To celebrate the 4th of July I decided to make a red, white & blue cake. This cake is a cross between a sponge and pound cake. It’s airy, but a little dense too (if that makes sense!). The icing is a vanilla buttercream; I make mine with half-n-half and I love the creamy taste that comes through. I also don’t use a lot of sugar because I don’t want the sweetness to overpower the cake. To go with the red, white & blue theme I used strawberries and blueberries! This is a delicious, quick and easy cake to take to all your picnics this holiday…enjoy!
Ingredients are as follows:
1/2 C water
1/2 C butter
1 C sugar
1 C flour
1/4 tsp. salt
1/4 C sour cream
1/2 tsp. baking soda
1 tsp. vanilla
1/2 C butter (no substitutes)
1/4 C half-n-half
1 tsp. vanilla
3 1/2 C powdered sugar
Preheat oven to 350 degrees; grease two round cake pans.
Bring water and butter to a boil then remove from heat.
Stir in sugar, flour and salt.
Beat in egg, sour cream, baking soda and vanilla.
Pour into pans. Bake for 14-16 minutes; until golden brown.
While they’re cooling, slowly mix together the butter and half-n-half.
Add vanilla; slowly beat in the powdered sugar until thick & creamy.
Invert one (cooled) cake onto a plate and cover with half of the icing.
Arrange a layer of blueberries on top.
Invert the other cake on top and cover with the other half of the icing.
Arrange a layer of diced strawberries on top.
Then I put a few dollops of icing on top and placed a blueberry on each.