Red White and Blue Cake 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!

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.

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.

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.

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.

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

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

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!

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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!

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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 teaspoon 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

 More Red, White, and Blue Recipes:

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