Red White and Blue Cake

Every Fourth of July, our family gathers for a festive barbecue, and one dessert has become a staple: the Red White and Blue Cake. I remember the first time I baked this cake; my kids were bursting with excitement as we mixed vibrant colors into the batter. It was a perfect way to celebrate our nation’s birthday, and each slice is a visual delight, showcasing the beautiful layers of colors that symbolize the flag. The moment we cut into that fluffy, moist cake, laughter filled the air, and the kids eagerly reached for their favorite slice. This cake is more than just a dessert; it’s about creating memories and bringing everyone together around the table.

Essential Ingredients for Red White and Blue Cake

To achieve the perfect Red White and Blue Cake, you’ll need a selection of quality ingredients that work beautifully together. Each component plays a crucial role in creating the fluffy texture and vibrant colors we adore. Here’s what you’ll need:

• 2½ cups cake flour – The key ingredient for a light and airy cake.
• 1 tablespoon baking powder – Helps the cake rise and achieve that perfect fluffy texture.
• ½ teaspoon salt – Enhances the overall flavor of the cake.
• 1¼ cups buttermilk – Adds moisture and richness to the batter.
• 4 large egg whites – Helps create a light texture and adds structure.
• 1½ cups granulated white sugar – Sweetens the cake and aids in browning.
• ½ cup (1 stick) unsalted butter – Provides richness and flavor.
• 1 teaspoon vanilla extract – Enhances the cake’s flavor.
• Red and blue gel paste coloring – Used to create vibrant layers.

Instructions for Red White and Blue Cake

Making the Red White and Blue Cake is an enjoyable process that allows you to express your creativity. Follow these steps for a beautiful, layered cake that will wow your guests.

1. Center two racks in the oven and preheat the oven to 350°F. This ensures an even bake.
2. Spray three 8 or 9 inch round cake pans with nonstick spray. Add a spoonful of flour to each pan, shake it around, and tap out the excess. This prevents sticking.
3. Sift together the cake flour, baking powder, and salt in a medium bowl. Sifting aerates the flour, giving the cake a light texture.
4. In another bowl, whisk together the buttermilk and egg whites until well combined. This mixture adds moisture and lightness.
5. In a large bowl, use an electric mixer to blend together the butter and sugar. Beat at medium speed for a full 3 minutes until the mixture is very light and creamy.
6. Add in the vanilla extract, then gradually mix in one third of the dry flour mixture while still mixing on medium speed.
7. Next, add half of the buttermilk-egg mixture and continue mixing. Follow this with half of the remaining dry ingredients until fully incorporated.
8. Add the rest of the buttermilk and egg whites, then finish adding the last of the dry ingredients. Mix well for a full 2 minutes to aerate the batter.
9. Divide the batter evenly into three separate bowls. Color two of the bowls with gel paste, one dark red and one dark blue. Adjust the color until you achieve your desired hues.
10. Scoop each colored batter into its own prepared cake pan. Use a spatula to smooth the tops for even baking.
11. Bake for 20 to 25 minutes for the 8 inch rounds (or 15 to 20 minutes for the 9 inch pans), or until the cakes have risen and spring back when touched. A toothpick inserted into the centers should come out clean.
12. Transfer the cakes to a cooling rack and cool for about 5 minutes. Run a knife around the sides to loosen them, then invert the cakes and cool to room temperature right side up on wire racks.
13. Once cooled, frost the cake as you would a three-layer cake, applying frosting between each layer before covering the entire cake.

Make It Your Own

The Red White and Blue Cake can be customized in many ways to suit your taste and occasion. Here are some tips to get you started:

• Storage: Keep any leftover cake covered at room temperature for up to three days, or refrigerate for up to a week.
• Freezing: You can freeze the cake layers before frosting. Wrap them tightly in plastic wrap and store in an airtight container for up to three months.
• Pairing: Serve it with fresh berries or a scoop of vanilla ice cream to complement the flavors.
• Flavor Variations: Consider adding lemon or almond extract for a unique twist on the classic flavor.
• Frosting Options: Try using cream cheese frosting or whipped cream for a different taste experience.

