RED, WHITE AND BLUE CAKE
PG tested
I was inspired by the Favorite White Layer Cake recipe that I found on the blog “Sally’s Baking Addiction” to make this three-layered cake. The moist fluffy crumbed cake is blanketed with a creamy vanilla buttercream frosting.
The original recipe calls for cake flour, but it is hard to find it at local stores these days. So I made homemade cake flour, following the blog’s directions.
For every 1 cup of all-purpose flour, remove 2 tablespoons and replace with 2 tablespoons of cornstarch. Then sift together twice so that the consistency is similar to real cake flour.
For cake
2¼ cups all-purpose flour ¼ cup cornstarch 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt
¾ cup (1½ sticks) unsalted butter, softened to room temperature
1¾ cups granulated sugar 5 large egg whites, at room temperature
1½ cups buttermilk, at room temperature
2½ teaspoons pure vanilla extract
½ teaspoon almond extract
1 teaspoon red coloring 1 teaspoon blue coloring
For vanilla frosting
1½ cups unsalted butter, softened to room temperature 6 cups powdered sugar
⅓ cup heavy cream 2 teaspoons pure vanilla extract
¼ teaspoon salt
Red, white and blue sprinkles for garnish
Preheat
the oven to 350 degrees. Grease and lightly flour three 9-inch cake pans.
For cake batter, combine flour and cornstarch and sift the mixture twice. Whisk the flour, baking powder, baking soda and salt together. Set aside.
Using a handheld or stand mixer fitted with a whisk attachment, beat the butter on high speed until smooth and creamy, about 1 minute.
Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the buttermilk and both the extracts. Scrape down the sides and up the bottom of the bowl as needed.
With the mixer on low speed, add the dry ingredients until just incorporated.
With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. You may need to whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick.
Divide batter equally into 3 bowls. To one bowl add the red coloring and stir to combine, To the second bowl, add the blue coloring and stir to combine.
Pour batter into three cake pans. Place 2 pans in the middle rack and leave space between them. Place third pan on the rack underneath in the space between the two pans. After 10 minutes, swap the positions.
Bake for another 10 to 12 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center. If it comes out clean, it is done.
Let cake cool in pans set on 3 wire racks for 10 minutes and then turn onto a wire rack to cool completely.The cakes must be completely cool before frosting and assembling.
Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter on medium speed until creamy, about 2 minutes.
Add powdered sugar, cream, vanilla extract and salt with the mixer running on low. Increase to high speed and beat for 3 full minutes. Add more powdered sugar if frosting is too thin, more cream if frosting is too thick, or a pinch of salt if frosting is too sweet.
Assemble and frost: First, using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place red cake layer on a cake stand or serving plate. Evenly cover the top with a layer of frosting.
Place the white layer on top of the red layer and cover the top with a layer of frosting.
Place the blue layer on top of the white layer and spread the remaining frosting over the top and sides.
Decorate top of cake with red, white and blue sprinkles.
Cover leftover cake tightly and store in the refrigerator for up to 5 days.