Photo: Jonny Valiant; Styling: Linda Hirst
Hands-on Time
1 Hour 35 Mins
Total Time
2 Hours 45 Mins
Yield
Makes 20 servings

"I wanted to play into the patriotic colors of the Fourth of July holiday, and layered cakes are a great way to make a splash. Plus, kids love a colorful dessert."

How to Make It

Step 1

Preheat oven to 350°. Weigh flour or lightly spoon flour into dry measuring cups; level with a knife. Sift together flour, baking powder, and salt.

Step 2

Beat granulated sugar and room-temperature butter at medium speed with an electric mixer until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Add flour mixture and sour cream; beat at low speed until just combined. Divide batter evenly among 3 bowls. Tint batter in one bowl with desired amount of red food coloring; tint batter in a second bowl with desired amount of blue food coloring. (Batter in third bowl remains untinted.)

Step 3

Spread red, blue, and untinted batters into 3 separate 13- x 9-inch pans coated with baking spray. Bake 10 to 15 minutes or until a wooden pick inserted in the centers comes out clean. Cool cakes in pans on wire racks 10 minutes. Remove from pans to wire racks to cool completely.

Step 4

Meanwhile, beat softened butter, milk, vanilla, and 4 cups powdered sugar at medium-low speed with an electric mixer until smooth. Add remaining 2 cups powdered sugar, 1 cup at a time, beating well after each addition.

Step 5

Place cooled red cake layer on a plate; spread one-third of buttercream over top. Top with white cake layer; spread one-third of buttercream over top, and top with blue layer. Spread remaining one-third of buttercream over top of cake. Chill until buttercream sets up slightly; cut into cubes.

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