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Dessert Recipes

Whip Up This Patriotic Layer Cake Recipe for Your Fourth of July Celebration

It has layers of blueberry and strawberry preserves

Celebrate in style with this patriotic layer cake recipe. It’s perfect for Fourth of July festivities or any occasion that calls for a burst of red, white and blue. And while this cake is definitely visually stunning, it’s also straightforward to assemble, making it a great project even for novice bakers. By using affordable, readily available ingredients, you can create a show-stopping centerpiece without splurging.

I love how this cake brings everyone together, each slice a testament to both creativity and American pride. The layers of vibrant colors paired with a light, fluffy frosting make for a dessert that’s as delightful to eat as it is to look at. Whether you’re hosting a large gathering or a small family barbecue, this patriotic layer cake recipe is sure to be a hit.

Want more Fourth of July dishes? Try our Creamy Potato Salad and Strawberry Ice-Cream Cake. And tell us your favorite way to celebrate the holiday below!

Yields

12 servings

Total Time

Prep Time

Cook Time

Ingredients

  • 1 cup cake flour
  • 3/4 cup granulated sugar
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/4 cup oil
  • 4 eggs, separated
  • 2 Tbs. lemon juice
  • 2 tsp. vanilla extract
  • 1 tsp. grated lemon zest
  • 1 3/4 cups butter, at room temp.
  • 3 1/2 cups confectioners’ sugar
  • 1/2 cup strawberry preserves
  • 1/2 cup blueberry preserves
  • 3 1/2 cups strawberries, trimmed, hulled
  • 3/4 cup blueberries
  • 1 starfruit, sliced

Instructions

Print

Heat oven to 325°F. Coat 4 (8”) round cake pans with cooking spray with flour. In bowl, combine flour, granulated sugar, baking powder and salt. On low speed, beat oil, egg yolks, lemon juice, 2 Tbs. water, 1 tsp. vanilla and zest. Add flour mixture; on medium high, beat 2–3 min. In separate bowl, with clean dry beaters, beat egg whites until stiff, but not dry. Fold 1/3 of whites into batter. Gently fold in remaining whites until no white streaks remain. Divide batter evenly among pans. Bake until toothpick inserted in centers comes out clean, 10–12 min. Transfer to racks; let cool.

On medium, beat butter until fluffy. On low, gradually beat in confectioners’ sugar, then remaining vanilla; on medium-high, beat until smooth and fluffy, 2–3 min.

Place 1 cake layer on plate; spread strawberry preserves on top. Top with cake layer; spread with 1 cup frosting. Top with cake layer. Spread with blueberry preserves. Top with remaining cake layer. Chill until set, 30 min. Spread cake top and side with remaining frosting. If desired, use cake comb on cake side. Slice 1 1/2 cups strawberries; press on bottom of cake. Halve remaining strawberries; place on top of cake with blueberries and a few slices of starfruit.

Nutrition

  • Calories: 520 kcal
  • Fat: 29 gram
  • Saturated Fat: 14 gram
  • Protein: 3 gram
  • Carbohydrate: 66 gram
  • Fiber: 0 gram
  • Cholesterol: 50 mg
  • Sugar: 48 gram
  • Sodium: 390 mg

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