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Celebrate July 4th with These Delicious Cakes

It’s America’s birthday and what better way to celebrate the nation than with mouthwatering desserts. Here are 5 recipes that can help you celebrate the holiday in style. Make your friends and family salivate when they see these festive baked goods. These delicious cakes not only look attractive, but are easy to make and offer a patriotic theme. 

1. Flag sponge cake

Source

Recipe

Ingredients for the cake:

  • 2-1/4 sticks unsalted butter
  • 3 cups sugar
  • 6 eggs
  • 1 cup sour cream
  • 1-1/2 teaspoon vanilla
  • 3 cups flour, sifted
  • 1/3 cup cornstarch
  • 1 teaspoon Kosher salt
  • 1 teaspoon baking soda

Ingredients for the frosting:

  • 1-1/2 pound cream cheese (3 - 8 oz. packages)
  • 1 pound unsalted butter (4 sticks)
  • 1 pound powdered sugar
  • 1-1/2 teaspoon vanilla
  • 1/2 pint blueberries
  • 2 pints raspberries

Instructions for the cake

  1. Preheat the oven to 350˚F
  2. In a mixing bowl, mix the butter and sugar together until light and fluffy. Add two eggs at a time, mixing after each addition. Add the sour cream and vanilla.
  3. In a separate bowl, mix together the flour, cornstarch, salt and baking soda. Gradually add the flour mixture to the butter/sugar mixture. Keep adding the flour mixture and mix until it’s combined.
  4. Grease and flour a 17 x 12 1/2-inch sheet cake pan. Pour the thick cake batter into the pan, using a spatula to evenly spread the cake batter over the pan.
  5. Put the cake in the oven and bake it for 20-25 minutes.

Instructions for the frosting:

  1. In a mixing bowl, add the cream cheese and butter. Whip to combine.
  2. Add powdered sugar and vanilla. Mix until thoroughly combined.

Frosting the cake:

  1. Put about half the frosting on the cake, marking off an area for the stars with a toothpick.
  2. Prepare a pastry bag with a large star tip and fill this with two thirds of the icing. I recommend folding down the corners so the icing doesn’t burst out.
  3. Squeeze two lines of frosting at the bottom of the cake. Make two rows of raspberries, then add another two lines of frosting, and keep repeating.
  4. Fill the square in the corner with blueberries. For added pizzazz use the star tip to squeeze little dollops of frosting in between the blueberries.

Note: This is a large recipe, suitable for a large party. You might want to half it.

2. Colorful cupcakes

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Recipe

Note: this recipe makes 2 dozen cupcakes

Ingredients:

  • 1 16.25 oz. box white cake mix
  • 1 cup flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/3 cup water
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 4 large egg whites

Instructions for cupcakes:

  1. Preheat the  oven to 325˚F.  Line a muffin tray with cupcake liners, setting this aside.
  2. Whisk the cake mix, flour sugar and salt together in a large bowl.  Add the remaining ingredients and then mix all ingredients until they are well blended.
  3. Scoop the batter into your muffin tin, filling each liner 3/4 of the way.
  4. Bake the cupcakes for 18-20 minutes, or until a toothpick comes out the center clean inserted into the center of the cupcake comes out clean.
  5. Cool in the tins for 5 minutes and then transfer to a cooling rack to cool completely.

Ingredients for the frosting:

  • 3/4 cups unsalted butter
  • 2 pounds powdered sugar (~8 cups)
  • 1/3 cup milk
  • 2 teaspoons vanilla extract
  • 2-4 tablespoons milk

Instructions for frosting:

  1. Let the butter stand for 30 minutes to become room temperature.
  2. Beat the butter with an electric mixer in a large mixing bowl, until it becomes smooth.
  3. Gradually add 2 cups of the  powdered sugar. Slowly add in the cup of milk and vanilla. Add in the remaining powdered sugar.
  4. Add the additional tablespoons of milk, until the frosting is spreadable.

3. Party jello

Source

Recipe

Ingredients:             

  • 3 oz. raspberry or strawberry jello
  • 1 1/2 cup blended fresh strawberries
  • 6 oz. blue berry jello

Ingredients for the white jello:

  • 3/4 cup sour cream
  • 2 tbs sweetened condensed milk
  • 5 oz. heavy whipping cream
  • 1 oz. milk
  • 1 tsp. vanilla
  • 1 pack (7 grams) Knox gelatin

Instructions:

  1. Mix the blue jello with 1 cup of boiled water and then heat this in the microwave for 30 seconds.
  2. Then mix this with 1 cup of cold water. Pour this into cups, refrigerating until it sets.
  3. Next make the white jello. You need to cool down the gelatin for this stage. Have the sour cream, sweetened condensed milk and whipping cream prepared before you cool down the gelatin. Mix the cold milk with gelatin. Let this set for a minute, and then heat this in the microwave for 30 seconds, letting it melt. You can add 1 tsp of whipping cream while mixing to cool it. Mix the condensed milk, whipping cream and sour cream with the gelatin in a mixer. 
  4. As quickly as possible pour the white jello over the set blue jello layer, and refrigerate until it sets.
  5. Mix the red jello with 1 cup of boiling water, adding blended strawberries. Pour this over the white jello layer, and refrigerate.

4. Quick and easy mini flag cakes

Source

Recipe

Ingredients:

  • 1 box red velvet cake
  • 1 8 oz. container Cool Whip
  • 4 oz. cream cheese
  • blueberries

Instructions:

  1. Following the packages instructions, prepare the red velvet mini cakes.
  2. While the cakes are cooling you can prepare the frosting. Make sure the cream cheese is at room temperature and then beat it with an electric mixer until it becomes creamy and fluffy.
  3. With a spatula gently add the beaten cream cheese to the Cool Whip.
  4. Create 2 layers of cake and frost inbetween. On the upper layer make 4 dots of frosting for the blueberries and 2 stripes across the top. Add blueberries and cut pieces of the red velvet cake to complete the flag design. 

5. Buttermilk pie

Source

Recipe

Ingredients:

  • 4 eggs
  • 1 cup white sugar
  • 1 teaspoon lemon zest
  • 1 Tbsp flour
  • 1/4 cup butter, melted (half a stick)
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 9-inch pie crust, unbaked
  • 1 cup heavy whipping cream
  • 20-30 raspberries; or half as many strawberries, cut in halves
  • A handful of blueberries

Instructions:

  1. Preheat the  oven to 325°F.
  2. In a mixing bowl, beat the eggs. Then beat in the sugar and lemon zest until it’s well combined. Next beat in the flour and melted butter, and then lastly beat in the the vanilla and buttermilk.
  3. Pour the batter into an uncooked pie shell, and then bake at 325°F for 50 minutes (or until the center of the custard has just set).
  4. Once it’s baked let it cool. You may see that the custard puffs up somewhat in the over. This will deflate while it cools down.
  5. Whip the chilled cream until it becomes quite stiff. When the pie is room temperature, you can spread the whipping cream over the top of the pie. Arrange the raspberries and blueberries in a pattern on top of the whipping cream.
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