Glorious Red White And Blue Cake Recipes

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

Steps:

• Cut cake horizontally into 3 layers. Place the bottom layer on a serving platter; spread with blueberry filling. Top with middle cake layer; spread with strawberry filling. replace top of cake. , Frost top and sides with whipped topping. Refrigerate for several hours before slicing.

Steps:

• Preheat the oven to 350˚ F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth.
• Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue.
• Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
• Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds.
• Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles.

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
• Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.

Steps:

• To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
• To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
• To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
• To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.