Best 5 Stars And Stripes Grand Finale Cake Recipes

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Indulge in a spectacular culinary journey with the Stars and Stripes Grand Finale Cake, an exquisite masterpiece that embodies the spirit of celebration. This awe-inspiring dessert features a moist and fluffy white cake, layered with a vibrant red, white, and blue filling, and adorned with a cascade of patriotic decorations. The tantalizing flavors of sweet vanilla, tangy berries, and creamy frosting harmonize perfectly, creating an unforgettable taste sensation. Explore the detailed recipes within this article to recreate this showstopping cake, along with additional delightful treats such as the Star-Spangled Cupcakes, Patriotic Popcorn Balls, and Red, White, and Blue Parfait. Embark on a culinary adventure that will leave your taste buds cheering for more!

Check out the recipes below so you can choose the best recipe for yourself!

STARS-AND-STRIPES CAKE



Stars-and-Stripes Cake image

Provided by Food Network

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 17

1 1/4 cups cake flour
1 tablespoon Dutch-process unsweetened cocoa powder
1/2 teaspoon baking powder
8 large eggs, separated
1/2 teaspoon cream of tartar
1/2 teaspoon salt
1 cup granulated sugar
1 teaspoon pure vanilla extract
1/2 cup water
1/3 cup canola oil
1 tablespoon red gel food coloring
Confectioners' sugar, for dusting
3 8-ounce packages cream cheese, at room temperature
1 1/2 cups confectioners' sugar
1 teaspoon pure vanilla extract
3 cups cold heavy cream
Blue sanding sugar, for decorating

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Coat a 13-by-18-inch rimmed baking sheet with cooking spray; line with parchment, then spray the parchment. In a medium bowl, whisk the flour with the cocoa powder and baking powder. Set aside.
  • Beat the egg whites with a mixer on high speed until foamy. Beat in the cream of tartar and salt, then slowly beat in 1/2 cup granulated sugar. Increase the speed to high; beat until stiff shiny peaks form, 2 to 3 minutes. Transfer the meringue to a separate bowl.
  • In the same mixer bowl (leave it dirty!), combine the egg yolks, vanilla and the remaining 1/2 cup granulated sugar. Beat on high speed until light and doubled in volume, about 2 minutes. Beat in the water and canola oil.
  • Sift the flour mixture into the egg yolk mixture, then stir with a rubber spatula until just combined.
  • Add the food coloring to the batter and beat on high speed until smooth and bright red, about 1 minute.
  • Stir a dollop of the meringue into the batter using a rubber spatula. Add the remaining meringue and gently fold into the batter until no white streaks remain.
  • Transfer the batter to the prepared baking sheet; spread evenly with an offset spatula. Tap the bottom of the pan firmly against the counter to remove any air bubbles.
  • Bake until a toothpick inserted into the center of the cake comes out clean, 15 to 20 minutes. Immediately loosen the edges with a paring knife.
  • Dust the cake with confectioners' sugar, working quickly while the cake is still warm.
  • Lay a clean kitchen towel (not terry cloth) over the cake. Place another baking sheet on top of the towel.
  • Invert the cake onto the towel. Remove the pan and peel off the parchment.
  • Starting at a short end, roll up the cake and towel together into a log. Keep the cake rolled up until it has cooled completely.
  • Unroll the cake (it's OK if the end is still curled up). Cut the cake into 3 long strips, each about 4 inches wide. Use a ruler to make sure they're even.
  • Spread an even layer of frosting on each strip of cake (use a little less than one-third of the frosting). Make sure to get frosting under the curled end.
  • Make the frosting: In a clean mixer bowl, beat the cream cheese and confectioners' sugar on medium-high speed until smooth, about 2 minutes. With the mixer on low speed, add the vanilla and heavy cream. Slowly increase the speed to high and beat until smooth.
  • Roll up one of the strips into a tight spiral.
  • Move the spiral over to the next strip so that the ends meet and roll up into a fatter spiral. Continue with the third strip to make a large spiral.
  • Turn the cake flat-side down and place on a cardboard round or platter. Gently squeeze the spiral together to make sure it's compact.
  • Cover the cake completely with a thin layer of frosting, using the frosting to cover the seam of the spiral. Refrigerate 30 minutes.
  • Return the cake (without the cardboard round) to your workspace and cover completely with the remaining frosting using an offset spatula.
  • Place a star-shaped cookie cutter on top of the cake. Sprinkle some blue sanding sugar inside the cutter (use a small brush to help distribute the sugar), then carefully lift the cutter. Repeat to make more stars in different sizes. Refrigerate until ready to serve.
  • When you slice into the spiral, you see vertical stripes!

