Lemon Berry Firecracker Cake “Easy as pie” – 15-minute prep
The red, white and blue patriotic firecracker cake features a tangy lemon batter with blueberry and strawberry flavored swirls.
Delish said: “With all the decoration and fun vibe of this cake, it may seem like it might take a while to make, but the truth is, it couldn’t be easier!”
Taking just 15 minutes to prepare, the cake is baked in two hours, meaning the Lemon Berry Firecracker Cake is ready to serve in just a few hours.
One reviewer who made this cake last year for the Fourth of July said it was a “big hit” with his family. Another simply said, “Mmmmmmm.”
Here’s how to make a delicious lemon berry firecracker cake with a simple recipe.
Lemon-Berry Firecracker Cake
- Yield: eight to twelve servings
- Preparation: 15 minutes
- Total duration: 2h15
Ingredients
- Cooking spray
- A box of white cake mix
- A packet of instant lemon pudding mix
- Four large eggs
- Half a cup of vegetable oil
- One cup, plus one tablespoon (or more) of lukewarm water
- A quarter cup of raspberry jam
- Seven drops (or more) red gel food coloring, divided
- A quarter cup of blueberry jam
- Seven drops (or more) blue gel food coloring, divided
- Three cups of powdered sugar
- Two tablespoons of fresh lemon juice
- A quarter of red, white and blue glitter
Equipment
Method
Preheat oven to 350°F. Lightly coat a loaf pan with cooking spray. In a large bowl, whisk together cake mix and lemon pudding mix until well combined. Add eggs, oil, and 1 cup warm water.
Using an electric mixer on medium-high speed, beat until smooth, about 1 minute.
Pour 1 cup of lemon batter into a medium bowl. Stir in raspberry jam and five drops of red food coloring into batter until combined (add more food coloring if you want a darker red).
Pour another cup of lemon batter into another medium bowl. Stir in blueberry jam and five drops of blue food coloring into the batter until well combined (add more food coloring if you want a darker blue color).
Pour the red batter into the bottom of the prepared pan, then pour the remaining lemon batter over the red batter. Pour the blue batter over the lemon batter.
Bake until a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool in the pan for 15 minutes, then turn out onto a wire rack and let cool completely.
Meanwhile, in a medium bowl, whisk together the caster sugar, lemon juice and 1 tablespoon of warm water, adding more water drop by drop if necessary, until the mixture is thick and smooth and has a lava-like consistency.
Pour a heaping quarter cup of white frosting into a small bowl and add two drops of red food coloring. Pour another heaping quarter cup of white frosting into another small bowl and add two drops of blue food coloring.
Pour white, then blue, then red frosting over the cake. Sprinkle sprinkles on top. Let the frosting sit for about 30 minutes before cutting.
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