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.
Ingredients
For the funfetti cake:
- 270 g (2 ¼ cups) cake flour
- 250 g (1 ¼ cups) granulated sugar
- 1 tablespoon baking powder
- ¾ teaspoon kosher salt
- 113 g (8 tablespoon) unsalted butter, room temp
- 100 g (½ cup) extra light tasting olive oil
- 227 g (1 cup) plain whole milk greek yogurt, room temp
- 113 g (½ cup) buttermilk, room temp
- 1 egg, room temp
- 1 egg yolk, room temp
- 1 tablespoon vanilla extract
- 86 g (½ cup) red, white, and blue sprinkles
For the glaze:
- 113 g (1 cup) powdered sugar, sifted
- 56 g (¼ cup) heavy cream
- Sprinkles, for topping
Instructions
- Preheat the oven to 350 degrees F (180 degrees C). Brush a Baker's Secret Nova Fluted Pan with 1 tablespoon of softened butter and coat the bottom with granulated sugar.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.
- Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
- Add the oil, yogurt, buttermilk, egg, egg yolk, and vanilla, and mix until fully combined.
- Gently mix in the sprinkles until evenly distributed.
- 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. 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.
For the glaze:
- In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth.
- Pour the glaze over the cooled cake, and top with more red, white, and blue sprinkles. Enjoy!
Notes
- 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.
Nutrition Facts
Serving: 1slice | Calories: 500kcal | Carbohydrates: 66g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Sodium: 333mg | Potassium: 93mg | Fiber: 1g | Sugar: 46g | Vitamin A: 435IU | Vitamin C: 0.03mg | Calcium: 125mg | Iron: 1mg
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