Individual Red White And Blueberry Layer Cakes Recipes

RED, WHITE & BLUEBERRY CAKE

Steps:

• Preheat oven to 350 F.
• Grease a 9 x 9-inch pan. Set aside.
• Place 1 cup blueberries in a small bowl and stir them gently with 1 Tbsp. of flour. Set aside.
• For the cake, in a large bowl, beat butter and sugar until fluffy.
• Add 2 cups flour, 4 eggs, lemon juice and vanilla.
• Mix until fully combined.
• Next, gently fold the blueberries into the batter.
• Pour into prepared pan.
• Bake for 30-35 minutes, or until a wooden pick comes out clean.
• To make the topping, in a large bowl, using a hand mixer on medium-high speed, beat the cream, powdered sugar, and vanilla until firm peaks form.
• Once the cake is completely cooled spread the whipped cream evenly over the cake and top with raspberries and blueberries.
• Refrigerate and serve cold.

INDIVIDUAL RED, WHITE, AND BLUEBERRY LAYER CAKES

Steps:

• For the cake: Prepare an ice-water bath. Combine lemon juice, 3 cups blueberries, 1/4 cup granulated sugar, and 1/4 teaspoon salt in a medium saucepan over medium heat. Cook, stirring gently, until sugar dissolves and juices thicken, about 8 minutes. Transfer to a small bowl, and set in ice-water bath, stirring occasionally, until cooled. Reserve 1/4 cup of cooled blueberry juice from the berries in a small bowl, cover, and refrigerate.
• Preheat oven to 350 degrees. Butter an 18-by-13-inch rimmed baking sheet, line with parchment, and butter parchment. Whisk cornmeal, baking powder, 1 teaspoon salt, and 1/2 cup flour in a medium bowl. Cream butter and remaining 1 1/4 cups granulated sugar with an electric mixer until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, mixing well to incorporate after each addition. Add vanilla, and scrape down sides of bowl. Lower the speed to the lowest setting, and beat in 1/2 the flour mixture, then the yogurt, and then the remaining flour mixture, mixing well after each addition.
• Gently fold remaining 1/2 cup flour and 2 cups blueberries into the berry mixture, until well combined. Fold the berry-flour mixture into the cornmeal batter with a spatula, until uniformly purple. Spread evenly in baking sheet, and bake, rotating halfway, until the top is golden brown and the sides pull away from the pan, 28 to 30 minutes. Transfer baking sheet to wire rack, and let cool completely. Cut 24 circles using a 2 1/2-inch round cutter; discard scraps.
• For the cheesecake: Line an 18-by-13-inch rimmed baking sheet with parchment leaving a 1-inch overhang. Beat the cream cheese with a mixer on medium-high until completely smooth, 4 to 5 minutes. Beat in confectioners' sugar, honey, yogurt, and salt, and beat until smooth, about 3 minutes. Gently whisk in 1/2 of the whipped cream, then fold in remaining whipped cream until well incorporated. Scrape batter onto baking sheet, and smooth. Freeze, uncovered, until firm, at least 1 hour (or up to 1 day, covered). With the same round cutter, cut out 24 circles, dipping cutter into hot water and wiping dry between cuts.
• For the compote: Toss raspberries and blueberries with reserved 1/4 cup blueberry juice.
• Place 1 cake round, browned side down, on a plate. (Trim cakes to make level, if necessary.) Top cake round with a frozen cheesecake round; repeat to make 4 cake-cheesecake layers. Refrigerate composed cakes while quickly finishing assembly of remaining cakes. Top each cake stack with berry compote. Serve immediately.

RED, WHITE & BLUEBERRY POKE CAKE

Steps:

• Preheat oven to 350°. Line bottoms of two 9-in. round baking pans with parchment or waxed paper; coat paper with cooking spray. In a large bowl, combine cake mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes., Transfer to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pans on wire racks., For strawberry gelatin, in a small saucepan, combine strawberries, sugar and water; bring to a boil. Reduce heat; simmer, uncovered, 2-3 minutes or until berries are soft. Strain into a small bowl, pressing berries lightly; discard pulp. Add gelatin to syrup, stirring to dissolve completely. Cool to room temperature. Repeat steps to make blueberry gelatin., Using a wooden skewer, pierce tops of cakes to within 1 inch of edge; twist skewer gently to make slightly larger holes. Gradually pour cooled strawberry mixture over 1 cake, being careful to fill each hole. Repeat with blueberry mixture and remaining cake. Refrigerate, covered, overnight., In a large bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form., Run a knife around sides of pans to loosen cakes. Remove strawberry cake from pan; remove paper. Place cake on a serving plate. Spread with 1 cup whipped cream., Remove blueberry cake from pan; remove paper. Place cake over whipped cream layer. Frost top and sides with remaining cream. Refrigerate at least 1 hour before serving.

