Red, White, and Blue Cake

I’m sure this comes of no surprise to any of y’all, but when I think “celebration”, the next word that immediately pops into my head is “cake”.

Course, that’s what I think when you say almost anything…. soooooo not too much of a shocker there.

When Kate and I decided to collaborate on this series of Memorial Day Party posts, we were discussing what we would each want to contribute for this shoot. During that discussion, food came up (obviously), and I shouted out “CAKE!” while she exclaimed “BOOZE!”.

It was the beginning of a very happy friendship.

Keep scrolling to check out my recipe for this delicious blueberry and raspberry-filled Red, White, and Blue Cake and then pop on over to Kate’s blog to read her recipe for those yummy Strawberry Mojitos!

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Prep Time: 20 minutes
Total Time: 1 1/2 hours

Author: Glitter & Spice
Recipe Type: Dessert
Cuisine: American

Serves: 10-15

INGREDIENTS:

For the White Cake Mix

1 cup of white sugar
1/2 cup of butter (1 stick), softened
2 eggs
2 teaspoons of vanilla extract
1 teaspoon of lemon extract
1-2 teaspoons of lemon zest
1 1/2 cups of all-purpose flour
2 teaspoons of baking powder
1/2 cup of almond milk
1/2 cup of blueberries
1/2 cup of raspberries
red food gel
blue food gel

For the Vanilla Buttercream Frosting

1 cup of butter (2 sticks), softened
4 cups of powdered sugar (confectioner’s sugar)
2 teaspoons of vanilla extract
pinch of salt
2-3 tablespoons of heavy cream

DIRECTIONS:

For the White Cake Mix

Preheat the oven to 350°F (175°C) and grease a 9″ springform pan (alternatively, you can use two or three 9″ cake pans and layer buttercream in between the cake layers).

In a medium-sized bowl, combine the sugar and butter and beat until smooth. Add the eggs and then stir in the vanilla, lemon extract, and lemon zest. In a separate bowl, combine the flour and baking powder before adding the dry ingredients to the wet ingredients. Use a electric mixer to stir the ingredients together. Add the milk and beat until smooth.

Using a spoon, stir in the blueberries and raspberries before pouring the batter into the prepared pan.

Randomly place a few dots of food gel (both colors) on top of the cake – no more than 4-5 dots of each color and try to spread them out a bit so that the colors don’t overlap. Using a knife, swirl in the food gel (the more random the design, the better!) and then place the pan in the oven for the cake to bake.

Bake for 45-60 minutes or until the toothpick test comes out clean. Remove your red, white, and blue cake from the oven and allow to cool before frosting.

For the Vanilla Buttercream Frosting

Place the softened butter in a medium-sized bowl. Using an electric mixer on the medium setting, beat to cream the butter until it is smooth and has lightened in color, about 3 minutes.

Add the powdered sugar, 1/2 cup at a time, using the electric mixer to incorporate the ingredients. Once incorporated, turn the electric mixer to the high speed and beat for an additional 10-15 seconds to lighten the frosting.

Return the electric mixer to the medium speed, add the vanilla extract and a pinch of salt and then beat until well-incorporated. Add the heavy cream until the frosting is at its desired consistency and then use a spatula to apply the frosting to the top of the red, white, and blue cake and around its sides.

What are your favorite Memorial Day dishes?

Red, White, and Blue Cake