Red White and Blue Cake
This 3-layer Red White and Blue Cake decorated with cream cheese frosting and sprinkles is the perfect dessert for your patriotic holiday celebrations.
Servings 16
Calories 898kcal
Equipment
- 3 8-inch round pans
- Mixer
Ingredients
White Velvet Layer
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 egg
- ½ cup milk
- ½ cup vegetable oil
- ⅛ cup warm water
- 1 ½ teaspoons white vinegar
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cup all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Red Velvet Layer
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 egg
- ½ cup milk
- ½ cup vegetable oil
- ⅛ cup warm water
- 1 ½ teaspoons white vinegar
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cup all-purpose flour
- 1 ½ tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Red food dye
Blue Velvet Layer
- ¼ cup unsalted butter
- ½ teaspoon salt
- 1 cup granulated sugar
- 1 egg
- ½ cup milk
- ½ cup vegetable oil
- ⅛ cup warm water
- 1 ½ teaspoons white vinegar
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 ¼ cup all-purpose flour
- 1 ½ tablespoons cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
Blue food dye
Red, white, and blue sprinkles - optional
Cream cheese frosting
- 16 ounces cream cheese – the brick- not the whipped variety – room temperature
- 1 cup butter 2 sticks – room temperature
- 3 tsp vanilla extract
- 5 cups confectioner’s sugar
Instructions
Cake
- Preheat the oven to 350 degrees Fahrenheit.
- Coat 3, 8-inch round pans with nonstick spray. Set aside.
- Using 3 separate bowls you will make all three layers at the same time.
- Add the butter and salt to each bowl and beat together with a hand mixer.
- Then add the granulated sugar to each bowl and beat until creamy.
- Now add the egg, milk, vegetable oil, warm water, white vinegar, and extracts to each of the bowls. Once again use the hand mixer to combine everything.
- In the bowl for the white velvet layer first add the flour, baking soda, and baking powder, then mix until the batter is smooth to complete that layer.
- Then add the flour, cocoa powder, baking soda, and baking powder to the red and blue velvet bowls, mixing with the hand mixer until the batters are smooth.
- Add 3-4 drops of red food dye to the red velvet bowl and 3-4 drops of blue dye to the blue velvet bowl. Use a rubber spatula to mix in the colors in each and finish off those batter mixtures.
- Pour each of the batters into one of the prepared round pans that have been sprayed with nonstick spray earlier.
- Bake in the oven for 35-40 minutes or until a toothpick is inserted and comes out clean.
- Let the cakes cool completely before frosting.
Frosting
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
- Add in the butter and beat again until well blended.
- Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
- Continue adding the sugar, one cup at a time, and mixing until just incorporated.
- Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
- You can then spread the frosting onto a cooled cake to decorate. If you plan on piping the frosting, I do recommend chilling it in the refrigerator for about 1-2 hours so it is firm enough to hold shape before using. This way your decorations don't sag before you can chill the whole, finished dessert.
Decorate
- Place the bottom layer as the blue velvet.
- Add frosting to that layer, place the white layer next, frosting again, and then the red on top, frosting everything.
- Sprinkle with red, white, and or blue sprinkles if desired.
Nutrition
Serving: 1g | Calories: 898kcal | Carbohydrates: 103g | Protein: 8g | Fat: 53g | Saturated Fat: 22g | Cholesterol: 116mg | Sodium: 646mg | Potassium: 123mg | Fiber: 3g | Sugar: 76g | Calcium: 79mg | Iron: 2mg | Net Carbohydrates: 62g