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Red White and Blue Cake
A patriotic cake!
Course
Dessert
Cuisine
American
Prep Time
15
minutes
minutes
Cook Time
35
minutes
minutes
Total Time
50
minutes
minutes
Servings
8
Slices
Calories
220
kcal
Author
John Kanell
Ingredients
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
Instructions
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.
Nutrition
Serving:
79
g
|
Calories:
220
kcal
|
Carbohydrates:
30
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
5
g
|
Cholesterol:
40
mg
|
Sodium:
118
mg
|
Sugar:
24
g
|
Vitamin A:
200
IU
|
Calcium:
40
mg
|
Iron:
0.7
mg