"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."

Peter Callahan
Recipe by Coastal Living July 2015

Gallery

Jonny Valiant; Styling: Linda Hirst

Recipe Summary

hands-on:
1 hr 35 mins
total:
2 hrs 45 mins
Yield:
Makes 20 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.)

  • 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.

  • 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.

  • 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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