4th of July Cake Recipe

June 18, 2011 by  

Cake for 4th of July!

Doesn’t this look awesome?

white lily flour

I found this picture first on pinterest.com. I then tracked it down to the Lily White Flour site.  I wanted to share it, it looks so good.  I love how you don’t really think of it as a red, white and blue cake until you cut it.  Hmm…. I wonder if you get a red or blue mouth?

From the recipe it is a marshmallow frosting, so it seems it would be a lighter cake. When it is hot outside, then light is good when it comes to cakes.



Independence Day Cake by Lily White Flour

Supplies Needed

Crisco® Original No-Stick Cooking Spray
3 1/2 cups White Lily® Enriched Bleached All Purpose Flour
2 cups sugar
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
1 teaspoon baking soda
1 1/4 cups buttermilk
1 1/4 cups Crisco® All-Vegetable Shortening
OR 1 1/4 sticks Crisco® Baking Sticks All-Vegetable Shortening
5 large egg whites
1 teaspoon vanilla extract
1 teaspoon almond extract
1 tablespoon red food coloring
1 tablespoon blue food coloring
Marshmallow Buttercream Frosting
2 cups butter, softened
2 1/2 cups powdered sugar
1 teaspoon almond extract
1 (13 oz.) jar marshmallow cream
Fresh blueberries and strawberries (optional)



1. HEAT oven to 350º F. Coat three 8-inch round pans with no-stick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with no-stick cooking spray.
2. WHISK together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extract. Beat an additional 2 minutes, scraping sides of bowl as needed.
3. POUR 1/3 (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
4. BAKE 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
5. BEAT butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.
6. PLACE blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired. 


If you try it, please let me know! If I make it, I’ll show you of course. Heck.. you know me, I show you all the stuff we do!

I found this  recipe and picture from the White Lily Flour site.



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