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Tuesday, July 3, 2012

6 Layer Red, White, and Blue Cake with Cream Cheese Coconut Frosting

Yes, the title of this post is a mouthful, but then again, so is this cake. Stacked six layers high in the colors of the USA, this cake is LOUD and PROUD for the 4th. I kind of took advantage of the holiday as an excuse to make this cake really really big and tall because it just seems more festive and hey we want all the red, white, and blue we can get, right? It's also one of my BFF's, Liberty's, birthday on the 4th so the BIGGA THE BETTA for her and the USA. This cake is certainly a homage to our homeland and I can tell you that not only does it does our country *and libby's bday* justice, but it will do your tastebuds justice as well. Cutting into this seemingly plain white cake and being surprised with a splash of color is actually so so cool. Six layers of a rich vanilla cake get smothered with a thick and creamy cream cheese coconut frosting. Top it off with a coating of shredded coconut flakes, and HAPPY FOURTH YA'LL!

*note: this cake may look like its a weird shape and thats because it is. I was lacking three identical pans except a set of heart shaped ones so I was stuck with using those...but hey, hearts mean love which translates to love for the 4th/USA? Just go with it.
Six Layer Red, White, and Blue Cake with Cream Cheese Frosting
*cake base inspired by Ina Garten

Ingredients

2 1/4 sticks softened butter
3 cups granulated sugar
6 eggs room temperature
1 tsp vanilla
zest of 1 lemon
6 oz. greek yogurt
3 cups flour
1/3 cup cornstarch
1 tsp baking soda
1/4 tsp baking powder

frosting
1 stick softened butter
20 oz softened cream cheese
6 cups powdered sugar
2 tsp coconut extract
2 tbs heavy whipping cream

shredded coconut flakes for garnish

Recipe: Preheat the oven to 350 degrees. Grease three identical pans, 9 inches each. In a bowl with an electric mixer, cream the butter and sugar. Add the eggs one at a time beating well after each addition. Add in the vanilla, zest, and yogurt and beat for 3 minutes until well combined and fluffy. Use a rubber spatula to scrape down the sides and get all the little bits incorporated. In a separate bowl combine the dry ingredients. Gradually add the dry into the wet and mix at a low speed for about 4 minutes. Evenly distribute your batter into three separate bowls. Dye one bowl red and one blue, and KEEP ONE WHITE! Be very generous with your food coloring, like 25 drops each. Pour the red batter into one pan, the blue in another, and the plain in the last. Bake for 40 minutes until golden and spring back to the touch. Cool to room temperature.

Frosting: Meanwhile, cream the butter and cream cheese. Slowly add the sugar. Once fully mixed, add the extract and whipping cream. Beat on high for 4 minutes. The frosting should be thick and creamy. Add more extract if you want a stronger taste.

Assembly: After your cakes are cooked, cool them at room temperature and then remove them from their pans and put them in the freezer for 20 minutes. Next, using a long serrated knife, cut each layer in half horizontally to create two layers out of each cake, making 6 layers in all. On a platter start with your first red layer. Frost the red layer and then add the white layer. Frost the white layer, and then add the blue layer. Repeat until you end up with your last blue layer on top. Frost the entire cake with a "crumb coating" which is a messy frosting layer used to seal in the crumbs. THIS IS NOT THE END RESULT. Once the entire cake is coated, put it in the freezer for 35 minutes to harden. After 35 minutes, remove the cake and frost it with its finishing layer all over. Take shredded coconut and sprinkle it on top of the cake and gently press it into the sides as well. CUT and enjoy your red white and blue magic!
and now you see that red, white, and blueee
and then a lil more...
and finally a big ole slice.

 red, white, blue, and hungree
xoxo
hungreegirl

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