This firework bundt cake is exploding with colors and flavor! It not only looks impressive but it tastes so delicious that you will definitely be making this for every Fourth of July!
Preheat the oven to 350°. Spray a 12-cup bundt cake pan with nonstick spray, I prefer to use one with flour in it.
In a large bowl sift together the flour, sugar, baking powder, baking soda, and salt.
To the same bowl add the buttermilk, milk, vanilla, almond extract, and oil. Beat with a mixer until fully combined and smooth.
In a separate bowl, whip the egg whites until they reach medium-stiff peaks. Gently fold into the cake batter. Pour 1/3 of the batter into one bowl and another 1/3 into a third bowl. Tint the batters red and blue using food coloring, leaving the original bowl white and uncolored.
Layer the colored batter in the bundt pan. Bake for 40 minutes, or until a toothpick comes out clean from the center of the cake. Let cool completely before glazing.
Glaze
Whisk together the powdered sugar, melted butter, and vanilla extract. Add the milk one tablespoon at a time until it falls in ribbons off the whisk but sits on top of the glaze in the bowl for a few seconds before melting back in.
Separate the glaze into 3 bowls. Tint one bowl red and one bowl blue. Add each color to its own piping bag.
Snip the ends of the piping bags and drizzle quickly across the top of the cake, so it resembles a firework bursting. Add patriotic sprinkles, if desired. Serve and enjoy!