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Whole Red, White, and Blue Pound Cake covered in vanilla glaze on a white cake plate on a white table from overhead.
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Red, White, and Blue Pound Cake

This Red, White, and Blue Pound Cake is a rich, buttery cream cheese pound cake made into a festive patriotic dessert with red, white, and blue sprinkles baked right into the batter!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Keyword: Patriotic Pound Cake
Servings: 12 people
Calories: 747kcal
Author: Amanda Rettke--iambaker.net

Ingredients

  • 1 package (8 ounces) cream cheese, room temperature
  • 1 ¼ cups (2 ½ sticks / 284 g) salted butter, room temperature
  • 3 cups (600 g) granulated sugar
  • 6 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 3 cups (375 g) cake flour
  • ¼ cup (60 g) buttermilk, room temperature
  • ¾ cup red, white, and blue sprinkles, jimmies preferred, plus more for serving (optional)

Glaze

  • 2 cups (250 g) confectioners’ sugar
  • 3 to 4 tablespoons whole milk

For Serving

  • Fresh berries, optional
  • Whipped cream, optional

Instructions

  • Preheat oven to 325°F. Generously grease a 10 to 12-cup Bundt pan with butter and flour or nonstick baking spray.
  • In a large bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and butter until completely smooth and creamy, about 3 minutes.
  • Gradually add the sugar and mix until light and fluffy, scraping down the bowl as needed.
  • Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract until combined.
  • On low speed, gradually add the cake flour and mix just until incorporated.
  • Remove the bowl from the mixer. Add the buttermilk and stir gently by hand with a rubber spatula until just combined, scraping the sides and bottom of the bowl.
  • Fold in the red, white, and blue sprinkles until evenly distributed. Do not overmix to help prevent color bleeding.
  • Pour the batter into the prepared bundt pan and smooth the top. Bake for 1 hour to 1 hour 20 minutes, checking at the 1-hour mark. The cake is done when a toothpick inserted into the center comes out with a few moist crumbs, but no wet batter.
  • Let the cake cool in the pan for 5 minutes, then carefully turn it out onto a wire rack to cool completely.

Glaze

  • In a medium bowl, combine the confectioners’ sugar and milk. Whisk until you achieve a smooth and pourable glaze. Add more milk if necessary to reach the desired consistency.
  • After the cake has cooled completely, pour the glaze over the top of the pound cake, allowing it to drizzle down the sides. Immediately sprinkle additional red, white, and blue sprinkles over the glaze, if desired. Serve with fresh berries and whipped cream for a festive finish, if desired.

Nutrition

Serving: 1slice | Calories: 747kcal