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Patriotic Red White Blue Dessert: Delicious Recipes for July 4th

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Patriotic layer cake with red velvet, vanilla, and blueberry layers, frosted with creamy cream cheese frosting. Perfect for American holidays!

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons unsweetened cocoa powder
  • 1 ½ cups granulated sugar
  • 1 ½ cups vegetable oil
  • 2 large eggs
  • 1 cup buttermilk
  • 2 tablespoons red food coloring (gel is recommended for vibrancy)
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • 1 cup fresh blueberries, lightly tossed in 1 tablespoon flour
  • 16 ounces (2 packages) cream cheese, softened
  • 1 cup (2 sticks) unsalted butter, softened
  • 8 cups powdered sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • Fresh blueberries
  • Fresh raspberries
  • Red, white, and blue sprinkles

Instructions

  1. Prepare Red Velvet Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper).
    • Whisk together flour, baking soda, salt, and cocoa powder in a large bowl.
    • In a separate bowl, combine sugar and vegetable oil. Beat with an electric mixer until well combined. Add eggs one at a time, beating well after each addition.
    • Gradually add dry ingredients to wet ingredients, alternating with buttermilk, beginning and ending with dry ingredients. Beat until just combined.
    • In a small bowl, whisk together red food coloring, vinegar, and vanilla extract. Add to batter and beat until evenly colored.
    • Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
    • Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  2. Prepare Vanilla Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper).
    • Whisk together flour, baking powder, and salt in a medium bowl.
    • Cream together softened butter and sugar until light and fluffy in a large bowl.
    • Beat in eggs one at a time, then stir in vanilla extract.
    • Gradually add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
    • Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
    • Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  3. Prepare Blueberry Cake Layers:
    • Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans (or line with parchment paper).
    • Gently toss blueberries with 1 tablespoon of flour.
    • Whisk together flour, baking powder, and salt in a medium bowl.
    • Cream together softened butter and sugar until light and fluffy in a large bowl.
    • Beat in eggs one at a time, then stir in vanilla extract.
    • Gradually add dry ingredients to creamed mixture, alternating with milk, beginning and ending with dry ingredients. Beat until just combined.
    • Gently fold in floured blueberries into the batter.
    • Divide batter evenly among prepared pans. Bake for 25-30 minutes, or until a wooden skewer inserted into the center comes out clean.
    • Cool in pans for 10 minutes before inverting onto a wire rack to cool completely.
  4. Prepare Cream Cheese Frosting:
    • Beat softened cream cheese and butter with an electric mixer until smooth and creamy in a large bowl.
    • Gradually add powdered sugar, one cup at a time, beating well after each addition.
    • Stir in vanilla extract and salt.
    • Beat on medium-high speed for 2-3 minutes, or until light and fluffy.
  5. Assemble the Cake:
    • Level the tops of each cake layer with a serrated knife.
    • Place one red velvet cake layer on a cake stand or serving plate.
    • Spread a generous layer of cream cheese frosting over the red velvet cake layer.
    • Place one vanilla cake layer on top of the frosting.
    • Spread another generous layer of cream cheese frosting over the vanilla cake layer.
    • Place one blueberry cake layer on top of the frosting.
    • Continue layering the cakes and frosting, alternating colors, until all the cake layers are used.
    • Apply a thin layer of frosting over the entire cake to seal in any crumbs (crumb coat). Refrigerate for 30 minutes.
    • Apply a final, thicker layer of cream cheese frosting over the entire cake. Smooth the frosting.
    • Decorate with fresh blueberries, raspberries, and red, white, and blue sprinkles, if desired.
    • Refrigerate for at least 30 minutes before serving.

Notes

  • Using gel food coloring for the red velvet cake will give you the most vibrant color.
  • Make sure your butter and cream cheese are properly softened for the frosting to be smooth and lump-free.
  • Tossing the blueberries in flour helps prevent them from sinking to the bottom of the cake.
  • Don’t overmix the cake batters, especially after adding the flour. Overmixing can lead to a tough cake.
  • A crumb coat is essential for a professional-looking cake. It seals in the crumbs and prevents them from showing through the final layer of frosting.
  • Refrigerating the cake before serving allows the frosting to set and the flavors to meld together.

Find it online: https://anasrecipes.com/patriotic-red-white-blue-dessert/