• Home
  • About Me
  • Contact

The Gunny Sack

  • Dinner
  • Dessert
  • Slow Cooker
  • Recipe Index
    • All Recipes
    • Appetizer
    • Beverages
    • Breakfast
    • Crock Pot
    • Dessert
    • Dinner
    • Salad
    • Side
    • Soup
    • Snack
    • Holiday
  • Tutorials
    • All Tutorials
    • Mason Jars
    • Homemade Gifts
    • Party Ideas

Home » Dessert » Cake » Red White and Blue Cake Recipe

Red White and Blue Cake Recipe

Pin
Share

This post may contain affiliate links to products. If you use those links, I may earn a commission. As an Amazon Associate I earn from qualifying purchases. Learn more here.

Jump to Recipe

The Red White and Blue Cake recipe is so pretty with three layers and fluffy cheesecake frosting. It will be a hit for the Fourth of July and Memorial Day!

Red White and Blue Cake Layers

My Easter Cake recipe is wildly popular with my readers, so I decided to share a Red, White, and Blue Cake for the Fourth of July, as well as Memorial Day and Labor Day. Layered cakes look stunning and I love that they are easy to make. The light, fluffy, cheesecake frosting is the perfect match for the layers of cake and the crumbled cake on top is a fun decoration.

Red White and Blue Cake Batter In Pans

Mix two white cake mixes, vanilla yogurt, water, egg whites and oil for about 30 seconds, with a stand mixer, until moistened and then beat for 2 minutes. Divide the batter between three bowls, about three cups each. Tint the batter in one bowl blue, another bowl red and leave the final bowl white. I recommend using Wilton Icing Gel for the vibrant colors you get with less food coloring.

Spread the batter into three greased, floured and parchment lined 9-inch pans and firmly tap the pans on the counter a couple of times. Bake at 325 degrees for 35-45 minutes until a toothpick inserted in the center comes out clean. Allow the cakes to cool for 30 minutes on a wire rack. Carefully remove the cakes from the pans and peel off the parchment circles. Cool the cakes completely on a wire rack.

Frosting On Red Cake

Once the cakes the cooled, prepare the frosting and level the cakes by using a long serrated knife to cut off the rounded tops. Set the cake tops aside for later. Place the red cake on a cardboard cake round on a rotating cake stand or place it directly on your cake stand like I did. Spread about one and a half cups of the frosting on the first layer and repeat with the two remaining layers.

make lines in frosting with spatula

Use the remaining frosting to cover the top and sides of the cake. Use the tip of an offset spatula to make stripes up the sides of the cake.

striped frosting on cake

Makes lines on the top of the cake too. Don’t worry about them being perfect because most of the top will be covered.

Red White and Blue Cake Crumbled on top

Crumble the remaining red and blue cake tops and sprinkle some of the crumbles on the top of the cake.

Fourth of July Cake Slice

The Red White and Blue Cake turned out so pretty with the three layers and the fluffy cheesecake frosting is so cool and creamy. It’s sure to be a hit at your summer parties!

Continue to Content
Red White and Blue Cake Recipe

Red White and Blue Cake Recipe

Yield: 12
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes

The Red White and Blue Cake recipe is so pretty with three layers and fluffy cheesecake frosting. It will be a hit for the Fourth of July and Memorial Day!

Ingredients

Cakes:

  • 2 white cake mixes
  • 1½ cups vanilla yogurt
  • 1 cup water
  • 8 egg whites
  • ½ cup oil

Fluffy Vanilla Cream Cheese Frosting:

  • 8 oz package cream cheese, softened
  • 2 cups powdered sugar
  • ¾ cup marshmallow cream
  • 3 tsp vanilla extract
  • 16 oz container whipped topping, thawed (about 6 1/2 cups)

Instructions

Cakes:

  1. Preheat the oven to 325 degrees.
  2. Generously grease and flour three 9-inch cake pans. Line them with parchment circles.
  3. Mix together cake mixes, vanilla yogurt, water, egg whites and oil for about 30 seconds, until moistened and then beat for two minutes.
  4. Divide the batter between three bowls, about three cups each. Tint the batter in one bowl blue, another bowl red and leave the final bowl white.
  5. Spread the batter into the prepared pans and firmly tap the pans on the counter a couple of times.
  6. Bake at 325 degrees for 35-45 minutes, until a toothpick inserted in the center comes out clean.
  7. Allow the cakes to cool in the pans for 30 minutes on a wire rack.
  8. Carefully remove the cakes from the pans, peel off the parchment circles and cool completely on wire racks.

