red white and blue cake recipe

Written ByJenny Smyth Posted on
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The Best red white and blue cake recipe

I’ve been making this red, white, and blue cake recipe for years, and it’s always a hit with my family and friends. The recipe is easy to follow, and the end result is a moist and delicious cake that’s perfect for any occasion. The best part is that it’s made with wholesome ingredients like fresh berries, white chocolate, and blueberries, which makes it a great option for families with kids.

I love serving this cake at our family gatherings, as it’s always a crowd-pleaser. The combination of flavors and textures is just right – the sweetness of the white chocolate pairs perfectly with the tartness of the berries. My kids adore helping me make this cake, as they get to be involved in the process from start to finish.

It’s a fun activity that we all enjoy together. As for where this recipe comes from, I found it in an old cookbook that my grandmother used to own. It was a bit of an experiment when I first made it, but it quickly became a staple in our household.

I’ve tweaked the recipe over the years to suit our tastes, but the basic idea remains the same. It’s a simple yet elegant dessert that’s sure to impress anyone who tries it. I’ve also noticed that this cake is a great way to use up any leftover berries or other fruits we have on hand.

It’s a versatile recipe that can be adapted to suit whatever ingredients you have available.

Red, White, and Blue Layered Cake

4.8 from 1840 votes

A festive three-layer cake with red velvet, white vanilla, and blueberry cake layers, filled with cream cheese frosting and topped with fresh berries. Perfect for patriotic celebrations or any summer gathering.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time55 mins
Servings: 12Cuisine: InternationalCalories: 480 kcal

🥘Ingredients

For the Red Layer

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 tbsp unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup buttermilk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1 tbsp red food coloring

For the White Layer

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup unsalted butter, melted
1 large egg
1 tsp vanilla extract

For the Blue Layer

1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/2 cup fresh or frozen blueberries, pureed

For the Cream Cheese Frosting

8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
1-2 tbsp milk, as needed

For Decoration

1/2 cup fresh blueberries
1/2 cup fresh raspberries or sliced strawberries
1/4 cup fresh blackberries (optional)

👨‍🍳Directions

1Preheat your oven to 350°F.
2Grease three 8-inch round cake pans with butter and dust with flour, tapping out the excess.
3Set the pans aside.
4For the red layer, whisk together 1 1/4 cups flour, 3/4 cup sugar, 1 tbsp cocoa powder, 1/2 tsp baking soda, and 1/4 tsp salt in a medium bowl.
5In a separate bowl, whisk 1/2 cup buttermilk, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1 tbsp red food coloring until smooth.
6Pour the wet ingredients into the dry and stir until just combined; the batter will be thick and vibrant red.
7For the white layer, whisk 1 1/4 cups flour, 3/4 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt in a bowl.
8In another bowl, combine 1/2 cup milk, 1/4 cup melted butter, 1 egg, and 1 tsp vanilla.
9Add the wet mixture to the dry and stir until no streaks of flour remain; the batter should be smooth and pale.
10For the blue layer, whisk 1 1/4 cups flour, 3/4 cup sugar, 1 1/2 tsp baking powder, and 1/4 tsp salt.
11In a separate bowl, mix 1/2 cup milk, 1/4 cup oil, 1 egg, 1 tsp vanilla, and 1/2 cup blueberry puree until combined.
12Fold the wet ingredients into the dry until the batter is evenly purple-blue.
13Divide each batter into its own prepared pan, spreading evenly with a spatula.
14Bake all three layers for 20 to 22 minutes, or until a toothpick inserted in the center comes out clean and the edges pull away from the pan.
15Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
16While the cakes cool, make the frosting.
17Beat 8 oz cream cheese and 1/2 cup butter together with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
18Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low after each addition.
19Mix in 1 tsp vanilla and 1 tbsp milk; beat on high for 1 minute until fluffy.
20Add more milk by the teaspoon if needed to reach a spreadable consistency.
21Place one cooled cake layer on a serving plate; spread about 1/3 cup frosting evenly over the top.
22Repeat with the second and third layers, stacking them.
23Frost the top and sides of the entire cake with the remaining frosting, smoothing with an offset spatula.
24Decorate the top of the cake with fresh blueberries, raspberries or sliced strawberries, and blackberries in a patriotic pattern.
25Refrigerate the cake for at least 30 minutes before slicing to set the frosting.
26Serve chilled or at room temperature.

🔧Equipment

Three 8-inch round cake pans
Mixing bowls
Electric mixer
Measuring cups and spoons
Spatula
Cooling rack
Offset spatula
Cake stand or plate

📊Nutrition Facts (per serving)

🔥Calories: 480 kcal🧈Total Fat: 22g💛Saturated Fat: 10g❤️Cholesterol: 70mg🧂Sodium: 320mg🌾Total Carbs: 68g🥦Dietary Fiber: 2g🍬Sugars: 48g🥩Protein: 6g

📝Notes

Tips: For the blue layer, if using frozen blueberries, thaw and drain them before pureeing. You can also substitute the blueberry puree with 1/2 cup blueberry jam for a sweeter flavor. Store leftover cake in the refrigerator for up to 3 days.

Watch Video Of How Red, White, and Blue Layered Cake Works

This red, white, and blue cake recipe has become a staple in our household over the years – not just because it tastes amazing but also because it’s incredibly versatile.

Whether you’re looking for a special occasion dessert or something quick and easy for everyday eating, this cake fits the bill perfectly.

One of my favorite things about this recipe is how easily adaptable it is – whether you’re using fresh or frozen berries or substituting traditional white chocolate with dairy-free alternatives, there are countless variations to try out.

❓ Frequently Asked Questions About Red, White, and Blue Layered Cake

1.

What kind of berries should I use in this recipe?
You can use any combination of fresh or frozen berries you like – strawberries, blueberries, raspberries, or blackberries all work well. If you’re using frozen berries, just thaw them first before adding them to the batter.

2.

Can I substitute white chocolate with milk chocolate?
While you can use milk chocolate if you prefer a sweeter flavor, keep in mind that it will change the character of the cake significantly. White chocolate adds a unique texture and flavor that complements the berries beautifully.

3.

How do I ensure my cake is evenly baked?
To prevent hot spots and ensure your cake is evenly baked, try rotating your pan halfway through the baking time. This will help distribute heat evenly throughout the cake.

4.

Can I make this recipe ahead of time?
Yes, you can prepare the batter ahead of time and store it in an airtight container in the fridge for up to 24 hours before baking. Just give it a good stir before adding it to the oven.

5.

Is this recipe suitable for vegans?
Unfortunately not – while you can substitute traditional milk with non-dairy alternatives like almond milk or soy milk, traditional white chocolate contains dairy products and cannot be replaced with vegan alternatives.

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