FESTIVE RED, WHITE AND BLUE CAKE

Festive Red, White & Blue Cake is a soft, fluffy, and sweet dessert that is visually stunning too! This 3 layer cake recipe is easy to follow, requiring basic ingredients such as white cake mix, butter, powder sugar, egg whites, oil, water, and food coloring.

Prep Time20

Cook Time25

Chill1

Total Time1 45

Course: Cake, Dessert

Cuisine: American

Keyword: FESTIVE RED, WHITE AND BLUE CAKE

Servings: servings

Calories: 588kcal

Author: Jessica & Nellie

Ingredients

2 boxes 15.25 oz white cake mixes
6 egg whites
1 cup vegetable oil
2 cups water
Red and blue food coloring

Buttercream frosting

1 cup unsalted butter softened, 2 sticks
4-5 cups powdered sugar
3-4 TBSP milk or cream
2 tsp vanilla extract
Cherries and sprinkles for garnish

Instructions

Prep: Preheat your oven to 350 degrees. Spray (3) 8-inch round cakepans well with nonstick cooking spray. Set pans aside.
Batter: In a large mixing bowl, using an electric mixer or whisk, combine the 2 cake mixes, egg whites, oil, and water until combined.
Evenly divide the batter between three small bowls, or you can keep 1/3 of the batter in the main large bowl, that can be the "white" layer. The other two bowls are going to be the red and blue batter.
Use the red food dye in one and the blue food dye in the other. Just a few drops of each to get your desired shade will do. Pour the red batter into one of the prepared pans, the blue in another and the white batter in a third pan.
Bake: Proceed to put each cake pan in the preheated oven and bake for 20-25 minutes. Or until a toothpick can be inserted into the center and come out clean.
Let the cakes cool in their pans for 5 minutes before inverting them onto a cooling rack to finish cooling completely. When the cakes are completely cool it is time to make the butter cream.
Buttercream frosting: Cream the butter and powdered sugar in a large mixing bowl, using an electric mixer, until light and fluffy. Add in the vanilla extract and stir to combine.
If you have a hard time getting your frosting fluffy, add in milk or cream, one tablespoon at a time until your desired consistency is achieved. Or if it is too runny, add a tablespoon of powder sugar at a time.
Assemble: Place the red layer on your cake plate and spoon a bit of the frosting in the middle and spread out.
Stack the white layer on top of the red, add frosting to the top of the white layer and repeat with the blue layer.
Once your layers are stacked finish completely frosting the cake with the buttercream. I like to take whatever buttercream is leftover and place into a piping bag and pipe around the edges and top. I add sprinkles and maraschino cherries to decorate.
Place the cake into the fridge for at least an hour to chill and set up. Slice and serve!

Notes

This cake will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Nutrition