20 Patriotic 4th of July Cake Recipes Delicious

Fire up the ovens and get ready to celebrate—the 4th of July calls for cakes as bold and festive as the holiday itself! Whether you’re hosting a backyard BBQ or just craving a sweet slice of red, white, and blue, we’ve rounded up 20 showstopping patriotic cakes that are as delicious as they are dazzling. From classic flag designs to creative twists, these desserts will make your Independence Day unforgettable. Let’s bake the stars (and stripes) proud!

Red, White, and Blue Velvet Cake

This showstopping cake is as patriotic as it is delicious—perfect for summer celebrations with its vibrant layers and velvety texture.

Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups granulated sugar
• 1 tsp baking soda
• 1 tsp salt
• 1 tbsp cocoa powder
• 1 1/2 cups vegetable oil
• 1 cup buttermilk
• 2 large eggs
• 2 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 1 cup fresh blueberries
• 1 cup diced strawberries
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment paper.
2. In a bowl, whisk together 2 1/2 cups flour, 1 1/2 cups sugar, 1 tsp baking soda, 1 tsp salt, and 1 tbsp cocoa powder.
3. Add 1 1/2 cups oil, 1 cup buttermilk, eggs, 2 tbsp red food coloring, 1 tsp vanilla, and 1 tsp vinegar. Mix until smooth.
4. Divide batter evenly among pans. Bake for 25–30 minutes until a toothpick comes out clean. Cool completely.
5. Beat 8 oz cream cheese and 1/2 cup butter until fluffy. Gradually add 4 cups powdered sugar; mix until smooth.
6. Stack layers with frosting between each. Top with 1 cup blueberries and 1 cup strawberries for a festive finish.

The tangy cream cheese frosting balances the cake’s subtle cocoa notes, while the fresh fruit adds a juicy pop in every bite.

Tip: For cleaner slices, chill the cake for 30 minutes before serving.

Stars and Stripes Layered Cake

This showstopping red, white, and blue cake is as patriotic as it is delicious—perfect for your Fourth of July celebration or any summer gathering!

Ingredients:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• Red and blue gel food coloring
• 3 cups vanilla buttercream frosting
• Fresh blueberries and sliced strawberries (for garnish)

Instructions:

1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment.
2. Whisk together 2 1/2 cups flour, 2 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.
3. Beat 1 cup butter and 2 cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and 1 cup milk to the batter, mixing just until combined.
5. Divide batter evenly into three bowls. Tint one red and one blue with gel food coloring; leave the third white.
6. Bake layers for 22–25 minutes until a toothpick comes out clean. Cool completely.
7. Stack cakes with buttercream between layers (red, white, then blue). Frost the outside and top with berries in a star pattern.

The bold colors stay vibrant without bleeding, and the light vanilla cake lets the fresh berries shine. Tip: For cleaner slices, chill the frosted cake for 30 minutes before serving!

Flag-Themed Sheet Cake

This festive sheet cake is a showstopper for patriotic holidays, with a moist vanilla base and a red, white, and blue buttercream design that’s easier than it looks!

Ingredients:

• 1 ½ cups granulated sugar
• ¾ cup unsalted butter, softened
• 3 large eggs
• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• ¼ cup whole milk (for frosting)
• 1 tsp vanilla extract (for frosting)
• Red and blue gel food coloring

Instructions:

1. Preheat oven to 350°F. Grease a 9×13-inch baking pan and line with parchment paper.
2. Beat 1 ½ cups granulated sugar and ¾ cup butter until fluffy. Add eggs one at a time, mixing well.
3. Whisk together flour, baking powder, and ½ tsp salt. Alternate adding dry ingredients and 1 cup milk to the butter mixture, blending after each addition. Stir in 2 tsp vanilla.
4. Pour batter into the pan and bake for 30–35 minutes, until a toothpick comes out clean. Cool completely.
5. For frosting, beat 1 cup butter until smooth. Gradually add powdered sugar, ¼ cup milk, and 1 tsp vanilla, mixing until fluffy.
6. Divide frosting into three bowls. Tint one red and one blue, leaving the third white. Pipe stripes or use an offset spatula to create a flag design.

