A Grand Old Independence Day Cake

The 4th of July is a great time for family fun and picnics. You don’t have to wait until evening for the “fireworks.” Try this great idea for a red, white and blue flag cake to make your event the talk of the summer.

4th of July Cake

fourth-of-july-cake

Impress your friends and family with this tasty “flag cake.” Any white cake recipe will do, but the experts recommend a denser, heavier cake. Some even recommend chilling or freezing the layers to help with the cutting and assembling.

What you need to get started:

Three nine-inch layers of cake: one blue, one red, one white.

Bake the layers and allow them to cool completely. Or you can chill or freeze as noted above.

Level off the tops of the cake. Slice the red and white layers horizontally. Again this will be easier if the layers are chilled. Use a long serrated knife and cut them as evenly as possible. You will use these layers to form the stripes.

Stack one red layer and one white layer on top of each other. Now take the blue layer. On top of that place the stacked red and while layer. Make sure they’re centered. Cut a circle exactly through the center of all three layers. Use a circle template as a guide. Make sure you cut carefully and cut through all the layers.

Once you’ve cut the circle, separate the blue from the red and white layers. Set aside the middle of the blue. You won’t use it with this cake. Also set aside the outside ring of red and white layers. You won’t be using that either.

To put the cake together, place the uncut white layer on a cake stand. Spread a layer of frosting about a quarter inch thick. Keep it as even as you can. Layer on the uncut red layer. Spread another layer of frosting.

Take the doughnut shaped blue circle and center it on top of the layers of stripes. Spread a very thin layer of frosting on the inside of the blue ring. Take the smaller white circle and place it inside the blue ring, gently, but firmly. Spread a thin layer of icing over the white circle. Place the smaller red circle on top of that. Make the layers as even as possible.

Finally, you’re ready to frost your cake. You will need about five cups of frosting for a nine inch cake. Give the cake a nice thick layer of frosting.

Chill until you’re ready to serve.

Use your own white cake and icing recipe or try the one below:

White Cake

(This recipe makes two nine inch layers. You will need to make the recipe twice to have your three layers)

What you’ll need:

  • 8 table¬spoons unsalted but¬ter, softened
  • 1/2 cup veg¬etable shortening
  • 1 table¬spoon bak¬ing powder
  • 1 3/4 cup gran¬u¬lated sugar
  • 3/4 tea¬spoon salt
  • 2 tea¬spoons vanilla extract
  • 1 tea¬spoon almond extract
  • 5 large egg whites at room temperature
  • 2 3/4 cup cake flour, sifted
  • 1 cup milk at room temperature.

Pre¬heat oven to 350 degrees F. Rub a layer of shortening around the inside of your cake pans. Add a circle of parchment in each pan and grease again. Tap flour all around the inside of the pan.

Cream together the shortening and butter. Mix in the baking powder, sugar, flavorings and salt. Add in the egg whites one at a time. Mix very well; scraping the sides down each time you add another egg white. The batter will be light in color and somewhat fluffy. Add in about ¼ of the flour and 1/3 of the milk. When blended add the next ¼ of flour and the next 1/3 of milk until you’ve add it all, ending with the final ¼ cup of flour.

Don’t over mix the batter. You want it to be light and fluffy. Remember you have to repeat the recipe to get enough layers, so divide the first batch and add the food coloring. When you make the second batch, you’ll end up with an extra layer of white cake.

Depending on your oven and location, bake the layers for 27-32 minutes. When they spring back from the touch and begin to pull away from the sides they’re done.

Remove the layers from the oven and allow them to cool for ten minutes on a baking rack. Loosen the edges with a knife and carefully remove the layers. Wrap them in plastic wrap and store them flat in your refrigerator until you’re ready to assemble your cake.

Cream Cheese Frosting

  • 3 8 oz. pack¬ages cream cheese, softened
  • 1 cup unsalted but¬ter, softened
  • 1 lb. pow¬dered sugar, sifted

Whip the cream cheese and butter together until the mixture is fluffy. Add in the sifted powdered sugar. You can choose to add vanilla or lemon zest if you’d like. But you want to keep the frosting as white as possible. You can vary the flavors in this cake according to your preferences. As long as you’re working with a basic white batter and frosting, the rest of the choices are up to you.

If you’re serving the cake outside, try to bring it out at the last possible minute.

Happy 4th! And visit here for more desserts!

Related posts