddle attachment (or using a hand mixer), beat 1 cup butter and 2 ½ cups sugar on medium speed until light and fluffy (about 3-4 minutes).
- Tip: Scrape the bowl halfway to ensure even mixing. Fluffy butter-sugar mix adds air for a light cake.

Step 3: Add Eggs and Vanilla

Add 2 whole eggs and 4 egg whites one at a time, mixing well after each addition.
Stir in 1 tbsp vanilla extract until combined.
- Tip: Crack eggs into a separate bowl to avoid shell bits. Mix on low to prevent curdling.

Step 4: Mix in Buttermilk and Dry Ingredients

Pour in 1 cup buttermilk and mix until well-combined.
In a separate bowl, whisk 3 cups cake flour, 2 tsp baking powder, and ½ tsp salt.
Add dry ingredients to the wet mixture in three batches, mixing on low speed just until incorporated. Don’t overmix.
- Tip: Alternate adding dry ingredients and buttermilk for a smooth batter. Stop mixing when no flour streaks remain to avoid a tough cake.

Step 5: Create Colored Batters

Scoop 1 ½ cups of batter into a small bowl for the red swirl.
Scoop another 1 ½ cups of batter into a second small bowl for the blue swirl.
Add a few drops of red food coloring to the first bowl, mixing until you reach the desired shade.
Add a few drops of blue food coloring to the second bowl, mixing until evenly colored.
- Tip: Start with 2-3 drops of gel coloring and add more for deeper hues. Mix gently to keep batter light.

Step 6: Layer the Batter

Using a ¼-cup measuring cup, scoop plain batter into the prepared Bundt pan, spreading slightly.
Using a separate ¼-cup scoop, drop red batter on top of the plain batter.
Using a third ¼-cup scoop, drop blue batter on top of the red batter.
Continue alternating plain, red, and blue batters, layering randomly until all batter is used.
Tap the pan gently on the counter 2-3 times to level the batter. Do not stir to preserve the marble effect.
- Tip: Use separate scoops to keep colors distinct. Layer in different spots for a varied swirl pattern.

Step 7: Bake and Cool

Bake at 350°F for 50-70 minutes, or until a wooden toothpick inserted in the center comes out clean.
Cool the cake in the pan on a wire rack for 15 minutes.
Invert the cake onto the wire rack and remove the pan. Cool completely (about 1-2 hours).
- Tip: Check at 50 minutes; ovens vary. If browning too quickly, tent with foil. Let cool fully before slicing to reveal swirls.

Step 8: Serve

Slice and serve plain, dusted with powdered sugar, or with whipped cream and berries for extra flair.
- Tip: Use a serrated knife for clean slices. Display on a red, white, or blue cake stand for a patriotic touch.

Advertisements

Assembly: Building Your Marble Cake

Creating a Red, White, and Blue Marble Cake is like painting a patriotic swirl in a Bundt pan! Here’s how to make it look amazing:

Plain Batter Base: Start with scoops of vanilla batter for the white swirls.
Red Swirls: Add red batter for bold, flag-inspired stripes.
Blue Swirls: Layer blue batter for vibrant, starry bursts.
Marble Effect: Alternate scoops without stirring for a stunning swirl when sliced.
- Presentation Tip: Dust with powdered sugar or drizzle with white glaze for a festive look. Serve with fresh strawberries and blueberries on the side for a 4th of July vibe. Add small flag picks for extra flair!

Tip: Scoop batter in different areas of the pan for varied swirls. Tap gently to settle without mixing colors.

Storage and Make-Ahead Tips

Want to enjoy your Red, White, and Blue Marble Cake later? Here’s how to keep it fresh:

Storing Leftovers:
- Store in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Wrap tightly in plastic wrap to prevent drying out.
- Freeze slices in a freezer-safe container for up to 2 months; thaw at room temperature.
- Note: Chilling enhances moistness but may dull colors slightly.
Make-Ahead Tips:
- Bake the cake up to a day ahead and store at room temperature, covered.
- Prep dry ingredients and measure wet ingredients a day early for quick mixing.
- Freeze the baked, cooled cake (wrapped tightly) up to a month ahead; thaw before serving.
- Tip: Dust with powdered sugar or add glaze just before serving for a fresh look. Slice after thawing for clean cuts.

This cake is perfect for prepping ahead for stress-free celebrations!

Recipe Variations

The Red, White, and Blue Marble Cake is super fun to customize! Try these ideas:

Lemon Twist: Add 1 tbsp lemon zest to the batter and use lemon extract instead of vanilla for a zesty flavor.
Chocolate Swirls: Use chocolate cake batter for the white portion and keep red and blue for a richer taste.
Gluten-Free: Use gluten-free cake flour (like Bob’s Red Mill) and ensure baking powder is gluten-free.
Berry Boost: Fold ½ cup chopped strawberries and blueberries into the plain batter for fruit bursts (pat dry first).
Cupcake Version: Divide batter into lined muffin tins, layering colors for mini marble cupcakes (bake 18-22 minutes).

Get creative—every version is a swirly delight!

Conclusion

This Red, White, and Blue Marble Cake is the ultimate dessert for patriotic celebrations! With its fluffy vanilla base, vibrant red, white, and blue swirls, and moist texture, it’s perfect for 4th of July, Memorial Day, or any festive occasion. It’s a versatile treat that’s easy to bake, stunning to slice, and so fun to customize. Grab your Bundt pan, get the kids to help scoop the colors, and create this patriotic masterpiece. Share your swirly slices in the comments—I’d love to see your red, white, and blue creations!

Red, White, and Blue Marble Cake

Author: Alyssa

Print Recipe

Description

Ingredients

Scale

A Red, White, and Blue Marble Cake needs simple ingredients for a 12-cup Bundt pan (serves 12-16). Here’s what you’ll need:

Wet Ingredients:
- 1 cup butter, room temperature
- 2 ½ cups granulated sugar
- 1 tbsp vanilla extract
- 2 large eggs, room temperature
- 4 large egg whites, room temperature
- 1 cup buttermilk, room temperature
- Why it matters: Butter and sugar create a creamy base, eggs add structure, and buttermilk keeps the cake moist and tender.
- Substitutions: Use margarine for butter. Swap buttermilk for 1 cup milk mixed with 1 tbsp vinegar or lemon juice (let sit 5 minutes). Use 3 whole eggs instead of egg whites for a slightly denser cake.
Dry Ingredients:
- 3 cups cake flour
- 2 tsp baking powder (assuming this is the missing ingredient based on context)
- ½ tsp salt
- Why it matters: Cake flour ensures a soft texture, baking powder helps it rise, and salt balances sweetness.
- Substitutions: Use 2 ½ cups all-purpose flour plus ¼ cup cornstarch for cake flour. Ensure baking powder is fresh for best rise.
Coloring:
- Red food coloring
- Blue food coloring
- Why it matters: Food coloring creates the patriotic red and blue swirls, leaving plain batter white.
- Substitutions: Use natural food dyes (e.g., beet juice for red, blueberry powder for blue). Gel food coloring gives vibrant results with less liquid.

Tip: Bring butter, eggs, and buttermilk to room temperature for smooth mixing. Use gel food coloring for bold colors without thinning the batter. Sift cake flour for a fluffier cake.

Cook Mode Prevent your screen from going dark