This cake is all about straightforward joy: dense, tender crumb, and bright red, white, and blue layers that don’t require temperamental technique. It’s the kind of cake you make when you want something pretty, reliably good, and easy to scale for a crowd. I first landed on this formula after a long weekend of testing for a summer shoot — it held up, looked great, and tasted like a classic American celebration cake.

I aim for clarity here: the recipe uses simple pantry ingredients and a budget-friendly Bundt pan instead of multiple layer tins, which keeps cleanup low and the presentation high. The batter separates into three colors rather than being swirled, so you get clean patriotic bands without fuss. The icing is a cream cheese-butterbase that colors and thins easily for a delicate drippy finish.

Below you’ll find the ingredients as used during testing, step-by-step instructions kept in the author’s original order, and practical notes from my kitchen runs — what to watch for, how to store leftovers, and small swaps that won’t break the cake. No fluff, just the kind of guidance I wish someone handed me before I turned on the oven.

What You’ll Need

Ingredients

2 Cups all-purpose flour — the cake’s structure; measure by spooning into the cup and leveling for accuracy.
1 Cup Granulated Sugar — sweetens and helps aerate when creamed with butter.
2 teaspoon baking powder — the leavening; makes the Bundt rise evenly.
¼ teaspoon Kosher salt — balances sweetness and lifts flavors.
4 large egg whites at room temp — lighten the crumb and keep the cake pale for clear color bands.
⅔ Cup milk — adds moisture; room temperature prevents the batter from seizing.
6 Tbs unsalted sweet cream butter at room temp. — base fat for flavor and structure; soften but don’t melt.
2 teaspoon pure vanilla extract — primary flavor note; use good-quality extract.
1 teaspoon pure almond extract — small punch of warmth that complements vanilla.
Red and Blue food coloring — gel or liquid both work; gels give more vivid color with less product.
2 sticks of butter at room temp — for the icing; contributes richness and stability.
1 8oz block of cream cheese at room temp — tangy base for a smoother, slightly tangy icing.
4 cups of powdered sugar — sweetens and firms the icing; sift if lumpy.
2 teaspoon pure vanilla extract — mirrors the cake’s flavor in the icing.
1 teaspoon pure almond extract — echoes the cake’s almond note in the icing.
Red and Blue Food coloring — again, gels concentrate color without changing consistency much.

Cooking (Avery Williamson American Cake): The Process

Preheat the oven to 350°F. Spray a Bundt pan with baking spray and set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl if using a hand mixer), cream 6 tablespoons unsalted sweet cream butter and 1 cup granulated sugar on medium speed until light and fluffy.
With the mixer on low, add the 4 large egg whites one at a time, mixing until each is incorporated.
Add 2 teaspoons pure vanilla extract and 1 teaspoon pure almond extract and mix briefly to combine.
In a separate bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder and 1/4 teaspoon kosher salt.
Add the flour mixture to the butter mixture in two additions, alternating with 2/3 cup milk: add half the flour mixture and mix on low until just combined, add the milk and mix to combine, then add the remaining flour mixture and mix on low until there are no large streaks of flour.
Increase the mixer speed to high and beat the batter for 1 minute to finish.
Divide the batter into three equal portions.
Color one portion with red food coloring to your desired shade; color a second portion with blue food coloring to your desired shade; leave the third portion uncolored (white). Stir each portion until the color is evenly distributed.
Pour the colored batters into the prepared Bundt pan in layers: first the red, then the white, then the blue. Pour gently and do not attempt to smooth or swirl the layers — they should remain mostly separated.
Bake the cake at 350°F for 30–36 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
As soon as the cake tests clean, remove it from the oven and let it rest in the pan for 2 minutes.
Invert the pan onto a cooling rack, release the cake from the pan, then transfer the cake to a wire rack. Let the cake cool completely before icing.
For the icing: in the bowl of a stand mixer, beat 2 sticks butter and 1 (8 oz) block cream cheese (both at room temperature) together until smooth.
Add 4 cups powdered sugar, 2 teaspoons pure vanilla extract and 1 teaspoon pure almond extract. Mix on low until the sugar is incorporated, then increase speed and beat until the icing is smooth.
Divide the icing into three equal portions.
Color one icing portion red and one portion blue to your desired shades; leave the third portion white. Stir each portion until the color is even.
Microwave each colored icing portion in short intervals (about 30 seconds to 1 minute total, checking and stirring after short bursts) until it is slightly runny and drizzleable.
Using a large spoon, drizzle the red, white and blue icings over the cooled cake, moving the spoon back and forth to create stringy layers across the top.

