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FoodNetwork June 7/ Free Recipes →

Red White and Blue Cake

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Updated: · Published: by

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Servings 12 servings
Prep 15 minutes
Cook 20 minutes

This Red, White, and Blue Cake is perfect for celebrating the 4th of July. This three-layer cake is moist and delicious for a 4th of July Cake. A festive dessert for the summer holidays.

A slice of red white and blue cake with a cream cheese frosting.
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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 cake is festive and easy to make using a cake mix.
  • An amazing dessert for the Memorial Day and 4th of July dessert table.

Ingredients

Ingredients to make red white and blue cake.

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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 Bowls
  • Stand Mixer
  • Hand Mixer
  • Cooling Racks
  • Disposable Piping Bags
  • Measuring Spoons and Cups

How to make a Red, White, and Blue Cake

This is an overview of the recipe. The full instructions are below in the recipe card.

Prepare the cake

Instructions with text overlay to assemble a red white and blue layer cake.
  1. Preheat your oven to 350°F/176.66°C. Spray 3 8-inch round cake pans with cooking spray. Set aside.
  2. Beat the 2 cake mixes, egg whites, oil, and water until combined.
  3. Evenly divide your batter between 3 bowls.
  4. Mix red food coloring in one bowl of batter. Then mix blue food coloring in a second bowl. Just a few drops of each to get your desired shade.
  5. Pour the red batter into one pan, the blue batter into another, and the white batter into the third pan.
  6. Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the middle of each cake comes out clean.
  7. Let the cakes cool.
A side view of a patriotic cake being decorated with buttercream frosting.

Buttercream Frosting and Arranging the Cake

  1. Cream the butter and confectioners' sugar.
  2. Place the red layer on the cake plate. Place a bit of the frosting in the middle and spread it out.
  3. Stack the white layer on top of the red, add frosting to the top of the white layer and repeat with the blue layer.
  4. Once your layers are stacked, finish frosting the cake with the buttercream.
  5. I put the remaining buttercream into a piping bag and pipe around the edges and top.
  6. Add sprinkles and maraschino cherries to decorate the edges of the cake.
  7. Place the cake into the refrigerator for at least an hour to chill and set up.
  8. Slice and serve.
A side view of a white buttercream cake with red white and blue sprinkles with cherries and patriotic sprinkles on top.

Make Ahead, Storage, and Freezer

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.

Freezer: The cake layers can be made ahead of time and frozen for up to 3 months. Wrap each layer tightly in plastic wrap and place in freezer safe bags.

Defrost overnight in the refrigerator. Then complete by making the buttercream frosting and decorate.

A white buttercream patriotic cake with a slice being pulled up with cherries on top of the cake.

Expert Tips

  • Be careful not to overmix the cake batter. You want to mix it until it is just combined. Overmixing can cause the cake to become tough.
  • If you have difficulty getting the frosting to a fluffy consistency, add a tablespoon of water or milk, one tablespoon at a time, until you get the desired consistency.

Variations

Fruit: Add some fresh strawberries, raspberries, and blueberries to your cake decorations.

Frequently Asked Questions

Can I freeze this cake?

Yes, you can freeze the cake. I recommend freezing it without the cherries on top of the cake.

Should I use liquid food coloring or food coloring gel?

I've found that you get the best color for the cake by using food coloring gel instead of liquid.

Can I color the frosting?

You can if you want, but I've found that using food coloring can change the taste of the cake.

Red white and blue layer cake slice with a buttercream frosting, red white and blue sprinkles on top of the cake.

Serving Suggestions

An overhead view of a red white and blue cake with vanilla icing and whipped cream topped with cherries.

Similar recipes

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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.

Made this recipe, please give a review and 5 stars! ⭐️⭐️⭐️⭐️⭐️

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Sliced red white and blue layer cake on white plates.
Eileen Kelly

Red White and Blue Layer Cake

Everyone will love fantastic, patriotic Red, White, and Blue Layer Cake! It is the perfect dessert for all those summer holidays and barbecues. This easy cake starts with a cake mix and gets frosted with a decadently delicious homemade buttercream and decorated with festive sprinkles and cherries. Sure to be a hit at all your parties.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
chill time 1 hour
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 726
Ingredients Equipment Method Nutrition Notes

Equipment

Ingredients
  

Cake Ingredients
Buttercream Frosting Ingredients

Instructions
 

Prepare the cake
  1. Preheat your oven to 350°F/176.66°C. Spray 3 8-inch round cake pans with cooking spray. Set aside.
  2. 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 (15.25 ) ounce boxes, white cake mix, 6 large egg whites , 1 cup vegetable oil , and 2 cups water , until combined.
  3. Evenly divide your batter between 3 bowls.
  4. Put a few drops of red food coloring in one bowl of batter. Drop a few drops of the blue food coloring in the second bowl. (Just a few drops of each to get your desired shade)
  5. 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.
  6. Bake in the preheated oven for 20-25 minutes until a toothpick inserted in the middle of each cake comes out clean.
  7. 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
  1. In the bowl of an electric mixer, with the paddles attached, or a large mixing bowl, use a hand mixer with beaters attached, cream together 2 cups unsalted butter (room temperature) and 2 pounds confectioners' sugar 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.
  2. Place the red layer on the cake plate and spoon a bit of the frosting in the middle and spread it out.
  3. Stack the white layer on top of the red, add frosting to the top of the white layer and repeat with the blue layer.
  4. Once your layers are stacked, finish completely frosting the cake with the buttercream.
  5. Put remaining buttercream into a piping bag and pipe around the edges and top. (optional decorating)
  6. Add red, white, and blue sprinkles and maraschino cherriesto decorate the edges of the cake.
  7. Place the cake into the refrigerator for at least an hour to chill and set up.
  8. Slice and serve!

Nutrition

Serving: 1sliceCalories: 726kcalCarbohydrates: 109gProtein: 4gFat: 32gSaturated Fat: 20gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 81mgSodium: 317mgPotassium: 63mgFiber: 1gSugar: 91gVitamin A: 945IUCalcium: 101mgIron: 1mg

Notes

Be sure to check Expert Tips and FAQs above with important tips and questions that can help make a delicious recipe.
Note 1: If you have difficulty with the frosting to a fluffy consistency, you can add a tablespoon of water or milk, one at a time, until you get your desired consistency.
Storage: This cake is best served the day it is made, but can be stored in an airtight container for up to 3 days.
 
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

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If you loved this recipe, please leave a ⭐⭐⭐⭐⭐ rating below — it helps other find it and means the world to me! — Eileen xo 🍀

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