Glorious Red, White, and Blue Cake
Glorious Red, White, and Blue Cake
  • prep: 0 hr
  • cook: 4 hr
  • total: 4 hr
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  • servings:
  • Summary

    If you want a knockout ending to your July 4th feast, look no further. This three-layer red-and white-striped tall cake with its tumble of blue and red berries might just steal the show from the fireworks! Thankfully, it won't steal a lot of your time to make. I kept it simple with a cream cheese icing (no complicated French buttercream), easy red-velvet cake layers, and a streamlined lemony white-cake layer that does not require egg whites to be whipped and folded. Make it ahead, and you really are free to enjoy your own party.

    Ingredients

    • 2 1/2 cups sifted cake flour, not self-rising (sift before measuring)
    • 1/4 cup unsweetened natural cocoa (such as Hershey's; not Dutch process or extra-dark cocoa)
    • 1 teaspoon baking soda
    • 3/4 teaspoon salt
    • 1 stick (1/2 cup) unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 1 cup vegetable oil
    • 2 large eggs
    • 1 (1-ounce) bottle (2 tablespoons) red food coloring
    • 1 1/2 teaspoons white or cider vinegar
    • 1 1/2 teaspoons vanilla extract
    • 3/4 cup sour cream mixed with 1/4 cup water
    • 1 1/3 cups sifted cake flour, not self-rising (sift before measuring)
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 3 large egg whites
    • 1/4 cup sour cream mixed with 2 tablespoons water
    • 5 tablespoons unsalted butter, softened
    • 3/4 cup granulated sugar
    • 1/3 cup vegetable oil
    • 1 tablespoon grated lemon zest (best done with Microplane zester or grater)
    • 1 teaspoon vanilla extract
    • 2 1/2 (8-ounce) packages cream cheese (20 ounces total), softened
    • 2 1/2 sticks (1 1/4 cups) unsalted butter, softened
    • 2 1/2 tablespoons fresh lemon juice
    • 2 teaspoons vanilla extract
    • 3 1/4 cups confectioners' sugar
    • 1 pint (8 ounces) strawberries, preferably small; halve or quarter if large
    • 1 pint (12 ounces) blueberries
    • 1/2 pint (6 ounces) blackberries
    • 2 or 3 (9-inch) round cake pans
    • large sifter or sieve
    • electric stand mixer (optional)
    • pastry brush
    • offset metal spatula (for frosting cake)

    Instructions

    Click Here For Step-By-Step Instructions

    Video

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    Nutrition

    Nutritional Info
    • Servings Per Recipe: 12
    • Amount Per Serving
    • Calories: 1036 % Daily Value *
    • Total Fat: 59 g 90.87%
    • Saturated Fat: 23 g 115.67%
    • Trans Fat: 1 g %
    • Cholesterol: 88 mg 29.47%
    • Sodium: 607 mg 25.28%
    • Calcium: 62 mg 6.21%
    • Potassium: 168 mg 4.81%
    • Magnesium: 0 mg 0%
    • Iron: 4 mg 19.47%
    • Zinc: 0 mg 0%
    • Total Carbohydrate: 124 g %
    • Dietary Fiber: 3 g 10.23%
    • Sugar: 84 g
    • Protein: 6 g
    • Alcohol: 1 g
    • Omega 3 Fatty Acid: 0 g
    • Omega 6 Fatty Acid: 1 g
    • Vitamin A 20.19%
    • Vitamin C 29.13%
    • Vitamin D 0%
    • * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
    Diabetes Exchanges
    • Exchange - Fat12
    • Exchange - Fruit0
    • Exchange - NonFat Milk0
    • Exchange - Other Carbs5
    • Exchange - Starch2
    • Exchange - Vegetables0
    • Exchange - Lean Meat0
    • Exchange - Alcohol0
    MyPlate Info
    • MyPlate - Grain Total3 oz-eq
    • MyPlate - Vegetable Total0 c
    • MyPlate - Fruit0 c
    • MyPlate - Dairy0 c
    • MyPlate - Protein Total0 oz-eq

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