Fourth of July Layer Cake: A Festive Delight
Celebrate the Fourth of July with this stunning layer cake, boasting alternating red and blue velvet cake layers, creamy buttercream, and festive candy decorations.
Equipment
- oven
- parchment paper
- Nonstick cooking spray
- large bowl
- stand mixer
- 8-inch round pans (four)
- Cardboard circles
- Bench scraper or spatula
Ingredients
Red Velvet Cake
- 2 ½ cups all-purpose flour None
- 1 ½ cups granulated sugar None
- 1 tsp baking soda None
- 1 tsp salt None
- 2 tbsp unsweetened cocoa powder None
- 1 cup vegetable oil None
- 1 ½ cups buttermilk None
- 2 large eggs None
- 2 tbsp red gel food coloring None
- 1 tsp white vinegar None
- 2 tsp vanilla extract None
Blue Velvet Cake
- 2 ½ cups all-purpose flour None
- 1 ½ cups granulated sugar None
- 1 tsp baking soda None
- 1 tsp salt None
- 1 cup vegetable oil None
- 1 ½ cups buttermilk None
- 2 large eggs None
- 2 tbsp blue gel food coloring None
- 1 tsp white vinegar None
- 2 tsp vanilla extract None
Buttercream
- ¾ cup pasteurized liquid egg whites None
- 6 cups powdered sugar None
- ½ tsp salt None
- 6 sticks unsalted butter, room temperature None
- 2 tbsp vanilla extract None
- 1-2 tsp cream cheese flavoring (optional) None
Decorations
- None None Assorted red, white, and blue candies gumballs, lollipops, rock candy, sprinkles, etc.
Instructions
None
- Preheat oven to 350°F and prepare four 8-inch round pans by lining them with parchment paper and spraying with nonstick cooking spray.
- Prepare the Red Velvet batter by sifting dry ingredients (flour, sugar, baking soda, salt, cocoa) into a bowl. In a stand mixer, combine wet ingredients (oil, buttermilk, eggs, red food coloring, vinegar, vanilla) and gradually add the dry ingredients. Divide batter evenly between two prepared pans.
- Prepare the Blue Velvet batter similarly, using blue food coloring instead of red and omitting cocoa powder. Divide this batter between the remaining two pans.
- Bake all four cake layers at 350°F for 36-40 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool completely in the pans before removing.
- Prepare the Buttercream by combining liquid egg whites, powdered sugar, and salt in a stand mixer until moistened. Beat for 5 minutes, then gradually add softened butter, vanilla extract, and optional cream cheese flavoring. Beat for another 10 minutes until light and creamy.
- Assemble the cake by frosting each layer with about 1 cup of buttercream and stacking them. Apply a thin crumb coat to the entire cake and refrigerate for 45-60 minutes until set.
- Apply a thicker final layer of buttercream to the chilled cake, smoothing the sides and top. Chill for another 30 minutes before decorating with assorted candies.
- Serve the cake at room temperature.
Notes
- Buttercream can be stored in the refrigerator for up to two weeks or frozen for up to two months. Bring to room temperature and beat briefly before use if chilled.
- Cake is best enjoyed within the first few days but can be stored in the refrigerator for up to one week. Be aware that prolonged refrigeration may cause candies to become sticky or bleed colors.
- Using a kitchen scale for ingredient measurements is recommended for accuracy. Cream cheese flavoring is optional, but LorAnn Cream Cheese Icing Super Strength oil is suggested.
- For decoration, use candies of varying heights to create a festive, fireworks-like effect. Cakes can be baked ahead of time and frozen, wrapped tightly in cling wrap.
Notes
Buttercream can be stored in the refrigerator for up to two weeks or frozen for up to two months. If chilled, bring to room temperature and beat briefly before use. Cake can be stored in the refrigerator for up to one week, though texture is best within the first few days. Prolonged refrigeration may cause candies to become sticky or bleed colors. Using a kitchen scale is recommended for accurate weight measurements. Cream cheese flavoring is optional; LorAnn Cream Cheese Icing Super Strength oil is suggested. Decorations should include items of varying heights for a fireworks display effect. Cakes can be baked several days in advance and frozen wrapped in cling wrap.