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This Red White Blue Pound Cake is the a delicious summer dessert.

 

This Red White Blue Mile High Pound Cake is perfect for all those upcoming summer parties. This from scratch pound cake is so easy to whip up and dye it red and blue for a fabulous festive swirl.  Topped with whipped cream, fruit and sprinkles this will be the hit of the 4th of July party!

 

There is nothing I love more an easy summer dessert and this cake is the easiest and is always impressive!  A pound cake is always the perfect dessert for summer. 

I love how easy this cake is to make but it is so flavorful! My grandma always makes a classic pound cake for every occasion and topped with whipped cream and berries it makes a fabulous dessert for those hot summer days.  It is truly one of the best things ever.

Traditional pound cake comes from the fact that some recipes call for a pound of butter, pound of sugar, pound of flour.  This pound cake doesn’t use those exact measurements but it is so light, and rich and tall, full of light flavor from vanilla, lemon and almond extract. 

This is such a great cake for any time of year but I make it the most in the summer, something about the cream and berries topping it just say summer.  This cake will be on your summer rotation all summer long.  I separate the batter into 3 bowls and dye one blue and one red. These batters swirl together to create an amazing red white and blue pattern which are so festive for all the patriotic holidays that come with the warmer weather.  This cake has 8 eggs in it giving it it’s impressive height hence the name Mile High Pound Cake.  This cake also uses evaporated milk resulting in a moist cake. This is such an easy pound cake recipe.

This cake is perfect topped with whipped cream and fresh fruit or even a scoop of vanilla ice cream.  I think the best way to serve this is with whipped cream and sugared strawberries.

I promise your whole family will love this Red White Blue Mile High Pound Cake. 

 

                       

You will want to make this cake again and again! We do!

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Budget friendly.
• Full of flavor.
• Easy dessert.
• Perfect for summer.
• Impressive colors.
• Great for the holidays.
• Simple with common ingredients.

                     

Gather your ingredients. 

Cream the butter and sugar together in the bowl of a stand mixer. I prefer to use a paddle attachment. 

Add your eggs. 

Add your flour.

Add in your evaporated milk.

Mix into a silky batter.

Divide the batter and dye one bowl red, one bowl blue. 

Pour into your baking pan and swirl.

Bake.

Do I have to add the coloring?

Nope! While I do use the red and blue to make this perfect for the 4th of July, Labor Day and Memorial Day you can easily make this recipe without the food coloring.  You can also easily change the food colors and make it for other holidays. 

Can I flavor this differently?

Yes! The beauty of this cake is it is delicately flavored with almond, vanilla and lemon.  You can easily change the flavor to something you prefer or just use the almond or lemon or even just the vanilla, just up the amount of flavoring so it equals the correct measurements in the recipe. 

How to store this cake?

You can store this in an airtight container for up to 4 days. You can also freeze this for up to 3 months wrapped tightly in plastic wrap and aluminum foil.

 

Ingredients used

• Sugar- Granulated white sugar is all you need to make this cake sweet.
• Unsalted butter- Make sure this is softened to room temperature.  A good quality butter always results in a tastier cake.
• Salt- Just a pinch is all you need to bring out the flavors in this cake. 
• Baking powder-  Baking powder is the leavening agent and what helps this cake get some lift and fluffy texture.
• Eggs-  You do need 8 eggs for this recipe which helps it reach it’s height. 
• Vanilla extract- This provides a great flavor of the cake. 
• Lemon extract-  This provides a little tang and brightness to this cake.  You can also use lemon juice or even lemon zest.
• Almond extract- Almond extract adds a little extra something to the cake, I do not recommend skipping it.
• Evaporated milk-  This helps the cake stay moist and light. 
• Flour- Just regular all purpose flour is all you need for this classic cake. No need for cake flour or anything fancy in this classic recipe.
• Red food coloring and blue food coloring- To dye the batter.  I like to use a gel food coloring as it provides a richer color. 

How to make Red White Blue Mile High Pound Cake 

1. FULL RECIPE BELOW
2. Preheat your oven to 325 degrees.
3. In a large bowl using an electric mixer cream the butter and sugar together. 
4. Add the salt and baking powder.
5. Slowly mix in the eggs and extracts.
6. Next mix in the evaporated milk on medium speed.
7. Slowly mix in the flour until everything is well incorporated.
8. Divide the dough into 3 bowls.
9. Dye one bowl of cake batter red.
10. Dye one bowl of cake batter blue.
11. Grease a non-stick 16-18 cup pound cake pan (or bundt cake pan).  You can also use a loaf pan but you would need to use 2 of them.
12. Alternate adding spoonfuls of each color cake batter into the prepared pan. 
13. Use a butter knife to swirl the colors around lightly.
14. Bake for 1 hour 20 minutes or until a toothpick inserted in the cake comes out with moist crumbs.
15. Set aside to cool for 20 minutes.
16. Remove from pan and cool completely on a wire rack.
17. Serve with whipped cream, fresh fruit and sprinkles.

Want more patriotic recipes? Check these out!

• Red, White, and Blue lush
• Red, White, and Blue pudding pops
• Patriotic Funfetti Angel Food Cake
• 4th of July Bark
• Firework Cupcakes
• Bomb Pop Cocktail

 

Red White Blue Mile High Pound Cake

Yield: 12

Prep Time: 10 minutes

Cook Time: 1 hour 20 minutes

Total Time: 1 hour 30 minutes

This Red White Blue Mile High Pound Cake is perfect for all those upcoming summer parties. This from scratch pound cake is so easy to whip up and dye it red and blue for a fabulous festive swirl.  Topped with whipped cream, fruit and sprinkles this will be the hit of the 4th of July party!

Print

Ingredients

• 3 cups sugar
• 4 sticks of unsalted butter, softened
• ½ teaspoon salt
• 1 teaspoon baking powder
• 8 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1 teaspoon almond extract
• 12 ounce can evaporated milk
• 4 cups of flour
• Red and blue food coloring

Instructions

1. Preheat your oven to 325 degrees.
2. In a large mixing bowl using an electric mixer cream the butter and sugar together. 
3. Add the salt and baking powder.
4. Slowly mix in the eggs and extracts.
5. Next mix in the evaporated milk.
6. Slowly mix in the flour until everything is well incorporated.
7. Divide the dough into 3 bowls.
8. Dye one bowl of batter red.
9. Dye one bowl of batter blue.
10. Grease a non-stick 16-18 cup pound cake pan (or bundt cake pan).
11. Alternate adding spoonfuls of each color batter into the pan. 
12. Use a knife to swirl the colors around lightly.
13. Bake for 1 hour 20 minutes.
14. Set aside to cool for 20 minutes.
15. Remove from pan and cool completely.
16. Serve with whipped cream, berries and sprinkles.

Notes

• Store leftovers in an airtight container for up to 4 days.
• You can freezer the cake for up to 3 months.
• You can switch around the extracts or omit any if you don’t prefer that flavor.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 708Total Fat: 37gSaturated Fat: 22gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 214mgSodium: 215mgCarbohydrates: 85gFiber: 1gSugar: 53gProtein: 11g