RED, WHITE & BLUE LAYERED CAKE
Found from Betty Crocker just a week ago. I'm posting this because I'm definitely making this for our 4th of July celebration this year. The recipe is pretty neat using fresh fruits in the cake mix and ending with a layered cake that when cut looks like an American Flag. Feel free to use homemade frosting, etc. as I'm just posting as written on their site. ****Note made on July 4, 2012 and here are some hints: The whipped frosting is great inside but you really need a heavier frosting for the outside coating. I could not find red/white/blue sprinkles so I topped the cake with M&Ms in those colors (lucky to find those) or I'd just use a nice design of colored coarse sugars in red and blue in a circular pattern. The blue & red cakes are still really off in color and not perfectly blue even with the gels so just be prepared for more of a light blue and light red in color instead of deep colors. Other changes I've made to the actual recipe.
Provided by HokiesMom
Categories Dessert
Time 3h
Yield 1 cake, 16 serving(s)
Number Of Ingredients 16
Steps:
- RED LAYERS: Heat oven to 350°F Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 25-30 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
- BLUE LAYER: Heat oven to 350°F Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat blue cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Add in about a 1/3-1/2 cup of white candy sprinkles into batter. Spread in pan. Wait on baking until you prepare the white layer and then bake together. Bake 25-30 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
- WHITE LAYER: Heat oven to 350°F Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Put both the white layer and blue layer in the oven to bake at the same time. Bake 25-30 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes.
- RED LAYER PREP: Flatten red cake layers by trimming off rounded tops. Cut red layers in half horizontally to make 4 thin red layers. In 1 red layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
- BLUE LAYER PREP: Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
- WHITE LAYER PREP: Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
- ASSEMBLY OF CAKE: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles or colored candies. Store loosely covered in refrigerator.
Nutrition Facts : Calories 721.5, Fat 30.1, SaturatedFat 4.4, Cholesterol 23.2, Sodium 593.1, Carbohydrate 108.4, Fiber 1.1, Sugar 89, Protein 4.9
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Subu Chhetri
[email protected]This cake was a bit too sweet for my taste, but my kids loved it.
Luke Schroeder
[email protected]This cake was delicious! I'm definitely going to make it again for my next party.
Faheem Uddin
[email protected]This cake is so moist and flavorful. I love the way the colors come together to create a festive presentation.
Cameron Dubuc
[email protected]I've made this cake several times and it's always a hit. It's my go-to recipe for any patriotic holiday.
Paul Opara
[email protected]This cake was a bit more work than I expected, but it was worth it. It was a showstopper at my party!
Jay C. Milholland
[email protected]I'm so glad I found this recipe. It's the perfect cake for any summer celebration.
Jaja Khan
[email protected]This is a great recipe for a patriotic cake. The colors are beautiful and the cake is delicious.
My Rubel myRubel
[email protected]This cake was perfect for my Memorial Day party. It was festive and delicious.
Joy Mulei
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as fluffy as I expected.
Robert Ubozor
[email protected]This cake was a bit too sweet for my taste, but overall it was a good recipe.
Bluejay Olivas
[email protected]I was disappointed with this cake. The frosting was too sweet and the cake was a little dry.
Richard Knight
[email protected]This cake was so easy to make, and it turned out beautifully. I'm definitely going to make it again.
Francis Omaballa
[email protected]I'm not a big fan of cake, but this one was really good. The frosting was especially delicious.
SM Millat
[email protected]This cake was a big hit at my son's birthday party. The kids loved the festive colors and the delicious taste.
Alizeey Fatima
[email protected]I loved the colors of this cake! It was perfect for my Fourth of July party.
ardx
[email protected]The cake was a little dry, but the frosting was delicious.
sanna ceesay
[email protected]This cake was a bit more difficult to make than I expected, but it was worth the effort. The cake layers were a little delicate, but the frosting helped to hold them together. The end result was a beautiful and delicious cake that was perfect for my
Haroon asif
[email protected]I've made this cake several times for different occasions, and it's always a crowd-pleaser. The cake is always moist and flavorful, and the frosting is light and fluffy. I love the way the colors come together to create a festive presentation.
Thagendra Bastola
[email protected]This red, white, and blue layered cake was a hit at my Fourth of July party! The cake was moist and fluffy, and the frosting was creamy and delicious. I loved the festive colors, and it was a fun recipe to make with my kids.