Grease Bundt pan with butter and flour, tapping out any excess.
Combine sugar, butter, and eggs in the bowl of a stand mixer and beat on medium speed until smooth. Decrease speed to low and add milk and vanilla. Increase speed to medium and mix. The batter may look “curdled” at this point, but don’t worry! It will come together when you add the dry ingredients.
Add flour, baking powder and salt and mix on low speed until smooth.
Pour batter into prepared Bundt pan. Bake 50 to 60 minutes or until toothpick inserted into center comes out clean.
Optional: If the cake domes up while baking, you can use a serrated knife to level it off.
An unfrosted cake will keep in a sealed container at room temperature for 2-3 days. The frosted cake will keep overnight in a sealed container in the fridge. Just remove from the fridge 10-20 minutes before you plan to eat it.
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