Surprise your July 4th guests with this jaw-dropping patriotic cake! Ribbons of red, white, and blue velvet cake swirl beautifully in this zebra bundt recipe, drizzled with a tangy Greek yogurt glaze and crowned with fresh summer berries.
Place the flour, sugar, baking soda, and salt in a large mixing bowl and stir briefly to combine.
Place ½ teaspoon of cocoa, ½ teaspoon of vanilla, and ¼ teaspoon of vinegar in each of two small bowls.
Add the red food coloring to one of the bowls, and the blue and violet food coloring to the other. Mix about a cup of batter into each.
Place about ¼ cup of red batter into the prepared pan. Layer with white, then blue, then white again.
Repeat until the pan is filled.
Bake for approximately 35-50 minutes*, or until a tester inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
Cool for 15 minutes, then invert onto a wire rack to cool completely.
Place the powdered sugar and Greek yogurt in a small bowl and stir to combine.
Pour the glaze over the cake and allow to dry.
Fill the center of the cake with strawberries and blueberries, and serve.
Bake time may vary based on the shape of your pan. Set the timer for 35 minutes and check the cake every five minutes thereafter, until done.