Lemon-Berry Firecracker Cake
PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS
Nothing says Fourth of July quite like a patriotic red, white, and blue dessert, especially this eye-popping lemon-berry firecracker cake. It’s decorated with an explosion of color to match the festivities in the sky. Looking for more festive treats worthy of Independence Day? Try a fruit-forward flag cake, psychedelically swirled freedom bark, or firecracker strawberries.
For a blast of flavor, our spin on the classic firecracker cake upgrades itself from white cake to a tangy lemon batter with blueberry- and strawberry-flavored swirls. 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! The batter is prepared with beloved boxed cake mix and instant lemon pudding, which means fewer steps and fewer ingredients to measure. The decorating part might take a minute or two, but not much more—it’s also kid-friendly and fun to do.
Advertisement – Continue Reading Below
Yields:
8
– 12
servings
Prep Time:
0
hours
15
mins
Total Time:
2
hours
15
mins
(15.25-oz.) box white cake mix
(3.4-oz.) package instant lemon pudding mix
c.
plus 1 tbsp. (or more) lukewarm water
(or more) drops red gel food coloring, divided
(or more) drops blue gel food coloring, divided
tbsp.
fresh lemon juice
c.
red, white, and blue sprinkles
This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.
- Preheat oven to 350º. 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 1 cup lukewarm water. Using an electric mixer on medium-high speed, beat until smooth, about 1 minute.
- Scrape 1 cup lemon batter into a medium bowl. Stir raspberry jam and 5 drops red food coloring into batter until combined. Add more food coloring, a drop at a time, if a deeper red color is desired.
- Scrape another 1 cup lemon batter into another medium bowl. Stir blueberry jam and 5 drops blue food coloring into batter until combined. Add more food coloring, a drop at a time, if a deeper blue color is desired.
- Pour red batter into bottom of prepared pan. Pour remaining lemon batter over red batter. Pour blue batter over lemon batter.
- Bake until a tester inserted in center comes out clean, 40 to 45 minutes. Let cool in pan 15 minutes, then turn out onto a wire rack and let cool completely.
- Meanwhile, in a medium bowl, whisk powdered sugar, lemon juice, and 1 tablespoon lukewarm water, adding more water drop by drop if necessary, until thick and smooth and mixture is a lava-like consistency.
- Scoop a heaping 1/4 cup white glaze into a small bowl and stir in 2 drops red food coloring. Scoop another heaping 1/4 cup white glaze into another small bowl and stir in 2 drops blue food coloring.
- Drizzle white, then blue, then red glaze over cake. Scatter sprinkles over top. Let glaze set about 30 minutes before slicing.
This content is imported from {embed-name}. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
PHOTO: RACHEL VANNI; FOOD STYLING: SPENCER RICHARDS
This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io
Advertisement – Continue Reading Below
Read the full article here
