This melt-in-your-mouth Red, White, and Blue Eggless Bundt Cake is what you need to celebrate 4th of July! Easy to make and super delicious, this cake will be a BIG hit at your party.
The Fourth of July is a holiday we love! It is typically a night where family, friends, and neighbors get together around delicious food and fireworks! And this super patriotic Red, White, and Blue Eggless Bundt Cake is one of my favorite ways to add to the cookout feast.
It’s tender, moist, luscious and it comes together easily. If you have any leftovers, which I doubt, this cake is wonderful for breakfast, afternoon snack, or dessert.
So, if you are looking for a super fun, patriotic dessert idea this Red, White, and Blue Eggless Bundt Cake is your answer.
I made this cake from scratch, but if you want to use a cake box mix check out my post about How to Make a Cake Mix Box without Eggs.
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Show off your patriotic spirit with these fun, festive, and very colorful July 4th bundt cake!
Red, White, and Blue Eggless Bundt Cake
- 1 cup confectioners' sugar
- 2 ½ - 3 tablespoons milk
- Pinch of salt
- Red, white and blue sprinkles (optional)
- Preheat oven to 350º F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
- In a large bowl, beat the sugar and butter until creamy and pale. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla and mix to combine.
- Combine milk and vinegar in a small bowl. Set aside.
- Add the flour alternately with milk to the butter mixture, beginning and ending with the flour. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Beat just until incorporated. Do not overmix this batter.
- In a small bowl, place 2 cups of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 2 cups of the batter; stir in 1 teaspoon of the blue food color until blended.
- Pour red cake batter into the bottom of the prepared fluted cake pan. Carefully pour remaining white batter over red batter in the pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely.
- Bake for 40 - 45 minutes, or until a skewer comes out clean when poked in the center.
- Remove from the oven and allow the cake to cool for 10 minutes. Remove from the pan; let the cake cool completely before decorating.
- Mix sugar, milk and salt in a small bowl until smooth.
- Drizzle the glaze over the top of the cake, letting it drip down the sides. Let stand for 20 minutes until the glaze is set. Cut the cake into wedges and serve. Sprinkle candy sprinkles on top, if desired.
📱When you make this recipe, be sure to snap a photo and hashtag it #MommysHomeCooking. I’d love to see what you cook!
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