This peachy Fourth of July Cake has all the red, white and blue you need for the holiday!
When you’re planning your 4th of July menu, you usually think of the burgers, hotdogs, ribs, potato salad and more. But, one thing you can’t forget is the dessert! This delicious, moist peach bundt cake topped with strawberries, blueberries and peaches is a dessert perfect for your 4th of July celebrations.
What Ingredients are used in the Red Strawberry White Peach & Blue- Berry Bundt Cake?
Flour– All purpose flour is used in this recipe.
Eggs- Whole large eggs are needed for the cake.
Sugar- Granulated sugar is used in the cake batter, and powdered sugar is used in the glaze.
Cream Cheese- Cream cheese is needed for the glaze. It gives the glaze a more creamy consistency.
Peaches- White peaches are used for the cake and the garnish.
Strawberries- Strawberries are used to garnish the cake
Blueberries- Blueberries are used to garnish the cake
How are peaches used in the bundt cake?
For the peach Bundt cake, peeled, chopped ripe white peaches are added to the cake batter. Add the chopped peaches to a blender or food processor and purée the peaches until smooth. This is why very ripe peaches are needed. The riper the peaches are the better. If the peaches are hard and unripe, they will not purée with a smooth texture. They will be chopped instead. If you can only find hard, unripe peaches in the supermarket, then leave the peaches out on your counter for a few days until they ripen more.
Why is instant vanilla pudding used in this cake?
I like to use instant pudding in a lot of my cake recipes. Adding pudding to cake recipes makes the cake softer, more moist, and very dense. But, by adding the pudding, it can make the cake too dense for some. So, adding it in the cake recipe is completely optional. It can be left out.
How is the Red Strawberry White Peach & Blue- Berry Bundt Cake made?
To make the bundt cake, start with beating the eggs with the oil. This cake does not use butter to keep the cake soft and moist. Butter would make the cake a bit firmer.
Add in the vanilla, sour cream and one cup of the peach purée and blend. The peaches can be very mild, so if you have peach extract, you can add a teaspoon of it as well to bring out the flavor more.
Add in the dry ingredients, then bake the cake in a standard 10-12 cup bundt pan.
How is the glaze made?
To make the glaze, add softened cream cheese and butter to a microwave safe mixing bowl. The glaze will be slightly melted in the bowl after it’s made.
Beat the ingredients with a hand mixer until fluffy and smooth. Place bowl into the microwave and warm just until the mixture is pourable. Stir well, then spoon the glaze over the cooled cake. You can also warm the glaze in a small saucepan over low heat, if you do not want to melt it in the microwave.
Garnish with halved strawberries, sliced white peaches and blueberries to serve.
This is one patriotic cake you’ll want to make for the 4th of July holiday!
Commonly Asked Questions:
Can this bundt cake be frozen?
To freeze, wrap the unglazed, undecorated cake in plastic wrap twice until it’s fully sealed. Place in the freezer and freeze up to 3 months. To serve, place on the counter until thawed. Add the glaze and fruit.
Can yellow peaches be used in place of white peaches in the cake?
Yes, you can substitute yellow peaches for the white peaches. White peaches are similar in flavor to yellow peaches, however they are slightly sweeter due to their low acidity. They also have a smoother texture. But, either type of peach can be used.
How do you store the bundt cake?
Seal the bundt cake in an airtight container or wrap with plastic wrap in the refrigerator for up to 5 days. After storing it in the refrigerator, make bring it to room temperature again before serving if desired.
Looking for other bundt cake recipes? Here are a few ideas:
Red Strawberry, White Peach, & Blue-Berry Bundt Cake
This peachy Fourth of July cake is topped with strawberries, peaches and blueberries. It has all the red, white and blue you need for the holiday!
Ingredients
Cake
- 1 1/4 cup granulated sugar
- 3/4 cup vegetable oil
- 3 large eggs
- 2 tsp vanilla extract
- 1/2 cup sour cream
- 3-4 white peaches, ripe
- 1 box vanilla instant pudding (optional)
- 2 1/2 cups all purpose flour
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
Glaze
- 4 oz cream cheese softened (1/2 cup)
- 1/4 cup butter, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
Garnish
- 1-2 white peaches, sliced
- 1 cup strawberries, washed and halved
- 1/2 cup blueberries
Instructions
Peach Puree
- Peel each peach, then remove the pits. Chop the peaches into medium sized chunks, then add them to a high power blender or food processor. Blend the peaches until you have a smooth purée. Set aside until ready to use.
Cake
- In a bowl of a stand mixer with the paddle attachment or a large mixing bowl with a hand mixer, beat the eggs and sugar on medium speed for 3-4 minutes, until the mixture is fluffy and lighter in color. Add the oil, vanilla extract, 1 cup of peach purée and beat the mixture for about 30 seconds. Add in the sour cream and mix until incorporated. Add the baking powder, baking soda, salt, and instant vanilla pudding (if desired), then add the flour 1 cup at a time, scraping down the sides of the bowl as needed. After adding the last portion of flour, beat the batter just until combined. Spray a 10-12 cup bundt pan pan with baking spray. Pour the batter into the pan. Bake at 350 degrees for 50-55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs. Cool for 5-10 minutes, then invert onto a wire rack and cool completely.
Glaze
- Add softened cream cheese and butter to a microwave safe mixing bowl. Beat with a hand mixer until fluffy and smooth. Add vanilla and powdered sugar, and beat until incorporated.Place bowl into the microwave and warm just until the mixture is pourable. Stir well, then spoon the glaze over the cooled cake. Garnish with halved strawberries, sliced white peaches and blueberries.
