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Firecracker Cake

Author: Lisa Kerhin

Ingredients

  • 1 box white cake mix
  • Water vegetable oil and egg whites called for on cake mix box
  • Red food color
  • Blue food color
  • 1 container white frosting
  • Red White, and Blue sprinkles

Instructions

  • Heat oven to 325 degrees. Generously grease 12-cup fluted tube cake pan.
  • Make cake batter as directed on box, using water, oil and egg whites.
  • Pour 1 cup of the batter into small bowl; stir in red food color until well mixed.
  • Pour another cup of the batter into separate bowl; stir in blue food color until well mixed.
  • Pour red cake batter into bottom of pan.
  • Carefully pour remaining white batter over red batter in pan.
  • Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
  • Bake as directed on box or until toothpick inserted near center comes out clean. Cool cake 5 minutes.
  • Place cooling rack over cookie sheet. Turn pan upside down onto cooling rack. Cool cake completely, about 30 minutes.
  • When cake is cool, divide frosting evenly into 3 microwavable bowls.
  • Microwave 1 bowl of frosting uncovered on High a few seconds until smooth enough to drizzle over cake.
  • With spoon, drizzle all of white frosting back and forth around cake in a striping pattern.
  • Repeat microwaving second bowl of frosting until smooth.
  • Stir in a few drops blue food color until well blended.
  • Drizzle over cake, scattering frosting back and forth.
  • Repeat with remaining bowl of frosting and red food color, making sure red, white and blue frostings can be seen on cake.
  • Sprinkle Red, White, and Blue sprinkles on top of cake.
  • Let cake stand at room temperature until frosting is set before serving.