Happy 4th of July!!!! Here’s a White Layered Cake with American Buttercream (What else for the 4th July, of course!?) and Fresh Berries!! Can’t wait to celebrate the US Independence Day with US DESSERT MONTH!!
When people ask what is your best memory of 4th of July celebration, what would be your answer? The friends and families get together, the barbeque, the picnic? Well, 4th of July always reminds me of the time I went to the National monument to see the Fireworks. I was living in Maryland and the time and my parents took me to see the Fireworks there. We had a picnic by the lawn, and played games with friends, and we just hang out until the firework comes. And when the fireworks was on, I was mesmerized! In front of us was the National monument lit up, behind us was all different kinds of fireworks. It was loud, beautiful, big and small, different colors of fireworks and it has music! It was a stimulation to your senses. And when they did the finale, oh my it gave me goosebumps!!! It makes me grateful that I am able to live in this beautiful country. What is your best memory of 4th of July?
This recipe is different than most cake recipes because it only add the egg whites and not the yolk. It also tastes lighter so if you want to try something different than a vanilla cake, this is the winner! After creaming the butter and sugar, add the egg whites one by one and mix until combined. Remember to scrape the sides after each egg so that all the butter is really incorporated with the eggs.
Then add the flour mixture and the milk mixture alternatively until you end with flour. Bake for about 25-35 minutes and cool.
Once the cake is cooled, torte the cake into 2. Torting a cake or dividing cake into layer, creates height once filling is added. If you want the cake to be taller, you can bake a second batch of the cake. But for this cake, with all the fresh berries, it already has the height that I wanted so I just torte the cakes.
Add a layer of the vanilla buttercream and spread it evenly.
Then add a layer of fresh strawberries. Then before you put another layer on top, spread a layer of buttercream at the bottom of the cake layer, so it becomes a glue so that strawberries sticks to the bottom of that layer. It helps the strawberries from falling out to the sides.
Then add the blueberry layer and repeat the same step above.
Then finish the top with the strawberries and blueberries. It’s berries galore!!!
It has everything you need for a 4th of July celebration!! The cake, American Buttercream (wink, wink..) the red white and blue from the berries, and it’s ready to feed friends and families!!! Happy 4th of July!!!
Happy Baking!!
| Servings |
20 servings
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- 14 oz flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 2 tsp vanilla extract
- 10 oz milk, room temperature
- 2 oz canola oil
- 8 oz unsalted butter room temperature
- 14 oz sugar
- 6 egg whites, room temperature
- Strawberries and Blueberries
- 2 cups unsalted butter room temperature
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 7 cups powdered sugar
- 3 tbsp heavy cream
Ingredients
White Cake
Vanilla Buttercream
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- Preheat your oven to 335ºF. Grease and flour two 8"x2" cake pans.
- In a medium bowl, combine your flour, baking powder and salt and set aside. This is the flour mixture.
- In a measuring cup, combine milk, oil and extracts and set aside. This is the milk mixture.
- In a stand mixer bowl, cream butter until smooth. Add in your sugar and then let whip on high until light and white, for about 5 minutes.
- Add the egg whites one at a time to the butter mixture while mixing on low and let fully combine after each addition before adding the next. Remember to scrape the sides after each addition.
- Add in 1/3 of flour mixture and mix on low until just combined. Then add in 1/2 of the milk mixture. Repeat those 2 steps until ending with flour mixture. Let mix until just combined.
- Split the batter into prepared cake pans and bake at 335º F for 25-35 minutes or until a toothpick comes out clean when poked in the center.
- Let cool ten minutes then turn out cakes onto a cooling rack. Let cool completely then wrap with plastic wrap and leave it in the fridge for at least 3 hours before torting the cake. The torte the cakes to make 4 layers.
- Beat butter on a medium speed for 30 seconds until smooth.
- Mix in vanilla extract and salt on a low speed.
- Slowly add in 7 cups of powdered sugar, 1 cup at a time. Half way through add in 3 Tbsp of heavy cream or milk to make it easier to mix.
- Mix on low until the ingredients are fully incorporated and the desired consistency is reached.
- If the frosting is too thick, add in 1 tbsp of cream (1 Tbsp at a time). If the frosting is too thin, add 1/4 cup of powdered sugar.
- Spread the buttercream on a layer of cake and add strawberries. Spread a layer of buttercream at the bottom of a cake layer, and put on top of the strawberries.
- Spread the buttercream on that layer of cake and add blueberries. Spread a layer of buttercream at the bottom of a cake layer, and put on top of the blueberries. You should have 3 layers of cake.
- Spread the buttercream on that layer of cake and pile on with strawberries and blueberries.
Adapted from : Sugar geek show and Chelsweets
