Celebrate the 4th of July with this beautiful red, white and blue cake! White cake, cream cheese frosting, blueberries and raspberries are combined to create a perfect Fourth of July Cake.
Prep Time25 minutesmins
Cook Time30 minutesmins
Course: Dessert
Cuisine: American
Keyword: Fourth of July Cake, July 4th Cake, Red White and Blue Cake
1/2cuphalf-and-half(or 50% heavy cream + 50% whole milk)
1 1/2teaspoonpure vanilla extract(or seeds from 1 vanilla bean)
4ouncesunsalted butter,cubed and at room temperature
8ouncesgranulated sugar
1tablespoonspiced rum(optional; you can substitute with half-and-half or vanilla)
Cream Cheese Frosting
4ouncescream cheese,softened
2ouncesunsalted butter,softened
1teaspoonpure vanilla extract
1/8teaspoonkosher salt
3/4 - 1cupconfectioners’ sugar,sifted (or to taste)
Mixed Berry Topping
1pintblueberries,picked through
1pintraspberries,picked through
Instructions
Prepare the White Cake
Place an oven rack on the center shelf and preheat the oven to 350 degrees Barely grease the bottom of a 9-inch round cake pan and top with parchment (do not grease the sides of the pan). Place the cake pan on a sheet pan (this will make it easier to move the cake in and out of the oven).
In a medium-sized bowl, whisk together the cake flour, baking powder, and kosher salt. In a separate large bowl, vigorously whisk together the egg whites until frothy, around 15-20 seconds. Whisk in the half-and-half and vanilla extract until evenly combined.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on low speed for 3-4 minutes, until the mixture has lightened in color and fluffed up a bit. Scrape down the sides of the bowl.
With the mixer on low speed, swiftly alternate between adding the dry and wet ingredients over 60 seconds, beginning and ending with the dry ingredients. Scrape down the sides of the bowl, all the way to the bottom to catch any hidden dry patches, then turn the speed up to medium for 20-30 seconds to aerate the batter slightly.
Pour the batter into the cake pan and level out as much as possible (I like using a small offset spatula to do this). Bake for 28-33 minutes, or until the edges are golden brown, the top is still slightly pale but firm, and a toothpick comes out clean from the center.
Cool completely, then run an offset spatula or small knife around the edge of the cake to detach any areas that may have stuck. Place a large cutting board or cardboard round covered with parchment (my preferencover the cake pan and gently flip to dislodge the cake. Allow to cool completely before frosting.
Prepare the Cream Cheese Frosting
In a stand mixer fitted with the paddle attachment, or using a large bowl and an electric mixer, combine the cream cheese, butter, and vanilla on medium-high to high speed until smooth.
Turn the speed down to low and add the salt and sugar in 2-3 batches, then turn the speed back up to high and mix until the frosting is smooth.
Use immediately or store in an airtight container in the refrigerator for two weeks. Bring to room temperature and whisk to aerate before frosting.
Assemble the Cake
Place the cake on a stand, removing the parchment paper.
Top evenly with the frosting, then add about 2/3 of the raspberries in the center (see photo. Add 2/3 of the blueberries around the raspberries. Press the berries very gently so they better adhere to the frosting (but without sinking into it).
Top with a second layer of berries using the remaining raspberries and blueberries. You can optionally dip the bottoms slightly in some frosting to help them adhere to the other berries.
Slice and serve! If the cream cheese frosting has softened up to much for tidy slices, you can chill the cake for 10-30 minutes to firm it back up.
Leftovers will keep in the refrigerator, covered, for up to 5 days (or as long as the berries stay fresh).
Notes
You can double the cake and frosting recipes to make a layer cake version of this recipe. I already have doubled versions on the site! Check out homemade white cake and cream cheese frosting for doubled measurements and instructions. You can swap out the raspberries for blueberries if you prefer. This cake will also work for other occasions, and you can easily use just one type of berry.