The secret? Gel food coloring gives vibrant hues without thinning the frosting—perfect for crisp, photogenic stripes.

Tip: For clean lines, chill the frosted cake for 15 minutes before adding the next color.

Berry Burst Sponge Cake

This light, airy sponge cake is studded with juicy berries for a sweet-tart surprise in every bite—perfect for brunch or an afternoon treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ¾ cup granulated sugar
• 3 large eggs, room temperature
• ½ cup whole milk
• ¼ cup unsalted butter, melted and cooled
• 1 tsp vanilla extract
• 1 ½ cups mixed fresh berries (blueberries, raspberries, blackberries)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl. Set aside.
3. In a large bowl, beat ¾ cup sugar and eggs with a mixer on high until pale and fluffy (about 3 minutes). Slowly add ½ cup milk, ¼ cup melted butter, and 1 tsp vanilla, mixing just until combined.
4. Gently fold in the dry ingredients until no streaks remain, then fold in 1 cup of the berries (reserve ½ cup for topping). Pour batter into the prepared pan and scatter remaining berries on top.
5. Bake for 30–35 minutes, until the cake springs back when lightly pressed. Cool in the pan for 10 minutes, then transfer to a wire rack.
6. Dust with 1 tbsp powdered sugar before serving.

The berries sink just enough to create pockets of jammy fruit, while the sponge stays irresistibly tender. Tip: For extra flavor, toss the berries in 1 tsp flour before folding them in—this helps prevent sinking!

Fireworks-Inspired Cupcakes

These vibrant cupcakes burst with color and fun, making them the perfect treat for Fourth of July or any celebration that calls for a little extra sparkle!

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 2 large eggs
• 1/2 cup whole milk
• 1 tsp vanilla extract
• Red, blue, and white gel food coloring
• 1 batch vanilla buttercream frosting
• Sprinkles (red, white, and blue)

Instructions:

1. Preheat oven to 350°F and line a muffin tin with 12 cupcake liners.
2. In a bowl, whisk together 1 1/2 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp salt.
3. Beat in 1/2 cup softened butter until crumbly. Add eggs one at a time, then mix in 1/2 cup milk and 1 tsp vanilla until smooth.
4. Divide batter evenly into three bowls. Tint one red, one blue, and leave one white.
5. Layer spoonfuls of each color into the liners (swirl lightly with a toothpick for a marbled effect). Bake for 18–20 minutes until a toothpick comes out clean. Cool completely.
6. Frost with vanilla buttercream and top with red, white, and blue sprinkles.

The surprise swirl of colors inside makes every bite as festive as the fireworks outside! For cleaner layers, chill the batter briefly between colors.

Tip: Use gel food coloring for bold, vibrant hues without thinning the batter.

American Flag Cheesecake

This festive no-bake cheesecake is a showstopper for the Fourth of July—layered with creamy filling, fresh berries, and a buttery graham cracker crust.

Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 1 tsp vanilla extract
• 1 1/2 cups heavy whipping cream
• 1 cup fresh blueberries
• 1 cup fresh raspberries
• 1 cup sliced strawberries

Instructions:

1. Make the crust: Mix 2 cups graham cracker crumbs, 1/2 cup melted butter, and 1/4 cup granulated sugar in a bowl. Press firmly into a 9×13-inch pan. Chill for 15 minutes.
2. Prepare the filling: Beat 16 oz cream cheese, 1 cup powdered sugar, and 1 tsp vanilla until smooth. In another bowl, whip 1 1/2 cups heavy cream to stiff peaks, then fold into the cream cheese mixture.
3. Assemble: Spread filling over the crust. Arrange 1 cup blueberries in the top left corner for “stars,” then alternate rows of 1 cup raspberries and 1 cup sliced strawberries for “stripes.” Refrigerate for 4 hours or overnight.

The creamy, tangy cheesecake pairs perfectly with the juicy berries, and the no-bake method keeps your kitchen cool on a hot summer day.

