RED, WHITE AND BLUE LAYERED FLAG CAKE #Valentine Day

A classic Red, White and Blue layered flag cake with a fluffy vanilla cake base and a whipped vanilla buttercream.

PREP TIME 30 minutes 

COOK TIME 30 minutes

TOTAL TIME 1 hour

INGREDIENTS

•  1 ½ cups unsalted butter (3 sticks), room temperature
•  4 cups all-purpose flour
•  1 tablespoon baking powder
•  ¼ teaspoon salt
•  3 cups sugar
•  6 large eggs, room temperature
•  1 tablespoon pure vanilla extract
•  1½ cups milk
•  2-3 tablespoons strawberry puree
•  2-3 tablespoons blueberry puree
•  A few drops of red and blue gel food coloring.
•  3 ½ sticks unsalted butter, softened
•  3 cups sifted confectioners’ sugar
•  3 tablespoons milk
•  1 tablespoon vanilla extract
•  1 teaspoon pure vanilla extract
•  Pinch of salt

INSTRUCTIONS

FOR CAKES

1. Preheat oven to 350 degrees. Butter 4 8-inch cake pans, line with parchment and butter parchment. Whisk together flour, baking powder and salt in a medium bowl.
2. In the bowl of an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down side of bowl as necessary. Beat in vanilla extract.
3. With mixer on low speed, add flour mixture in 3 batches, alternating with 2 batches of milk and beginning and ending with flour. Mix until just combined.
4. Divide batter into 4 equal parts.

FOR RED CAKE:

1. Color two of the four portions with strawberry puree and a few drops of red gel food coloring. Pour into two of the prepared pans. For Blue Cake: Color a third equal part with the blueberry puree and a few drops of blue gel food coloring. Pour into the third prepared pan. For White Cake: just pour batter into remaining pan smoothing the top with an offset spatula.
2. Bake cakes until golden brown and a cake tester comes out clean. About 30-35 minutes.
3. Transfer pans to wire racks to cool for 10 minutes. Turn out cakes onto racks to cool completely.

RED CAKE LAYERS:

1. Level cakes by trimming off any round tops. Slice cakes in half horizontally to make 4 thin layers. Using a 4-inch biscuit cutter or a 4-inch round cookie cutter, cut out the center of 1 thin layer. Save the layer that was cut out of for a later use.
2. White Cake Layers: Cut cake in half horizontally to have two thin white layers. In one layer, cut out a round center using a 4-inch round biscuit cutter. Save the layer that was cut out of for a later use.
3. Blue Cake Layer: Do not cut in half. Level cake to remove any rounded top. Cut 4-inch round out of center using a biscuit cutter. Save the round cut out for another use.
4. For the Whipped Vanilla Frosting:
5. Whip butter for 8 minutes on medium speed using the paddle attachment of an electric mixer. The butter will become pale and creamy. Add the rest of the ingredients and mix on low speed for 1minute. Then increase speed to medium and mix for 6 minutes until the frosting is very light, creamy and fluffy. Best used right away.

ASSEMBLY

1. On a cake stand, place a red layer down. Spread about ½ cup of the frosting on top using an offset spatula. Top with 1 white cake layer, spread another ½ cup frosting and top with a second red layer. Top with frosting and spread evenly. Gently top with the blue layer. Carefully spread thin layer of frosting inside of blue cake layer. Place the white 4-inch cake round into the center of blue cake. Top with frosting and then the red 4-inch cake round. press gently to fit. Frost the top and sides of cake. Decorate as desired.