A Red, White & Blue Firecracker Bundt Cake That Pops

Preheat your oven and grease a Bundt pan well with butter or baking spray, then dust with flour.

In a mixing bowl, whisk together the dry ingredients (2 ½ cups All-purpose flour, 2 tsp Baking powder, ½ tsp Salt).

In a stand mixer or large bowl, cream ¾ cup Unsalted butter and 1 ¾ cups Granulated sugar until light and fluffy.

Add 4 Large egg whites (one at a time), mixing well after each addition.

Add 1 tsp Vanilla extract. Alternate adding the dry ingredients and ¾ cup Whole milk, beginning and ending with the dry. Mix just until combined.

Fold in ½ cup Finely chopped white chocolate and ½ cup Freeze-dried raspberries.

Pour the batter into the prepared pan and bake until a toothpick comes out clean.

Cool the cake in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

For the glaze, whisk ½ cup Powdered sugar with 1-2 tsp Milk or water until smooth. Tint with Blue gel food coloring. Adjust consistency if needed.

Drizzle the glaze over the cooled cake, letting it drip slightly down the sides.

Finish with a sprinkle of Extra freeze-dried berry dust and optional decorations.