Tip: For cleaner slices, dip your knife in hot water before cutting.

Patriotic Angel Food Cake

Light as air and bursting with red, white, and blue charm, this angel food cake is a showstopper for summer celebrations.

Ingredients:

• 1 ½ cups egg whites (about 10–12 large eggs), room temperature
• 1 ½ cups granulated sugar, divided
• 1 cup cake flour, sifted
• 1 ½ tsp cream of tartar
• ¼ tsp salt
• 1 tsp vanilla extract
• ½ tsp almond extract
• Red and blue gel food coloring
• Whipped cream and fresh berries, for serving

Instructions:

1. Preheat oven to 350°F. In a large bowl, beat egg whites, cream of tartar, and salt with an electric mixer on medium until foamy. Gradually add 1 cup sugar, 1 tbsp at a time, beating on high until stiff, glossy peaks form (about 5–7 minutes). Fold in vanilla and almond extracts.
2. Sift ½ cup sugar and cake flour together. Gently fold into egg white mixture in three additions until just combined.
3. Divide batter evenly into three bowls. Tint one portion red and one blue with gel food coloring, leaving the third white. Alternately spoon colored batters into an ungreased 10-inch tube pan, swirling lightly with a knife for a marbled effect.
4. Bake for 35–40 minutes until the top springs back when touched. Invert the pan onto a bottle and cool completely (about 2 hours). Run a knife around the edges to release.
5. Serve with whipped cream and berries for a festive finish.

The secret? Swirling the batters just enough creates a stunning tie-dye effect without overmixing—perfect for Fourth of July or Memorial Day!

Tip: For clean slices, use a serrated knife and saw gently—this keeps the cake’s airy texture intact.

Layered Berry Trifle Cake

This showstopping dessert combines juicy berries, fluffy cake, and creamy custard for a make-ahead treat that’s as pretty as it is delicious.

Ingredients:

• 1 (15.25 oz) box vanilla cake mix, prepared as directed (plus ingredients listed on box)
• 2 cups heavy cream
• 1/4 cup powdered sugar
• 1 tsp vanilla extract
• 3 cups mixed fresh berries (strawberries, blueberries, raspberries)
• 1 (3.4 oz) box instant vanilla pudding mix
• 2 cups cold whole milk

Instructions:

1. Bake cake according to package instructions in a 9×13-inch pan. Let cool completely, then cut into 1-inch cubes.
2. In a large bowl, whisk pudding mix with 2 cups cold milk for 2 minutes until thickened. Refrigerate for 5 minutes to set.
3. In another bowl, beat 2 cups heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla extract until stiff peaks form.
4. In a trifle dish or large glass bowl, layer half the cake cubes, half the pudding, half the whipped cream, and half the berries. Repeat layers.
5. Chill for at least 2 hours before serving to let flavors meld.

The magic of this trifle? The pudding seeps into the cake overnight, creating an irresistibly moist texture while the berries stay bright and fresh.

Tip: For a festive twist, swap the vanilla pudding for cheesecake-flavored and add a sprinkle of lemon zest between layers.

Sparkler-Topped Chocolate Cake

This showstopping chocolate cake is as fun to make as it is to eat—perfect for birthdays or any celebration that calls for a little extra sparkle!

Ingredients:

• 1 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• ¾ cup unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup whole milk
• ½ cup vegetable oil
• 2 tsp vanilla extract
• 1 cup boiling water
• 1 batch chocolate buttercream frosting
• Edible sparklers (for decoration)

Instructions:

1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans.
2. In a large bowl, whisk together 1 ¾ cups flour, 1 ½ cups sugar, ¾ cup cocoa powder, 1 ½ tsp baking powder, 1 ½ tsp baking soda, and 1 tsp salt.
3. Add eggs, 1 cup milk, ½ cup oil, and 2 tsp vanilla. Beat on medium speed for 2 minutes, then stir in 1 cup boiling water (batter will be thin).
4. Divide batter evenly between pans. Bake for 30–35 minutes until a toothpick comes out clean. Cool completely.
5. Frost cooled layers with chocolate buttercream. Just before serving, press edible sparklers into the top for a festive touch (light them at the table!).

