4th of July cake

by Cara Byte

4th of July cake

Celebrate the 4th of July with this delightful cake that is prepared using a straightforward one-bowl method. Baked to perfection, it boasts a tender crumb that remains moist for days. This funfetti fluted cake showcases the patriotic colors of red, white, and blue, making it a simple yet festive dessert that is perfect for serving a large gathering.


  • Nova¬†Fluted¬†Cake Pan
  • Mixing bowls
  • 2-1 Scraper & Spatula 10‚ÄĚ
  • Stainless Steel Whisk¬†
  • Set of 3 Cooling Rack
  • 4pcs Measuring¬†Cups with Scraper

For the funfetti cake:

  • 540¬†g¬†(4.5¬†cups)¬†cake flour
  • 500¬†g¬†(2.5¬†cups)¬†granulated sugar
  • 2¬†tablespoon¬†baking powder
  • 1.5¬†teaspoon¬†kosher salt
  • 226¬†g¬†(16¬†tablespoon)¬†unsalted butter,¬†room temp
  • 200¬†g¬†(1¬†cup)¬†extra¬†light-tasting olive oil
  • 454¬†g¬†(2¬†cup)¬†plain whole milk greek yogurt,¬†room temp
  • 226¬†g¬†(1¬†cup)¬†buttermilk,¬†room temp
  • 2¬†egg,¬†room temp
  • 2¬†egg yolk,¬†room temp
  • 2¬†tablespoon¬†vanilla extract
  • 172¬†g¬†(1¬†cup)¬†red, white, and blue sprinkles

For the glaze:

  • 226¬†g¬†(2¬†cups)¬†powdered sugar,¬†sifted
  • 112¬†g¬†(0.5¬†cup)¬†heavy cream
  • Sprinkles,¬†for topping


  • 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!

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