Red White and Blue Cake
User Reviews
5
Red White and Blue Cake
Description
This cake uses a mixture of cake flour, baking powder, baking soda, and salt combined with butter, sugar, eggs, and buttermilk to create a light and moist base. The batter is divided and colored with red and blue food colorings, while one part remains white. After baking in three separate pans until a toothpick comes out clean, the layers cool completely before assembly. The frosting is a classic buttercream made by creaming butter with powdered sugar, milk, vanilla, and a pinch of salt to balance sweetness and create a smooth, spreadable texture. The cake is decorated with sprinkles, adding visual interest.
The separate coloring and layering make this cake visually striking when sliced. It suits celebrations that highlight these colors, like national holidays. The layers can be baked ahead and stored in the refrigerator or freezer, helping with preparation timing. Maintaining a crumb coat before final frosting helps to keep the outer frosting smooth and crumb-free. The cake can be stored at room temperature or refrigerated to preserve freshness, and it is best not topped with fresh berries or flowers until shortly before serving to avoid moisture affecting the cake.
Separating eggs when cold is recommended for better separation, and using specific piping tips can help achieve textured frosting designs. A shortcut version allows using cake mix for the layers, simplifying the process.
Ingredients
Cake
- 3⅔ cups cake flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- ¾ teaspoon baking soda
- 1½ cups butter softened
- 2 cups sugar
- 3 egg whole
- 2 egg white
- 1 tablespoon vanilla extract
- 1½ cups buttermilk
- Food Coloring red and blue
Frosting
- 1½ cups butter softened
- 6 cups powdered sugar
- ⅓ cup milk or half and half
- 1½ teaspoons vanilla extract
- pinch salt
- Sprinkles
Instructions
Cake
- Preheat the oven to 350°F. Line 3 (8-inch) cake pans with parchment paper, then grease and set aside.
- In a medium bowl, whisk cake flour, salt, baking powder, and baking soda, and set aside.
- In a large bowl or the bowl of a stand mixer, beat butter and sugar until light and fluffy. Add the whole eggs, egg whites, and vanilla, and mix until smooth.
- With the mixer on low, gradually add the dry ingredients, until well combined, scraping down the sides of the bowl as needed. Pour in buttermilk and mix until combined.
- Divide the batter into 3 bowls and add red food coloring to one and blue to another, keeping the third white. Pour into three prepared cake pans.
- Bake for 25-30 minutes, until lightly browned around the edges, and a toothpick inserted in the center comes out clean. Remove from oven and let cool completely.
Frosting
- Beat the butter in a large bowl or the bowl of a stand mixer until light and fluffy.
- Add powdered sugar, milk, vanilla, and a pinch of salt. Mix to combine. Add milk or powdered sugar as needed to make a smooth frosting. Beat on high for 2 minutes, until light and fluffy.
Assemble
- Level the tops of each of the cake layers with a serrated knife.
- Place the blue cake layer down on a cake turntable or serving platter.
- Spread on one cup of frosting.
- Place the white cake layer on top and spread with another cup of frosting.
- Place the red cake layer on top, then spread the frosting around the top and sides of the cake.
Notes
- Make the cake layers ahead and store wrapped in plastic wrap for up to 3-5 days refrigerated or up to 3 months frozen.
- Apply a thin crumb coat of frosting and chill before the final frosting to prevent crumbs in the finish.
- Store the frosted cake covered or in a cake keeper to avoid dust and odors, preferably at room temperature or refrigerated for short periods.
- Remove any fresh fruit toppings before storing leftovers to maintain freshness.
- Cold eggs separate better, which helps when separating whites from yolks.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 952 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 952kcal | 48% |
| Carbohydrates | 123g | 41% |
| Protein | 8g | 16% |
| Fat | 49g | 75% |
| Saturated Fat | 30g | 150% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 2g | 100% |
| Cholesterol | 167mg | 56% |
| Sodium | 688mg | 29% |
| Potassium | 164mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 94g | 188% |
| Vitamin A | 1539IU | 31% |
| Calcium | 84mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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