The secret? The boiling water creates an ultra-moist crumb, while the sparklers turn dessert into pure magic.

Tip: For safety, use only food-grade sparklers designed for cakes, and keep them away from flammable decorations.

Uncle Sam’s Strawberry Shortcake

This classic dessert is a summer showstopper—fluffy buttermilk biscuits piled high with juicy strawberries and clouds of whipped cream. It’s the kind of treat that disappears fast at picnics!

Ingredients:

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1/2 cup cold unsalted butter, cubed
• 2/3 cup buttermilk
• 1 lb fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar (for strawberries)
• 1 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp vanilla extract

Instructions:

1. Prep strawberries: Toss sliced strawberries with 2 tbsp granulated sugar in a bowl. Let sit at room temperature for 30 minutes until syrupy.
2. Make biscuits: Preheat oven to 425°F. Whisk together 2 cups flour, 1/4 cup sugar, 1 tbsp baking powder, and 1/2 tsp salt. Cut in cold butter with a pastry cutter until pea-sized crumbs form. Stir in buttermilk until just combined. Drop 6 mounds onto a parchment-lined baking sheet. Bake for 12–15 minutes until golden. Cool slightly.
3. Whip cream: Beat heavy cream, 1 tbsp powdered sugar, and 1 tsp vanilla until soft peaks form.
4. Assemble: Split warm biscuits in half. Spoon strawberries and juice over bottoms, top with whipped cream, and crown with biscuit tops.

The magic here? Those tender, slightly sweet biscuits soak up the strawberry juices without getting soggy—every bite stays dreamily light.

Tip: For extra flair, sprinkle biscuit tops with coarse sugar before baking for a sparkly crunch.

Independence Day Ice Cream Cake

This showstopping dessert layers rich vanilla and strawberry ice cream with a crunchy graham cracker crust—perfect for your Fourth of July celebration!

Ingredients:

• 2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 1/4 cup granulated sugar
• 1.5 quarts vanilla ice cream, softened
• 1.5 quarts strawberry ice cream, softened
• 1 cup fresh blueberries
• 1/2 cup whipped cream
• Red and blue sprinkles (for garnish)

Instructions:

1. Make the crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press firmly into a 9×13-inch pan. Freeze for 15 minutes.
2. Layer vanilla ice cream: Spread softened vanilla ice cream evenly over the crust. Freeze for 1 hour.
3. Add strawberry layer: Spread softened strawberry ice cream over the vanilla layer. Freeze for 1 more hour.
4. Top & decorate: Scatter blueberries over the cake, pipe whipped cream along the edges, and sprinkle with red and blue sprinkles. Freeze for 4 hours or overnight.

The magic? Cutting into this cake reveals a patriotic ribbon of red and white—no baking required! For cleaner slices, dip your knife in hot water between cuts.

Tip: Swap the berries for sliced strawberries and bananas if you prefer a fruitier finish.

Red Velvet and Cream Cheese Swirl Cake

This stunning marbled cake combines rich red velvet with tangy cream cheese for a showstopping dessert that’s surprisingly simple to make.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 cup granulated sugar
• 1 tsp baking soda
• 1 tsp cocoa powder
• ½ tsp salt
• 1 cup buttermilk
• ½ cup vegetable oil
• 1 large egg
• 1 tbsp red food coloring
• 1 tsp vanilla extract
• 1 tsp white vinegar
• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 large egg yolk

Instructions:

1. Preheat oven to 350°F. Grease a 9-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 cup sugar, 1 tsp baking soda, 1 tsp cocoa powder, and ½ tsp salt in a bowl.
3. In another bowl, mix buttermilk, vegetable oil, 1 egg, 1 tbsp food coloring, 1 tsp vanilla, and 1 tsp vinegar. Fold wet ingredients into dry until just combined.
4. Beat softened cream cheese with ¼ cup sugar and 1 egg yolk until smooth.
5. Pour half the red velvet batter into the pan. Dollop with cream cheese mixture, then swirl with a knife. Top with remaining batter and repeat swirling.
6. Bake for 45–50 minutes until a toothpick comes out clean. Cool completely before slicing.

