Best Firecracker Cake Recipe – How To Make Firecracker Cake

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PICTURED: RACHEL VANNI; CULINARY STYLING: SPENCER RICHARDS

Nothing says 4th of July quite like a patriotic red, white and blue dessert, especially this Lemon Berry Firecracker Cake. It’s decorated with a burst of color to match the festivities in the sky. Looking for more Independence Day-worthy festive treats? Try fruity flag cake, psychedelic swirling freedom bark, or firecracker strawberries.

For a burst of flavor, our take on the classic firecracker cake changes from white cake to a tangy lemon batter with blueberry and strawberry flavored swirls. With all the decorative and fun vibes in this cake, it might seem like it might take a while, but the truth is, it couldn’t be much easier! The batter is made with a beloved boxed cake mix and instant lemon pudding, which means fewer steps and fewer ingredients to measure out. The decorating part might take a minute or two, but not much more – it’s also kid-friendly and fun to do.

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Yields:

8 – 12


portions

Preparation time:

0

hours

15

minutes

Total time:

2

hours

15

minutes

1


(15.25 oz) white cake mix

1


(3.4 oz) package instant lemon pudding mix

1 ea.

plus 1 tbsp. (or more) lukewarm water

seven


(or more) drops of red gel food coloring, divided

seven


(or more) drops of blue gel food coloring, divided

2 tbsp.

fresh lemon juice

1/4 tsp.

red, white and blue nuggets

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  1. Preheat the oven to 350º. Lightly coat a Bundt pan with cooking spray.
  2. In a large bowl, whisk cake mix and lemon pudding mix to combine. Add eggs, oil and 1 cup warm water. Using an electric mixer on medium-high speed, beat until smooth, about 1 minute.
  3. Pour 1 cup lemon paste into a medium bowl. Stir raspberry jam and 5 drops red food coloring into batter until blended. Add more food coloring, one drop at a time, if a darker red color is desired.
  4. Scrape another 1 cup of lemon paste into another medium bowl. Stir blueberry jam and 5 drops blue food coloring into batter until blended. Add more food coloring, one drop at a time, if a deeper blue color is desired.
  5. Pour the red batter into the bottom of the prepared pan. Pour the remaining lemon batter over the red batter. Pour the blue batter over the lemon batter.
  6. Bake until tester inserted in center comes out clean, 40 to 45 minutes. Leave to cool in the pan for 15 minutes, then unmold onto a wire rack and let cool completely.
  7. Meanwhile, in a medium bowl, whisk together the powdered sugar, lemon juice and 1 tbsp warm water, adding more water drop by drop if needed, until the mixture is thick and smooth and the mixture has the consistency of lava.
  8. Pour a large 1/4 cup of white frosting into a small bowl and stir in 2 drops of red food coloring. Pour another 1/4 cup of white frosting into another small bowl and stir in 2 drops of blue food coloring.
  9. Drizzle the cake with white, then blue, then red icing. Scatter the nuggets on top. Let the frosting set about 30 minutes before slicing.

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slice of lemon and blueberry firecracker cake

PICTURED: RACHEL VANNI; CULINARY STYLING: SPENCER RICHARDS

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