LAYERED 4TH OF JULY CAKE RECIPES

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EASY AND FUN LAYERED FOURTH OF JULY CAKE (GREAT TO MAKE ...



easy and fun layered Fourth of July Cake (great to make ... image

Use boxed cake mix to make this delicious and beautiful Red, White, and Blue Patriotic layer cake!

Provided by Nellie

Categories     Dessert

Total Time 45 minutes

Prep Time 20 minutes

Cook Time 25 minutes

Yield 12

Number Of Ingredients 10

2 boxes of French vanilla cake mix
2 C whole milk, cold
6 large eggs
1 C unsalted sweet cream butter (softened (2 sticks))
Red and Sky Blue food coloring
3 C unsalted sweet cream butter (softened)
8 C powdered sugar
3 tsp pure vanilla extract
5 tbsp heavy whipping cream
3 Containers of confetti patriotic sprinkles

Steps:

  • Preheat oven to 350 degrees and spray the cake pans with baking spray
  • In a large mixing bowl, mix together cake mix, milk, eggs, and butter until combined and smooth
  • Split the batter evenly between the 3 mixing bowls
  • Add in a few drops of sky blue color into one of the bowls
  • Add in a few drops of red into the second bowl and mix until combined
  • Leave the third bowl white
  • Pour the red batter into one cake pan
  • Pour the blue batter into the second cake pan
  • Pour the white batter into the third cake pan
  • Bake the pans in the preheated oven for 21-25 minutes or until a tooth pick comes out clean
  • Allow cakes to cool completely on the counters
  • Remove cakes from pans and place onto a cutting board
  • If desired, cut the domes off the cakes to create an even layer.
  • Frosting directions

RED, WHITE AND BLUE LAYERED FLAG CAKE RECIPE ...



Red, White and Blue Layered Flag Cake Recipe ... image

This Fourth of July, wow your friends and family with Betty's American flag cake. This fun, patriotic cake is easier to make than you think! Betty's directions for this recipe are straightforward and the results are simply stunning. Let this cake be your signature for this Fourth of July and for every Fourth of July to come. Each slice of this incredible red white and blue cake will be accounted for. Fireworks beware, this cake may steal the show.

Provided by Betty Crocker Kitchens

Total Time 2 hours 30 minutes

Prep Time 1 hours 0 minutes

Yield 18

Number Of Ingredients 17

1 box Betty Crocker™ Super Moist™ white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color
1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils
1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites
3 containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ red, white and blue sprinkles, as desired

Steps:

  • To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
  • To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
  • To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
  • To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Nutrition Facts : Calories 590 , CarbohydrateContent 87 g, CholesterolContent 25 mg, FatContent 5 , FiberContent 1 g, ProteinContent 4 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 470 mg, SugarContent 62 g, TransFatContent 4 g

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