Lemon-Berry Firecracker Cake Recipe

Introduction

This Lemon-Berry Firecracker Cake is a festive and flavorful treat perfect for celebrations. With layers of vibrant red, white, and blue batter bursting with fruity jams and a tangy lemon glaze, it’s as delightful to look at as it is to eat.

Ingredients

• Cooking spray
• 1 box white cake mix (15.25 oz)
• 1 package instant lemon pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup + 1 tbsp lukewarm water
• 1/4 cup raspberry jam
• 7 drops red gel food coloring
• 7 drops blue gel food coloring
• 1/4 cup blueberry jam
• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1/4 cup red, white, and blue sprinkles

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray and set it aside.
2. Step 2: In a large mixing bowl, combine the white cake mix, instant lemon pudding mix, eggs, vegetable oil, and 1 cup of lukewarm water. Beat on medium speed until the batter is smooth and well blended.
3. Step 3: Divide the batter evenly into three separate bowls.
4. Step 4: To the first bowl, add the raspberry jam and red gel food coloring. Stir gently until fully combined.
5. Step 5: To the second bowl, add the blueberry jam and blue gel food coloring. Mix until evenly incorporated.
6. Step 6: Leave the third bowl of batter plain, without additions.
7. Step 7: Pour the plain batter into the prepared bundt pan first, then layer the red batter over it, followed by the blue batter on top. Use a knife to gently swirl the layers for a marbled effect.
8. Step 8: Bake the cake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely.
9. Step 9: In a separate bowl, whisk together the powdered sugar, fresh lemon juice, and the remaining 1 tablespoon of water until smooth and pourable.
10. Step 10: Drizzle the lemon glaze over the cooled cake, then sprinkle the red, white, and blue sprinkles over the glaze before it sets.

Tips & Variations

• Use room temperature ingredients to help the batter combine smoothly and produce a tender crumb.
• For a stronger berry flavor, gently warm the jams before mixing them into the batter so they spread more evenly.
• If you prefer, substitute the white cake mix for a homemade vanilla cake batter for a from-scratch version.
• To intensify the swirl pattern, use a skewer or toothpick instead of a knife.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to one week or freeze for up to 3 months. When refrigerating or freezing, allow the cake to return to room temperature before serving. The lemon glaze may soften slightly but will still add a lovely flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different fruit jams for the batter?

Yes, you can swap raspberry and blueberry jams with your favorite fruit preserves. Just keep in mind that darker jams may change the cake’s color.

Can this cake be made in a different pan?

Absolutely! If you don’t have a bundt pan, a 9×13-inch pan works well. Adjust the baking time to about 35-40 minutes, checking with a toothpick for doneness.

Lemon-Berry Firecracker Cake Recipe

Print Recipe

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Celebrate patriotic flavors with this vibrant Lemon-Berry Firecracker Cake, featuring layers of lemon-infused white cake batter swirled with raspberry and blueberry jams and colorful gel food coloring. Finished with a zesty lemon glaze and festive sprinkles, this cake is perfect for summer gatherings, especially on the 4th of July.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Cake:

• Cooking spray (for greasing pan)
• 1 box white cake mix (15.25 oz)
• 1 package instant lemon pudding mix (3.4 oz)
• 4 large eggs
• 1/2 cup vegetable oil
• 1 cup lukewarm water

For the Colored Batters:

• 1/4 cup raspberry jam
• 7 drops red gel food coloring
• 1/4 cup blueberry jam
• 7 drops blue gel food coloring

For the Lemon Glaze and Decoration:

• 3 cups powdered sugar
• 2 tbsp fresh lemon juice
• 1 tbsp lukewarm water (remaining from total)
• 1/4 cup red, white, and blue sprinkles

Instructions

1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly with cooking spray to ensure the cake doesn’t stick, then set it aside.
2. Make Basic Batter: In a large mixing bowl, combine the white cake mix, instant lemon pudding mix, eggs, vegetable oil, and 1 cup lukewarm water. Beat on medium speed until the mixture is smooth and all ingredients are well blended, creating a lemon-flavored white cake batter.
3. Divide Batter: Evenly divide the batter into three separate bowls to prepare for the colorful layers.
4. Prepare Red Batter: To the first bowl, add raspberry jam and 7 drops of red gel food coloring. Mix until the batter is uniformly colored and blended with the jam.
5. Prepare Blue Batter: To the second bowl, add blueberry jam and 7 drops of blue gel food coloring. Stir until well combined.
6. Plain Batter: Leave the third bowl with the plain lemon batter as is for the white layer.
7. Layer Batters in Pan: Pour the plain batter first into the greased bundt pan, followed by the red batter, and then the blue batter on top. Use a knife to gently swirl the batters together for a marbled effect, creating a beautiful colorful pattern inside the cake.
8. Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Once done, let the cake cool in the pan for 10 minutes.
9. Cool Cake: After cooling briefly, invert the cake onto a wire rack and allow it to cool completely before glazing.
10. Prepare Lemon Glaze: In a small bowl, whisk together powdered sugar, fresh lemon juice, and 1 tbsp lukewarm water until smooth and pourable.
11. Glaze and Decorate: Drizzle the lemon glaze evenly over the cooled cake. Immediately sprinkle the red, white, and blue sprinkles over the glaze before it sets to give a festive finishing touch.

Notes

• Use lukewarm water to help the cake mix and pudding blend smoothly.
• Swirling the batter gently helps create a marbled look without mixing the colors too much.
• Allow the cake to cool completely before glazing to prevent the glaze from melting and running off.
• If you prefer a thicker glaze, add more powdered sugar; for thinner, add more lemon juice or water.
• Store the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days.

Keywords: Lemon cake, Berry cake, Patriotic dessert, Bundt cake, Swirled cake, Summer dessert, 4th of July cake, Lemon glaze