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iced 4th of July Cake

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!
Course Dessert
Cuisine 4th of July, bundt, cake, funfetti
Prep Time 20 minutes
Cook Time 1 hour
Servings 10


For the Bundt Cake

  • 1 cup butter softened
  • 1 ½ cups granulated sugar
  • 1 tbsp pure vanilla extract
  • 4 large eggs
  • 2 ¾ cups all-purpose flour
  • ¼ cup cornstarch
  • 2 tsp baking powder
  • 1 cup milk
  • cup red white, and blue sprinkles

To make the glaze

  • 2 cups confectioner's sugar
  • ¼ cup heavy cream
  • 1 tsp pure vanilla extract


  • Preheat the oven to 350F and grease a standard 9” bundt pan with non-stick cooking spray.
  • Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy-- about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
  • Add the eggs one at a time and fully incorporate each one before adding the next.
  • In a small bowl, whisk together the flour, cornstarch, and baking powder.
  • At a low speed, gradually alternate adding the dry ingredients and milk. First add in ⅓ of the flour mixture. Then add in half of the milk, followed by another ⅓ of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients.
  • Mix just until no large lumps of flour remain. You don’t want to overmix!
  • Add in the sprinkles and fold them in gently.
  • Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean-- about 55-60 minutes.
  • Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
  • Store in an airtight container in the fridge for up to 3 days.


  • Whisk the confectioner's sugar, heavy cream and vanilla in a large mixing bowl fitted with the whip attachment.
  • Pour over the top of the cooled cake.