RECIPE: Red, White & Blueberry Layer Cake

June 29, 2014 at 7:00 am · Filed under Cookies-Cake-Pastry, July 4th/Independence Day, Recipes

As a follow-up to the lovely red, white and blueberry shortcake, here’s another stunner. The “ooh” factor comes from the number of layers: five.

You can top it with whatever fresh fruit is in season, but for July 4th, blueberries, raspberries and strawberries are appropriately festive.

Chef Sarah of the Los Gatos, California Sur La Table store adapted this recipe from one on Wilton.com.

Strawberries are hidden atop the frosting of each layer, but you can customize the cake to any occasion. For example:

Choose different seasonal fruits.

Substitute chocolate chips, coconut, nuts or other inclusions for the strawberries.

You can also vary the flavor and color of the cake layers:

Alternate three lemon flavored layers with two vanilla layers, or vice versa.

Tint the batter with a different food colors to make a rainbow cake.

red-white-blue-layer-cake-chefsarah-SLT-230

An impressive tower of cake, for July 4th or other festive occasion. Photo courtesy Sur La Table.

For more vanilla flavor, Chef Sarah suggests substituting vanilla bean paste for all or part of the vanilla extract. (Check out the different types of vanilla products.)

RECIPE: RED, WHITE & BLUEBERRY LAYER CAKE

Ingredients For One 5-Layer Cake

For The 5 Cake Layers

2¼ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

½ cup (1 stick) butter, softened

1-1/3 cups granulated sugar

1 teaspoon vanilla extract

¾ cup milk

4 egg whites

¼ cup blueberries

2 to 3 cups sliced strawberries

For The Garnish

Assorted whole blue and red berries for the top: blackberries, blueberries, raspberries, strawberries

Vanilla bean paste provides more vanilla
flavor than extract. In recipes where the
moisture level is critical, it doesn’t add liquid.
Photo by Claire Freierman | THE NIBBLE.

For The Icing

1½ cups (3 sticks butter), softened

2½ teaspoons vanilla extract

1 teaspoon vanilla extract

6 cups (about 1½ pounds) sifted confectioner’s sugar

2 to 3 tablespoons milk

Preparation

1. PREHEAT oven to 325°F. Prepare cake pans with vegetable spray.

2. SIFT together in medium bowl the flour, baking powder and salt; set aside. In large bowl, beat butter and sugar with electric mixer until light and fluffy.

3. ADD egg whites one at a time, beating well after each addition. Add vanilla and beat well. Add flour mixture to butter mixture alternately with milk; beat until just combined.

4. DIVIDE batter evenly among the 5 cake pans, about ¾ cup per pan. Bake 17 to 20 minutes, rotating pans halfway between baking. Cakes are done when toothpick inserted in center comes out clean.

5. COOL 5 minutes on cooling rack; remove from pans and cool completely before icing.

4. MAKE icing: Beat shortening and butter in large bowl with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy.

5. ASSEMBLE: Cut the crowns off each cake layer. Place first layer on cake board or serving plate. Spread a layer of icing to edges of cake; top with sliced strawberries. Top with second cake. Repeat with remaining icing, strawberries and cake layers. To finish, ice top of cake and generously cover with whole strawberries and blueberries. Sprinkle remaining berries around the base of the cake on the serving plate.

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