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Red White & Blue Marble Cake

Red White & Blue Marble Cake sliced on a cake stand with bright patriotic swirls
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A soft vanilla Red White & Blue Marble Cake with colorful layered swirls baked in a classic Bundt pan.

Ingredients

Scale
  • 1 cup butter, softened to room temperature
  • 2 ½ cups granulated sugar
  • 1 tablespoon vanilla extract
  • 2 large eggs, brought to room temperature
  • 4 large egg whites, brought to room temperature
  • 1 cup buttermilk, brought to room temperature
  • 3 cups cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • Red food coloring
  • Blue food coloring

Instructions

  1. Heat the oven to 350 F, then coat a 12-cup Bundt pan well with grease and flour.
  2. Place the butter and sugar in a mixing bowl and beat until the mixture looks smooth and blended.
  3. Add the whole eggs and egg whites one at a time, mixing after each addition.
  4. Pour in the vanilla and mix until it disappears into the batter.
  5. Add the buttermilk and blend until the batter is creamy.
  6. Add the cake flour, baking powder, and salt, then mix on low speed only until the dry ingredients are worked in.
  7. Move 1 ½ cups of batter to a separate bowl for the red portion.
  8. Move another 1 ½ cups of batter to a third bowl for the blue portion.
  9. Tint one small bowl of batter with red food coloring.
  10. Tint the other small bowl of batter with blue food coloring.
  11. Spoon 1/4 cup of plain batter into the prepared Bundt pan.
  12. Add 1/4 cup of red batter directly over the plain batter.
  13. Add 1/4 cup of blue batter over the red batter.
  14. Repeat the plain, red, and blue layers until every bit of batter has been added.
  15. Tap the pan gently to settle the batter if needed, but do not swirl or stir it.
  16. Bake for 50-70 minutes, until a wooden toothpick inserted near the center comes out clean.
  17. Let the cake rest in the pan on a wire rack for 15 minutes.
  18. Turn the cake out onto the rack and allow it to cool fully before slicing.

Notes

  • Regular buttermilk or low-fat buttermilk both work in this cake.
  • Cake flour gives the crumb its softer, lighter texture.
  • The original color amount used was one 0.25 ounce bottle of liquid red food coloring and half of one 0.25 ounce bottle of liquid blue food coloring, though the final amount can vary by brand and color strength.
  • Clear vanilla extract can help the plain batter look a little lighter.
  • For mini Bundt cakes, divide the batter among 12 one-cup Bundt pans and bake for about 20-25 minutes.
  • Keep leftover cake in an airtight container at room temperature for up to 4 days.
  • Nutrition information is an estimate.

Nutrition

Keywords: Red White & Blue Marble Cake, patriotic Bundt cake, vanilla marble cake, 4th of July cake

Find it online: https://thekitchenfinesse.com/red-white-blue-marble-cake/