What a gorgeous cake this is. The perfect cake for a Fourth of July celebration or a birthday. The recipe is below, but you can visit
Recipe Girl to get more tips on 4th of July cake decorations. Love the sprinkles and I know kids will. That was one thing that my children loved when they were growing up. Their cakes and cupcakes had to have sprinkles. I have to admit, they add a festive flair to any dessert.
What a sweet mom, she set up a website for her 10 year old son. Be sure to visit Recipe Boy too.
Red, White and Blue Cake Recipe
Yield: 10 to 12 servings
Prep Time: 20 min
Cook Time: 20 min
A festive cake for a red, white and blue holiday celebration...
- 2 1/2 cups cake flour
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups buttermilk
- 4 large egg whites
- 1 1/2 cups granulated white sugar
- 1/2 cup (1 stick) unsalted butter
- 1 teaspoon vanilla extract
- red and blue gel paste coloring
Directions:1. Center two racks in the oven and preheat oven to 350°F. Spray three 8 or 9-inch round cake pans with nonstick spray. Add a spoonful of flour to each, shake it around and tap out the excess.
2. To Make Cake: Sift together flour, baking powder and salt. Whisk together buttermilk and egg whites in a medium bowl. In a large separate, large bowl, use an electric mixer to blend together butter and sugar; beat at medium speed for a full 3 minutes, until the mixture is very light. Beat in the extract, then add one third of the flour mixture, still beating on medium speed. Beat in half of the buttermilk-egg mixture, then beat in half of the remaining dry ingredients until incorporated. Add the rest of the buttermilk and eggs, then add the last of the dry ingredients. Finally, give the batter a good 2 minute beating to ensure that it is thoroughly mixed and well aerated. Divide the batter evenly between three glass bowls. Color two of the bowls of batter- one dark red and one dark blue. Just add the color a little at a time until you reach the hue you'd like. Scoop each of the batters into their own prepared pan.
3. Bake for 20 to 25 minutes for 8-inch rounds (15 to 20 for 9-inch), or until the cakes have risen and are springy to the touch- a toothpick inserted into the centers should come out clean. Transfer cakes to cooling racks and cool for about 5 minutes, then run a knife around the sides of the cakes. Invert and cool to room temperature right side up on wire racks. When cooled, frost the cake as you would a 3-layer cake, frosting each layer before adding the next, and then covering the whole cake with frosting too.