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Festive Red White and Blue Cake Made Easy
Gerry Biordi

Red White And Blue Cake

Red White and Blue Cake is a festive, colorful dessert featuring vibrant red, white, and blue layers and a sweet, creamy frosting. Easy to customize and perfect for patriotic celebrations, this eye-catching cake is ideal for the Fourth of July, Memorial Day, and summer parties
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 40 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 520
Ingredients Method Video Notes

Ingredients
  

For the Cake
  • 2 1/2  cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoons baking powder
  • 3/4  cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 1 cup whole milk, room temperature
  • Red gel food coloring
  • Blue gel food coloring
For the Frosting
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 3 to 4 tablespoons heavy cream or milk
  • Pinch of salt
For Decorating
  • 1 cup fresh strawberries, sliced or halved
  • 1 cup fresh blueberries

Method
 

  1. Preheat the oven to 350°F (175°C). Grease three 8-inch round cake pans and line the bottoms with parchment paper.
  2. Whisk together the flour, baking powder, and salt in a medium bowl.
  3. In a large bowl, beat the softened butter and sugar until pale, light, and fluffy, about 2 to 3 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract.
  5. Add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Mix just until the batter is smooth. Do not overmix.
  6. Divide the batter evenly among three bowls. Leave one portion plain. Color one portion red and another blue using gel food coloring.
  7. Pour each batter into a prepared cake pan and spread evenly.
  8. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  9. Cool the cakes in their pans for about 10 minutes, then transfer them to a cooling rack. Allow them to cool completely.
  10. To make the frosting, beat the softened butter until creamy. Gradually add the powdered sugar, followed by vanilla, salt, and enough cream or milk to create a smooth, spreadable consistency.
  11. If necessary, level the tops of the cooled cake layers with a serrated knife.
  12. Place the red cake layer on a serving plate and spread frosting over the top. Add the white layer, followed by another layer of frosting. Finish with the blue cake layer.
  13. Spread a thin crumb coat over the entire cake and refrigerate for 15 to 20 minutes
  14. Apply the remaining frosting and smooth the top and sides with an offset spatula.
  15. Arrange the fresh strawberries and blueberries over the top of the cake.
  16. Chill the finished cake for 20 to 30 minutes before slicing and serving

Video

Notes

  • Use room-temperature butter, eggs, and milk for the smoothest batter.
  • Gel food coloring gives the most vibrant red and blue layers.
  • Do not frost the cake until the layers are completely cool.
  • Dry the berries thoroughly before placing them on the frosting.
  • For cleaner slices, chill the cake before cutting.
  • Store leftover cake covered in the refrigerator for up to 3 to 4 days.
  • For the best texture, allow refrigerated slices to sit at room temperature for about 20 to 30 minutes before serving.