Patriotic Cake
White Cake
  • 2 1/4 cups cake flour
  • 1 cup whole milk at room temperature
  • 6 extra-large egg whites
  • 1 1/2 teaspoons vanilla extract
  • 1 3/4 cups granulated sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, softened but not melted (cut into 1 tablespoon size pieces)
White Frosting
  • 1 1/2 cup butter
  • 5 tablespoons heavy whipping cream
  • 8 cups powdered sugar (add more if needed)
  • 1 teaspoon vanilla extract
  1. Heat oven to 350 degrees.
  2. Prepare 2- 8" cake pans with parchment paper on the bottom and spraying baking spray (I use Bak-Klene) on the paper and around sides.
  3. Make sure items that mention they need to be at room temperature are. If not the cake will typically come out dry, dense, and not give you the proper result.
  4. Mix milk, egg whites, vanilla in a small bowl with a fork.
  5. In mixer bowl, add flour, sugar, baking powder, and salt. Mix on low.
  6. Add butter 1 tablespoon at a time, beating on low speed until incorporated.
  7. Add 1/2 of the milk and egg mixture and beat on medium for 1-2 minutes. Add remaining milk mixture and beat for another minute.
  8. Pour batter into 2 cake pans.
  9. Bake until a toothpick comes out clean about 30 minutes.
  10. Allow cakes to cool before removing them from pans.
  11. I wrap my cakes in plastic wrap and refrigerate them, they are easy to handle and fill without the worry of them falling apart. Often overnight.
  1. Beat butter, heavy cream, sugar, and vanilla until smooth and creamy.
  2. Tint 1 cup frosting red, 1 cup frosting blue (I use Americolor red-red and navy blue)
  3. Slice each cake in half so it's about an inch thick.
  4. Place 3/4 cup blue frosting onto bottom layer,
  5. then add the next layer of cake, then add 3/4 cup white frosting, then a layer of cake and a 3/4 cup red frosting then the final layer of cake and crumb coat the cake with about 1/2 cup frosting.
  6. Place cake in the refrigerator for 15 minutes so the crumb coat has a chance to firm up.
  7. Then coat the outside of the cake with white frosting.
  8. In sandwich bags, place the remaining 1/4 cup of red frosting in one bag, and the blue in another bag, but a small hole and pipe onto cake.
  9. I created a swirled effect on top and stripes down the sides of the cake.
  10. Next, take a spatula and gently scrape off some of the frosting so the cake has an airbrushed, tie-dye effect.
  11. Add festive sprinkles on the edge and serve.
slightly adapted from I am Baker ORigionla Recipe from Epicurious
Recipe by Created by Diane at