Red White And Blue Cake Recipe

May 02, 2023 Post a Comment

Dark Red Wedding Cake from www.cakecentral.com

Are you looking for a fun and festive way to celebrate the Fourth of July? Look no further than this delicious Red White and Blue Cake! This delicious cake is filled with all the flavors of summer, with a creamy white cake, tart blueberry-lemon curd filling, and a soft and fluffy red velvet cake topping. Whether you’re throwing a backyard barbecue or just looking for a tasty treat to share with friends and family, this cake will be a hit.

Ingredients

For the white cake:

2 3/4 cup all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 cup butter, melted and cooled
1 cup milk
1 teaspoon vanilla extract
2 large eggs

For the blueberry-lemon curd:

2 cups blueberries
3/4 cup granulated sugar
3 tablespoons cornstarch
2 tablespoons lemon juice
1/4 teaspoon salt
2 large eggs
1/4 cup butter, melted and cooled

For the red velvet cake topping:

2 3/4 cups all-purpose flour
3/4 cup granulated sugar
2 tablespoons cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1/2 cup butter, melted and cooled
2 large eggs
1 cup buttermilk

Instructions

Making the white cake

Preheat your oven to 350°F and grease a 9-inch round cake pan. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. In a separate bowl, stir together the melted butter, milk, vanilla extract, and eggs. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Making the blueberry-lemon curd

In a medium saucepan, combine the blueberries, sugar, cornstarch, lemon juice, and salt. Cook over medium-high heat, stirring frequently, until the mixture comes to a boil. Reduce the heat to low and simmer for 8-10 minutes, stirring occasionally, until thickened. Remove from the heat and stir in the eggs and melted butter. Let cool to room temperature before spreading over the cooled white cake layer.

Making the red velvet cake topping

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. In a separate bowl, stir together the melted butter, eggs, and buttermilk. Add the wet ingredients to the dry ingredients and stir until just combined. Spread the batter over the blueberry-lemon curd layer and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely before serving.

Nutrition

This Red White and Blue Cake is sure to be a hit at your Fourth of July celebration! Each slice contains approximately 300 calories, 12 grams of fat, 40 grams of carbohydrates, 2 grams of fiber, and 4 grams of protein. This cake is also a good source of vitamins A, C, and E, as well as calcium, iron, and potassium. Enjoy!

Conclusion

Whether you’re celebrating the Fourth of July or just looking for a tasty dessert to share with friends and family, this Red White and Blue Cake is sure to be a hit! This delicious cake is made with a creamy white cake, tart blueberry-lemon curd filling, and a soft and fluffy red velvet cake topping. It’s easy to make and sure to be a crowd-pleaser. Enjoy!