This is the perfect cake to celebrate Memorial Day and The Fourth of July! If you guys are nervous to make a layer cake, you have come to the right place. Layer cakes look so intimidating and time consuming, but this cake is delicious, pretty, and the perfect way to celebrate the Fourth of July. My easy to follow instructions will make you feel like a cake pro by the time you are done with this Red, White, and Blue Cake. Besides, putting a layer of cheesecake in the middle of a cake is basically the best idea ever.
How to Make a Red, White, and Blue Cake
Tips for the Blue and Red Velvet Cake
As I mentioned, baking a cake doesn’t have to be intimidating. There are a few helpful tips that will make these cakes come out perfectly.
Measure the flour correctly. When baking, I like to remind readers that flour should be scooped from the container you keep it in, and into a dry measuring cup. Then level off the measuring cup with the straight edge of a spatula.Use fresh baking soda. If baking soda is too old, it won’t react with your ingredients and the cake won’t work. You can test it by dropping a little in vinegar. It should bubble immediately.Use room temperature butter. The butter will feel cold to the touch, but you should be able to dent it easily with your finger.Do not skimp on beating the butter and sugar together. Beating sugar into butter gives it a light and airy quality. You don’t want to go light on this step.
Tips for the Cheesecake Layer
I don’t want cheesecake to scare you either! Here are a few tips for that layer.
Use a springform pan. I’ve never tried to make a cheesecake without a springform pan and I don’t plan on it. If you don’t have one, invest, they are great!Use name brand cream cheese. I will use store brand for lots of ingredients, but not cream cheese. I always buy Philadelphia Cream Cheese because it really performs the best in cheesecakes.Use room temperature cream cheese and eggs. It will be next to impossible to make a smooth batter if they aren’t room temperature.Do not overbeat the batter. It will form air pockets in your cheesecake and make it cook less evenly and be less pretty when you cut into the layered cake.We are not using a water bath. The water bath method for cheesecakes is great. But the main reason for it is so that the cheesecake does not crack. Since this is the middle part of a layered cake, that doesn’t matter here, and in my opinion is not worth the extra step.
Tips for the Frosting
Use room temperature butter. Just like with the cake, your butter should be cold to the touch but easy to dent with your finger. If it is too soft, it will be too hard to frost with.Pour the powdered sugar into the measuring cup. This will prevent it from packing and that way you won’t end up using too much.
Assembling the Red, White, and Blue Cake
We are using a double recipe of my Vanilla Buttercream. So you will have plenty of frosting to work with.
Storing
This layer cake does need to be stored in the refrigerator because of the cheesecake layer. An easy way to store it would be to press plastic wrap onto the cut sides of cake and then put it in the refrigerator. That will keep the cut side from drying out. The vanilla frosting will keep the rest of the cake moist. This cake can be stored in the refrigerator for 3 to 4 days. As with all leftovers, use your best judgement when it comes to storing.
Fourth of July Desserts
If you are looking for other Fourth of July desserts, here are some great ideas that will be perfect all summer long.
Red, White, and Blue Wine SlushiesBerry Swirl CheesecakeRed, White, and Blue Fudge
If you try this amazing cake, leave me a comment and let me know what you think!
