This Red, White, and Blue Cake is perfect for celebrating the 4th of July! This three-layer cake is moist and fluffy and perfect for a 4th of July Cake. If you are looking for a festive dessert for the summer holidays then this is the recipe for you.
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❤️ Why you'll love this recipe
- This patriotic cake is perfect for any summertime celebrations!
- The red, white, and blue layer care is so festive and the frosting is delicious.
- Plus, it's easy to make and will look amazing on your 4th of July dessert table.
Ingredients
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Cake Ingredients
- white cake mixes
- large egg whites
- vegetable oil
- water
- red and blue food coloring
Buttercream Frosting Ingredients
- unsalted butter, softened
- confectioners sugar
- maraschino cherries, garnish
- red, white, and blue sprinkles, garnish
Equipment
- 8-inch round cake pan
- Stainless Steel Mixing Bowl
- Stand Mixer
- Hand Mixer
- Cooling Racks
Instructions
This is an overview of the recipe. The full instructions are below in the recipe card.
Prepare the cake
- Preheat your oven to 350°F/176.66°C. Spray 3 8-inch round cake pans with cooking spray. Set aside.
- In the bowl of an electric mixer, using the paddle attachment or a large bowl use a hand mixer with beaters attached to combine the 2 cake mixes, egg whites, oil, and water until combined.
- Evenly divide your batter between 3 bowls.
- Put the red food coloring in one bowl of batter and the blue food coloring in a second bowl. Just a few drops of each to get your desired shade.
- Pour the red batter into one of the prepared 8-in round pans, then the blue in another, and the white batter into the third pan.
- Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the middle of each cake comes out clean.
- Let the cakes cool in their pans for 5 minutes before inverting them onto a cooling rack to finish cooling completely. When the cakes are completely cool it is time to make the buttercream.
Buttercream Frosting
- In the bowl of an electric mixer, with the paddles attached, or a large mixing bowl, use a hand mixer with beaters attached, cream the butter and confectioners sugar, and beat until light and fluffy. If you have a hard time getting the frosting to a fluffy consistency you can add a tablespoon of water or milk at a time until you get your desired consistency.
- Place the red layer on the cake plate and spoon a bit of the frosting in the middle and spread it out.
- Stack the white layer on top of the red, add frosting to the top of the white layer and repeat with the blue layer.
- Once your layers are stacked, finish completely frosting the cake with the buttercream.
- I like to take the remaining buttercream and place it into a piping bag and pipe around the edges and top.
- Add sprinkles and maraschino cherries to decorate the edges of the cake.
- Place the cake into the refrigerator for at least an hour to chill and set up.
- Slice and serve!
Storage
This cake is best served the day it is made but can be stored in an airtight covered container for up to 3 days.
Expert Tips
Expert Tip: Be careful to not overmix your cake batter. You want to mix it until it is just combined. Overmixing can cause the cake to become tough.
Frequently Asked Questions
Yes, you can freeze the cake. I recommend freezing it without the cherries on top of the cake.
I've found that you get the best color for the cake by using food coloring gel instead of liquid.
You can if you want, but I've found that using food coloring can change the taste of the cake.
Serving Suggestions
- You can't have a 4th of July layer cake like this one without serving Grilled BBQ Ribs to serve with it.
- Juicy Lucy's jazz-up burgers with cheesy goodness!
- Pretzel Dogs are another must-have for those summer parties.
- Spice up your holiday side dishes with this Bacon Ranch Potato Salad recipe.
- Nothing says summer holiday season more than Grilled Corn on the Cob.
- It's not a party without macaroni salad!
- Tuna Macaroni Salad is a must make for summer celebrations.
- Serve along with 4th of July cookies for a patriotic dessert table.
Similar recipes
- If you love cake, this Lemon Yogurt Cake should be on your must-try list soon. It's bursting with sweet lemon flavor.
- Are you a fan of chocolate? Look no further than this Chocolate Coconut Cake recipe, to get your chocolate fix.
- Want an easy dessert that doesn't take a lot of effort? Then this Easy Tres Leches Cake recipe is a must-try recipe for you.
Variations
If you love fruit add some fresh strawberries, raspberries, and blueberries to your cake decorations.
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Thank you for the continued support. I am forever grateful.
Eileen xo
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Red White and Blue Layer Cake
As an Amazon Associate, I earn from qualifying purchases
Equipment Needed:
- As an Amazon Associate I earn from qualifying purchases
Ingredients
Cake Ingredients
- 2 (15.25 ) ounce box, white cake mix
- 6 large egg whites
- 1 cup vegetable oil
- 2 cups water
- red and blue food coloring
Buttercream Frosting Ingredients
- 2 cups unsalted butter, softened
- 2 pounds confectioners sugar 7½ cups
- maraschino cherries, garnish
- red, white, and blue sprinkles, garnish
Save the Recipe?
Enter your email below and we'll send the recipe straight to your inbox to view anytime. Plus the bonus of regular recipes to you for inspiration!
Instructions
Prepare the cake
- Preheat your oven to 350°F/176.66°C. Spray 3 8-inch round cake pans with cooking spray. Set aside.
- In the bowl of an electric mixer, using the paddle attachment or a large bowl use a hand mixer with beaters attached to combine the 2 cake mixes, egg whites, oil, and water, until combined.
- Evenly divide your batter between 3 bowls.
- Put the red food coloring in one bowl of batter and the blue food coloring in a second bowl. Just a few drops of each to get your desired shade.
- Pour the red batter into one of the prepared 8-in round pans, then the blue in another, and the white batter into the third pan.
- Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the middle of each cake comes out clean.
- Let the cakes cool in their pans for 5 minutes before inverting them onto a cooling rack to finish cooling completely. When the cakes are completely cool it is time to make the buttercream.
Buttercream Frosting
- In the bowl of an electric mixer, with the paddles attached, or a large mixing bowl, use a hand mixer with beaters attached, cream the butter and confectioners sugar, and beat until light and fluffy. If you have a hard time getting the frosting to a fluffy consistency you can add a tablespoon of water or milk at a time until you get your desired consistency.
- Place the red layer on the cake plate and spoon a bit of the frosting in the middle and spread it out.
- Stack the white layer on top of the red, add frosting to the top of the white layer and repeat with the blue layer.
- Once your layers are stacked, finish completely frosting the cake with the buttercream.
- I like to take the remaining buttercream and place it into a piping bag and pipe around the edges and top.
- Add sprinkles and maraschino cherries to decorate the edges of the cake.
- Place the cake into the refrigerator for at least an hour to chill and set up.
- Slice and serve!
NOTES
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