Red, White and Blue Sheet Cake

This Red, White and Blue Sheet Cake is made from scratch but can be adapted from a store bought cake box mix and/or frosting to make life a little easier if you are short on time. It’s the perfect patriotic dessert for Memorial Day, 4th of July and/or Memorial Day!

WHAT INGREDIENTS YOU NEED TO MAKE THIS SHEET CAKE

All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
Sugar: Adds sweetness.
Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
Baking Powder & Baking Soda: Helps the cake rise. Aways double check that your baking powder and soda are fresh and not expired.
Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making frosting. Be sure to bring the butter to room temperature. I always take mine out a couple of hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forget to take your butter out to come to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
Sprinkles (optional)
Edible Glitter (optional)

WHAT INGREDIENTS YOU NEED TO MAKE VANILLA BEAN BUTTERCREAM

Butter: Unsalted
Salt
Pure Vanilla Extract & Vanilla Bean Paste: Vanilla bean paste is a game changer in recipes. If you do not have vanilla bean paste it’s not the end of the world, you can substitute with pure vanilla extract. My favorite brand for vanilla bean paste is Nielsen-Massey and you can find it on Amazon. I believe Trader Joe’s also sells their own vanilla bean paste too!
Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!

Food Coloring: You can use your favorite food coloring but I enjoy using Americolor color gel and Colour Mill Oil Based food colouring. You can find both on Amazon.

WHAT SUPPLIES YOU NEED

Pipping Bags: I get mine from Amazon. I used 7 for this recipe.
Pipping Tips: 1M, 4B and two 8B tips. I get mine from Michaels.
9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.

HOW TO MAKE A RED, WHITE AND BLUE SHEET CAKE

Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.

In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.

In a large bowl, whisk the flour, baking soda, and salt together.

Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix.

Split the batter evenly into three bowls. Tint one bowl red and one bowl blue. The third bowl remains white. I used Super Red Americolor color gel and Cobalt Blue Colour Mill Oil Based food colouring for this step.

To get the marble effect you will place small spoon fulls of each color into the cake pan. Scatter the colors around.

When all the batter as been added, using a knife or toothpick, gently swirl the colors together. Do not over mix!

Bake for 45-50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.

HOW TO MAKE VANILLA BEAN BUTTERCREAM

Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.

HOW TO DECORATE THE CAKE

Split the buttercream evenly into three bowls (about 2 cups each). Tint one bowl red and one bowl blue. The third bowl remains white. I used Super Red Americolor color gel and Cobalt Blue Colour Mill Oil Based food colouring for this step.

Add the colored buttercream to your piping bags and cut off the tips of the bags.

Then add your four pipping tips to another set of pipping bags and cut off those tips of the bags. Place the bag of blue buttercream with the 1m pipping tip. Next place the bag of red buttercream with the 8B pipping tip. Finally place the bag of white buttercream with the 8B pipping tip. When you decorate the white “stars” on the blue part of the cake you will switch out the white buttercream bag to the 4B pipping tip.

Time to decorate the cake! Start by using the 1M pipping tip bag and pipe 6 rosettes at the top left corner of the cake.

Next, take your 8B pipping tip filled with red frosting and start decorating at the bottom of the cake. Work your way from left to right. Next, take your 8B pipping tip filled with white frosting and work your way from right to left. Repeat until the entire cake is decorated. Using the 4b pipping tip bag pipe white “stars” on top of blue rosettes. If you’d like to take your decorating up a notch add sprinkles or gold edible glitter like it did.

Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.

TIPS FOR MAKING THIS RECIPE

Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
Make sure to allow the cake to cool before you add the buttercream.
Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
The longer you chill the cake, the better the buttercream will stick to the cake layers.

FREQUENTLY ASKED QUESTIONS

Can I make this cake in advance?

Yes! You can make the cake and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days. I always like to bake the cake one day and then decorate it the following day.

Can I turn this recipe into a 2 layer cake?

Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake at 325°F for about 27 to 30 minutes—keep a close eye on the cakes and check for doneness with a toothpick.

Can I turn this recipe into a bundt cake?

