To make red layers- heat oven to 350. Grease 2 8inch round pans; place 8 inch round piece cooking parchment paper in bottom of each pan. Grease parchment paper. In large bowl, beat red cake layer ingredients with mixer on low 30 seconds, then on high about 2 minutes or until smooth. spread in pans; bake 29-34 minutes or until it tests done. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove paper. Cool completely, about 30 minutes. Flatten cake layers by trimming, if needed. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center using 4 inch cutter. Wrap and freeze 1 thin layer and outer rim layer.
Blue Cake layer- Heat oven to 350. Grease 8inch round pan; place 8 inch round of parchment in bottom of pan. Grease parchment. In medium bowl, beat blue cake ingredients on low speed 30 seconds and then on high about 2 minutes or until smooth. Spread in pan. Bake
29-34 minutes or until it tests done. Cool 10 minutes; run knife around edges to loosen. Gently remove to cooling rack. Cool completely about 30 minutes. Flatten cake layer as needed. Cut 4 in round out of center; wrap and freeze.
White layers- Heat oven to 350. Greas an 8 inch round pan, place an 8 in round parchment paper in bottom of pan; grease parchment. Bet white cake layer ingredients on high about 2 minutes oruntil smooth. Spread in pan. Bake 29-34 minutes or until it tests done. Cool 10 minutes; run a knife around edges to loosen. Gently remove from pan to cooling rack; remove parchment. Cool completely about 30 minutes. Flatten cake layer as needed. Cut layer in half horizontally to make 2 thin layers. In one layer cut a small round out of center using 4 inch cutter. Wrap and freeae out ring.
To assemble cake- place 1 red cake layer on cake plate; spread 1.3 c frosting on tip. Top with 1 white layer; spread 1/3 c. frosting on top. Top with second red
cake layer; spread 1/3 c frosting on top. Gently top with blue layer. carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gentl insert white 4 inch cake round; top with frosting and then red 4 inch cake round; press slightly. Frost side and top of cake using reminaing fronsting. Top with red white and blue sprinkles. Store loosely covered in refrigerator.
Originally Submitted
10/18/2012
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