Description
These festive Red, White, and Blue Mini Cakes are perfect for patriotic celebrations like the Fourth of July. Made with layers of colorful sponge cake and topped with whipped cream and berries, they’re a sweet treat that’s as eye-catching as it is delicious.
Ingredients
Units
Scale
- 1 box white cake mix
- 1 cup water
- 1/3 cup vegetable oil
- 3 large eggs
- Red food coloring
- Blue food coloring
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sliced strawberries
- 1/2 cup blueberries
Instructions
- Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- Prepare the cake mix according to the package instructions using water, oil, and eggs.
- Divide the batter into three equal parts. Leave one white, color one with red food coloring, and the other with blue food coloring.
- Pour each colored batter into separate pans and bake for 15-20 minutes or until a toothpick comes out clean. Let cool completely.
- Using a round cookie cutter, cut small circles out of each cake layer.
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Layer the mini cakes by stacking red, white, and blue cake circles with whipped cream between each layer.
- Top with additional whipped cream and decorate with strawberries and blueberries.
- Chill in the refrigerator until ready to serve.
Notes
- You can make the cake layers a day ahead and store them in the fridge.
- Use gel food coloring for more vibrant colors.
- Optional: Add a touch of lemon zest to the whipped cream for extra flavor.
Nutrition
- Serving Size: 1 mini cake
- Calories: 210
- Sugar: 18g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg