Red, White, and Blue Bundt Cake

What You'll Need:

Salted Butter Granulated Sugar Vegetable Oil Egg whites Whole Milk Clear Vanilla Extract Almond Extract All-Purpose Flour Baking Powder Baking Soda Salt Red Gel Food Coloring Blue Gel Food Coloring Sprinkles (for decorating) Marshmallow Cream Powdered Sugar Heavy Whipping Cream

Preheat oven to 350 degrees F. In a large bowl, beat the butter and sugar until creamy and light, about 2-3 minutes. Add oil and beat again, scraping down the bottom and sides of the bowl.

In a separate bowl, whisk the egg whites, vanilla extract, almond extract, and milk together. Set aside. Add 1 cup of flour with the baking powder, baking soda, and salt to the butter and sugar mix.

Mix well, then add about half of the milk and egg white mixture, beating again. Add another cup of the flour, followed by the remaining liquid and final cup of flour, mixing and scraping the bowl between each addition.

Transfer 1 and ¼ cups of the batter to one bowl and add red food coloring, and the same with another bowl and the blue food coloring.

Stir well to evenly color the batter.

Transfer the two batter colors to piping bags or ziploc bags with the tip snipped off.

Spray your bundt pan with baking spray. Pipe some of the red batter into alternating sections of the pan. Repeat with the blue batter to fill in the empty sections. You can use a skewer to nudge the batter into the corners and edges, if needed.

Spoon some of the white batter into the bundt pan, then add more of the red and blue batters, followed by the remaining white batter until it has all been used up.

You can gently swirl the batter with a knife or just leave it be. As it bakes, the colors will swirl themselves pretty well anyway.

Bake for 50-60 minutes until a toothpick inserted into the center of the cake comes out clean with just a few crumbs. Cool for 10-15 minutes before turning the cake out onto a wire rack to cool fully. I like to slice off the bottom (top?) so that it will set level on a cake stand for better presentation.

Once the cake has cooled completely, make the marshmallow icing by beating the marshmallow cream in a bowl with the powdered sugar and heavy cream until smooth and thin enough to pour. Pour over the ridges of the cake, letting it run down the sides.

Sprinkle with patriotic sprinkles, then slice and serve.

This bundt cake is buttery and moist with a tight crumb and a marshmallow cream glaze on top. It's good all on it's own, but especially delicious with a scoop of strawberry ice cream!

You can change up the colors for any holiday or occasion you like! This would be a fun birthday cake with the birthday boy or girl's favorite colors! A Halloween version could have purple, orange, and green swirls, and you could use red and green for Christmas!

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