Why Make This Recipe
The 4th of July Cake is a festive and fun dessert perfect for summer celebrations. This cake brings vibrant colors and delicious flavors together, making it a standout centerpiece for any Independence Day gathering. With its eye-catching red, white, and blue layers, it’s not just a treat for your taste buds; it’s also a delightful sight for your guests. Whether you’re hosting a barbecue or attending a picnic, this cake is sure to add a bit of sweetness to the holiday.
How to Make 4th of July Cake
Ingredients:
- 1 white cake mix box
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 cup water
- 1 cup boiling water
- 3 whole eggs
- Egg white of 1 egg
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/4 cup vegetable oil
- 1 pkg. (3 oz.) JELL-O strawberry flavor
- 1 pkg. (3 oz.) JELL-O berry blue flavor
- 1 stick Crisco
- 2 sticks or 1 cup unsalted butter
- 5-6 cups powdered sugar
- 1/3 cup heavy whipping cream
- 2 teaspoons coconut extract
Directions:
- Preheat the oven to 325 degrees. Spray two 8-inch cake pans with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the cake mix, all-purpose flour, and granulated sugar.
- Using an electric hand mixer or a whisk, mix the dry ingredients on low.
- Slowly add in the water, sour cream, eggs, egg white, heavy cream, and vegetable oil. Mix until well combined.
- Divide the cake batter equally between the two prepared cake pans.
- Bake in the preheated oven for 25 minutes or until the center is fully baked.
- Remove the cakes from the oven and let them cool for 15 minutes on a cooling rack.
- Use a fork or a bamboo stick to poke holes all over the tops of the cakes.
- In a mixing bowl, add 1 cup of boiling water and stir in the strawberry Jell-O until it dissolves. Repeat with the berry blue Jell-O in a separate bowl.
- Carefully pour the strawberry Jell-O over one baked cake and the berry blue Jell-O over the other.
- Cover the cakes and refrigerate for 4 hours or overnight.
- With an electric mixer, cream together the butter and shortening until smooth and creamy, about 3 minutes.
- Add in the heavy whipping cream and coconut extract.
- Gradually mix in the powdered sugar. If the frosting is too thick, add 1 teaspoon of heavy cream to reach the desired texture. Mix for an additional 2 minutes.
- Remove the cakes from the cake pans. Place one cake layer on a cake stand and spread about 1 cup of frosting on top.
- Place the second cake layer on top of the frosting. Spread the remaining frosting on the top and sides until the cake is fully covered. Decorate with colored frosting or sprinkles.
- Refrigerate the cake until ready to serve.
How to Serve 4th of July Cake
Slice the cake into equal pieces and serve it chilled or at room temperature. This colorful dessert pairs well with fresh fruit or a scoop of vanilla ice cream. It’s perfect for sharing, so don’t hesitate to cut generous slices for your friends and family.
How to Store 4th of July Cake
Store any leftover cake in an airtight container in the refrigerator. It will stay fresh for up to three days. If you need to store it for longer, you can freeze the cake, wrapped tightly in plastic wrap and aluminum foil, for up to three months. Just thaw it in the fridge before serving.
Tips to Make 4th of July Cake
- Ensure all your ingredients are at room temperature for the best mixing consistency.
- Use a toothpick to check if the cakes are done; it should come out clean when inserted in the center.
- For easier slicing, let the cakes cool completely before adding the Jell-O and frosting.
Variation
You can easily modify this recipe by using different Jell-O flavors for other holidays or events. Consider using lime gelatin for a green layer or orange for Halloween!
FAQs
Q: Can I use a homemade cake instead of a cake mix?
A: Yes, you can use your favorite homemade white cake recipe instead of a cake mix.
Q: How far in advance can I make this cake?
A: You can make the cake up to a day in advance. Just be sure to refrigerate it until you’re ready to serve.
Q: Is there a way to make this cake gluten-free?
A: To make a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free cake mix.
4th of July Cake
Ingredients
Method
- Preheat the oven to 325 degrees. Spray two 8-inch cake pans with nonstick cooking spray and set aside.
- In a large mixing bowl, whisk together the cake mix, all-purpose flour, and granulated sugar.
- Using an electric hand mixer or a whisk, mix the dry ingredients on low.
- Slowly add in the water, sour cream, eggs, egg white, heavy cream, and vegetable oil. Mix until well combined.
- Divide the cake batter equally between the two prepared cake pans.
- Bake in the preheated oven for 25 minutes or until the center is fully baked.
- Remove the cakes from the oven and let them cool for 15 minutes on a cooling rack.
- Use a fork or a bamboo stick to poke holes all over the tops of the cakes.
- In a mixing bowl, add 1 cup of boiling water and stir in the strawberry Jell-O until it dissolves. Repeat with the berry blue Jell-O in a separate bowl.
- Carefully pour the strawberry Jell-O over one baked cake and the berry blue Jell-O over the other.
- Cover the cakes and refrigerate for 4 hours or overnight.
- With an electric mixer, cream together the butter and shortening until smooth and creamy, about 3 minutes.
- Add in the heavy whipping cream and coconut extract.
- Gradually mix in the powdered sugar. If the frosting is too thick, add 1 teaspoon of heavy cream to reach the desired texture. Mix for an additional 2 minutes.
- Remove the cakes from the cake pans. Place one cake layer on a cake stand and spread about 1 cup of frosting on top.
- Place the second cake layer on top of the frosting. Spread the remaining frosting on the top and sides until the cake is fully covered. Decorate with colored frosting or sprinkles.
- Refrigerate the cake until ready to serve.