STARS AND STRIPES CUPCAKES



Stars and Stripes Cupcakes image

Provided by Food Network Kitchen

Time 2h

Yield 12 cupcakes

Number Of Ingredients 15

1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup granulated sugar
2 large eggs
1 1/2 sticks (12 tablespoons) unsalted butter, melted
1 tablespoon pure vanilla extract
1/3 cup milk
2 sticks unsalted butter, at room temperature
3 cups confectioners' sugar
1 teaspoon pure vanilla extract
1/2 teaspoon raspberry extract
2 to 3 tablespoons milk
Red gel food coloring
1/2 cup blue candy melts

Steps:

  • Preheat the oven to 350 degrees F. Line a 12-cup muffin pan with paper liners; set aside.
  • Make the cupcakes: Whisk the flour, baking powder and salt in a medium bowl. Combine the granulated sugar and eggs in a large bowl; beat with a mixer on medium-high speed until pale and thick, about 2 minutes. Beat in the melted butter and vanilla until smooth. Reduce the mixer to low speed; beat in half of the flour mixture, the milk, then the remaining flour mixture until smooth.
  • Divide the batter among the prepared muffin cups and bake until a toothpick comes out clean, 20 to 25 minutes. Let cool 10 minutes in the pan, then remove to a rack to cool completely.
  • Make the frosting: Beat the butter in a large bowl with a mixer on medium speed until creamy, about 1 minute. Gradually beat in the confectioners' sugar until smooth, then beat in the vanilla and raspberry extracts. Beat in the milk, 1 tablespoon at a time, until creamy. Transfer half of the frosting to a separate bowl and tint red with food coloring. Put the white and red frosting in separate zip-top bags; snip a corner of each. Snip a corner of a larger zip-top bag; put both frosting bags in the larger bag and twist so that they pipe out of the snipped corner. Pipe the frosting onto the cupcakes.
  • Make the candy stars: Line a baking sheet with parchment paper. Microwave the candy melts in a microwave-safe bowl in 45-second intervals, stirring, until smooth. Transfer to a small zip-top bag and snip a small corner. Pipe twelve 2- to 3-inch stars onto the parchment, piping double or triple lines for stability. Refrigerate until set, about 10 minutes. Carefully lift the stars from the parchment and insert into the frosting on each cupcake.

STARS AND STRIPES CAKE



Stars and Stripes Cake image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield one 9 by 13 by 2-inch cake

Number Of Ingredients 13

1 1/2 sticks unsalted butter, at room temperature
2 cups sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour (gently spoon flour into cup and level off)
1/2 teaspoon salt
1/4 teaspoon baking soda
2/3 cup sour cream
1 cup heavy whipping cream
2 tablespoons sugar
1 teaspoon vanilla extract
2 baskets fresh raspberries, or 1 pint strawberries, rinsed, hulled and sliced
1 pint blueberries, rinsed, picked over and drained

Steps:

  • Preheat oven to 350 degrees and set a rack in the middle level. Butter and flour a 9 by 13 by 2-inch pan.
  • Beat the butter by machine with the sugar. Beat in eggs one at a time. Beat in the extract. Mix the flour with the salt and baking soda and add it alternately to the batter with the sour cream, beginning and ending with the flour. Scrape down bowl and beater often during this stage of mixing.
  • Scrape the batter into the prepared pan and bake the cake about 40 minutes, or until it is well risen and deep golden and a toothpick inserted in the center emerges clean.
  • Cool the cake in the pan on a rack for a few minutes, then unmold and cool completely. Wrap cake tightly in plastic wrap for storage.
  • For the whipped cream, combine all ingredients and whip on medium speed until stiff.
  • To finish the cake, place the layer on a cardboard or platter and spread with the cream. Arrange the blueberries in the upper left corner of the cake, as on the starred field of a flag, then use the raspberries or strawberries to make the red stripes, leaving stripes of uncovered whipped cream between the stripes of berries. Chill cake until just before serving.

GRAND FINALE CAKE



Grand Finale Cake image

I got this from a TV show years ago and haven't tried it yet, but it sounds yummy. The cheesecake part ends up on the bottom. You can serve it as is or topped with strawberries or blueberries.

Provided by Mrs. Ed

Categories     Dessert

Time 1h25m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 8

1 (18 ounce) box white cake mix
1 cup water (per cake mix directions)
1/3 cup oil (per cake mix directions)
2 -3 eggs (per cake mix directions)
2 lbs ricotta cheese
1 cup sugar
4 eggs
1 teaspoon vanilla

Steps:

  • Prepare cake mix according to package directions and pour in sprayed 9x13 pan.
  • Mix the rest of the ingredients and pour on top the cake mix in the pan.
  • Bake at 350 degrees for 60 to 70 minutes.
  • Chill before serving.

