Description
This Fireworks Cake is a festive 4th of July dessert with moist red velvet cake, fluffy funfetti cake, creamy frosting, and crunchy patriotic sprinkles.
Ingredients
Red Velvet Cake:
1⅔ cups all-purpose flour
1 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup buttermilk
6 tablespoons vegetable oil
1 tablespoon white vinegar
2 teaspoons vanilla extract
1 tablespoon red food coloring
Funfetti Cake:
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
½ cup unsalted butter, melted
¾ cup granulated sugar
2 large eggs
½ tablespoon vanilla extract
½ cup buttermilk
½ cup sprinkles
Cream Cheese Frosting:
8 ounces cream cheese
½ cup butter, softened
¼ teaspoon salt
4 cups powdered sugar
1 tablespoon vanilla extract
Vanilla Frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
1 tablespoon vanilla extract
½ teaspoon salt
2–5 tablespoons heavy whipping cream
24 ounces patriotic sprinkles for coating
Instructions
1. Preheat oven to 350°F and grease two 9-inch cake pans.
2. For the red velvet layer, combine flour, sugar, cocoa powder, baking soda, and salt.
3. In another bowl, mix buttermilk, oil, vinegar, and vanilla, then stir into dry ingredients.
4. Add red food coloring and mix until smooth.
5. Pour into one prepared pan and bake until a toothpick comes out clean.
6. Cool completely.
7. For the funfetti layer, whisk flour, baking powder, and salt.
8. In another bowl, beat melted butter and sugar, then add eggs and vanilla.
9. Alternate mixing dry ingredients and buttermilk until just combined, then fold in sprinkles.
10. Pour into prepared pan and bake until lightly golden and baked through.
11. Cool fully.
12. For cream cheese frosting, beat butter and cream cheese until smooth.
13. Add salt, powdered sugar gradually, and vanilla until fluffy.
14. For vanilla frosting, beat butter until creamy.
15. Mix in powdered sugar gradually, then add vanilla, salt, and enough cream to create a spreadable texture.
16. Slice each cake horizontally to create four layers.
17. Place a red velvet layer on a serving plate and spread with cream cheese frosting.
18. Add a funfetti layer and spread with vanilla frosting.
19. Repeat with remaining layers.
20. Cover the outside with a thin layer of vanilla frosting.
21. Press sprinkles all over the cake to coat.
22. Chill until firm, then let sit briefly at room temperature before serving.
Notes
The cake can be made fully homemade or simplified with boxed cake mixes and canned frosting.
Patriotic nonpareils or jimmies both work well for decorating.
Applying sprinkles over a sink helps contain the mess.
The cakes can be left as two thick layers instead of torting into four thinner layers.
Cake can be frozen for up to 1 month if well covered.
Best served at room temperature after chilling.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: 4th of July
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 720
- Sugar: 84g
- Sodium: 387mg
- Fat: 30g
- Saturated Fat: 13g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 114g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 72mg