Red, White and Blue Cake

Celebrate the 4th with a patriotic cake of red and blue tinted layers, whipped topping and berries.

Serves: 12
25 mins Prep time 30 mins Cook time
25 mins Prep time
30 mins Cook time
  • Preheat oven to 350°F. Prepare cake mix as directed on package, adding vanilla. Remove 1 1/2 cups of the batter. Tint blue with neon blue food color. Tint remaining batter red with cocoa powder and red food color. Pour each color batter into separate 9x5-inch loaf pans sprayed with no stick cooking spray.

  • Bake 20 to 25 minutes for blue-tinted cake; 30 to 35 minutes for red-tinted cake. Cool in pans 10 minutes. Remove from pans; cool completely.

  • Trim cakes to remove rounded tops and edges. Slice red cake in half horizontally to form 2 thin layers. Place 1 of the layers on platter. Slice remaining red cake layer in half lengthwise. Slice blue cake in half lengthwise. (Blue and red cakes should be the same dimensions.)

  • Frost red cake layer on platter with 1/3 of the frosting. Top with a layer of 1 red and 1 blue cake placed side by side. Frost with 1/3 of the frosting. Repeat cake layer and frosting. Garnish with raspberries and blueberries to resemble a flag.

Nutrition information

(Amount per serving)

  • 393Calories: 393Cholesterol: 47mg
  • Sodium: 409mgProtein: 3g
  • Total Fat: 17gFiber: 2g
  • Carbohydrate: 57g