Red White & Blue Cake
Prep time
Cook time
Total time
Serves: One 8" 3 Layer Cake
For the Cake:
  • 2 sticks + 2 tb soft, unsalted butter
  • 2 c sugar
  • 2 ts pure vanilla extract
  • 9 room temperature egg whites
  • 3 c unbleached flour
  • 4½ ts baking powder
  • 1½ ts salt
  • 1½ c room temperature whole milk
For the Buttercream:
  • 4 sticks soft, unsalted butter
  • 6-8 c sifted powdered sugar*
  • 2 ts pure vanilla extract
  • 1/s ts fine salt
  • 2-4 tb cream
  1. In your first bowl, cream together your butter and sugar. You want to cream for at least 5 minutes and reach a pale, fluffy blonde color.
  2. Tip in your vanilla and slowly stream in your eggs.
  3. In your second bowl, sift in all of your dry ingredients. Slowly add this to your first, "wet" bowl.
  4. Alternate with milk but begin and end with your dry bowl.
  5. Evenly pour into three well greased and parchment lined 8" tins. Bake at 350 for 22-25 minutes.
  6. Cool completely and meanwhile, work on your buttercream.
  7. Break up all 5 sticks of butter with your mixer and slowly add in your sugar (1/2 c-1 c at a time). Add in your vanilla and salt and cream as needed.
  8. Assemble as demonstrated in the video.
*6-8 c depending on how sweet you like your buttercream (pay attention to consistency as well). Remember to measure it out after you sift it, not before.
Recipe by The Squishy Monster at