Red, White, and Blue Cake with Semi-Naked Icing
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5 from 4 votes

Red, White, and Blue Cake with Semi-Naked Icing

This three-layer Red, White, and Blue Cake is perfect for celebrating all things patriotic! Switch up the colors and this delicious vanilla cake recipe can be used for any special event!
Prep Time10 mins
Cook Time30 mins
Cooling and Icing1 hr
Total Time40 mins
Course: Dessert
Cuisine: American
Servings: 12 slices
Calories: 871kcal
Author: Lauren

Ingredients

Vanilla Cake

Vanilla Buttercream Icing

Instructions

Vanilla Cake

  • PREP: Set your butter out ahead of time to let it come to room temperature.  Grease and flour the sides of your cake pans. Place the Silpat mats into the bottoms. Preheat your oven to 350°F.
  • Combine the flour, baking powder, and salt in a large bowl. Mix until well blended.
  • In the bowl of an electric mixer, add the sugar and butter. Beat until well blended and creamy. Add the eggs, one at a time, then the vanilla extract. Slowly add the heavy cream.
  • Gradually add the flour mixture, about 1/4 Cup at a time, letting each cupful fully blend into the batter before adding the next. Beat on medium until the batter is smooth.
  • Divide the batter into 3 equal parts. If you are using food coloring, now is the time to add it and mix each batter until the color is nicely blended.
  • Pour the batter into the prepared cake pans and bake for 28-32 minutes, or until a toothpick inserted into the middle comes out clean. 
  • Allow the cakes to cool in the pan, then carefully remove to a cooling rack. Make sure the cakes are completely cool before adding the icing. TIP: refrigerating the cakes before applying icing will help keep crumbs to a minimal.

Vanilla Buttercream Icing

  • Make the vanilla buttercream icing by adding the powdered sugar, butter, milk, and vanilla to a medium mixing bowl. Beat on low speed at first, then medium speed until smooth.
  • To icing the cakes, place the first cake on a plate or cake stand. Add 1 Cup of the vanilla icing to the top and spread evenly to the edges of the cake.
  • Place the second cake on top of the first and add another Cup of the icing and spread that out to the edges of the cake.
  • Top with the final cake and add another Cup of icing to the top. Spread evenly out to the edges.
  • To make a semi-naked cake, apply the remainder of the icing to the outside of the cakes. It doesn't have to be neat as most of this will be scraped off.
  • Use a bench scraper to remove the excess icing from the sides of the cake, as you turn the plate or cake stand. Wipe off the excess icing and repeat until most of the icing is removed to your liking.
  • Decorate as you wish and enjoy!

Notes

If you would prefer to fully icing the sides of the cake, use these measurements for the vanilla buttercream (follow the same instructions as in the recipe):
8 Cups powdered sugar
1 Cup butter
1/4 Cup milk
1 Tablespoon + 1 teaspoon vanilla extract
TIPS:
  • use reusable Silpat Round Cake Pan Mats instead of cutting parchment paper to help prevent your cake from sticking. You will still need to grease and flour the sides of the pan.
  • make sure your butter is at room temperature and soft before making the cake batter
  • refrigerating the cakes before applying icing will help keep crumbs to a minimum
  • a chilled cake will result in a cleaner cut and the icing between the layers will keep it’s shape better, so if possible, keep your cake in the refrigerator until you are ready to serve it.
** Nutritional information is given as an estimate only and will vary.

Nutrition

Serving: 1slice | Calories: 871kcal | Carbohydrates: 129g | Protein: 7g | Fat: 36g | Saturated Fat: 22g | Cholesterol: 183mg | Sodium: 296mg | Potassium: 311mg | Fiber: 1g | Sugar: 96g | Vitamin A: 25.4% | Vitamin C: 0.2% | Calcium: 13.5% | Iron: 13.4%