Red White and Blue Layered Cake

A colorful dessert for any patriotic holiday.

Summer is here, and with it comes a whole slew of patriotic holidays. From Memorial Day through Flag Day and the Glorious Fourth, we’ll be decking out everything in sight in red, white, and blue. And at my house, naturally, that includes desserts.

I’ve done lots of red, white, and blue desserts before, from my Jello Firecracker Dessert to my Red White and Blue Poke Cake. But this time, I wanted to go for a cake with really vivid colors – the kind you can only get with gel food coloring.

However, I didn’t want to mess around baking three separate layers. So instead, I just whipped up a moist white chocolate pudding cake batter, divided it into thirds, and colored them. Then I carefully spread the three colors into the pan – blue, then white, then red – and baked it.

From the top, this just looks like a plain white cake with whipped frosting and red and blue sprinkles. But when you slice into it, the three vivid colors are revealed like a flag unfurling before your eyes. This Red White and Blue Layered Cake is full-color extravaganza that will add just the right patriotic touch to your holiday table.

Preheat oven to 350 degrees. Grease a 9 x 13 pan and set aside.
In a large mixing bowl, add the cake mix, pudding mix (minus two tablespoons reserved for later), water, oil, and eggs. Beat with a hand mixture for a few minutes until smooth.
Divide evenly among 3 bowl, about 1 1/3 cups each. Add red food color to one bowl, and blue food color to another bowl. Stir well to thoroughly mix color in.
Pour and spread blue batter to prepared pan.
Carefully pour the white batter over the blue layer, moving the bowl all around to coat evenly. Gingerly spread white batter to areas that need to be covered, trying not to swirl the layers.
Repeat with the red layer.
Bake for 33-38 minutes and a toothpick comes out clean. Allow to cool completely.
For the topping:
In a medium bowl add the whipping cream and reserved pudding mix. Beat for several minutes until stiff peaks form.
Spread over cooled cake and sprinkle with sprinkles if using and serve.

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