Red, White, and Blue Layer Cake

From Cook's Country | June/July 2008

Why this recipe works:

Colorful layers of red velvet cake make the perfect foundation for our Red, White, and Blue Layer Cake, the perfect Independence Day dessert. To get evenly cut cake layers, we used a long serrated knife to make a shallow cut around the cake to mark the cut line. We then halved the cake round… read more

Colorful layers of red velvet cake make the perfect foundation for our Red, White, and Blue Layer Cake, the perfect Independence Day dessert. To get evenly cut cake layers, we used a long serrated knife to make a shallow cut around the cake to mark the cut line. We then halved the cake round through the equator, slowly rotating the cake as we cut. Fillings made from gelatin-stabilized whipped cream are creamier and smoother than those made with gelatin-stabilized egg whites, so we used the former for this layer cake recipe. After assembling the cake by alternating layers of cake and whipped cream filling, we garnished it with blueberries and strawberries (but any other fresh berries would also work.)

less

Serves 8 to 10

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection