Looking for the CUTEST Red, White, and Blue Cake for Independence Day or any patriotic party? You found it! I was squealing with delight cutting into this cake. It turned out even more perfect than I had hoped! This is just about the most festive 4th of July cake I’ve ever seen.
I used almond extract here so it tastes like wedding. If you’d rather use 1 Tbsp vanilla instead of 1/2 Tbsp almond extract, be my guest. Some people don’t like almond. I happen to love it. Just note that vanilla extract is brown and will tint your cake and frosting slightly whereas almond is clear and will give you that perfect white layer.
My mom pointed out that the colors are so vibrant, I needed to be sure to point out that I always use Wilton food coloring. (This post is not sponsored by the way!) Normal grocery store food coloring just isn’t this opaque. Head to your local craft store or grab some Wilton icing color on Amazon (affiliate link: here and here). It lasts for years in the pantry. Y’all always ask me why my Christmas cookies are so vibrant – well, this is my secret weapon!
I decorated my cake with patriotic Fancy Sprinkles, berries, and cake sparklers. WHAT screams 4th of July more than cake sparklers!? You need to be very careful when buying (and using!) cake sparklers. Make sure they’re food grade. As for my adorable sign and firework blocks, it’s all handmade by my friend Anamieke at Enchanted Farmhouse.
Red, White, and Blue Cake
For the cake:
2 cups granulated sugar
3 1/4 cups flour
2 1/2 tsp baking powder
1 tsp salt
3/4 cup unsalted butter, soft
1 1/4 cups milk, at room temperature
1/2 Tbsp almond extract
4 large eggs
For the frosting:
1 cup (2 sticks) unsalted butter, at room temperature
5 cups powdered sugar, sifted
1 tsp almond extract
2-3 Tbsp milk
Serving suggestions: berries, sparklers
- Preheat the oven to 350°F. Lightly grease and flour three 8″ round cake pans.
- In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt.
- Add butter to the mixer and beat until it looks sandy.
- Combine the milk and almond extract and add to the mixer. Mix on low speed until incorporated. Don’t forget to scrape the bowl as you go!
- Crack eggs into a bowl. This way, you won’t accidentally get egg shells in your cake batter. With the mixer running on low, add eggs one at a time. Make sure each is incorporated before adding the next.
- Reserve four cups of batter into two small bowls (two cups per bowl) and tint reserved batter desired shade of red and blue.
- Pour red, white, and blue batter into the three cake pans.
- Bake for 20-22 minutes or until a toothpick inserted in the center of the cake comes out clean. Do NOT overbake. Set the time for earlier and check the cake every few minutes until the toothpick is clean.
- Remove tins from oven and place on racks. Cool ten minutes, remove from pan, and cool completely.
- When cake has cooled, make the almond frosting according to the recipe below. Frost and decorate as desired. Serve with fresh berries.
To make the Almond Frosting:
- Beat butter with electric mixer until nice and fluffy. Beat in two cups of powdered sugar until incorporated, then add almond extract.
- Beat in two more cups of powdered sugar until combined. Add a tablespoon of milk and final cup of powdered sugar. Beat in another tablespoon of milk. Add more powdered sugar or milk as needed to reach your desired consistency.
Want cupcakes instead? Read this!