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Red, White, & Blue Bundt Cake with Cream Cheese Filling
Tangy bundt cake in red, white, and blue with a sweet, rich cheesecake filling. Perfect for the summer holidays!
Course
Dessert - Cake
Cuisine
Amercian Heritage
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
44
minutes
minutes
Total Time
1
hour
hour
59
minutes
minutes
Servings
16
servings
Calories
527
kcal
Author
Marye Audet-White
Ingredients
1
cup
butter
, room temperature
8
ounces
cream
cheese
, room temperature
3
cups
sugar
6
eggs
, room temperature
⅓
cup
sour
cream
1 ½
teaspoons
vanilla
1
packet cherry Kool Aid
, the kind you add sugar to.
1
packet blue raspberry Kool Aid
, the kind you add sugar to
3
cups
flour
⅛
teaspoon
salt
Red and blue food color as needed
Cream Cheese Filling
2
large eggs
8
ounces
cream
cheese
, room temperature
½
cup
sugar
⅓
cup
flour
1
teaspoon
vanilla
Glaze
⅔
cup
confectioner's sugar
1
tablespoon
heavy
cream
1
teaspoon
clear vanilla extract
Instructions
Cake
Preheat the oven to 325F.
Grease a bundt pan thoroughly and then dust with flour.
Pour out excess flour.
Set aside.
Beat
the
cream
cheese and butter on the lowest speed of the mixer until
well blended
.
Add the sugar and continue to
beat
until blended.
Add the eggs, one at a time, mixing each in thoroughly before adding the next one.
Add the vanilla, and the sour
cream
and blend.
Add the flour and salt.
Mix just until blended and smooth.
Separate into 3 bowls.
Add the blue Kool Aid to one bowl - stir until smooth.
Add the red Kool Aid to one bowl - stir until smooth.
Add a few drops of food coloring if needed to brighten the color.
Cream Cheese Filling
Blend filling ingredients together until smooth.
Assembly
Add a layer of white batter to the bundt pan.
Top with a layer of red batter.
Smooth a layer of blue batter on top.
Add the filling in a strip, keeping it in away from the edges (both outside and center) of the pan.
Top with the remaining cake batter starting with red and then adding blue, then white.
Bake for 1 hour and 40 minutes, or until a cake tester inserted in halfway between the edge and the center comes out clean.
Allow to cool completely in the pan.
Glaze
Whisk powdered sugar,
cream
, and vanilla in small bowl until smooth.
Add a little more
cream
if needed.
Using spoon,
drizzle
glaze over cake in zigzag pattern.
Sprinkle red, white, and blue sprinkles over the top.
Let cake stand at room temperature until glaze sets- 10 minutes or so.
Nutrition
Calories:
527
kcal
|
Carbohydrates:
70
g
|
Protein:
7
g
|
Fat:
24
g
|
Saturated Fat:
14
g
|
Cholesterol:
147
mg
|
Sodium:
247
mg
|
Potassium:
107
mg
|
Sugar:
49
g
|
Vitamin A:
900
IU
|
Calcium:
52
mg
|
Iron:
1.7
mg