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All American Cake and Classic Vanilla Buttercream Frosting

This All American Flag Cake is sure way to show your patriotism with each delicious slice!

Scale

Ingredients

For the Cake:

For the Frosting:

Instructions

For the Cake:

  1. Preheat oven to 350 degrees F.
  2. Cut 5 (8 inch) circles out of parchment paper to line the bottoms of the cake pans.
  3. In a large bowl combine the Red Velvet Cake mix with 1/3 cups oil, 3 eggs, and 1¼ cups water. Beat for 30 seconds on low, then an additional 2 minutes on medium speed.
  4. Remove ½ cup cake batter and set aside for later.
  5. Divide remaining cake batter among two 8″ prepared cake pans, and bake for 32-35 minutes (for an 8″ cake pan) or until toothpick inserted in center comes out clean.
  6. Let cool in pans for 15 minutes, then remove and place on wire racks to cool completely.
  7. In a clean large bowl combine 1 (18.25oz) box of cake mix with an ADDITIONAL 1½ cups (from another box of mix) of cake mix, with 6 egg WHITES, ½ cup oil, and 1 2/3 cups water. Beat on low speed for 30 seconds and then medium speed for another 2 minutes.
  8. Remove approximately 1/3 of the entire white cake batter and place in a separate bowl. Set aside for later use. To the remaining ? of white cake batter add ¼ tsp of Royal Blue Icing color, and continue to mix until the blue is fully incorporated into the batter.
  9. Prepare another two 8″ round cake pans with parchment paper. Place a 4 inch round metal cookie cutter in the center of each cake pan. Fill one cookie cutter with the remaining ½ cup Red Velvet cake batter, and fill the other cookie cutter with the WHITE cake batter. Divide the BLUE cake batter between the two cake pans; filling the outer portion of the cookie cutter only. Carefully grab the outside of the cookie cutters and gently pull up to remove the cookie cutter from the cake pan.
  10. Bake for 28-30 minutes or until toothpick inserted in center comes out clean. Let cool in pan for 15 minutes before removing to cool completely on wire racks.
  11. Prepare one last 8″ cake pan with parchment paper and fill with the remaining WHITE cake batter. Bake for 23-25 minutes or until toothpick inserted in center comes out clean.
  12. Trim the top “dome” of the cakes to make flat level cakes.
  13. To layer cake start by placing a tablespoon worth of frosting on the cake stand or plate to help anchor the cake, then top with a layer of Red Velvet Cake. Frost the top of the layer all the way to the edges, it’s alright if it goes over the edge. Next place the layer of WHITE cake on top, followed by frosting, layer of Red Velvet, more frosting, Blue Cake with White cake Center, more frosting, Blue Cake with Red Velvet center.
  14. Frost the rest of the cake with the remaining frosting, reserving some frosting to decorate with desired frosting tips (optional) {I used large Drop Flower Tip #1B}

For the Frosting:

  1. In a large bowl combine butter and shortening. Beat until smooth and combined.
  2. Gradually add cream, vanilla, and salt to the bowl, and beat for an additional 2 minutes until smooth and fluffy.
  3. Add powdered sugar 1/2 cup at a time, beating in between each addition.
  4. Use between layers of cake, to cover cakes, and to decorate cakes.

Keywords: cake, buttercream, flag, red velvet, white