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5 from 2 votes

Red, White, and Blue Cake Recipe

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!
Prep Time15 mins
Cook Time25 mins
Cooling Time15 mins
Total Time55 mins
Servings: 10 servings
Calories: 186
Author: Lucy Brewer

Ingredients

  • 1 cup cake flour, sifted
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2/3 cup granulated sugar
  • 4 tablespoons butter, diced
  • 2 tablespoons vegetable oil
  • 2 whole large eggs
  • 1 large egg yolk
  • 1/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • Assorted red and blue berries

Instructions

  • Preheat oven to 350°.
  • Butter and flour one 9-inch cake pan, then line the pan with parchment paper. Spray and flour the parchment paper, shaking out the excess flour.
  • In a large measuring cup, add the buttermilk, eggs, egg yolk, vanilla extract, and almond extract. Beat with a fork until blended. Set aside.
  • Place the sifted cake flour, baking soda, baking powder, salt, and sugar in a large bowl and blend on low using a hand mixer for about 30 seconds.
  • With the mixer running on low, add the butter, one piece at a time. Pour in the vegetable oil. Mix until the flour and butter clump together and appear pebbly, about 30 seconds after the vegetable oil has been added.
  • Pour in a little more than half of the buttermilk-egg mixture and mix on the lowest speed until blended, about 10 seconds. Increase the speed to medium-high and mix until starting to appear light and fluffy, about 1 minute. Without turning off the mixer, add the remaining buttermilk mixture in a slow stream.
  • Stop the mixer and scrape the sides and bottom of the bowl, then beat at medium-high speed for about 15 seconds until well-mixed.
  • Pour batter evenly into the prepared cake pan and bake until golden brown, 20-25 minutes.
  • Cool pan on a wire rack for 10 minutes, then run a knife around the edges to loosen. Invert the cake onto a plate, peel off the parchment, then invert back onto the wire rack. Allow to cool completely before frosting.

Notes

Baking Tips:

  • Don’t use a dark or non-stick cake pan. Regular aluminum cake pans distribute heat evenly and are best for baking.
  • Watch the cake carefully and don’t over-bake as that can lead to dry cake. You want just a nice golden brown on the top.
  • Use quality ingredients—no store-brand butter in this cake!

How to Freeze the Cake:

  1. Without frosting, wrap the cake layer in plastic wrap and then wrap in plastic wrap again.
  2. Next, wrap the plastic-covered cake layer in tin foil to give it more protection against freezer burn and odors.
  3. Lay the cake layer on a baking sheet and place it in the freezer. Once the cake is frozen you can remove the baking sheet.
  4. To thaw, simply lay the cake layer on the counter for an hour or two.