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Lemon-Berry Firecracker Cake Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://dishedbydana.com/lemon-berry-firecracker-cake-recipe/