Happy Independence Day! If you need a quick last-minute cake for your celebration, then take a look at this one.
I have used my usual go-to sponge recipe as it is so foolproof and always produces a really impressively sized cake. For this occasion I’ve teamed it up with a simple cheesecake frosting and plenty of sprinkles. You can never have too many sprinkles – it was just a shame that I couldn’t find any red ones.
My recipe uses food colouring to get the red and blue layers but, if you would rather go down a more natural route, you could use raspberries to get the red layer and blueberries to get the blue.
This cake serves at least 12 people.
1 box vanilla cake mix (I use Betty Crocker Super Moist Vanilla with ready-made frosting in the pack)
1/2 cup water
1/2 cup vegetable oil
225g/8 oz light sour cream
1 packet vanilla instant pudding mix
4 eggs, lightly beaten
2 handfuls small white chocolate chips, optional
few drops red food colouring
few drops blue food colouring
- 250g/9 oz cream cheese, softened (I used a pack of Philadelphia)
- 2 cups icing (powdered) sugar, sifted
- blue sprinkles, to decorate
- Put all the cake ingredients apart from the white chocolate chips and food colouring into a large bowl and mix until smooth.
- Separate the cake mixture between three smaller bowls, then colour one bowl of mixture with a few drops of red food colouring and one bowl with a few drops of blue colouring. Leave one bowl with no colouring and stir the white choc chips into that bowl.
- Heat your oven to 180C/160C fan forced/350F.
- Spray a 23cm/9 inch spring-form pan, or a silicon shaped pan, with cooking spray. You will have to cook this cake in three batches.
- Start by putting the non-coloured mixture into the pan, levelling the top with the back of the spoon.
- Bake for 18-20 minutes, or until a skewer inserted into the centre comes out clean. Leave for 5 minutes to cool in the pan.
- Remove the first cake from the pan, put on a wire rack and then re-spray the pan with cooking spray.
- Now place the red cake mix in the pan and repeat the baking and cooling.
- Finally place the blue cake mix in the pan and repeat the baking and cooling.
- To make the frosting, beat the cream cheese until smooth and then beat in the icing sugar. If your box of cake mix came with ready-made frosting then you can stir it into the cheesecake frosting at this point.
- Once all the cakes are cooled, place the blue cake on your serving plate. Spread a little of the frosting over the top of the cake, then sandwich your plain non-coloured cake on top.
- Spread over a little more frosting then put your red cake on the top.
- Place the remaining frosting in the fridge for a few minutes in order to make it a little firmer. Once cooled, spread the frosting all over the top and sides of the cake. When using, if you find that the frosting starts to drip down the sides of the cake place the whole cake and the remaining frosting in the fridge to set it a little more.
- Once the cake is completely covered with the frosting, decorate with sprinkles.
- If you want to keep the cake for later, place it in the fridge until serving.
- Serve in thin slices (as it is a sweet cake).