Lemon-Berry Firecracker Cake

by Elisa Pecorari

Lemon-Berry Firecracker Cake
Ready to celebrate your sweet tooth and your patriotism all at once? Then you're in for a treat with this Lemon-Berry Firecracker Cake recipe! Bursting with tangy lemon flavor and swirled with vibrant red and blue raspberry and blueberry, this show-stopping cake is the perfect way to light up your taste buds, and your 4th of July celebration. Whether you're hosting a backyard BBQ, picnic, or watching fireworks, this cake is sure to be a crowd-pleaser. So, put on your apron, and let's get baking!
  • Bursting with flavor: This cake is a perfect combination of tangy lemon and sweet berry flavors. The addition of raspberry and blueberry jams gives it a burst of fruity goodness that's hard to resist. Plus, the colorful swirls of red and blue make it a feast for the eyes as well as the taste buds!

  • Easy to make: This recipe is easy to follow, even for novice bakers. With just a few simple steps, you can create a stunning dessert that's sure to impress your guests. And the best part? You don't need any fancy equipment or ingredients to make it!

  • Perfect for any occasion: While this cake is a great choice for the 4th of July celebrations, it's also perfect for any festive occasion. Whether you're looking for a fun and colorful dessert for a birthday party, a summer picnic, or just a family dinner, this recipe fits the bill. Plus, it's sure to be a crowd-pleaser no matter where you serve it!

  • Angel Cake Pan 10.2"
  • Mixing Bowls
  • Whisk (Silicone OR Stainless Steel)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Carbon Steel Rolling Pin
  • 3 Set of Cooling Rack
  • 1 Baker's Secret Angel Cake Pan
  • 440g all-purpose flour
  • 3 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 400g Granulated sugar
  • 195ml Canola Oil
  • 500ml Milk (unsweetened almond milk or any other milk of your choice)
  • 2tbsp White Vinegar (unsweetened almond milk or any other milk or your
  • 1 tsp vanilla extract
  • 2 Lemon zest
  • Red Food Color & Blue Food Color
  • 250g Powdered Sugar
  • 3-4 Tbsp Milk (unsweetened almond milk or any other milk or your choice)
  • 2 tsp Lemon Juice
  • Red Food Color & Blue Food Color
  • Sprinkles
  • Blueberries (optional)


  1. Preheat oven to 375F and generously grease a 12-cup Angel Cake Pan with soft butter.
  2. For Cake Batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, combine warm milk and white vinegar. Add in the granulated sugar, lemon zest, canola oil, and vanilla to the liquid ingredients and mix. Sift the dry ingredients gradually, into the milk, until fully mixed together.
  3. Pour 1 cup of the batter into a small bowl and stir in red food coloring until the desired color is achieved. Pour a second cup of the batter into a separate bowl and stir in blue food coloring until the desired color is achieved First, pour blue batter into the bottom of the Angel Cake Pan. Next, slowly pour the white batter over the red batter. Lastly, pour red batter on top of the white batter to make a ring of red batter in the center of the white layer.
  4. Bake for 35-40 minutes or until a toothpick inserted into the center of the cake comes out clean (a few crumbs are okay but no wet batter). Allow to cool on a cake rack until completely cooled, about 30 minutes. Turn the cake pan upside down and gently remove the cake from the pan onto a cooling rack or serving platter.
  5. For Icing: In a bowl mix powdered sugar and milk, whisk until it is smooth without any lumps of powdered sugar.
  6. Divide the icing between three bowls, stirring red food coloring into one, and blue food coloring into the second. The third will remain white. Drizzle frosting over the cake and top with sprinkles if desired. Serve immediately or store at room temperature, covered, for up to 24 hours.

Leave a Comment

Your email address will not be published.


Conversion Charts