Red, white, and blue cake is the perfect 4th of July cake! Everything goes in one bowl and this patriotic cake is one layer so it’s super easy!
I love making my easy One Layer Cake because it’s just right for smaller occasions when you don’t have time or don’t want the trouble of multiple layers and multiple bowls for this or that.
I thought it would be the perfect cake to transition to this 4th of July cake—which would also work as a Memorial Day cake or any other time when you want to serve a patriotic cake.
Red White and Blue Cake
You can decorate this pretty little berry cake with different combinations depending on the occasion you’re serving it for. I chose to use strawberries and blueberries with a white buttercream frosting.
I wanted to keep it simple and not try to make some fancy flag design, just a circle of berries to give it some color.
What Tools Do You Need for the 4th of July Cake
There’s no special equipment needed for this 4th of July cake, other than a good cake pan like this one from Fat Daddio. I do like to use baking strips around my cake pan because they help the layers to bake more evenly.
If you don’t have any, try these Rose Levy Beranbaum baking strips—they’re my favorite because they are silicone and reusable and work well.
Ingredients for Red, White, and Blue Cake
Want the printable recipe? Just scroll down!
The ingredients for this little berry cake are just your basic cake ingredients:
- Canola Oil
- Sour Cream
- Vanilla and almond extract
- All-purpose flour
- Leaveners: baking powder, baking soda, and salt
- Assorted berries: strawberries, blueberries, blackberries, cherries
How to Make the 4th of July Cake
Start by using a hand-mixer to whip the butter and canola oil until creamy and well-blended.
Add the sugar and mix for a couple of minutes.
Add the sour cream, eggs, vanilla extract, and almond extract. Mix well until all this is blended together.
Now sift the flour, baking powder, baking soda, and salt onto a piece of parchment paper and then pour it into the bowl.
Pro Tip: Mix the flour just until blended—if you mix too long after you add the flour then the cake will definitely sink in the middle!
Bake at 350 for 30-40 minutes or until the center doesn’t jiggle.
Pro Tip: The middle will probably sink down just a little after the cake cools, but I always level off the top anyway so it doesn’t affect my cake.
After your patriotic cake has cooled completely, frost with buttercream icing and then decorate with berries.
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Red, White, and Blue Cake
- 1/2 cup unsalted butter, softened
- 1/4 cup canola oil
- 1 cup granulated sugar
- 2 large egg yolks, room temperature
- 2 large whole eggs, room temperature
- 1/2 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 stick unsalted butter
- 3 cups powdered sugar
- Pinch salt
- 2 teaspoons vanilla extract
- 2-4 tablespoons half-and-half
- Preheat oven to 350. Grease and flour a 9×3 or 9×2-inch cake pan.
- In a large bowl, cream butter and canola oil for about 3 minutes with a hand mixer. Add sugar and mix well. Add egg yolks, whole eggs, sour cream, vanilla extract, and almond extract and blend until well mixed.
- Sift flour, baking powder, baking soda, and salt on a piece of parchment paper and pour in the bowl. Mix until just blended. Do not mix too long. Scoop batter into prepared pan and bake for 30-40 minutes, until middle isn’t jiggly and tester comes out clean.
- Allow pan to sit for 15 minutes then turn cake out onto cake plate. Sprinkle with powdered sugar or frost.
- Using hand mixer, blend butter until creamy. Sift powdered sugar and salt into the butter. Mix until blended. Add vanilla and half-and-half and blend until spreadable consistency.