The patriotic red, white and blue firecracker cake has a tangy lemon batter with blueberry and strawberry-flavoured swirls.
Delish proclaimed: “With all the decorating and fun vibes of this cake, it might seem like it could take some time to make, but the truth is it couldn’t be much easier!”
Taking only 15 minutes to prepare, the cake is baked within two hours, which means the lemon-berry firecracker cake is ready to serve in only a couple of hours.
One reviewer, who baked the cake last year for the Fourth of July said it was a “big hit” in their household. Another simply said: “Mmmmmmm.”
Here’s how to make the delicious lemon-berry firecracker cake with a straightforward recipe.
Lemon-berry firecracker cake
- Yields: eight to 12 servings
- Prep: 15 minutes
- Total time: 2hrs 15mins
Ingredients
- Cooking spray
- One box white cake mix
- One package if instant lemon pudding mix
- Four large eggs
- Half a cup of vegetable oil
- One cup, plus one tbsp (or more) of lukewarm water
- One-quarter cup of raspberry jam
- Seven (or more) drops of red gel food colouring, divided
- One-quarter cup of blueberry jam
- Seven (or more) drops of blue gel food colouring, divided
- Three cups of powdered sugar
- Two Tbsp of fresh lemon juice
- One-quarter red, white, and blue sprinkles
Equipment
Method
Preheat oven to 350ºC. Lightly coat a Bundt pan with cooking spray. In a large bowl, whisk cake mix and lemon pudding mix to combine. Add eggs, oil, and one cup of lukewarm water.
Using an electric mixer on medium-high speed, beat until smooth, about one minute.
Scrape one cup of lemon batter into a medium bowl. Stir raspberry jam and five drops of red food colouring into the batter until combined (add more food colouring, if a deeper red is desired).
Scrape another cup of lemon batter into another medium bowl. Stir blueberry jam and five drops of blue food colouring into the batter until combined (add more food colouring, if a deeper blue colour is desired).
Pour the red batter into the bottom of the prepared pan, then pour the remaining lemon batter over the red batter. Pour blue batter over lemon batter.
Bake until a tester (or tooth pick) inserted in the centre comes out clean, 40 to 45 minutes. Let cool in pan for 15 minutes, then turn out onto a wire rack and let cool completely.
Meanwhile, in a medium bowl, whisk powdered sugar, lemon juice, and one tablespoon of lukewarm water, adding more water drop by drop if necessary, until thick and smooth and the mixture is a lava-like consistency.
Scoop a heaping quarter cup of white glaze into a small bowl and stir in two drops of red food colouring. Scoop another heaping quarter cup of white glaze into another small bowl and stir in two drops of blue food colouring.
Drizzle white, then blue, then red glaze over the cake. Scatter sprinkles over the top. Let glaze set for about 30 minutes before slicing.
