Red White And Blue Crunch Cake Recipes

FIRECRACKER RED, WHITE AND BLUE CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour.
• In large bowl, beat cake mix, water, oil and whole eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. In small bowl, place 1 cup of the batter; stir in 1 teaspoon of the red food color until blended. In another small bowl, place 1 cup of the batter; stir in 1 teaspoon of the blue food color until blended.
• Pour red cake batter into bottom of pan. Carefully pour remaining white batter over red batter in pan. Carefully pour blue batter over white batter. (Blue batter does not need to cover white batter completely; it looks better if it just forms a ring in the center of the white batter.)
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Remove cake from oven. Let stand 10 minutes, remove from pan to cooling rack. Cool completely, about 1 hour.
• Place cake on cooling rack over waxed paper or cooking parchment paper. In small microwavable bowl, place 1/4 cup of the frosting. Microwave uncovered on High 10 to 15 seconds or until thin enough to drizzle over cake. With spoon, drizzle warmed frosting back and forth over cake in striping pattern. Divide remaining frosting between 2 small microwavable bowls. To 1 bowl, stir in 1/4 teaspoon red food color until well blended. Microwave uncovered on High 5 to 10 seconds or until thin enough to drizzle. Drizzle over cake. Repeat with remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until frosting is set. Store loosely covered at room temperature.

RED WHITE AND BLUE CAKE

Steps:

• Preheat the oven to 350°. Spray two 8 inch round cake pans with cooking spray and dust with flour. Set aside.
• In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
• In the bowl of your mixer, beat the butter until creamy. Add the sugar and beat again for about 3-5 minutes on medium high speed until it turns white and fluffy. Add in the egg whites one at a time and mix on medium until each one is fully mixed in.
• Add the extracts, milk, sour cream and vinegar to the butter mixture and mix on medium speed until combined. Add the dry ingredients and mix until jut combined.
• Split the batter evenly into three bowls. Tint one bowl red and one bowl blue. To get the tie-dyed effect you will layer scoops of colored batter into the cake pans. One scoop red followed by one scoop white and one scoop blue, repeated until each pan has about 1/3 of each color of batter.
• Bake for about 35-40 minutes, until the top of the cake springs back when lightly touched and a toothpick comes out clean from the center.
• Allow to cool in the pan on a cooling rack for about 10 minutes before turning upside down on the cooling rack to cool the rest of the way. Cooling the cakes upside down levels out the top so you have nice flay layers that make getting a level cake very easy.
• Once the cake has cooled, you can either wrap the layers in plastic wrap and store in the fridge overnight (chilled layers are typically easier to frost) or you can frost them the same day.
• On a cake stand or plate, place one layer top down. Add generous dollop of frosting on top and smooth evenly. Add the second layer and another dollop of frosting smoothed over the top. Add the top layer upside down and another dollop of frosting on top. Smooth a thin layer of frosting around the outside of the entire cake as a crumb coat. Chill in the fridge for 15-20 minutes.
• Frost the outside of the cake. If you have a bench scraper or cake spatula, you can use this to get nice smooth sides and sharp corners at the top of the cake.
• Use a large star tip, such as the Wilton 1M, to pipe a border around the top. Press sprinkles around the bottom of the cake and, if desired, sprinkle around the top border.
• In the bowl of a stand mixer, beat the butter until light and fluffy. Scrape down the sides of the bowl and add the powdered sugar 1 cup at a time, mixing on low speed until incorporated. Once all the sugar has been added, add the salt and the vanilla. Increase the speed to medium and beat for 2-3 minutes.
• If desired, tint a small amount of frosting red and a small amount blue for the border at the top of the cake.

RED WHITE AND BLUE CRUNCH CAKE

Steps:

• Preheat oven to 350° F. Place granola bars into food processor or blender and process until you have fine crumbs.
• Add 1/2 of the crumbs to a bowl with flour, melted butter, and brown sugar. Stir to combine.
• Press crumb mixture into an 8x8 pan lined with parchment or foil. Bake for 10 minutes and allow to cool.
• Spread blueberry yogurt over cooled crust and top with blueberries.
• Spread vanilla yogurt over blueberries and top with diced strawberries.
• Spread strawberry yogurt over strawberries.
• Sprinkle the remaining granola crumbs over the top and freeze for 4 hours.
• Let sit on the counter for 5 minutes to soften slightly before cutting.

RED, WHITE, AND BLUE DUMP CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C).
• Dump the strawberry pie filling into a 9x12-inch baking dish. Sprinkle with blueberries. Pour cake mix on top of blueberries. Drizzle melted butter on top.
• Bake in the preheated oven until the top is a light golden brown, about 45 minutes. Serve warm.