*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
No comments:
Post a Comment