With the 4th of July just around the corner, I thought I would share my go-to holiday cake. Made from two basic white round cakes, it’s super simple, and is sure to have your guests singing your praises this 4th of July! Feel free to take a few liberties with the decorations to suit your taste. Blackberries and raspberries also look and taste great!

Red White and Blue CakeThe perfect treat for the 4th of July!
prep time
20 Minute/s
cook time
25 Minute/s
total time
45 Minute/s
Serves 8Ingredients
  • 3 Cups All Purpose Flour
  • 1 Tablespoon Baking Powder
  • 1/2 Teaspoon Salt
  • 2 Sticks of Butter
  • 2 1/4 Cups Sugar
  • 1 Tablespoon Vanilla Extract
  • 5 Large Eggs
  • 1 Cup Whole Milk
  • Whipped frosting
Instructions
  1. Start by turning your oven to 325 Degrees, and spraying two 8 inch round cake pans with cooking spray (I like to use coconut oil for this)
  2. Blend the Baking Powder, Salt with the All Purpose Flour in a large bowl
  3. In an electric mixer, mix the butter and sugar for about 5 minutes (you want it to be light and creamy)
  4. In another bowl, combine the egg whites, milk and vanilla extract
  5. Slowly add about half of your Flour mixture to the Butter and Sugar, making sure your mixer is set on medium to make sure everything blends properly
  6. Now add about half of the Egg mixture to the Butter, Sugar, and Flour Mixture
  7. Repeat step #5 with the remaining Flour Mixture
  8. Repeat step #6 with the remaining Egg Mixture
  9. Divide your cake batter and pour into two 8 inch round cake pans
  10. 9. Bake on 325 for 25-35 minutes, or until a toothpick inserted into center of cake comes out clean.
  11. Be sure to let your cakes cool (I like to let mine cool overnight - time permitting) before you frost and decorate!
  12. Start by frosting one cake with store-bought whipped frosting (since you baked the cake from scratch, I think it's totally acceptable to buy the frosting!) You will want to frost in generously so there is enough frosting to press the strawberries and blueberries in. Slice up a few strawberries and cover this cake with a mix of strawberries and blueberries. Then, you can stack the second cake on top and frost the top half. Arrange a mixture of cherries, strawberries, and blueberries to the top half of the cake.
  13. NOTE: I like to leave the stems on my strawberries and cherries until it is time to serve - I like the natural and rustic look it gives.

Photography: Lisa Dolan Photography | Cake: Lisa Dolan Of Lisa Dolan Photography