Recipes and Cooking Swirled Fourth of July Bundt Cake Be the first to rate & review! Here's the Fourth of July dessert recipe you've been looking for to make the celebration extra festive. Swirl America's colors in the cake batter and don't forget the festive sprinkles. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 4, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Stand Time: 30 mins Bake Time: 50 mins Total Time: 15 mins Servings: 16 Jump to Nutrition Facts Ingredients 1 cup butter 3 eggs 2 egg yolks Nonstick spray for baking 2 ¼ cup all-purpose flour 1 tablespoon baking powder ½ teaspoon salt 1 cup granulated sugar ⅓ cup packed brown sugar 1 cup milk Red and blue gel food coloring Cream Cheese Icing Drizzle Red, white, and blue sprinkles Cream Cheese Icing Drizzle 2 ounce cream cheese, softened 1 tablespoon butter, softened ¾ cup powdered sugar 2 tablespoon milk Directions Allow butter, eggs, and egg yolks to stand at room temperature for 30 minutes. Meanwhile, coat a 10-inch fluted tube pan with spray for baking; set aside. In a small bowl stir together flour, baking powder, and salt. Preheat oven to 325°F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add granulated sugar and brown sugar, beating 4 to 5 minutes or until light and fluffy. Add eggs and egg yolks; beat for 1 minute. Alternately add flour mixture and milk to butter mixture, beating on low speed after each addition just until combined. Remove 2 cups of the batter to a small bowl. Remove 2 cups of the batter to a second bowl. Tint batter in one bowl red and batter in one bowl blue. Leave remaining batter plain. Spoon mounds of each color into prepared pan, alternating colors. Bake about 50 minutes or until a wooden toothpick inserted near the center comes out clean. Cool cake in pan on a wire rack for 10 minutes. Remove cake from pan; cool completely on wire rack. Drizzle Cream Cheese Icing over cooled cake. Top with sprinkles Cream Cheese Icing Drizzle In a medium bowl beat cream cheese and butter with a mixer on medium until smooth. Beat in powdered sugar and enough milk to make drizzling consistency. Makes about 3/4 cup. Matthew Clark Rate it Print Nutrition Facts (per serving) 306 Calories 16g Fat 38g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 16 Calories 306 % Daily Value * Total Fat 16g 21% Saturated Fat 9g 45% Cholesterol 95mg 32% Sodium 296mg 13% Total Carbohydrate 38g 14% Total Sugars 24g Protein 4g Vitamin C 0mg 0% Calcium 93mg 7% Iron 1.2mg 7% Potassium 73mg 2% Fatty acids, total trans 1g Folate, total 41.4mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.