Description
Celebrate the Fourth of July with this vibrant and festive Red, White, and Blue Cake. Featuring moist layers of red, white, and blue tinted vanilla cake, stacked and frosted with smooth, creamy buttercream, this patriotic dessert is perfect for summer gatherings and fireworks celebrations.
Ingredients
Cake:
- 1 cup (2 sticks, 250g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 3 large eggs, at room temperature
- 1 cup buttermilk or whole milk
- 2 teaspoons pure vanilla extract
- 3 cups all-purpose flour, spooned and leveled, plus extra for dusting pans
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 drop red gel food coloring (about ⅛ teaspoon)
- 1 drop blue gel food coloring (about ⅛ teaspoon)
Buttercream Frosting:
- 2 cups (4 sticks, 450g) unsalted butter, softened
- 8 cups powdered sugar
- 1 tablespoon pure vanilla extract
- ½ teaspoon salt
- ⅓ cup heavy whipping cream
- Red, white, and blue sprinkles (optional, for decorating)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (180°C). Grease three 9-inch cake pans with shortening or butter and dust each with a tablespoon of flour to prevent sticking. Set the pans aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the vanilla extract until well blended.
- Combine Dry Ingredients: In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Whisk to ensure even distribution.
- Mix Batter: Gradually fold the dry ingredients into the wet mixture using a wooden spoon or spatula. Alternate adding the flour mixture and buttermilk, starting and ending with flour. Mix gently until just combined to avoid over-mixing, which can toughen the cake.
- Divide and Color Batter: Use a kitchen scale to evenly divide the batter into three bowls. Add a drop of red gel food coloring to one bowl and blue to another, leaving the third plain. Stir each bowl gently until the color is fully incorporated.
- Bake the Cakes: Pour each colored batter into its prepared pan. Bake on the middle rack of the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool in the pans for about 10 minutes, then transfer them to wire racks to cool completely.
- Make the Buttercream Frosting: While the cakes cool, beat the softened butter with an electric mixer on medium speed until creamy. Gradually add the powdered sugar, about half a cup at a time, beating continuously to incorporate. Add the vanilla extract, salt, and heavy whipping cream. Mix on low speed until the frosting is smooth and fluffy.
- Assemble the Cake: Place a small dollop of buttercream on your cake stand to anchor the base. Position the blue cake layer first. Pipe buttercream around the top edge and spiral inward to cover the surface. Use a spatula to smooth the frosting. Repeat with the white and then red layers. Apply a thin crumb coat of buttercream to the sides with a spatula. Chill the assembled cake in the freezer for 20 minutes or refrigerator for 40 minutes to set the crumb coat.
- Decorate: Apply a fresh, even layer of buttercream to the sides and top of the cake. Optionally color some frosting red or blue and use it for additional decoration. Finish by sprinkling patriotic red, white, and blue sprinkles on top to celebrate the holiday spirit.
Notes
- Using buttermilk gives the cake a tender crumb, but whole milk is an acceptable substitute.
- Gel food coloring provides vibrant colors without thinning the batter.
- Ensure cakes are completely cooled before frosting to prevent melting the buttercream.
- A kitchen scale helps distribute batter evenly for uniform layers.
- Allow the crumb coat to chill fully for a smooth final frosting application.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
