This Fourth of July Cake looks simple on the outside, but it packs a fun surprise within!
Fourth of July Cake
Makes 1 large or 2 small cakes
Prep time: 20 minutes
Cook time: 20-30 minutes
1 box red velvet cake mix
1 box white cake mix
1 can blueberries
For the frosting:
2 blocks (8 ounces each) light
1 stick unsalted butter, softened
3 cups confectioners’ sugar
2 teaspoons vanilla extract
1. Make the red velvet cake mix according to the package and bake as directed.
2. Make the white cake according to the package, but instead of adding water, substitute it with the juice from the can of blueberries. Store blueberries in fridge for another use. Bake cake as directed.
3. For the frosting, put the cream cheese and butter in a mixer and mix at medium speed until completely combined. Then add the confectioners’ sugar, 1 cup at a time, and mix at low speed. Finally, mix in the vanilla extract.
4. Frost the red layer with the cream cheese frosting, and then add the blue layer and more frosting. You can do two thick layers or slice the cakes in half for more layers.
Note: At Yum we’re not fans of canned frosting—it’s full of hydrogenated oils and more sugar than homemade. But, cream cheese frosting is very sensitive to heat; so if your Fourth of July Cake will be outside for any length of time, you might want to go with store-bought. If you make the cake with more than two layers be sure to use wood skewers as supports.
Written and styled by Bridgett Hurley
Photographed by Anne Weston