Here's everything you need for this delicious and colorful firecracker cake. This cake requires 1 hr. of prep time and 50 minutes of cooking time and makes 12 to 16 servings.
For the Cake:
3 cups (425 grams) all-purpose flour
1 tablespoon baking powder
½ teaspoon kosher salt
1 cup (227 grams) unsalted butter, at room temperature
2½ cups (496 grams) granulated sugar
2 eggs
2 egg yolks
1 tablespoon vanilla extract
1⅓ cups whole milk
Red food coloring
Blue food coloring
For the White Glaze:
4 to 6 tablespoons whole milk
1 teaspoon vanilla extract
2 cups (227 grams) powdered sugar, sifted
6 ounces (170 grams) white chocolate, melted and still warm
For the Red and Blue Glazes:
Powdered sugar
Milk
Red food coloring
Blue food coloring
Directions to Follow
Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 10-cup or 12-cup Bundt pan.
In a medium bowl, whisk together the flour, baking powder and salt.
Using an electric mixer, beat the butter and sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl, then add the eggs and the yolks one at a time, beating well after each addition. Scrape down the bowl again, add the vanilla extract, and beat until just incorporated.
Add the flour mixture in three parts, alternating with the milk, beginning and ending with the flour mixture, mixing after each addition until just combined; do not overmix.
Transfer 1 cup of the batter to a small bowl and stir in red food coloring until desired color is reached; set aside.
Transfer another 1 cup of the batter to a separate small bowl and stir in blue food coloring until desired color is reached; set aside.
Spoon the red batter into the prepared pan, then top with the plain white batter, smoothing it into an even layer. Finally, spoon the blue batter into the center of the white layer, leaving some white batter on either sides so it creates a “tunnel”.
Bake until a sharp knife or toothpick inserted in the center of the cake comes out with just a few moist crumbs, 50 to 55 minutes. Transfer the pan to a wire rack to cool completely. Gently loosen the sides of the cake from the pan and turn it out onto the rack.
Now make the glaze. To do this, whisk together 4 tablespoons of the milk and the vanilla extract in a large bowl. Then, add the powdered sugar, whisking the mixture until all of the ingredients are incorporated and it has a smooth texture. Next, slowly add the white chocolate and stir to combine. After this, pour the glaze over the crown of the cake in large, thick ribbons, letting the glaze drip down onto the sides of the cake. Let the glaze set for about 5 minutes, and then take two small bowls and use them to mix two small batches of powdered sugar with milk until the mixture is thick but still easy to pour. Now, dye one mixture red and one blue. Drizzle each over the white glaze using a spoon, and then let sit for about 10 minutes before serving.
Wow! This cake certainly looks as good as it tastes, and we just love that it adds a festive and patriotic touch to any July 4 gathering. We'll definitely be serving this at our Independence Day gathering this year!
Article Source: Brown Eyed Baker
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