Red, White and Blue Vanilla Cake

This Red, White, and Blue Vanilla Cake is sure to impress your guests and provide a delicious centerpiece for any celebration.


    Yield: 12

  • 2 bags Pamela’s Classic Vanilla Cake Mix
  • 6 eggs, large
  • 1 cup melted butter
  • 1 1/3 cup water
  • 2 tsp organic blue spirulina powder
  • ¼ cup Freeze-Dried Strawberries, grounded

  • Frosting
  • 4 cup heavy cream
  • 1/2 cup powdered sugar

  • Decoration
  • Strawberries
  • Blueberries
  • Edible flowers



    I follow the directions on the packaging. Preheat the oven to 325F. Whisk eggs, butter, and water, until well incorporated. Add the dry mix and beat by hand or on medium/low for 2 minutes. The batter thickens slightly and becomes lighter in color.

    Next, divide the batter evenly into three separate bowls. Add Freeze-Dried Strawberries to one bowl and blue spirulina powder to another, leaving the third bowl plain for the white layer. Pour each colored batter into its respective cake pan (I used 9” pans) and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before assembling.


    While the cake is cooling down you can prepare the frosting. Add the cream in a mixing bowl. Using a hand mixer on medium until it’s fluffy. Add the powdered sugar 1 tablespoon at a time mix well and scrape the sides.


    Place the bottom part of the cake on a plate. First, add about 1/3 of the frosting, spread it, and make sure that the edges are higher than the center, add sliced strawberries and cover with a little more frosting. Add another cake add some frosting and blueberry then a little more frosting and repeat until you get to the last piece of cake. For the top of the cake only use frosting and spread it around. Then go around the cake with a knife to even the frosting adding more frosting if needed.


    Just add some berries and edible flowers around and on top of the cake.

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