How to Enjoy Red White and Blue Cake

• Perfect for Summer Celebrations: The vibrant layers of the Red White and Blue Cake are ideal for summer barbecues and holiday parties.
• Family Gatherings: Serve it as a delightful dessert at family reunions or birthday parties to make the occasion even more special.
• Pair with Refreshing Beverages: This cake pairs perfectly with lemonades or iced teas, adding to the festive atmosphere.
• Festive Presentation: Decorate it with fresh strawberries and blueberries on top for an added touch of color.
• Storage Tips: If you have leftovers, store them in a sealed container to maintain freshness.
• Seasonal Occasions: Although perfect for Independence Day, this cake works well for any celebration that calls for something sweet.

FAQ

Conclusion

The Red White and Blue Cake is a delightful dessert that brings joy and color to any celebration. Its light, fluffy layers and vibrant colors make it not just a treat for the taste buds but also a feast for the eyes. I encourage you to give this recipe a try; it’s perfect for creating lasting memories with family and friends. So roll up your sleeves, don your apron, and experience the joy of baking this beautiful cake!

Red White and Blue Cake

The ultimate summer dessert! The Red White and Blue Cake is a showstopper that's perfect for all your celebrations. With its vibrant layers and fluffy texture, it's sure to impress your guests. Don't miss the chance to create this masterpiece for your next gathering!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 12 servings

Course: Desserts

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 2½ cups Cake Flour
• 1 tablespoon Baking Powder
• ½ teaspoon Salt
• 1¼ cups Buttermilk
• 4 large Egg Whites
• 1½ cups Granulated White Sugar
• ½ cup Unsalted Butter
• 1 teaspoon Vanilla Extract
• Red and Blue Gel Paste Coloring

Equipment

• Oven
• Whisk
• Blender
• Baking Sheet
• Mixing Bowl
• Frying Pan

Method

 

1. Center two racks in the oven and preheat the oven to 350°F. This ensures an even bake.
2. Spray three 8 or 9 inch round cake pans with nonstick spray. Add a spoonful of flour to each pan, shake it around, and tap out the excess. This prevents sticking.
3. Sift together the cake flour, baking powder, and salt in a medium bowl. Sifting aerates the flour, giving the cake a light texture.
4. In another bowl, whisk together the buttermilk and egg whites until well combined. This mixture adds moisture and lightness.
5. In a large bowl, use an electric mixer to blend together the butter and sugar. Beat at medium speed for a full 3 minutes until the mixture is very light and creamy.
6. Add in the vanilla extract, then gradually mix in one third of the dry flour mixture while still mixing on medium speed.
7. Next, add half of the buttermilk and egg whites mixture and continue mixing. Follow this with half of the remaining dry ingredients until fully incorporated.
8. Add the rest of the buttermilk and egg whites, then finish adding the last of the dry ingredients. Mix well for a full 2 minutes to aerate the batter.
9. Divide the batter evenly into three separate bowls. Color two of the bowls with gel paste, one dark red and one dark blue. Adjust the color until you achieve your desired hues.
10. Scoop each colored batter into its own prepared cake pan. Use a spatula to smooth the tops for even baking.
11. Bake for 20 to 25 minutes for the 8 inch rounds (or 15 to 20 minutes for the 9 inch pans), or until the cakes have risen and spring back when touched. A toothpick inserted into the centers should come out clean.
12. Transfer the cakes to a cooling rack and cool for about 5 minutes. Run a knife around the sides to loosen them, then invert the cakes and cool to room temperature right side up on wire racks.
13. Once cooled, frost the cake as you would a three-layer cake, applying frosting between each layer before covering the entire cake.

Notes

• Tip 1: Don’t use liquid food coloring to dye the cake batter. You’ll end up adding too much liquid to the mixture and it won’t turn out great.
• Tip 2: Gel paste coloring can be found at baking supply stores or craft stores. It’s concentrated, and it will give you the deep red and blue hues you’re looking for in this cake.
• Tip 3: I like to use one of two frosting recipes for a cake like this: Pipeable Cream Cheese Frosting or Wedding Cake Buttercream.
• Tip 4: Nutritional information shared is for the cake only (no frosting).

Previous PostCountry Beef Pie

Next Post Green Beans and Potatoes

Meet Rose Kelley

I’m happiest when I have dirt under my fingernails and fresh herbs in my hand. I bring a garden-to-table philosophy to our group. I’m always tossing handfuls of fresh basil or mint into our pots, looking for that pop of freshness. I love cooking alongside Maya to ensure our meals feel vibrant and alive. I participate in every step, from the initial chopping to the final taste test!