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Red, White, and Blue Cake

Holy moly, June is almost half over!

Fourth of July Cake | spachethespatula.com #recipeThat means that the Fourth of July is fast approaching, so it’s time to start thinking about what you’re going to make. Don’t worry, I have a few ideas for you guys, starting with this very festive cake!

I made this cake for last year’s Fourth of July. Not only is it beautiful, but it’s delicious. Keeping the frosting simply between the layers instead of spreading it all over means it’s super easy to prepare, plus you get to see the red and white layers without even slicing into the cake!

Fourth of July Cake | spachethespatula.com #recipeSo what’s in the cake? A layer of fresh-tasting white lemon cake is sandwiched between two red velvet cake layers, with a zesty lemon cream cheese frosting as the “glue” holding it all together. A mixture of strawberries, blueberries, and tayberries (a cross between a blackberry and a raspberry—super delicious and sweet) decorate the top. It’s a red, white, and blue wonder, and a totally perfect addition to any Fourth celebration!

How do you usually celebrate? When I lived in Florida, it usually included going out on a boat, or to the beach to watch the fireworks, and then sparklers at home with my family. Since I’ve moved to Seattle, it means spending time with good friends, eating good food, and shooting off lots of our own fireworks (that, for whatever reason, Rook likes to chase because he is the weirdest dog, ever). You can check out an overview of 2012’s Fourth of July celebration here!

Fourth of July Cake | spachethespatula.com #recipeThe nice thing about this cake is that the layers can be made up to a week ahead of time and frozen. Then, you can frost the cake (with the layers frozen) on the third, and let it all chill in the fridge. Take it out in the morning, and allow it to come to room temperature before serving.

Trust me, this cake will be a hit with your friends and family. If you really want to get festive, you could stick a few sparklers in the top before serving!

P.S.—How adorable is my friend Helen’s bunny cake stand?!

Fourth of July Cake | spachethespatula.com #recipe Fourth of July Cake | spachethespatula.com #recipe

Fourth of July Cake

Yield: around 12 servings

Fourth of July Cake

Ingredients

    for the red velvet layers:
  • 2 and 1/2 cups cake flour
  • 1/4 cup unsweetened cocoa (not Dutch-processed)
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 cup (1 stick) unsalted butter, at room temperature
  • 1 and 1/2 cups granulated sugar
  • 1 cup vegetable oil
  • 2 large eggs
  • red gel food coloring
  • 1 and 1/2 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 3/4 cup sour cream mixed with 1/4 cup water
  • for white lemon cake layer:
  • 1 and 1/3 cup cake flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3 large egg whites
  • 1/4 cup sour cream mixed with 2 tbsp water
  • 5 tbsp unsalted butter, at room temperature
  • 3/4 cup granulated sugar
  • 1/3 cup vegetable oil
  • zest from 1 large lemon
  • 1 tsp pure vanilla extract
  • for lemon cream cheese frosting:
  • 20 ounces (2 and 1/2 packages) cream cheese, at room temperature
  • 1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, at room temperature
  • juice from 1 large lemon
  • 2 tsp pure vanilla extract
  • 1/4 tsp salt
  • 3 cups confectioners' sugar
  • to top:
  • 2 and 1/2 pints various berries (I used small strawberries, blueberries, and tayberries)

Instructions

    for the red velvet cake layers:
  1. Preheat oven to 350 degrees. Butter two 9-inch cake pans, line them with parchment paper rounds, and butter the paper. Dust the pans with flour and knock out the excess.
  2. In a medium bowl, combine the flour, cocoa, baking soda, and salt.
  3. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a couple minutes. Add in the oil and beat for another 5 minutes, until pale and creamy. Add in the eggs, one at a time. Next add in enough food coloring to reach your desired hue, followed by the vinegar and vanilla.
  4. Reduce the mixer speed to low and alternately add in the flour mixture and sour cream, beginning and ending with the flour mixture.
  5. Divide the batter between the two pans. Knock the pans on the counter a few times to get rid of any air bubbles.
  6. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes. Run a knife along the edges of the cakes and then invert peel off the parchment paper. Cool completely.
  7. for the white lemon cake layer:
  8. Butter a 9-ince cake pan, line with parchment, butter the paper, then dust with flour and knock out the excess.
  9. In a medium bowl, combine the flour, baking soda, and salt.
  10. In another bowl, whisk the eggs whites into the sour cream mixture.
  11. In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugar for a few minutes. Add in the oil and beat for 5 more minutes until pale and creamy. Beat in the lemon zest and vanilla.
  12. Reduce the mixer speed to low, and alternately add in the flour and sour cream mixtures beginning and ending with the flour mixture.
  13. Pour the batter into the pan, and knock the pan on the counter a couple times to get rid of any air bubbles.
  14. Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow to cool on a wire rack for 10 minutes. Run a knife along the edges of the cakes and then invert peel off the parchment paper. Cool completely.
  15. for the lemon cream cheese frosting:
  16. In the bowl of an electric mixer fitted with the paddle attachment, beat the cream cheese and butter until smooth. Add in the lemon juice, vanilla extract, and salt. Sift in the confectioners' sugar and beat until smooth.
  17. to assemble:
  18. Place a layer of red velvet on a serving tray. Top with 1/3 of the frosting. Place the lemon layer on top and frost with another 1/3 of the frosting. Place the final red velvet layer on top, and then spread on the remaining frosting. Decorate the top with berries. Serve any remaining berries on the side.

Notes

recipe adapted from here

http://www.spachethespatula.com/red-white-and-blue-cake/

Fourth of July Cake | spachethespatula.com #recipe Fourth of July Cake | spachethespatula.com #recipe

   

9 Responses to “Red, White, and Blue Cake”

  1. Sarah — June 11, 2014 at 5:10 am

    Holy berries this cake is incredible!! I love all the different layers and obviously I'm in love with all those berries piled on top! This is definitely the ultimate 4th of July cake, Rachael! 😀

    • Rachael replied: — June 11th, 2014 @ 9:07 am

      Thank you so much! It is definitely a crowd-pleasing show-stopper, that's for sure! (And no one has to know that it's actually really simple to put together 😛 )

  2. CakePants — June 11, 2014 at 8:28 am

    What a beautiful cake!! The berries on top is such a simple yet stunning way to decorate this! That's so funny that your dog likes to chase fireworks – at the first sign of fireworks or firecrackers, my [otherwise fearless] dog turns into a quivering mass that won't come out from under the bed!

    • Rachael replied: — June 11th, 2014 @ 9:06 am

      Haha! Aw! From everything I hear, I think that's probably the normal reaction from most dogs, but Rook is a special kind of weird, haha.

      And thank you!

  3. huntfortheverybest — June 12, 2014 at 8:17 am

    it is gorgeous!

    • Rachael replied: — June 12th, 2014 @ 11:54 am

      Thank you!

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