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Red, White, and Blue Cake

Photo: Becky Luigart-Stayner; Styling: Lydia DeGaris-Pursell
Prep time 15 mins
Cook time 30 mins
Cool time 30 mins
Yield Makes 1 (8-inch) cake
Fresh fruit hits the dessert table in this delicious, colorful, and patriotic cake. It's beautiful on display and delicious after a hearty dinner.

Ingredients

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla extract
  • 1 (1-ounce) bottle red food coloring
  • 1 teaspoon vinegar
  • 2 1/2 cups cake flour or all-purpose flour
  • 1 tablespoon cocoa powder
  • 1/4 teaspoon salt
  • 1 teaspoon baking soda
  • 3 cups heavy whipping cream
  • 1 cup powdered sugar
  • 3 pints fresh strawberries, halved
  • 2 cups fresh blueberries

How to Make It

  1. Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.

  2. Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.

  3. Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.

  4. Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.