Lemon-Berry Firecracker Cake Recipe

Introduction

This Lemon-Berry Firecracker Cake is a festive and flavorful dessert perfect for celebrations. Layers of lemon and berry flavors come together in a stunning swirl, topped with a tangy lemon glaze and patriotic sprinkles. It’s as delicious as it is eye-catching!

Ingredients

• Cooking spray
• 1 box white cake mix (15.25 oz)
• 1 package instant lemon pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup + 1 tbsp lukewarm water
• 1/4 cup raspberry jam
• 7 drops red gel food coloring
• 7 drops blue gel food coloring
• 1/4 cup blueberry jam
• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1/4 cup red, white, and blue sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan with cooking spray and set aside.
2. Step 2: In a large mixing bowl, combine the white cake mix, instant lemon pudding mix, eggs, vegetable oil, and 1 cup lukewarm water. Beat on medium speed until smooth and well blended.
3. Step 3: Divide the batter evenly into three separate bowls.
4. Step 4: To the first bowl, add raspberry jam and red gel food coloring. Mix until fully combined.
5. Step 5: To the second bowl, add blueberry jam and blue gel food coloring. Mix until combined.
6. Step 6: Leave the third bowl of batter plain without adding anything.
7. Step 7: Pour the plain batter evenly into the prepared bundt pan first, followed by the red batter, then the blue batter. Gently swirl the batters with a knife to create a marbled effect.
8. Step 8: Bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
9. Step 9: In a bowl, whisk together powdered sugar, fresh lemon juice, and the remaining 1 tablespoon of water until smooth. Drizzle this glaze over the cooled cake.
10. Step 10: Immediately sprinkle the red, white, and blue sprinkles over the glaze before it sets.

Tips & Variations

• Use room temperature eggs and lukewarm water for a smoother batter and better rise.
• Try swapping raspberry jam for strawberry or cherry for a different red berry flavor.
• For a more intense lemon flavor, add 1 teaspoon of lemon zest to the batter.
• To keep the swirl pattern distinct, avoid over-swiping when swirling the batters in the pan.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days and bring to room temperature before serving. The glaze may soften when refrigerated. You can gently re-drizzle glaze if needed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade lemon pudding instead of instant?

Instant lemon pudding helps the cake set properly and enhances lemon flavor. Homemade pudding might work but could alter the texture and baking time.

Is this cake suitable for freezing?

Yes, you can freeze the fully cooled cake without glaze for up to 2 months. Wrap tightly in plastic wrap and foil. Thaw overnight in the refrigerator before glazing and serving.

Lemon-Berry Firecracker Cake Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This vibrant Lemon-Berry Firecracker Cake combines a tangy lemon-flavored white cake base with swirlings of red raspberry and blue blueberry jams, creating a festive, colorful dessert that is perfect for patriotic celebrations or any special occasion. The cake is moist, bursting with berry flavors, and topped with a zesty lemon glaze and patriotic sprinkles for a fun and eye-catching finish.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pan Preparation

• Cooking spray

Cake Batter

• 1 box white cake mix (15.25 oz)
• 1 package instant lemon pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup lukewarm water + 1 tbsp lukewarm water (divided)

Jam and Coloring

• 1/4 cup raspberry jam
• 7 drops red gel food coloring
• 1/4 cup blueberry jam
• 7 drops blue gel food coloring

Glaze and Decoration

• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lukewarm water (remaining from total 1 cup + 1 tbsp)
• 1/4 cup red, white, and blue sprinkles

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray and set it aside to ensure the cake does not stick after baking.
2. Mix Cake Batter: In a large mixing bowl, add the white cake mix, instant lemon pudding mix, 4 large eggs, 1/2 cup vegetable oil, and 1 cup lukewarm water. Beat on medium speed using a hand or stand mixer until the batter is smooth and completely blended with no lumps.
3. Divide Batter: Evenly divide the prepared batter into three separate bowls to prepare the individual color layers.
4. Prepare Red Batter: To the first bowl, add 1/4 cup raspberry jam and 7 drops of red gel food coloring. Mix well until the color and jam are fully incorporated into the batter.
5. Prepare Blue Batter: To the second bowl, add 1/4 cup blueberry jam and 7 drops of blue gel food coloring. Mix thoroughly to combine the jam and color evenly.
6. Keep Third Batter Plain: Leave the third bowl of batter uncolored and without any jam, for the white layer of the cake.
7. Layer and Swirl Batter: Pour the plain batter into the greased bundt pan first, followed by the red batter, and then the blue batter on top. Use a knife or skewer to gently swirl the batters together for a marbled effect, but do not overmix.
8. Bake the Cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes. Test doneness by inserting a toothpick in the center; it should come out clean or with a few moist crumbs. Remove from oven and cool in the pan for 10 minutes.
9. Cool Completely: After 10 minutes of cooling in the pan, carefully invert the cake onto a wire rack and allow it to cool fully before glazing.
10. Prepare Lemon Glaze: In a small bowl, whisk together 3 cups powdered sugar, 2 tablespoons fresh lemon juice, and the remaining 1 tablespoon of lukewarm water until smooth and pourable.
11. Glaze and Decorate: Drizzle the lemon glaze evenly over the cooled cake, then immediately sprinkle red, white, and blue sprinkles over the glaze before it sets to finish the festive look.

Notes

• Use lukewarm water for better mixing and smoother batter consistency.
• Swirling the batters creates a marbled look, avoid overmixing to keep distinct colors.
• Check cake at 45 minutes to avoid overbaking; ovens may vary.
• The instant lemon pudding mix adds moisture and lemon flavor to the cake.
• Gel food coloring works better than liquid for vibrant colors without altering batter consistency.
• Allow glaze to set at room temperature for about 30 minutes before slicing.
• For a more intense lemon flavor, add a teaspoon of lemon zest to the glaze or batter.

Keywords: lemon berry cake, firecracker cake, patriotic cake, bundt cake, lemon pudding cake, berry swirl cake, red white and blue cake