Red, Blue & Sprinkles Cake

Fourth of July is only two weeks away! It seems like summer is just getting started, but it's almost the Fourth of July! I made this adorable Red, Blue & Sprinkles Cake last week so you all can make it in time for the holiday. This is perfect for any Fourth of July celebration, BBQ or party. I used ColorKitchen food dyes and rainbow sprinkles, that of course do not have any artificial colors! Find them all here.






Red, Blue & Sprinkles Cake

Makes 3 Layer 6-inch Cake


Batter

1 stick (113 grams) organic salted butter, softened

170 grams (3/4 cup) organic cane sugar

1 teaspoon organic vanilla extract

2 organic large eggs

1/2 cup organic milk

170 grams (1 cup plus 3 tablespoons) all natural cake flour

1 teaspoon baking powder

1/2 teaspoon fine sea salt


Inside Frosting

1 1/2 sticks (170 grams) organic salted butter, softened

340 grams (heaping 2 1/3 cups) organic powdered sugar

1 teaspoon organic vanilla extract

1 teaspoon water

1 teaspoon ColorKitchen Yellow Food Dye (find here)

3/4 teaspoon ColorKitchen Pink Food Dye (find here)


Outside Frosting

1 1/2 sticks (170 grams) organic salted butter, softened

340 grams (heaping 2 1/3 cups) organic powdered sugar

1 teaspoon organic vanilla extract

1 teaspoon water

1 teaspoon ColorKitchen Blue Food Dye (find here)

ColorKitchen Rainbow Sprinkles (find here)


Method Preheat oven to 350°F.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, sugar and vanilla extract. Mix on low until all ingredients are combined and there’s no butter chunks.

Add the eggs, and mix on low until combined.

In a separate bowl, add the cake flour, baking powder and sea salt and whisk together.

Add the cake flour mixture and milk to the mixing bowl and mix on low until combined. Scrape sides of bowl and mix again.

Line three 6-inch cake pans with parchment paper.

Pour batter evenly into each cake pan, about 210 grams each.

Bake for 20 minutes, or until a wooden pick inserted in center comes out clean.

Once the cake has cooled, remove from cake pans.

Make the inside frosting first. In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, water, pink dye and yellow dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Place the first cake layer on a cake stand or spinner and add a generous amount of frosting and spread evenly. Add the second cake layer and repeat this process.

Crumb coat (find tutorial here) the cake with red, then put the remaining red frosting in a piping bag with Ateco tip #864.

In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, vanilla extract, water and blue dye. Mix on low until all ingredients are combined, then speed mixer up to high for 1 minute or until light and fluffy.

Frost the outside of the cake smooth. Once finished, immediately put the rainbow sprinkles half way up the sides of the cake so they stick.

Using the red frosting, pipe dollops around the boarder of the cake.

Store in a cake dome for up to 3 days.


Gluten Free - Replace the all natural cake flour for 170 grams (1 cup plus 1 tablespoon plus 1 teaspoon) organic gluten free flour blend. My favorite is Namaste Organic Perfect Flour Blend.


High Altitude - Bake at 350°F for 17 minutes or until a wooden pick inserted in center comes out clean.

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