This red, white, and blue 4th of July cake is my favorite way to celebrate Independence Day! I jazzed up boxed cake mix with rich coloring and a delicious homemade buttercream frosting to create a cake that is as impressive looking as it is easy to make. Don’t forget the sparklers!
My bright and festive red, white, and blue 4th of July cake not only looks good, but it tastes great, too! Trust me, everyone will think the whole thing was homemade! The frosting truly is the icing on this delicious cake!
What’s in This 4th of July Cake Recipe?
- White Cake Mix: Makes this recipe super simple! I prefer white over yellow/vanilla cake mix because it helps the colors shine.
- Eggs: Add moisture and richness to the cake, as well as contribute to its structure.
- Oil: Vegetable oil adds moisture and richness to the cake.
- Food Coloring: A bit of red and blue food coloring makes the cake super festive!
- Powdered Sugar: Sweetens the frosting without making it gritty.
- Butter: Unsalted butter forms the base of the frosting.
- Milk: Helps thin the frosting to the right consistency.
- Vanilla: Pure vanilla extract enhances the overall flavor of the frosting.
- Salt: Balances the sweetness of the frosting.
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How to Store
Once you have frosted your 4th of July cake, keep it covered and refrigerated. It will keep well for 1 week. The unfrosted cake will keep well covered at room temperature for 24 hours and up to 3 days in the refrigerator. The buttercream frosting will keep for 1 week in the refrigerator.
How to Freeze
Both the red, white, and blue cake and the frosting will keep well frozen for up to 3 months. You can freeze the cake with the frosting, though I find it easier to do it separately. The cakes can be thawed at room temperature to be frosted, and the buttercream should be defrosted in the refrigerator overnight.
Tips for Success
- I like to make the cake the day before and frost it the day of serving. That way I know that the cake will be fully cooled.
- The cakes will take around 20 minutes to bake, and they are ready to cool when an inserted toothpick comes out clean.
Red, White, and Blue 4th of July Cake Recipe
This red, white, and blue 4th of July cake is the perfect bright and colorful way to celebrate Independence Day!
Prep: 30 minutes
Cook: 20 minutes
Total Time
: 50 minutes
Servings: 10 people
Ingredients
For the Cake
- 28.5 ounces white cake mix (2 (14.25-ounce) boxes)
- 2 cups water
- 6 large eggs
- ⅔ cup vegetable oil
- Red and blue food coloring
For the Frosting
- 7½ cups powdered sugar
- 2 cups butter room temperature (4 sticks)
- ¼ cup milk
- 1½ teaspoons pure vanilla extract
- ⅛ teaspoon kosher salt
- Red and blue food coloring
For Decorating
- 1 cup Red sanding sugar optional
Equipment
- Kitchen Scale (optional)
- 3 8-inch Round Cake Pan
- Stand Mixer
- Piping Tip Set
Instructions
For the Cake
- Preheat the oven to 350°F. Line 3 8-inch round cake pans with parchment paper and grease them. Set aside.
- In a large mixing bowl, whisk together the water, eggs, and vegetable oil. Add the dry cake mix to the wet ingredients and stir just until the flour is incorporated.28.5 ounces white cake mix, 2 cups water, 6 large eggs, ⅔ cup vegetable oil
- Evenly divide the batter between 3 separate bowls. Mix red food coloring into one of the bowls of batter. Mix blue food coloring into one of the bowls of batter. Leave one of the bowls of batter plain.Red and blue food coloring
- Pour the batter into each of the prepared cake pans. Place into the oven to bake for 20-22 minutes or until a toothpick inserted comes out clean or with moist crumbs. Once baked, remove from the oven and place onto a cooling rack to cool.
For the Frosting
- While the cakes cool, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment, combine all of the frosting ingredients except for the food coloring. Beat on low for 1 minute to allow the powdered sugar to incorporate so that your kitchen does not become dusted with powdered sugar. Increase the speed to high and continue to beat for an additional 3 minutes, or until a smooth and fluffy frosting has formed.7½ cups powdered sugar, 2 cups butter, ¼ cup milk, 1½ teaspoons pure vanilla extract, ⅛ teaspoon kosher salt
- Equally portion about ⅓ of the frosting into 2 separate bowls. Color each bowl with red food coloring and blue food coloring, respectively. Leave the remaining ⅔ of the frosting white.Red and blue food coloring
- Using the back of a spoon, spread a little bit of red frosting on the sides of the inside of a piping bag fitted with a tip. Spread a little bit of the blue frosting in spaces where there is not red frosting. Fill the bag with about ¾ cup of the white frosting.
Assembly
- Once the cakes are cooled, place the red layer down on a plate or cake plate. Using an offset spatula or rubber spatula, spread ⅓ cup of white frosting over the surface of the bottom layer. Place the white layer directly on top of the red layer and frost with another ⅓ cup of the white frosting. Place the blue layer on top of the white layer. Frost the top and the sides of the cake with the remaining white frosting.
- For smooth frosting, spread the frosting with the spatula at a 45 degree angle for optimal smoothing. Frost the top first then the sides so that a wall of frosting forms around the top edge of the cake. Smoothing the sides may take several times around the cake to achieve. Once the wall is formed, pull the frosting in a circle towards the center and then smooth the top.
- Cup your hand at the base of the cake and fill with red sanding sugar and press onto the sides of the cake. Frost swirls onto the top of the cake with the prepared colored frosting. To achieve a round circle, pipe in a clock formation. When you pipe one swirl, pipe another directly across from it. Pipe first in a 4 star point then continue piping around the cake.1 cup Red sanding sugar
- Once the cake is frosted, slice and serve!
Notes
Storage: Store unfrosted cake tightly wrapped with plastic wrap at room temperature for up to 24 hours, in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Store frosted cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Store buttercream frosting in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months.
Nutrition Facts
Red, White, and Blue 4th of July Cake Recipe
Amount Per Serving (1 slice)
Calories 1230
Calories from Fat 513
% Daily Value*
Fat 57g88%
Saturated Fat 28g175%
Trans Fat 2g
Polyunsaturated Fat 11g
Monounsaturated Fat 15g
Cholesterol 210mg70%
Sodium 643mg28%
Potassium 115mg3%
Carbohydrates 176g59%
Fiber 1g4%
Sugar 142g158%
Protein 8g16%
Vitamin A 1306IU26%
Calcium 215mg22%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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