Celebrate in style with our Stars & Stripes Vanilla Dream Cake! This patriotic delight features layers of moist vanilla cake infused with vibrant red and blue hues. Topped with a light and fluffy homemade whipped frosting, it's the perfect centerpiece for your festive gatherings, bringing a burst of color and flavor to every bite.
Vanilla Cake:
2 1/4 cups all purpose flour
2 1/4 tsp baking powder
3/4 tsp salt
3/4 cup unsalted butter room temperature
1 1/2 cup sugar
3 large eggs room temperature
1 1/2 tsp vanilla extract
1 cup buttermilk or whole milk, room temperature
Red/Blue food coloring
Whipped cream frosting:
2 ounces cream cheese, softened
½ cup granulated sugar
2 cups heavy cream
½ teaspoon vanilla extract
1 pinch kosher salt
Instructions:
Vanilla Cake:
Preheat oven to 350F. Grease and flour two 8″ cake rounds and line with parchment.
In a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside.
Using a stand mixer fitted with a paddle attachment, cream the butter and sugar on med-high until pale and fluffy (about 3mins). Reduce speed and add eggs one at a time fully incorporating after each addition. Add vanilla.
Alternate adding flour mixture and buttermilk, beginning and ending with flour (3 additions of flour and 2 of milk). Fully incorporating after each addition.
Once prepared, separate cake batter into two medium bowls.
Add red food coloring to one bowl and blue food coloring to the other bowl. Stir and continue adding more drops until desired color is reached.
Place Spoonfuls of the batter in the cake pan alternating between colors until all has been used up.
Bake for 30-35mins or until a toothpick inserted into the center comes out mostly clean.
Place cakes on wire rack to cool for 10mins then turn out onto wire rack.
Whipped cream frosting:
Before starting, place the bowl and whisk attachment from your stand mixer* into the freezer to chill for about 15 minutes. Starting with a cold bowl will help the cream whip up faster and with more volume.
Once chilled, add the cream cheese and sugar to the bowl. Mix on medium-high speed until fully combined and no lumps remain.
With the mixer off, pour in the heavy cream. Resume mixing on medium speed until soft peaks have formed (peaks droop slightly). Stop the mixer.
Using a rubber spatula, scrape the bottom of the bowl to incorporate all of the cream cheese.
With the mixer back on medium speed, mix until stiff peaks have formed. (Stiff peaks refer to the whipped cream peaks that stand straight up and hold their shape firmly.)
Finally, add in the vanilla and a pinch of salt, being careful not to overmix.
Serve it with your favorite desserts!
Assembly:
Place one layer of cake on a cake stand or serving plate. Top with approximately 1 cup of whipped cream. Repeat with remaining layer and crumb coat the cake. Chill for 20mins.
Frost the top and sides of the cake and smooth with a bench scrapper
If desired, use a decorating comb to give texture to the sides
Mix confetti and nonpareils in a small bowl. Press sprinkles gently along the bottom of the cake and sprinkle along the top. For the speckled sides, I grabbed a pinch of sprinkles and tossed them randomly at the sides.
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