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Ingredients
Red Cake Layers
Blue and White Cake Layers
Frosting and Sprinkles
-
3
tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
-
Betty Crocker™ Red, White & Blue Sprinkles, as desired
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-
Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
-
To make red cake layers: Make cake mix as directed on box for 8-inch round cake pans using water, oil and whole eggs. Beat in red food color. Divide evenly between pans.
-
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
-
To make blue and white cake layers: Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make cake mix as directed on box for 8-inch round cake pans using water, oil and egg whites. Pour half of the batter into one pan. Stir in blue food color and star-shaped sprinkles to remaining batter until well blended. Pour batter into other pan.
-
Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
-
Flatten cake layers by trimming off rounded tops. For red cake layers: Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use. For blue cake layer: Cut small round out of center of cake layer, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use. For white cake layer: Cut cake layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
-
To assemble cake: Place 1 red cake layer on serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
-
Spread remaining frosting on side and top of cake. Top with sprinkles. Refrigerate 30 minutes before slicing. Store loosely covered at room temperature.
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450
Calories
23g
Total Fat
1g
Protein
59g
Total Carbohydrate
45g
Sugars
Nutrition Facts
Serving Size:
1 Serving
- Calories
- 450
- Calories from Fat
- 210
- Total Fat
- 23g
- 36%
- Saturated Fat
- 9g
- 47%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 270mg
- 11%
- Potassium
- 10mg
- 0%
- Total Carbohydrate
- 59g
- 20%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 45g
- Protein
- 1g
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 4%
- 4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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Recipe Tips
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