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Red, White, and Blue Eggless Bundt Cake | Mommy's Home Cooking

Red, White, and Blue Eggless Bundt Cake

This melt-in-your-mouth Red, White, and Blue Eggless Bundt Cake is what you need to celebrate the 4th of July! Easy to make and super delicious, this cake will be a BIG hit at your party.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12
Calories 481kcal


  • 2 cups (400 g) granulated sugar
  • 2 cups (450 ml) whole milk (you can substitute with any plant milk you like)
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 cup (226 g) unsalted butter, softened (2 sticks)
  • 2 teaspoons vanilla extract
  • 4 cups (560 g) self-rising flour (see notes)
  • Red and blue gel food color


  • 1 cup (120 g) confectioners' sugar
  • 2 ½ - 3 tablespoons milk
  • Pinch of salt
  • Red, white and blue sprinkles (optional)


  • Preheat oven to 350º F (180º C). Generously, spray 12-cup fluted tube cake pan with baking spray with flour.
  • Combine milk and vinegar in a small bowl. Let the mixture stand at room temperature for 5 to 10 minutes. When it is ready, the milk will be slightly thickened and you will see small curdled bits. Set aside.
  • 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.
  • Add the flour alternately with the milk mixture to the creamed butter, 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 the remaining white batter over red batter in the pan. Carefully pour blue batter over white batter. Note: 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 -1 5 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 cooled 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.


Extra Tips:
  • Flour: You can use all-purpose flour, just mix the all-purpose flour with 4 teaspoons of baking powder + 1/2 teaspoon of salt.
  • 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.
  • When you add the batter to the pan do not mix with a spoon. Just pour it in so colors don't mix but rather, just rest on top of each other in the pan.
Store: The glazed cake can be stored in an airtight container for up to 3 days.
Freeze: To freeze this cake follow these simple steps:
  • Let the cake cool completely.
  • Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
  • Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Make-Ahead: Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the icing just before serving.
★ Did you make this recipe? Don't forget to give it a star rating below!
Please note that nutritional information is a rough estimate and it can vary depending on the products used.


Calories: 481kcal | Carbohydrates: 75g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 21mg | Potassium: 99mg | Fiber: 1g | Sugar: 45g | Vitamin A: 540IU | Calcium: 57mg | Iron: 0.4mg