- VE
Sloane’s Table
March 15, 2026
Atsloanestable.com
This 4th of July cake is made with a simple one bowl method and bakes up with the softest crumb that stays moist for days! As a red, white, and blue, funfetti fluted cake, it's such an easy, yet festive celebratory dessert big enough for a crowd.
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From the Cook
From the Cook
From the Cook
1/5
Instructions
1
Preheat the oven to 350 degrees F (180 degrees C). Brush a Baker's Secret Nova Fluted Pan with 1 tablespoon of softened butter and coat the bottom with granulated sugar.
2
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, sugar, baking powder, and salt.
3
Cut up the butter into small cubes and add to the dry ingredients. Mix on low speed until it resembles wet sand.
4
Add the oil, yogurt, buttermilk, egg, egg yolk, and vanilla, and mix until fully combined.
5
Gently mix in the sprinkles until evenly distributed.
6
Pour the batter into the prepared pan. Tap the pan on the counter a few times to release any air bubbles.
7
Bake the cake for 50-55 minutes or until deeply golden on top and a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes in the pan, then use a knife to loosen the sides, and turn out onto a wire rack to cool completely.
8
In a small bowl, whisk together the sifted powdered sugar and heavy cream until smooth.
9
Pour the glaze over the cooled cake, and top with more red, white, and blue sprinkles. Enjoy!
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Diet at a Glance
Vegetarian
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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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