Why not spice up this 4th of July with a patriotic cake?!

Here is a delicious recipe I found on Pinterest. Check out our BCS CVB Pinterest page for a variety of ideas to prepare for this holiday!

Patriotic Cake:    (Makes: 1 4-layer, 8-inch Cake)

 For the Cake Batter
3 cups All Purpose Flour
2 tsp. Baking Powder
1 tsp. Salt
1 cup (2 sticks) Unsalted Butter
1 ½ cups Sugar
4 eggs
2 tbsp. Vanilla
2/3 cups Milk
2 tbsp. Red Food Coloring
2 tbsp. Blue Food Coloring
Swiss Meringue Buttercream
10 Egg Whites
2 cup Sugar
Pinch of Salt
4 cups (8 sticks) Unsalted Butter, Softened
1 tbsp. Vanilla Extract

Directions:

Preheat the oven to 350 degrees F.  Flour and grease 2 8-inch round cake pans.  Set aside until needed.

To make the cake batter, combine the flour, baking powder, and salt in a medium bowl.  Set aside.

In the bowl of a stand mixer, beat together the butter and sugar until light and creamy.  Add the eggs, one at a time, until fully incorporated.  Mix in the vanilla.  Add the flour mixture, alternatively with the milk, beginning and ending with the flour.

Pour half of the batter into another bowl.  Mix in the red food coloring to one half of the batter, and then blue food coloring into the other half.  If you would like your colors to be more intense, you can always add more food coloring.  Pour the batter into the prepared pans – the red batter in one pan and the blue batter in the other.

Bake the cakes until a toothpick inserted into the center comes out clean, about 40 minutes.  Cool the cakes in the pan for about 15-20 minutes, then remove from the pans and place on a cooling rack until completely cooled.

While the cakes are cooling, make the swiss meringue buttercream frosting.  In the bowl of a stand mixer, combine the egg whites, sugar, and salt.  Place the bowl over a pot of simmering water.  Whisk constantly until the sugar is dissolved and the mixture reaches about 150 degrees F.

Take the bowl and attach it your mixture, fitted with the whisk attachment.  Whisk the egg white mixture until it reaches room temperature and stiff peaks have formed, about 5-10 minutes.  At this point the mixture will be thickened and white.  With the mixer on low speed, add the butter, 2 tablespoon as a time.  Once all the butter is added, raise the speed to medium high and mix until the mixture starts to come together.  Remove the whisk attachment and replace with the beater attachment.  Beat until the buttercream comes together fully and is smooth.  This will take time, about 5 minutes.  Once finished, mix in the vanilla.

Before assembling the cake, wrap each cake in plastic wrap and place in the freezer for about 20 minutes, just to firm it up.  Cut each cake horizontally in half using a large serrated knife.  Place the bottom half of the blue cake, top side up, on a cake stand or plate.  Top with an even layer of frosting, leaving ¼ inch at the edge of the cake.  Top with the top red half, bottom side up, and top with frosting.  Continue with the other 2 layers.  Place a large dollop of frosting on top of the cake and spread it down until it is a thin even layer.  Frost the sides of the cake thoroughly with a thin layer of frosting.  This will seal in the crumbs.  Place the cake in the refrigerator for 30 minutes.  Remove from the refrigerator and finish frosting as desired.

Recipe from Krissy’s Creations.