Homemade All-American Tie-Dyed Cake

Happy Fourth of July weekend.  I love red, white and blue and being an American!  I remember reading, in my first year of college, about our country’s patriots thoughts and actions in early American literature.  Brilliant gentlemen and scholars who would not hesitate to lay their lives down for what they believed.  So, in honor of this awesome holiday and our country’s birthday, I baked a red, white and blue cake!  It looks great from the outside, but inside .  . . ta-daaaa!

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This recipe is easy and would be super fun for kids, especially with cupcakes, just adjust the baking time.  Recycle this idea for Christmas, Easter and birthdays!  It is fun!

Last, but not least, the flavor and texture of this cake are just amazing!  This is another awesome recipe from Sally’s Baking Addiction (linked) and doesn’t even require a mixer to make the cake (use mixer for frosting)!!!

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It’s an All-American party on a cake plate!

Homemade All-American Tie-Dyed Cake

By July 3, 2015

Super fun and delicious, this tie-dyed cake is fun and simple - kids love it!  It's a party on a cake plate!

  • Prep Time : 15 minutes
  • Cook Time : 20 minutes
  • Yield : for a party
  • Allergens : ,

Ingredients

Instructions

Preheat oven to 350 degrees F.  Spray with nonstick spray, two 9 inch cake pans (or for a taller cake, two 8 - inch cake pans, just adjust cooking time as needed).

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

In a small, microwavable bowl, melt the butter and whisk in the sugars, till no lumps remain.  Add the egg, stir, then the yogurt, milk and vanilla.  Whisk till combined.

Pour the wet ingredients into the dry and mix until combined.  Divide the batter into three bowls and color, of course, leaving 1/3 of the batter in the original bowl white.  I used Wilton Icing colors and it only took a bit!

Start by pouring half of the white batter into each pan, then add the red and blue.  I added it right in the middle and as it spread, it sort of made a bulls-eye effect.

Bake for 20 - 25 minutes, cool in pans for 10 minutes, then remove from pans to cool completely on a wire rack.

Frosting:

Beat the softened butter, add the powdered sugar and beat until well-combined.  Add the vanilla and scrape down the sides of the bowl and the bottom.  Add heavy whipping cream, one Tablespoon at a time, until frosting is desired consistency.

Frost the bottom layer, within a half inch of the edge and pipe large swirls around the edges to support the top.  Place the top layer carefully and frost again.  Sprinkle with red and clear sugar and use a cookie cutter for the center star.

Decorate with toothpick flags.

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