Why It’s My Go-To

Three things keep this cake on my regular rotation: reliability, appearance, and approachability. The base batter is forgiving — it tolerates room-temperature missteps, and the separation of colors means you don’t need any special marbling skill to get a striking result. The bundt presentation is classic and impressive without extra trimming or stacking.

The flavor profile is uncomplicated but well-rounded: butter and vanilla with a whisper of almond, and the cream cheese buttercream keeps the top from feeling overly sweet. For parties, it’s one of those desserts that eats well at room temperature and travels without drama.

Ingredient Flex Options

Here are simple swaps and options that won’t derail the texture or bake time:

Milk — swap with any neutral milk (whole, 2%, or a slightly thicker plant milk) if needed; room temperature is still best.
Butter — keep it unsalted when the recipe calls for unsalted; if using salted, omit the pinch of additional salt (recipe has kosher salt already measured in the dry mix).
Egg whites — using whites keeps the cake paler so colors pop. If you only have whole eggs, the cake will be slightly richer and darker; expect small changes in crumb.
Food coloring — gels deliver stronger color with less addition; liquids will work but may require a bit more coloring to reach the same saturation.
Icing texture — instead of microwaving, thin the icing with a teaspoon of milk or cream per portion to loosen for drizzling if you prefer not to heat it.

Must-Have Equipment

Bundt pan — chosen for presentation and even baking.
Stand mixer or hand mixer — creaming and final beat are easier and more consistent with a mixer.
Mixing bowls — at least two: one for dry ingredients, one for wet.
Wire cooling rack — essential to cool the cake fully before icing.
Large spoon or spatula — for pouring and spreading colored batters and icings.
Toothpick or cake tester — to check doneness in the center.

Troubles You Can Avoid

Common pitfalls are easy to prevent:

Dense cake: Don’t overpack flour when measuring. Also, after adding the flour, mix only until combined; the final 1-minute high-speed beat is important, but avoid prolonged mixing after that.
Colors bleeding: Pour batters carefully and avoid pushing them into one another. If you try to smooth, you’ll lose the distinct bands.
Sticking to the pan: Use a proper baking spray or thoroughly grease and flour the Bundt pan. Let the cake rest 2 minutes only, then invert; waiting longer in the pan can cause steam and sticking.
Runny or grainy icing: If the icing gets too warm while microwaving, cool it slightly before drizzling. If it’s grainy from powdered sugar, beat it longer at medium speed until smooth.

Fresh Takes Through the Year

Small seasonal shifts let this cake feel fresh for any holiday:

Summer: keep decoration minimal and bright — fresh berries on the side pair beautifully with the cream cheese icing.
Autumn/Winter: add a sprinkle of toasted sliced almonds on top of the icing for crunch and a nutty note.
Celebrations: swap the red/blue for any two contrasting colors to match themes — the technique works with any palette.

What I Learned Testing

During multiple bakes I learned to respect room temperature for the batter components. Cold butter or eggs slows incorporation and affects volume. The one-minute high-speed beat before portioning is non-negotiable — it builds structure so the cake rises evenly in the Bundt.

I also found that microwaving small icing portions in short bursts prevents overheating. Check and stir often. Heating too long makes the icing thin out and can separate the fats. Finally, pour colors in a relaxed way: the visual payoff comes from restraint, not aggressive swirling.

Leftovers & Meal Prep

Store the cake at room temperature, covered, for up to 2 days. If your kitchen is warm, refrigerate in an airtight container for up to 4 days; the icing firms and the flavors meld nicely in the fridge. Bring the cake back to room temperature before serving for best texture.

For traveling or gifting, wrap whole cooled cake loosely in plastic wrap and then foil. If you’re prepping ahead, bake the cake, cool completely, wrap well, and freeze for up to 1 month. Thaw in the refrigerator overnight and bring to room temperature before icing so the icing adheres cleanly.

Final Bite

This Avery Williamson American Cake consistently produced a friendly, crowd-pleasing cake with an uncomplicated method and a polished look. It’s a practical recipe to keep in your rotation: forgiving, adaptable, and pretty enough without requiring advanced baking skills. Give it a go the next time you want something festive but straightforward — the technique rewards careful, calm work, not perfection.

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