4th of July Funfetti Cake

This 4th of July cake is made with a simple one bowl method and bakes up with the softest crumb that stays moist for days! As a red, white, and blue, funfetti fluted cake, it's such an easy, yet festive celebratory dessert big enough for a crowd.

This post is sponsored by Baker's Secret. All opinions are my own. Thank you for supporting the brands that make Sloane's Table possible! 

Why you'll love this 4th of July cake

• Soft & Moist Crumb: Based off my beloved vanilla cake recipe, this bundt cake has an ever-moist texture with a rich, buttery flavor.
• Easy One Bowl Method: Not only is the reverse creaming method made in one bowl, but it also results in the most tender cake!
• Simple, Yet Festive Decoration: I LOVE a dessert that requires minimal decoration because it's naturally stunning, and this cake is exactly that! It's beautiful star shape thanks to this Baker's Secret Nova Fluted Pan makes it the perfect treat for a Fourth of July celebration! A low maintenance cake is just what you need to enjoy while watching  fireworks :).

Ingredient Notes

• Cake Flour: Though it's not essential to make this cake, cake flour achieves the softest crumb! If you do not have cake flour on hand, you can use an equal amount of all-purpose flour or replace 2 tablespoon of the flour with 2 tablespoon of cornstarch to make a DIY cake flour.
• Leavener: You'll need just baking powder to give this cake the perfect rise & texture.
• Fat: To make this cake super moist while maintaining that classic buttery flavor, this recipe uses an oil-butter combo. My go-to oil is light tasting olive oil, but you can also use canola or vegetable oil.
• Dairy: For optimal flavor and texture, use full fat greek yogurt and buttermilk or whole milk.
• Eggs: The cake needs just one egg, plus one egg yolk for extra richness.
• Vanilla: You can't make a vanilla cake without a generous amount of vanilla extract! Use a high-quality vanilla bean paste or extract for the best flavor. 
• Sprinkles: To give this cake a patriotic look, add these red white and blue sprinkles to the cake batter and on top of the cake.

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this 4th of July cake recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Comebine the dry ingredients. In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.

STEP 2: Cut butter into dry ingredients. Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until the mixture resembles wet sand.

STEP 3: Mix in the wet ingredients. Add the oil, yogurt, buttermilk, egg, egg yolk, and vanilla, and mix until fully combined.

STEP 4: Fold in the sprinkles. Gently stir in the sprinkles until evenly distributed.

STEP 5: Bake. Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any air bubbles. Bake the cake for 50-55 minutes or until deeply golden on top and a toothpick inserted comes out clean.

STEP 6: Let the cake cool. Allow the cake to cool for 10 minutes in the pan, then use a knife to loosen the sides, and turn out onto a wire rack to cool completely.

STEP 7: Make the glaze. In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth. 

STEP 8: Decorate. Pour the glaze over the cooled cake, and top with more red, white, and blue sprinkles. Enjoy!

Expert Baking Tips

• Liberally grease the fluted pan. To prevent the cake from sticking to the pan, liberally grease it with softened butter, then coat the most detailed part of the pan with a small amount of granulated sugar.
• Turn the cake out after 10 minutes. Do not let the cake cool in the pan longer than 10 minutes, or it may stick to the pan!
• Make the cake ahead of time. This cake stays moist for several days, so if you're making it for a gathering, you can bake it the day before and glaze it the day it's served.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x