The secret? The vinegar reacts with the cocoa for that classic red velvet tang, while the cream cheese ribbons stay perfectly swirled in every slice.

Tip: For cleaner slices, chill the cake for 30 minutes before cutting.

Blueberry Lemon Drizzle Cake

This sunny, tender cake bursts with juicy blueberries and a zesty lemon glaze—perfect for brunch or a sweet afternoon pick-me-up.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup whole milk
• 1 cup fresh blueberries
• 1 tbsp lemon zest
• ¼ cup fresh lemon juice
• 1 cup powdered sugar

Instructions:

1. Preheat oven to 350°F. Grease a 9×5-inch loaf pan.
2. Whisk together 1 ½ cups flour, 1 tsp baking powder, and ¼ tsp salt in a bowl.
3. Beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately fold dry ingredients and ½ cup milk into the batter until just combined. Gently fold in blueberries and 1 tbsp lemon zest.
5. Pour batter into the pan. Bake for 50–55 minutes, until a toothpick comes out clean. Cool in pan for 10 minutes, then transfer to a rack.
6. Whisk ¼ cup lemon juice and 1 cup powdered sugar until smooth. Drizzle over warm cake, letting it soak in slightly.

The magic here? The glaze seeps into the cake, creating pockets of tangy sweetness that balance the plump berries. Tip: Toss blueberries in 1 tbsp flour before folding in to prevent sinking!

Raspberry and White Chocolate Layer Cake

This dreamy layer cake combines tart raspberries with creamy white chocolate for a dessert that’s as stunning as it is indulgent.

Ingredients

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tsp vanilla extract
• 1 cup whole milk
• 1 ½ cups fresh raspberries (plus extra for garnish)
• 1 cup white chocolate chips, melted
• 2 cups heavy whipping cream
• ¼ cup powdered sugar

Instructions

1. Preheat oven to 350°F. Grease and line three 8-inch round cake pans.
2. Whisk together 2 ½ cups flour, 2 ½ tsp baking powder, and ½ tsp salt in a bowl.
3. Beat 1 cup butter and 1 ¾ cups sugar until fluffy. Add eggs one at a time, then mix in 1 tsp vanilla.
4. Alternately add dry ingredients and 1 cup milk to the batter, mixing just until combined.
5. Fold in 1 ½ cups raspberries, then divide batter evenly among pans. Bake for 22–25 minutes until a toothpick comes out clean. Cool completely.
6. Whip 2 cups heavy cream with ¼ cup powdered sugar to stiff peaks. Fold in melted white chocolate.
7. Assemble cake with whipped cream between layers. Top with extra raspberries and a drizzle of melted white chocolate.

The juicy raspberries burst against the silky white chocolate frosting, creating a perfect balance of sweet and tangy in every bite.

Tip: For cleaner slices, chill the cake for 30 minutes before serving!

Patriotic Poke Cake

This festive poke cake is a showstopper for summer gatherings, with its red, white, and blue layers soaking up sweet strawberry and blueberry flavors.

Ingredients:

• 1 box (15.25 oz) white cake mix, plus ingredients listed on the box (eggs, oil, water)
• 1 cup strawberry gelatin mix (3 oz box)
• 1 cup blueberry gelatin mix (3 oz box)
• 1 cup boiling water, divided
• 1 cup cold water, divided
• 1 tub (8 oz) whipped topping, thawed
• ½ cup fresh blueberries
• ½ cup sliced strawberries

Instructions:

1. Preheat oven to 350°F. Prepare cake mix according to package directions and bake in a 9×13-inch pan for 25-30 minutes, until a toothpick comes out clean. Let cool 10 minutes.
2. In two separate bowls, dissolve ½ cup strawberry gelatin mix in ½ cup boiling water, then stir in ½ cup cold water. Repeat with blueberry gelatin mix.
3. Use a skewer to poke holes all over the warm cake. Pour strawberry gelatin evenly over half the cake, then blueberry gelatin over the other half. Refrigerate 2 hours.
4. Spread whipped topping over the chilled cake. Arrange blueberries and strawberries in a flag pattern (stripes or stars). Chill 1 more hour before serving.

