I’m not much of a baker, I’m much more of a cook. When it comes to Fourth of July, I love grilling and will happily challenge anyone for the title Grill Master. However, sometimes events like Fourth of July require show-stopping desserts, like a layered red, white, and blue flag cake. And that’s to Betty Crocker, there are step by step guides to create deliciously impressive-looking cakes to bring to any barbecue or party. Using this recipe you can easily recreate a dessert that will rival any meat and become the star of the barbecue.

Ingredients

Red Cake Layers:

1 box Betty Crocker™ Super Moist™ white cake mix

1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups

1/3 cup vegetable oil

3 egg whites

1 teaspoon red paste food color

Blue Cake Layer:

1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)

1/2 cup blueberries, pureed in blender or food processor

3 tablespoons vegetable oil

2 whole eggs

1/2 teaspoon blue paste food color

3 tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils

White Cake Layer:

1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)

1/2 cup water

2 tablespoons vegetable oil

2 egg whites

Frosting and Sprinkles:

3 containers Betty Crocker™ Whipped fluffy white frosting

1 Betty Crocker™ red, white and blue sprinkles, as desired

Steps

To make red cake layers:

Heat oven to 350°F. Grease or spray two 8-inch round pans and place 8-inch round piece of cooking parchment paper in the bottom of each pan, then grease or spray parchment paper. In a large bowl, beat red cake layer ingredients with electric mixer on low speed for 30 seconds before moving to high speed for about 2 minutes or until smooth. Spread into pans. Bake for 29 to 34 minutes, or until cake top springs back when lightly touched. Let cool for 10 minutes then run a knife around sides of pans to loosen up cakes. Gently remove the cake from the pans and transfer to cooling rack, removing parchment paper. Cool completely for 30 minutes. Flatten the cake layers by trimming off rounded tops. Then cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut a small round out of center, using 4-inch biscuit cutter. Wrap and freeze the excess for another use.

To make blue cake layer:

Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into the batter before spreading into the pan. Bake for 29 to 34 minutes, or until top springs back when lightly touched. Cool 10 minutes then loosen cake by running a knife around side of pan. Gently remove cake and move from pan to cooling rack and take off parchment paper. Cool completely, about 30 minutes. Flatten the cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze remaining 4-inch round for another use.

To make white cake layer:

Heat oven to 350°F. Grease or spray 8-inch round pan before placing 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed for about 2 minutes or until smooth. Spread into pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool for 10 minutes. Then, run knife around side of pan to loosen cake and gently remove, placing cake layer on cooling rack and remove parchment paper. Let cool completely for about 30 minutes. Flatten the cake layer by trimming off the rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut a small round hole out of center, using 4-inch biscuit cutter. Wrap and freeze excess for another use.

To assemble cake:

Place 1 red cake layer on cake stand or serving platter before spreading 1/3 cup of frosting on top. Top with 1 white cake layer and spread 1/3 cup of frosting on top. After, top with second red cake layer and spread 1/3 cup of frosting on top. Gently place blue layer on top. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Carefully insert the white 4-inch cake round then top with frosting then follow with the red 4-inch cake round. Press slightly. Frost sides and the top of the cake using remaining frosting. Finish off with sprinkles. Loosely cover and store in refrigerator.

Expert Tips

Liquid or gel food coloring will make your cake color come out pastel. In order to achieve the bright red and blue colors, use paste food coloring.

You can find paste food coloring at large craft stores.

If you don’t have 4-inch round biscuit cutters, you can use parchment paper instead – simply cut out a 4-inch circle and use it for a pattern.

In order to easily cut cake layers horizontally to make two thin layers, make sure to mark each side of the cake using toothpicks and then cut using a long, thin serrated knife.