Lemon-Berry Firecracker Cake Recipe

Introduction

This Lemon-Berry Firecracker Cake is a festive and flavorful dessert perfect for celebrations. With vibrant layers of raspberry and blueberry jam tinted in patriotic colors, it’s as eye-catching as it is delicious. The lemon glaze adds a refreshing zing that ties all the flavors together.

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 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: Add raspberry jam and red gel food coloring to the first bowl, mixing well until combined.
5. Step 5: Add blueberry jam and blue gel food coloring to the second bowl, mixing well until combined.
6. Step 6: Leave the third bowl of batter plain without any additions.
7. Step 7: Pour the plain batter into the bundt pan first, then the red batter, followed by the blue batter. Gently swirl the batters together using a knife to create a marbled effect.
8. Step 8: Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
9. Step 9: In a bowl, whisk together powdered sugar, fresh lemon juice, and the remaining 1 tablespoon of lukewarm water until smooth. Drizzle the glaze over the cooled cake.
10. Step 10: Before the glaze sets, sprinkle red, white, and blue sprinkles evenly over the top for a festive finish.

Tips & Variations

• For a more intense lemon flavor, add 1 teaspoon of lemon zest to the glaze mixture.
• Substitute raspberry and blueberry jams with other berry preserves for different flavor combinations.
• Use gel food coloring sparingly to avoid altering the cake’s texture.
• If you don’t have a bundt pan, a standard tube pan or round cake pans can work—adjust baking time accordingly.

Storage

Store the cake covered at room temperature for up to 2 days. For longer storage, wrap it tightly and keep it in the refrigerator for up to 5 days. Reheat slices gently in the microwave if desired, but it’s best enjoyed fresh to keep the glaze intact.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, by using a gluten-free white cake mix and ensuring the pudding mix is gluten-free, you can make a gluten-free version of this cake.

What if I don’t have gel food coloring?

You can use liquid food coloring, but add it gradually to avoid making the batter too thin. Gel colors provide more vibrant hues with less liquid, so the texture won’t be affected as much.

Lemon-Berry Firecracker Cake Recipe

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Celebrate patriotic flavors with this vibrant Lemon-Berry Firecracker Cake. Combining zesty lemon pudding with sweet raspberry and blueberry jams, this visually stunning bundt cake features colorful swirls of red and blue batter. Finished with a tangy lemon glaze and festive red, white, and blue sprinkles, this cake is perfect for the Fourth of July, Memorial Day, or any celebration that calls for a burst of flavor and color.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 45-50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 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 plus 1 tbsp lukewarm water, divided
• 1/4 cup raspberry jam
• 7 drops red gel food coloring
• 1/4 cup blueberry jam
• 7 drops blue gel food coloring

Glaze and Garnish

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

Instructions

1. Preheat and Prep Pan: Preheat your oven to 350°F (175°C). Generously grease a bundt pan with cooking spray to ensure the cake releases easily after baking, then set it aside.
2. Mix Cake 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 batter is smooth and well blended, forming the base for your tri-color cake layers.
3. Divide Batter: Evenly divide the smooth batter into three separate bowls to prepare for coloring and flavoring each portion differently.
4. Add Red Layer Ingredients: To the first bowl, stir in raspberry jam and 7 drops of red gel food coloring. Mix thoroughly until the color and jam are fully incorporated, creating the vibrant red batter.
5. Add Blue Layer Ingredients: To the second bowl, mix in blueberry jam along with 7 drops of blue gel food coloring. Stir until evenly combined for the striking blue batter.
6. Keep Third Batter Plain: Leave the third bowl of batter as is, which will serve as the plain, uncolored lemon-flavored layer.
7. Layer and Swirl Batter: Carefully pour the plain batter into the prepared bundt pan, followed by the red batter, then the blue batter on top. Using a knife, gently swirl the batters together to create a marbled, firecracker effect without fully blending the colors.
8. Bake the Cake: Place the bundt pan in the oven and bake for 45-50 minutes until a toothpick inserted into the center comes out clean. Once baked, let it cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
9. Prepare Lemon Glaze: While the cake cools, whisk together powdered sugar, fresh lemon juice, and the remaining 1 tablespoon of lukewarm water in a bowl until smooth and pourable.
10. Glaze and Decorate: Drizzle the lemon glaze evenly over the cooled cake. Before the glaze sets, sprinkle red, white, and blue sprinkles generously over the top for a festive finishing touch.

Notes

• Make sure the water used in the batter and glaze is lukewarm to help ingredients combine smoothly.
• Use a light hand when swirling batters to maintain distinct color patterns without overmixing.
• Allow the cake to cool completely before glazing to prevent the glaze from melting off.
• For extra flavor, you can fold fresh or frozen berries into the plain batter before layering.
• This cake pairs wonderfully with fresh whipped cream or a scoop of vanilla ice cream for serving.

Keywords: Lemon Berry Cake, Patriotic Cake, Firecracker Cake, Fourth of July Dessert, Bundt Cake, Lemon Glaze Cake