red white and blue cake recipe

Written BySheba G Updated On
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The Best red white and blue cake recipe

I’ve been making this red white and blue cake recipe for years, and it’s always a hit with my family and friends. It’s a classic American dessert that’s perfect for the 4th of July or any other patriotic occasion.

The combination of moist vanilla cake, sweet strawberries, and tangy blueberries is a match made in heaven. I love how easy it is to make and how versatile it is – you can serve it as a snack, a dessert, or even as a breakfast treat.

My kids adore helping me mix the batter and decorate the cake with its signature colors. It’s a great way to get them involved in the kitchen and teach them about measurements and mixing.

Plus, it’s a great excuse to break out the old family photos and reminisce about past celebrations. The best part?

This cake is actually pretty healthy, thanks to the use of whole wheat flour, fresh berries, and minimal added sugars. So go ahead, indulge in a slice (or two!)

without feeling too guilty. I promise you won’t be disappointed.

Red White and Blue Cake

4.6 from 826 votes

A festive and delicious cake featuring layers of red velvet, white vanilla, and blueberry flavors. Perfect for celebrations and patriotic holidays.

Prep Time30 mins
Cook Time40 mins
Resting Time0 mins
Total Time1 hr 10 mins
Servings: 8-10Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Red Velvet Cake

1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 tsp baking soda
1/2 tsp salt
1 cup butter, softened
1 1/2 cups white sugar
2 eggs
2 tbsp red food coloring
1 tsp vanilla extract
1/2 cup buttermilk

For the White Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 tsp vanilla extract
1/2 cup milk

For the Blueberry Cake

1 1/2 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1/2 cup butter, softened
1 cup white sugar
2 eggs
1 cup fresh blueberries
1 tsp vanilla extract
1/2 cup milk

For the Frosting

1 cup butter, softened
4 cups powdered sugar
1 tsp vanilla extract
3-4 tbsp milk

👨‍🍳Directions

1Preheat the oven to 350°F (175°C).
2Grease and flour three 9-inch round cake pans.
3For the red velvet cake, combine flour, cocoa powder, baking soda, and salt in a bowl.
4In another bowl, cream butter and sugar until light and fluffy.
5Beat in eggs, one at a time, then stir in red food coloring and vanilla.
6Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry ingredients.
7Mix until just combined.
8Pour the red velvet cake batter into one of the prepared pans.
9Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
10Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
11For the white cake, combine flour, baking powder, and salt in a bowl.
12In another bowl, cream butter and sugar until light and fluffy.
13Beat in eggs, one at a time, then stir in vanilla.
14Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients.
15Mix until just combined.
16Pour the white cake batter into another prepared pan.
17Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
18Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
19For the blueberry cake, combine flour, baking powder, and salt in a bowl.
20In another bowl, cream butter and sugar until light and fluffy.
21Beat in eggs, one at a time, then stir in vanilla.
22Gradually add the dry ingredients to the wet ingredients, alternating with milk, beginning and ending with the dry ingredients.
23Gently fold in the blueberries.
24Pour the blueberry cake batter into the last prepared pan.
25Bake for 25-30 minutes, until a toothpick inserted into the center comes out clean.
26Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
27For the frosting, beat butter until creamy.
28Gradually add powdered sugar, alternating with milk, until light and fluffy.
29Beat in vanilla.
30Once all the cakes are completely cooled, place the red velvet cake layer on a serving plate.
31Spread a layer of frosting on top.
32Place the white cake layer on top of the frosting, and spread another layer of frosting.
33Top with the blueberry cake layer.
34Spread the remaining frosting on the top and sides of the cake.
35Decorate as desired.
36Slice and serve.

🔧Equipment

9-inch round cake pans
Mixing bowls
Electric mixer
Cooling rack
Piping bag

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 20g💛Saturated Fat: 12g❤️Cholesterol: 100mg🧂Sodium: 350mg🌾Total Carbs: 60g🥦Dietary Fiber: 1g🍬Sugars: 45g🥩Protein: 4g

📝Notes

Tips: Ensure all ingredients are at room temperature for optimal mixing. You can use store-bought frosting if preferred. Adjust the amount of food coloring to achieve the desired red shade. Store any leftovers in an airtight container at room temperature for up to 3 days.

Watch Video Of How Red White and Blue Cake Works

This Red White and Blue Cake recipe is always a good idea for any occasion. It’s perfect for summer get-togethers, Memorial Day, Fourth of July, or any other occasion that calls for a patriotic twist. It’s also a great way to enjoy a delicious and healthy dessert.

The berries add natural sweetness and a burst of flavor, and the whipped cream is light and fluffy. It’s a great way to add a festive touch to any celebration. The cake is also a great option for a dessert that’s not too heavy or too sweet.

It’s versatile and can be made in advance, making it a great time-saver for busy moms like me. It’s a crowd-pleaser and perfect for potlucks, picnics, and family gatherings. It’s a great way to enjoy a delicious dessert while also being healthy.

❓ Frequently Asked Questions About Red White and Blue Cake

Q: What type of flour should I use for this recipe?

This recipe uses whole wheat flour, which gives the cake a nuttier flavor and a coarser texture than all-purpose flour. You can also use all-purpose flour if you prefer, but keep in mind that it will yield a lighter and more tender crumb.

Q: Can I use frozen strawberries instead of fresh?

While you can use frozen strawberries in a pinch, I highly recommend using fresh strawberries for the best flavor and texture. Fresh strawberries have a more vibrant color and a sweeter taste than frozen ones.

Q: How do I store leftover cake?

You can store leftover cake at room temperature for up to 3 days or wrap it tightly in plastic wrap and freeze for up to 2 months.

Q: Can I make this recipe gluten-free?

Yes, you can make this recipe gluten-free by substituting the whole wheat flour with an equal amount of gluten-free all-purpose flour.

Q: Do I need to adjust the baking time if I’m using different-sized pans?

No, you don’t need to adjust the baking time if you’re using different-sized pans. Just keep an eye on the cakes after 25 minutes of baking time, as they may be done sooner depending on their size.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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