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!
- 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
- 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)
- Blend the Baking Powder, Salt with the All Purpose Flour in a large bowl
- In an electric mixer, mix the butter and sugar for about 5 minutes (you want it to be light and creamy)
- In another bowl, combine the egg whites, milk and vanilla extract
- 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
- Now add about half of the Egg mixture to the Butter, Sugar, and Flour Mixture
- Repeat step #5 with the remaining Flour Mixture
- Repeat step #6 with the remaining Egg Mixture
- Divide your cake batter and pour into two 8 inch round cake pans
- 9. Bake on 325 for 25-35 minutes, or until a toothpick inserted into center of cake comes out clean.
- Be sure to let your cakes cool (I like to let mine cool overnight - time permitting) before you frost and decorate!
- 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.
- 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.