Yes! Grease your bundt pan with. Bake at 325°F for about 25 to 35 minutes—keep a close eye on the cake and check for doneness with a toothpick.

Can I turn this recipe into cupcakes?

Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for about 14 to 19 minutes. Yields about 22 regular sized cupcakes.

Can I make a sprinkle cake instead of marble cake?

Yes! To make a sprinkle cake, fold about 2/3 cup of sprinkles (jimmies) into the cake batter.

Avoid nonpareils (the little balls pictured above), which tend to bleed their color. These would go great on top of the cake!

Can I make this with store bought cake mix?

Yes! You can use any vanilla store bought cake mix. Follow the directions on the cake box to mix all the ingredients and then proceed to Step 5 on directions on how to color the cake batter. You can also add sprinkles (jimmies not nonpareils) instead of coloring the cake. Bake according to the directions on the box.

Can I make this with store bought frosting?

Yes! You can use any vanilla store bought frosting. I would suggest using 2 to 4 containers of the store bought frosting. Proceed to Step 8 on directions on how to color frosting and decorate the cake.

How do I store leftover frosting?

Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.

How do I store cake leftovers?

Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. Frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.

Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee

Red, White & Blue Sheet Cake

Level: Intermediate

By: Tammie

June 29, 2023
12
4 hr
Print this

Ingredients

Vanilla Cake:
1 cup (2 sticks) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
3 eggs, at room temperature
1 Tablespoon pure vanilla extract
1/3 cup sour cream, at room temperature
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk, at room temperature
Red & Blue Food Coloring
Sprinkles (optional)
Edible Glitter (optional)
Vanilla Bean Buttercream:
1 and 1/2 cups (3 sticks) unsalted butter, at room temperature
1 Tablespoon pure vanilla extract
1 Tablespoon vanilla bean paste
1/4 teaspoon salt
1/2 cup heavy cream
2 lbs powdered sugar (1 bag)
Supplies:
9x13 inch sheet pan
Pipping bags
Pipping tips 1M, 4B and two 8B

Directions

Step 1: PREP CAKE: Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
Step 2: CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in eggs and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.
Step 3: DRY INGREDIENTS: In a large bowl, whisk the flour, baking soda, and salt together.
Step 4: COMBINE: Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not over mix.
Step 5: COLOR: Split the batter evenly into three bowls. Tint one bowl red and one bowl blue. The third bowl remains white. I used Super Red Americolor color gel and Cobalt Blue Colour Mill Oil Based food colouring for this step. To get the marble effect you will place small spoon fulls of each color into the cake pan. Scatter the colors around. When all the batter as been added, using a knife or toothpick, gently swirl the colors together. Do not over mix!
Step 6: BAKE: Bake for 45-50 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.
Step 7: FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, vanilla bean paste, heavy cream and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Yields about 6 cups of frosting.
Step 8: DECORATE THE CAKE: Split the buttercream evenly into three bowls. Tint one bowl red and one bowl blue. The third bowl remains white. I used Super Red Americolor color gel and Cobalt Blue Colour Mill Oil Based food colouring for this step. Add the colored buttercream to your piping bags and cut off the tips of the bags. Then add your four pipping tips to another set of pipping bags and cut off those tips of the bags. Place the bag of blue buttercream with the 1m pipping tip. Next place the bag of red buttercream with the 8B pipping tip. Finally place the bag of white buttercream with the 8B pipping tip. When you decorate the white “stars” on the blue part of the cake you will switch out the white buttercream bag to the 4B pipping tip. Start decorating by using the 1M pipping tip bag and pipe 6 rosettes at the top left corner of the cake. Next, take your 8B pipping tip filled with red frosting and start decorating at the bottom of the cake. Work your way from left to right. Next, take your 8B pipping tip filled with white frosting and work your way from right to left. Repeat until the entire cake is decorated. Using the 4b pipping tip bag pipe white “stars” on top of blue rosettes. If you’d like to take your decorating up a notch add sprinkles or gold edible glitter like it did.
Step 9: Slice and serve. Cover leftovers tightly and store in the refrigerator for up to 5 days