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Red, White & Blue Cake

Red White and Blue Cake

A patriotic cake!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8 Slices
Calories 220kcal


For the Cake:

  • 1 cup sugar
  • 2 cup sifted flour
  • 1 cup almond flour
  • 1 cup shredded unsweetened coconut
  • 1 cup milk
  • 1/2 cup sour cream
  • 1 tbs baking powder
  • 1.3 tbs vanilla extract
  • For the Buttercream:
  • 3 stick salted butter
  • 2 lb powdered sugar
  • 1 tbs vanilla
  • 12 ounce white chocolate melted with 1/4 cup cream and cooled.
  • Food coloring if desired


For the Buttercream:

  • Melt the white chocolate and cream together at very low heat, set aside.
  • Beat the butter until light and fluffy, add the sugar a cup at a time and beat well. Drizzle in the white chocolate and beat until combined.
  • Separate the buttercream into 3 equal batches and color two of the batches with pink food coloring in different shades for the ombré.

For the Cake

  • Butter and flour 3 six-inch cake pans. Preheat oven to 350F
  • Sift the dry ingredients together in a large bowl.
  • Mix the wet ingredients together in a medium bowl.
  • Add the wet to the dry and mix until just combined.
  • Divide the mixture into 3 6″ cake pans that have been buttered and floured.
  • Bake at 340 for about 25-30 minutes or until the centers are springy to the touch.
  • Pipe the petals using large round tip.


Serving: 79g | Calories: 220kcal | Carbohydrates: 30g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Cholesterol: 40mg | Sodium: 118mg | Sugar: 24g | Vitamin A: 200IU | Calcium: 40mg | Iron: 0.7mg