This homemade 4th of July cake is really easy to put together and looks beautiful.
Moist and delicious, a wonderful way to celebrate Independence Day. Offering many more July 4th dessert recipes below.
There's nothing more patriotic than a homemade flag cake from scratch
and I have several photos to give you ideas on how to make a 4th of July
The actual cake can be white, yellow, or your favorite flavor - it's just putting on the decorations that makes it look festive.
is my white almond cake recipe that is downright the best and it has
been used for wedding cakes too.
For the cake on the above, bake the cake in a 9x13 inch pan. Use the
french vanilla frosting below and frost the cake.
Buy fresh raspberries and blueberries and arrange them like you see in the photo.
Fall in love all over again with this French Vanilla Cake. Incredibly moist and tender, the taste is perfect - pure vanilla. Makes a great 4th of July cake too.
FRENCH VANILLA CAKE RECIPE
A tip for this french vanilla cake recipe: If the butter is not completely soft, you will have to beat it for several minutes to get the light and fluffy texture.
1 cup homemade unsalted butter, softened
2 cups white sugar
4 eggs, room temperature
2-3/4 cups flour
2-1/4 tsp baking powder
3/4 tsp salt
1 cup milk
2 TBS pure vanilla extract
1 cup butter, softened
7 to 8 cups powdered sugar, sifted
1/2 cup evaporated milk
1 TBS pure vanilla extract
PREHEAT oven to 350 degrees. Butter three 9 inch cake pans and dust the inside with flour and tap out excess. Line the bottom of the pans with wax or parchment paper. Put the cake pans on a baking sheet lined with parchment paper or a silicone mat.
Sift the dry ingredients together and set aside.
Beat the butter for 3 minutes until light and fluffy. Add the sugar and beat another 3 minutes. Add the eggs, one at a time, and beat thoroughly after each addition.
Start adding the flour mixture one cup at a time, and alternate with the milk; ending with the flour mixture. Add the vanilla, mix well and pour into prepared cake pans.
Bake for 25-30 minutes or when a knife inserted in the center of the cake comes out clean. Transfer to a rack and cool for 5 minutes, then run a knife around the sides of the cakes, unmold them and peel off the paper liners.
Invert and cool to room temperature, right side up. (These cooled cakes may be wrapped airtight and stored at room temperature overnight or frozen for up to two months.)
Place the softened butter in a mixing bowl and beat with 1/2 of the powdered sugar. Add the vanilla and milk and mix well. Add another cup of powdered sugar 1 cup at a time until you reach the desired consistency to spread; you may not need all of the sugar specified. Beat until light and fluffy.
You will need red and blue food coloring or gel if you want to do cupcakes. Just pipe it like you see in the photo above.
Not just a 4th of July cake, I also have a 4th of July cookie. This recipe and photo courtesy of Pillsbury.com - one of my favorites.
EASY STAR COOKIE PIZZA
1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1 package (8 oz) cream cheese, softened
1/4 cup homemade powdered sugar
2 teaspoons grated lemon peel
2 cups fresh raspberries
1-1/2 cups fresh blueberries
1/4 cup apple jelly, melted
PREHEAT oven to 350 degrees.
In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes
Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.
Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.