Description

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.

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.

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Instructions

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.