Nutrition Facts : Calories 470.3, Fat 23.1, SaturatedFat 8.6, Cholesterol 144.4, Sodium 383.7, Carbohydrate 52.6, Fiber 0.4, Sugar 40.5, Protein 13.6

STARS AND STRIPES GRAND FINALE CAKE



Stars and Stripes Grand Finale Cake image

This beautiful red, white, and blue cake is perfect for any 4th of July gathering. This fun recipe is a great make ahead dessert; strawberries, blueberries, whipped cream, and angel food cake are layered and refrigerated to set overnight. The cake can be made with any macerated fruit.

Provided by Robin Lee Starnes

Categories     Blueberry Cake

Time 8h45m

Yield 16

Number Of Ingredients 8

2 pints fresh strawberries, hulled and sliced
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 pints fresh blueberries
½ cup white sugar
1 (.25 ounce) envelope plain unflavored gelatin
2 (10.75 ounce) loaves angel food cake, sliced 1 inch thick
2 (8 ounce) tubs frozen whipped topping, thawed

Steps:

  • Mix half of the strawberries, 1/2 cup of sugar, and 1 envelope of gelatin in a bowl. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve, about 15 minutes. Heat in the microwave for 2 minutes on full power, or until gelatin has dissolved. Stir to blend in the gelatin and then mix in the remaining strawberries.
  • In a separate bowl, mash 1 cup of the blue berries with the back of a fork. Stir in 1/2 cup of sugar, and 1 envelope of gelatin. Set aside at room temperature to allow the juices to develop and the sugar and gelatin to dissolve. Heat in the microwave for about 2 minutes to melt the gelatin, then stir to blend. Mix in the remaining blueberries.
  • Cover the bottom and sides of a springform or a tall, removable bottom tube pan tightly with aluminum foil to keep the juices from seeping out.
  • Pour all of the strawberry mixture into the bottom of the cake pan, cover completely with slices of angel food cake, tearing or cutting pieces to fit in a tight layer. Spread 1 container of whipped topping over the first cake layer. Make a second layer of angel food cake, like the first, and pour the blueberry mixture evenly over the top. Arrange the angel food cake in a third layer on top of the blueberries, spread the remaining container of whipped topping on top. Finish the dessert with a final layer of angel food cake.
  • The layered cake will be higher than the edges of your pan. Carefully lay a large piece of aluminum foil over the cake and place a baking sheet on top. Invert the cake, press the cake firmly onto the baking sheet. Weigh down the mold, using pie weights or bags of dry beans or rice; refrigerate 8 hours, or overnight.
  • Soak a kitchen towel in very hot water, wring out excess water, and wrap the towel around the cake pan; let stand for 1 minute. Remove the towel. Holding the pan and plate together, shake the cake back and forth to release it from the sides of the pan. Open the springform ring carefully, or pull back the sides of the tube pan. Do not force the cake to release. If it continues to stick, repeat the procedure with the hot towel.

Nutrition Facts : Calories 277.8 calories, Carbohydrate 50.5 g, Fat 7.8 g, Fiber 2.5 g, Protein 4 g, SaturatedFat 6.3 g, Sodium 295.2 mg, Sugar 25.3 g

Tips:

  • Mise en Place: Before you start baking, make sure you have all your ingredients and equipment ready. This will help you stay organized and prevent any mishaps.
  • Properly Measure Ingredients: Use a kitchen scale to accurately measure ingredients, especially for baking. This will ensure consistent results.
  • Quality Ingredients: Use high-quality ingredients for the best flavor and texture. Fresh, organic ingredients are ideal.
  • Preheat Oven: Always preheat your oven to the desired temperature before baking. This will help ensure even cooking.
  • Don't Overmix: Avoid overmixing the batter or dough, as this can result in a tough, dense texture.
  • Baking Times: Keep an eye on the baking times and adjust them if necessary. Ovens can vary in temperature, so it's best to check the food regularly.
  • Let It Cool: Allow baked goods to cool completely before frosting or decorating. This will help prevent the frosting from melting or becoming runny.

Conclusion:

The Stars and Stripes Grand Finale Cake is a showstopping dessert that is perfect for any patriotic occasion. With its layers of moist vanilla cake, creamy frosting, and festive decorations, this cake is sure to impress your guests. Whether you're a seasoned baker or a beginner, this recipe is easy to follow and will yield delicious results. So gather your ingredients, preheat your oven, and let's get baking!

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