I had been dying to make this cake for the 4th and finally had a chance to for a BBQ. It is fairly simple, but does require a bit of patience. I got the original recipe here.
So here are your yummy ingredients:
Red Cake Layers
1 box Betty Crocker® SuperMoist® white cake mix
1 pint (2 cups) strawberries, stems removed, (I used frozen for mine) pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 Tsp red paste food color (you must use a paste not liquid or it will be pastel)
Blue Cake Layer
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, (I used frozen for mine) pureed in blender or food processor
3 Tbsp vegetable oil
2 whole eggs
1/2 Tsp blue paste food color (you must use a paste not liquid or it will be pastel)
3 Tbsp Betty Crocker® white star-shaped candy sprinkles or nonpareils
White Cake Layer
1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 Tbsp vegetable oil
2 egg whites
Frosting and Sprinkles
3 containers Betty Crocker® Whipped fluffy white frosting
2 containers of Cool Whip (this I added from the original recipe)
Betty Crocker® red, white and blue sprinkles, as desired
To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
Combine the frosting and Cool Whip to make a yummy, light icing, this will make more then you need; otherwise you can just stick with the fluffy icing.
To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.
Helpful tips:
Make sure you use paste food coloring, I found mine at Walmart our you can find at any specialty craft store with a cake decorating aisle. If you use liquid food coloring, it will come out pastel.
When layering the cakes, place the cooked part face up verses the side you cut, this makes it much easier when icing.
To achieve the star shaped sprinkles, you can use a cookie cutter or I cut a star out of the lids of one of the Cool Whip containers, just make sure to hold it above the cake, don't lay it on top.
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