The magic of this cake? The gelatin seeps into every bite, keeping it moist and bursting with berry flavor—no dry bites here!

Tip: For cleaner slices, dip your knife in warm water before cutting.

Fourth of July Funfetti Cake

Nothing says celebration like a vibrant Funfetti cake—perfect for adding a pop of patriotic color to your Independence Day spread!

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• ½ cup whole milk
• ½ cup red, white, and blue sprinkles (plus extra for decorating)
• 1 cup vanilla frosting (store-bought or homemade)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together the flour, baking powder, and salt in a bowl. Set aside.
3. In a large bowl, beat the butter and sugar with a hand mixer until fluffy (~3 minutes). Add eggs one at a time, then mix in the vanilla extract.
4. Alternate adding the dry ingredients and milk to the butter mixture, mixing just until combined. Gently fold in the sprinkles.
5. Pour batter into the prepared pan and bake for 30–35 minutes, until a toothpick inserted comes out clean. Let cool completely.
6. Frost the cooled cake with vanilla frosting and top with extra sprinkles for a festive finish.

The cake stays ultra-moist thanks to the milk and butter, while the sprinkles create little bursts of joy in every bite—ideal for slicing into star-spangled servings!

Tip: For cleaner slices, chill the frosted cake for 20 minutes before cutting.

Stars and Stripes Bundt Cake

This showstopping Bundt cake is a festive twist on a classic—perfect for Fourth of July celebrations or any patriotic gathering!

Ingredients:

• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened
• 4 large eggs
• 3 cups all-purpose flour
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup whole milk
• 2 tsp vanilla extract
• Red and blue gel food coloring
• 1 cup powdered sugar (for glaze)
• 2 tbsp milk (for glaze)
• ½ tsp vanilla extract (for glaze)
• Star-shaped sprinkles (optional)

Instructions:

1. Preheat oven to 350°F. Generously grease a 10-cup Bundt pan with butter or baking spray.
2. In a large bowl, beat 1 ½ cups granulated sugar and 1 cup softened butter until fluffy. Add eggs one at a time, mixing well after each.
3. Whisk together 3 cups flour, 1 tbsp baking powder, and ½ tsp salt in a separate bowl. Alternate adding the dry ingredients and 1 cup milk to the butter mixture, beginning and ending with flour. Stir in 2 tsp vanilla.
4. Divide batter evenly into three bowls. Tint one portion red and one blue with gel food coloring, leaving the third plain. Layer spoonfuls of each color into the prepared pan, swirling lightly with a knife.
5. Bake for 45–50 minutes, or until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack.
6. Whisk together 1 cup powdered sugar, 2 tbsp milk, and ½ tsp vanilla extract for the glaze. Drizzle over cooled cake and top with star sprinkles if desired.

The marbled red, white, and blue layers make every slice a surprise—plus, the Bundt shape ensures it bakes evenly without fuss!

Tip: For vibrant colors, use gel food coloring instead of liquid (it won’t thin the batter).

Berry-Filled Vanilla Bean Cake

This tender vanilla bean cake is studded with juicy berries for a burst of freshness in every bite—perfect for summer gatherings or a sweet weekend treat.

Ingredients:

• 1 ½ cups all-purpose flour
• 1 ½ tsp baking powder
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup granulated sugar
• 2 large eggs
• 1 vanilla bean, seeds scraped (or 1 tsp vanilla extract)
• ½ cup whole milk
• 1 ½ cups mixed fresh berries (blueberries, raspberries, blackberries)
• 1 tbsp powdered sugar (for dusting)

Instructions:

1. Preheat oven to 350°F. Grease an 8-inch round cake pan and line the bottom with parchment paper.
2. Whisk together 1 ½ cups flour, 1 ½ tsp baking powder, and ¼ tsp salt in a bowl.
3. In a separate bowl, beat ½ cup butter and ¾ cup sugar until fluffy. Add eggs one at a time, then mix in vanilla bean seeds.
4. Alternately add the flour mixture and ½ cup milk to the butter mixture, beginning and ending with flour. Fold in 1 cup of the berries.
5. Pour batter into the pan. Scatter remaining ½ cup berries on top. Bake for 35–40 minutes until a toothpick comes out clean.
6. Cool for 10 minutes in the pan, then transfer to a rack. Dust with 1 tbsp powdered sugar before serving.

