The White House pastry chef on patriotic desserts, Obama’s sweets

The World

This Fourth of July weekend, a lot of us will be eating hot dogs, potato salad, corn on the cob, and hamburgers. But when we’re done feasting on the char-broiled delicacies that have come to represent our nation’s independence, how should we finish it all off?

Bill Yosses has some suggestions. He’s the official White House Pastry Chef, and author, along with Melissa Clark, of a new cookbook called ‘The Perfect Finish.’ Chef Yosses joins us live from the White House, where he gives us the scoop on everything from what he serves official visitors to the first family’s favorite sweets.

Below, Bill Yosses and Melissa Clark’s red, white and blue berry buttermilk bundt cake with orange glaze.

Bill Yosses and Melissa Clark’s Berry Buttermilk Bundt with Orange Glaze

Makes 1 Bundt cake, serves 8 to 10


* 2 2/3 cups all-purpose flour
* 1 tablespoon baking powder
* 1/2 teaspoon salt
* 1/2 teaspoon baking soda
* 1/2 (2 sticks) pound unsalted butter, softened, plus additional for the pan
* 1 3/4 cups sugar
* 4 large eggs, at room temperature
* 2 teaspoons vanilla extract
* 1/2 cup buttermilk
* 1/2 pint raspberries
* 1/2 pint blueberries


* 1/2 cup freshly squeezed orange juice (from about 1 medium orange)
* 1/2 cup confectioners’ sugar, plus additional for garnish


1. Preheat the oven to 350°F. Grease a 2-quart anti-adhesive Bundt pan with some butter, then spray lightly with nonstick cooking spray. You don’t want this cake to stick! The new anti-adhesive cake pans prevent the bottom of the cake from sticking to the pan.
2. In a small bowl, whisk together the flour, baking powder, salt, and baking soda.
3. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy. Beat in the eggs one at a time until incorporated. Beat in the vanilla. Reduce the speed to low and mix in half the flour mixture. Mix in the buttermilk, then the remaining flour mixture. Using a wooden spoon, gently fold in the berries.
4. Pour the batter into the prepared Bundt pan. Bake the cake until a cake tester inserted in the center comes out clean, about 1 hour. Let the cake cool in the pan for 10 minutes, then invert onto the serving platter.

For the glaze:

1. While the cake cools, combine the orange juice and sugar in a small saucepan and simmer over low heat until the sugar is dissolved.
2. Using a skewer or long thin knife, prick deep holes all over the surface of the cake. Pour half the glaze over the cake, letting it seep into the holes. Let the cake cool for 20 minutes more. Pour the remaining glaze over the cake and let set for 10 minutes. Slice and and sprinkle with confectioner’s sugar before serving.

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