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Red White and Blue Cake
This Red, White and Blue Cake is going to steal the show for your 4th of July celebrations! Tender moist cake is swirled in the sweetest tie-dye pattern!
👥 12 Servings⏱️ Prep & Cook: 1h 30m⏳ Prep: 45 min🔥 Cook: 45 min👤 The Recipe Critic📖 therecipecritic
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●spatula
📝 Preparation Steps
1
How to Make the Cake
2
Preheat the oven to 350°. Spray two 8 inch round cake pans with cooking spray and dust with flour. Set aside.
3
In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
baking powder2 teaspoonssalt2 teaspoonsunsalted butter (softened)1 poundpinch of salt
4
In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about ⏱️ 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
Egg whites (room temperature)6
5
Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until jut combined.
6
Split the batter evenly into three bowls. Tint one bowl red and one bowl blue. To get the tie-dyed effect you will layer scoops of colored batter into the cake pans. One scoop red followed by one scoop white and one scoop blue, repeated until each pan has about 1/3 of each color of batter.
Red Food ColoringRed (White and Blue sprinkles)powdered sugar8 cups
7
Bake for about ⏱️ 35-40 minutes, until the top of the cake springs back when lightly touched and a toothpick comes out clean from the center.
8
Allow to cool in the pan on a cooling rack for about ⏱️ 10 minutes before turning upside down on the cooling rack to cool the rest of the way. Cooling the cakes upside down levels out the top so you have nice flay layers that make getting a level cake very easy.
9
Once the cake has cooled, you can either wrap the layers in plastic wrap and store in the fridge overnight (chilled layers are typically easier to frost) or you can frost them the same day.
10
On a cake stand or plate, place one layer top down. Add generous dollop of frosting on top and smooth evenly. Add the second layer and another dollop of frosting smoothed over the top. Add the top layer upside down and another dollop of frosting on top. Smooth a thin layer of frosting around the outside of the entire cake as a crumb coat. Chill in the fridge for ⏱️ 15-20 minutes.
11
Frost the outside of the cake. If you have a bench scraper or cake spatula, you can use this to get nice smooth sides and sharp corners at the top of the cake.
12
Use a large star tip, such as the Wilton 1M, to pipe a border around the top. Press sprinkles around the bottom of the cake and, if desired, sprinkle around the top border.
13
How to Make Frosting
14
In the bowl of a stand mixer, beat the butter until light and fluffy. Scrape down the sides of the bowl and add the powdered sugar 1 cup at a time, mixing on low speed until incorporated. Once all the sugar has been added, add the salt and the vanilla. Increase the speed to medium and beat for ⏱️ 2-3 minutes.
Red (White and Blue sprinkles)powdered sugar8 cupssalt2 teaspoonsunsalted butter (softened)1 poundpinch of salt
15
If desired, tint a small amount of frosting red and a small amount blue for the border at the top of the cake.
Red Food ColoringRed (White and Blue sprinkles)powdered sugar8 cups
Nutrition Facts
calories
1043 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
1 g
sugar Content
110 g
sodium Content
689 mg
protein Content
6 g
trans Fat Content
2 g
cholesterol Content
152 mg
carbohydrate Content
130 g
saturated Fat Content
36 g
unsaturated Fat Content
17 g
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