The vanilla bean speckles and jewel-toned berries make this cake as pretty as it is flavorful—no frosting required!

Tip: For extra moisture, brush the warm cake with a tablespoon of berry jam thinned with hot water.

Firecracker Red Velvet Cupcakes

These vibrant cupcakes pack a spicy-sweet punch, with a hint of cinnamon and cayenne that lingers just long enough to keep you reaching for another.

Ingredients:

• 1 1/4 cups all-purpose flour
• 1/4 cup unsweetened cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1/2 tsp ground cinnamon
• 1/4 tsp cayenne pepper
• 3/4 cup granulated sugar
• 3/4 cup vegetable oil
• 1 large egg
• 1 tsp vanilla extract
• 1 tbsp red food coloring
• 1/2 cup buttermilk
• 1 tsp white vinegar

Instructions:

1. Preheat oven to 350°F. Line a 12-cup muffin tin with cupcake liners.
2. Whisk together 1 1/4 cups flour, 1/4 cup cocoa powder, 1 tsp baking soda, 1/2 tsp salt, 1/2 tsp cinnamon, and 1/4 tsp cayenne in a bowl.
3. In another bowl, beat 3/4 cup sugar, 3/4 cup oil, and 1 egg until smooth. Mix in 1 tsp vanilla and 1 tbsp red food coloring.
4. Alternately add the dry ingredients and 1/2 cup buttermilk to the wet mixture, starting and ending with dry ingredients. Stir in 1 tsp vinegar until just combined.
5. Divide batter evenly among liners (about 2/3 full). Bake for 18–20 minutes until a toothpick comes out clean. Cool completely before frosting.

The cayenne’s subtle heat plays off the rich cocoa, while the vinegar keeps the crumb tender—no one will guess the secret kick!

Tip: For extra drama, top with cream cheese frosting and a sprinkle of cinnamon-sugar.

Patriotic Ombre Layer Cake

This showstopping cake blends creamy vanilla layers in red, white, and blue for a festive dessert that’s as fun to make as it is to eat!

Ingredients

• 3 cups all-purpose flour
• 2 1/2 cups granulated sugar
• 1 tbsp baking powder
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tbsp vanilla extract
• 1 1/4 cups whole milk
• Red and blue gel food coloring
• 3 cups vanilla buttercream frosting

Instructions

1. Preheat oven to 350°F. Grease three 8-inch round cake pans and line with parchment.
2. Whisk together flour, sugar, baking powder, and salt in a bowl. Beat in butter until crumbly. Add eggs one at a time, then vanilla and milk, mixing until smooth.
3. Divide batter evenly into three bowls. Tint one red and one blue with gel food coloring (leave the third white). Pour each into prepared pans.
4. Bake for 22–25 minutes until a toothpick comes out clean. Cool in pans for 10 minutes, then transfer to a wire rack.
5. Stack cooled layers with frosting between each (blue on bottom, white in middle, red on top). Frost the outside with remaining buttercream.

The ombre effect makes every slice a colorful surprise—perfect for Fourth of July or any celebration!

Tip: For sharp layers, chill cakes for 30 minutes before stacking.

Conclusion

With these 20 festive and delicious 4th of July cake recipes, you’re all set to celebrate in sweet style! Whether you’re baking for a crowd or a cozy gathering, there’s a perfect treat here for everyone. Give one (or a few!) a try, and don’t forget to share your favorites in the comments. Loved this roundup? Pin it to save for later and spread the patriotic baking joy!