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Moist American Flag Bundt Cake Recipe With Cream Cheese Glaze Easy Patriotic Dessert

Moist American Flag Bundt Cake - featured image
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A moist, festive American Flag Bundt Cake with vibrant red, white, and blue layers and a tangy cream cheese glaze. Perfect for patriotic occasions and easy to make with simple ingredients.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (225g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, warmed slightly (or almond milk for dairy-free)
  • Red and blue gel food coloring
  • 4 ounces (115g) cream cheese, softened
  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons (30ml) milk or heavy cream
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your Bundt pan thoroughly with butter or non-stick spray and dust with flour.
  2. In a medium bowl, whisk together the dry ingredients: 2 ½ cups all-purpose flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
  3. In a large mixing bowl, cream the butter and sugar: Beat 1 cup softened unsalted butter with 1 ¾ cups granulated sugar on medium speed for about 3-4 minutes until pale and fluffy.
  4. Add the eggs one at a time: Beat in 4 large eggs, one by one, making sure each is fully incorporated before adding the next. Mix in 1 tablespoon vanilla extract.
  5. Alternate adding dry ingredients and milk: Add the flour mixture in three parts alternating with 1 cup of warm milk, beginning and ending with the flour. Mix gently after each addition until just combined.
  6. Divide the batter equally into three bowls. Leave one bowl plain (white section), add red gel food coloring to the second bowl until vibrant red, and blue gel food coloring to the third. Mix gently.
  7. Layer the batter in the Bundt pan: Start with the white batter, carefully spoon the red batter in stripes next to it, and finish with the blue to create a striped flag effect.
  8. Bake for 50-60 minutes. Insert a toothpick into the thickest part; if it comes out clean or with a few moist crumbs, the cake is done.
  9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. While the cake cools, prepare the glaze: Beat 4 ounces softened cream cheese until smooth. Add 1 cup powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla extract. Whisk until glossy and pourable.
  11. Drizzle the cream cheese glaze over the cooled cake using a spoon to create thick ribbons that cling to the Bundt’s curves.

Notes

Use gel food coloring for vibrant colors without thinning the batter. Cream butter and sugar well to trap air for a tender crumb. Avoid overmixing to prevent dense cake. Let cake cool completely before glazing. For sharper stripes, chill colored batters briefly before layering. The glaze consistency can be adjusted with milk or powdered sugar.

Nutrition

Keywords: American Flag Cake, Bundt Cake, Patriotic Dessert, Cream Cheese Glaze, Fourth of July Cake, Moist Cake, Easy Cake Recipe

Find it online: https://milaspoon.com/moist-american-flag-bundt-cake-recipe-with-cream-cheese-glaze-easy-patriotic-dessert/