Make this 4th of July festive with this fun Red, White & Blue Rosette Cake! This red, white and blue rosette cake is a simple vanilla cake made with creamy buttercream. The cake layers are individually colored and flavored for a perfect 4th of July surprise. This red, white and blue cake is great for beginner bakers. #xokatierosario #fourthofjulycake #redwhitebluecake #rosettecakeideas #summercakeideas

Red, White & Blue Rosette Cake

This red, white and blue rosette cake is a simple vanilla cake made with creamy buttercream. The cake layers are individually colored and flavored for a perfect 4th of July surprise.

Course Dessert
Cuisine American
Keyword Buttercream, Cake Decorating, Cake Recipe
Prep Time 45 minutes
Cook Time 40 minutes
Cooling Time 1 hour 15 minutes
Total Time 2 hours 40 minutes
Servings 1 6-inch round cake
Author Katie

Ingredients

Red, White & Blue Cake

  • 1 cup unsalted butter, room temperature
  • 1/2 cup vegetable oil
  • 2 cups granulated sugar
  • 6 large whole eggs
  • 2 large egg yolks
  • 2 3/4 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 1 1/2 Tablespoons strawberry emulsion
  • 1 1/2 Tablespoons blueberry emulsion
  • Fuchsia gel food coloring
  • Super red gel food coloring
  • Royal blue gel food coloring

Red, White & Blue Buttercream

  • 2 cups (or 4 sticks) unsalted butter, room temperature
  • 7 1/2 cups powdered sugar, sifted
  • 1 Tablespoon heavy cream
  • 1 teaspoon salt
  • 2 teaspoons vanilla extract
  • 1 Tablespoon strawberry emulsion
  • 1 Tablespoon blueberry emulsion
  • Fuchsia gel food coloring
  • Super red gel food coloring
  • Royal blue gel food coloring

Instructions

Red, White & Blue Cake

  1. Preheat oven to 350 °F. Spray three 6-inch round cake pans or two 8-inch round cake pans with non-stick spray, line the bottom of each pan with parchment paper and spray again. Set aside.

  2. In a medium-size bowl, whisk and stir together the all-purpose flour, cornstarch, baking powder and salt. Set aside.

  3. In the stand mixer bowl fitted with a paddle attachment, beat the butter, oil, and sugar on medium-high for 5 minutes.

  4. Add the eggs, one at a time to the stand mixer bowl and beat on medium until well incorporated.

  5. Turn the mixer on low and add the flour mixture to the butter mixture until fully incorporated.

  6. Add buttermilk and vanilla extract. Mix on low for 10 seconds. Scrape down the sides of the bowl. Do NOT overmix the cake batter.

  7. Evenly divide the cake batter into 3 bowls. In one bowl add the strawberry emulsion, a drop of fuchsia food color and red food color, use a rubber spatula to quickly mix together. In another bowl add the blueberry emulsion, a drop of fuchsia food color and blue food color, use a rubber spatula to quickly mix together. Be careful to overmix or else cake will become dense. Leave the last bowl white.

  8. Evenly distribute the cake batter among the three cake pans and bake for about 35-40 minutes or until toothpick inserted into the center of each cake comes out clean or with just a few moist crumbs.

  9. Remove cakes from oven and let cool in pans for 10 minutes before inverting onto cooling racks to cool completely. Wrap cakes in plastic wrap and place in the freezer to chill for 30 minutes.

Red, White & Blue Buttercream

  1. In the stand mixer bowl fitted with the paddle attachment, beat the butter until light and fluffy, about 5 minutes.

  2. Turn the mixer to low and gradually add the powdered sugar, followed by the heavy cream, salt and vanilla extract. Mix until incorporated completely. Scrape down sides of bowl.

  3. Turn the mixer to medium-high and beat the frosting for about 5 minutes until light and fluffy.

  4. Turn the mixer on low and mix for 2 minutes to push out any air bubbles.

  5. Fill 2/3 of a piping bag fitted with a closed star piping tip and white buttercream. Set aside for stacking.

  6. Divide the remaining buttercream into 3 bowls. In one bowl, add strawberry emulsion, followed by with a drop of fuchsia food color to build a base color then add a drop of super red food color. In the second bowl, add blueberry emulsion, followed by with a drop of fuchsia food color to build a base color then add a drop of royal blue food color.

  7. Prepare a piping bag fitted with a closed star piping tip and red buttercream. Then repeat with the blue buttercream.

Assemble

  1. Remove the cake layers from the freezer and unwrap the cake layers. Next, use a serrated knife to cut off the dome of the cakes to make the layers flat and even.

  2. Add a small amount of buttercream onto the center of the cake board.

  3. Layer the chilled blue cake, cut side up onto the cake board. Pipe 1/2 cup of white buttercream on top and smooth out with an offset spatula.

  4. Place the white cake layer cut side down over the top. Pipe ½ cup of white buttercream on top and smooth out with an offset spatula. Place the red cake layer cut side down over the top.

  5. Crumb coat and freeze for 20 minutes.

  6. Starting with the red buttercream, pipe rosettes along the bottom of the cake. Then pipe a row of white buttercream. Repeat until the sides are covered with red and white buttercream.

  7. Then pipe rosettes with the blue buttercream on top of the cake.

Recipe Notes