RED, WHITE AND BLUE FRUIT "CAKE"

Steps:

• In medium bowl, beat cream cheese, yogurt and sugar with electric mixer on medium speed about 30 seconds or until smooth.
• Just before serving, place 1 watermelon round on serving platter; top with one-third of the cream cheese mixture. Place half of the berries on top of cream cheese. Gently place second watermelon round over berries. Repeat layers of cream cheese mixture, berries (saving a few for the top) and watermelon round. Spread remaining cream cheese mixture on top, and garnish with remaining berries.

RED, WHITE AND BLUE MINI LAYER CAKES

Steps:

• Preheat the oven to 350˚ F. Make the cakes: Spray two 9-by-13-inch baking pans with cooking spray; line the bottoms with parchment paper and spray the parchment with cooking spray. Combine the cocoa powder and hot water in a small bowl and whisk until smooth; let cool slightly. Whisk the flour, salt and baking soda in a large bowl. Combine the vegetable oil, granulated sugar, buttermilk, eggs, vanilla and vinegar in another large bowl, then add the cocoa mixture and whisk until very smooth. Add the flour mixture and whisk until smooth.
• Divide the batter evenly between 2 medium bowls. Whisk 2 teaspoons red food coloring into one bowl until combined. Whisk 2 teaspoons blue food coloring into the other bowl until combined; add more blue food coloring, 1/4 teaspoon at a time, to make the batter royal blue.
• Evenly spread the red batter in one pan and the blue batter in the other. Bake until the cakes spring back when gently pressed and a toothpick inserted into the centers comes out clean, about 15 minutes. Transfer to racks and let the cakes cool 10 minutes in the pans; carefully turn out the cakes onto the racks to cool completely. Remove the parchment.
• Transfer one cake to a cutting board. Starting at the very edge of the cake, use a 3-inch round cutter to cut out 12 rounds. (Do not leave any space between the rounds when cutting.) Repeat to cut out 12 rounds from the other cake.
• Make the frosting: Beat the cream cheese and butter in a large bowl with a mixer on medium-high speed until well combined. Add half of the confectioners' sugar and the salt and beat on low speed to combine. Beat in the remaining confectioners' sugar, then increase the speed to medium high and beat until light and fluffy, about 3 minutes. Add the vanilla and beat until combined, about 30 seconds.
• Assemble the cakes: Spread about 2 heaping tablespoons frosting on the top of each cake round. Stack them in tiers of three, alternating red and blue layers (some cakes will have 2 blue layers and some will have 2 red). Top with sprinkles.

RED, WHITE AND BLUEBERRY LAYERED CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-inch springform pan with cooking spray.
• For the blueberry layer: Stir the preserves and cornstarch together in a small bowl until smooth. Stir in the lime zest and juice. Set aside.
• For the cheesecake layer: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Add the confectioners' sugar and continue beating until smooth, about 1 minute. Scrape the bowl with a rubber spatula, add the egg yolks one at a time, beating well and scraping the bowl between additions. Add the lime juice and vanilla and beat to combine. Transfer the mixture to a piping bag and set aside.
• For the red velvet layer: Beat the cream cheese, butter and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes. Add the eggs one at and time, scraping the bowl between each addition. Beat on medium speed until the mixture is lightened, about 1 minute. Add the cocoa powder, baking soda and salt and mix on medium until there are no clumps of cocoa powder. Add the food dye and vanilla and stir to combine. Add the flour and stir until just incorporated. Scrape the bowl with a rubber spatula and give a final stir by hand.
• To assemble the cake: Spread the red velvet batter evenly into the prepared pan. Pipe or pour the cheesecake batter on top of the cake batter, spreading it evenly. Using a piping bag or resealable plastic bag with a corner cut off, gently pipe the blueberry filling on top of the cheesecake batter, starting in the center and spiraling out, leave a 1/2-inch border of exposed cheesecake around the edge of the pan.
• Bake until the cheesecake is giggly, but not liquid, when you gently shake the pan or an instant-read thermometer inserted in the center of the cheesecake registers 130 degrees, 40 to 50 minutes.
• Cool the cake on the counter for 1 hour. Carefully run a paring knife around the edge of the cake, then refrigerate in the pan until chilled, about 2 hours or up to overnight. Remove the ring from the springform pan and serve chilled.

RED, WHITE AND BLUE STRAWBERRY SHORTCAKE

Steps:

• Prepare cake according to package directions and bake in a 9x13 inch pan. Cool completely.
• Frost cake with whipped topping. Place blueberries in a square in the corner, and arrange sliced strawberries as stripes to make an American flag. Chill until serving.