Striped Red, White, and Blue Velvet Cake
 
 
This star spangled red, white, and blue velvet cake is perfect for Fourth of July celebrations!
Yield: 1 8-inch layer cake
Ingredients
For the cake
  • 2¼ cups cake flour
  • 2 tbsp unsweetened cocoa powder
  • ¼ tsp kosher salt
  • ½ cup unsalted butter, softened
  • ¼ cup canola oil
  • 1½ cups sugar
  • 2 large eggs
  • 2 tbsp red velvet emulsion OR 2 oz red food coloring
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tbsp white vinegar
For the frosting
  • 1 cup heavy cream, cold
  • 16 oz cream cheese, softened
  • 1½ cups powdered sugar
  • 1 tsp vanilla
  • fresh berries
Instructions
  1. Heat oven to 350F. Line two 8-inch cake pans with parchment paper and grease. Set aside.
  2. In a medium bowl, whisk together the cake flour, cocoa powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, oil, and sugar on medium-high speed until light and fluffy, about 3-4 minutes. Add in the eggs, one at a time, beating well after each addition. Mix in the food coloring.
  4. Add half of the flour mixture, then the buttermilk, followed by the remaining flour. Beat on low after each until just combined. Mix in the vanilla on low.
  5. In a small cup, whisk together the baking soda and vinegar. Add to the batter and beat on low until just combined.
  6. Divide the batter among the prepared pans. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, then turn onto a wire rack. Let cool completely.
  7. To make the frosting, beat the cream in a medium bowl until nearly stiff peaks form. Set aside.
  8. In a separate large bowl, beat together the cream cheese, powdered sugar, and vanilla until smooth and fluffy. Add the whipped cream to the cream cheese mixture and beat quickly to combine.
  9. When the cakes are fully cooled, place on cake on a serving platter. Frost the top of this with 1 - 1½ cups of frosting. Top with the second cake and top with a similar amount of frosting. Using an offset spatula, spread a very light layer of frosting around the sides. Arrange fresh berries around the cake. Refrigerate until ready to serve.
Notes
Recipe from Better Homes and Gardens
Nutrition Information
Serving size: 1 slice
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2015/07/striped-red-white-and-blue-velvet-cake.html