Fluffy Vanilla Cream Cheese Frosting:

  1. Use a mixer to beat a package of softened cream cheese.
  2. Mix in the powdered sugar.
  3. Beat in the marshmallow cream and vanilla until smooth.
  4. Gently stir in the whipped topping by hand.

Assembly:

  1. Once the cakes the cooled, level the cakes by using a serrated knife to cut off the rounded tops. Set the cake tops aside for later.
  2. Place the red cake layer on a cardboard cake round on a rotating cake stand or place it directly on your cake stand. Spread about one and a half cups of the frosting on the first layer and repeat with the white and blue layers. Use the remaining frosting to cover the top and sides of the cake.
  3. Use the tip of an offset spatula to make stripes up the sides of the cake and then on the top of the cake.
  4. Sprinkle the top of the cake with red and blue cake crumbs from the leftover cake tops.
  5. Store in the fridge until ready to serve.
Nutrition Information:
Yield: 12 Serving Size: 1 grams
Amount Per Serving: Calories: 442Total Fat: 27gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 21mgSodium: 170mgCarbohydrates: 44gFiber: 0gSugar: 39gProtein: 6g

Nutrition data is calculated automatically by Nutritionix and isn't always accurate. I am not a certified nutritionist and make no claims to the contrary. Each individual’s dietary needs and restrictions are unique to the individual. You are ultimately responsible for all decisions pertaining to your health.

Did you make this recipe?

Share a photo and tag us on Instagram @thegunnysack

© The Gunny Sack
Cuisine: American / Category: Cake

 More Red, White, and Blue Recipes:

red white and blue recipes collage

Fireworks Cupcakes | Red White and Blue Pretzel Bites | Red White and Blue Ooey Gooey Bars

Pin
Share
« Peanut Butter Cup Ice Cream Cake
Club Cracker Caramel Bars »

Comments

  1. Annette says

    June 27, 2019 at 2:12 pm

    Can this be made a day ahead of time?

    Reply
    • Tonia says

      June 27, 2019 at 5:45 pm

      Hi Annette,
      Yes, it can be made ahead of time. I would suggest storing it in the fridge.
      Enjoy,
      ~Tonia

      Reply
  2. Delaney Holtorf says

    June 29, 2018 at 7:37 pm

    Is the yogurt essential or can I not use it? And if there needs to be a substitute, what would be a good one?

    Reply
    • Tonia says

      July 1, 2018 at 3:30 pm

      Hello Delaney,
      The yogurt adds moisture to the cakes. If you don’t want to use yogurt, you can follow the instructions and ingredients listed on the cake boxes. Then, add the food coloring once they’ve been mixed up.
      Happy Fourth!
      ~Tonia

      Reply
      • Delaney Holtorf says

        July 2, 2018 at 1:06 pm

        Thanks! Do I double them since it is two cake mixes?

        Reply
        • Delaney Holtorf says

          July 2, 2018 at 1:08 pm

          I’m so sorry if I’m wasting your time but this is the first time making a cake without my moms help!🤗

          Reply
          • Tonia says

            July 3, 2018 at 9:32 am

            It’s all good! I hope it turns out great!

        • Tonia says

          July 3, 2018 at 9:32 am

          Yes! You’ve got it! ~Tonia

          Reply
  3. Stan says

    May 30, 2017 at 12:23 pm

    One of your ingredients is vanilla yogurt. Is this plain vanilla yogurt or greek vanilla yogurt??

    Reply
    • Tonia says

      June 1, 2017 at 9:30 am

      You can use either one. I used Dannon Light and Fit Vanilla. Best of luck! ~Tonia

      Reply
  4. Roxana says

    May 10, 2016 at 5:50 pm

    That is a perfectly beautiful patriotic cake! So simple and fun for the holidays!

    Reply

Leave a Reply Cancel reply

You have to agree to the comment policy.

Tonia LarsonHi, I'm Tonia, a lover of food and photography! Fill a gunny sack with ingredients, tie on an apron and let's get cooking!
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
sign up for emails button
Disclosure | Privacy Policy | Nutrition Disclaimer

Categories

Blog Archives

Copyright © 2021 · Tasteful theme by Restored 316

Copyright © 2021 ·Tasteful Theme · Genesis Framework by StudioPress · WordPress · Log in