Red, White, and Blue Swirl Pound Cake
This red, white, and blue swirl pound cake is a soft, buttery vanilla pound cake made with sour cream and Truvia® Sweet Complete Granulated Sweetener. With festive patriotic swirls in every slice, this easy Fourth of July dessert is perfect for serving on its own or turning into a beautiful berry shortcake bar.
Servings 10 servings
Ingredients
- 1½ cups all-purpose flour 180g
- ½ teaspoon salt
- ½ teaspoon baking powder
- ½ cup unsalted butter room temperature (113g)
- 1½ cups Truvia® Sweet Complete Granulated Sweetener
- 4 large eggs room temperature
- ½ cup sour cream room temperature (120g)
- 2 teaspoons vanilla extract
- Red gel food coloring
- Blue gel food coloring
Instructions
- Preheat the oven to 350°F. Grease a standard 9x5-inch loaf pan and line with parchment paper.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.
- In a large bowl, beat the butter and Truvia® Sweet Complete Granulated Sweetener until light and fluffy, about 2 to 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Mix in the sour cream and vanilla extract.
- Gradually add the dry ingredients and mix just until combined.
- Divide the batter evenly among three bowls. Leave one bowl white. Tint one bowl red and the other blue using gel food coloring.
- Spoon the red, white, and blue batters into the prepared loaf pan, alternating one color at a time until all of the batter has been added.
- Use a wooden skewer or kabob stick to gently swirl the batter a few times to create the patriotic marbled effect.
- Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the pound cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
Video
Notes
Gel food coloring works best because it creates vibrant colors without adding extra liquid to the batter.
Do not over-swirl the batter or the colors may blend together.
This pound cake can be made up to 2 days ahead and stored tightly wrapped at room temperature.
For a festive dessert bar, cut the pound cake into cubes and serve with sweetened strawberries, blueberries, and whipped cream for an easy patriotic berry shortcake bar.
Do not over-swirl the batter or the colors may blend together.
This pound cake can be made up to 2 days ahead and stored tightly wrapped at room temperature.
For a festive dessert bar, cut the pound cake into cubes and serve with sweetened strawberries, blueberries, and whipped cream for an easy patriotic berry shortcake bar.