This Red Velvet 4th of July Cake is moist, rich, and festive with cream cheese glaze, fresh strawberries, and blueberries.

Scale

1 box (15.25 oz) red velvet cake mix

4 eggs

1 cup sour cream

1 package (3.9 oz) instant vanilla pudding mix

1/2 cup water

8 oz cream cheese, softened

1/4 cup butter, softened

3 cups powdered sugar

1 teaspoon vanilla extract

3/4 cup strawberries

1/2 cup blueberries

Optional sprinkles

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1. Preheat oven to 350°F and coat a bundt pan well with non-stick spray.

2. Combine cake mix, pudding mix, eggs, sour cream, and water in a mixing bowl.

3. Blend until the batter looks smooth and thick.

4. Transfer the batter into the prepared bundt pan.

5. Bake for 35 to 40 minutes, or until a toothpick comes out clean or the center reaches 205°F to 210°F.

6. Let the cake rest in the pan for about 30 minutes.

7. Turn the cake out onto a rack and let it cool completely.

8. Beat the cream cheese until smooth.

9. Mix in the softened butter until creamy.

10. Gradually add powdered sugar, mixing well after each addition.

11. Blend in the vanilla extract.

12. Warm the frosting briefly in short intervals until it reaches a pourable consistency.

13. Pour the frosting over the cooled cake so it drips down the sides.

14. Top with strawberries, blueberries, and optional sprinkles.

15. Serve at room temperature for best flavor.

Pudding mix and sour cream make the cake moist and rich.

Greek yogurt can replace sour cream.

Chocolate pudding can replace vanilla pudding for a deeper flavor.

Store-bought frosting, whipped cream, or whipped topping can replace homemade frosting.

Heat the frosting carefully so it does not get too thin.

Use non-stick spray instead of butter to prevent sticking.

Cool the cake fully before frosting so the glaze does not melt.

Refrigerate leftovers in an airtight container for up to 5 days.

Freeze the unfrosted cake or cake without fruit for up to 2 months, then thaw overnight in the refrigerator.