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Red, White, and Blue Cake
A layer of fresh-tasting white lemon cake is sandwiched between two red velvet cake layers, with a zesty lemon cream cheese frosting as the "glue" holding it all together. A mixture of strawberries, blueberries, and tayberries (a cross between a blackberry and a raspberry---super delicious and sweet) decorate the top. It's a red, white, and blue wonder, and a totally perfect addition to any Fourth celebration!
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Ingredients:
2 and 1/2 cups cake flour
1/4 cup unsweetened cocoa (not Dutch-processed)
1 tsp baking soda
1 tsp salt
1/2 cup (1 stick) unsalted butter, at room temperature
1 and 1/2 cups granulated sugar
1 cup vegetable oil
2 large eggs
red gel food coloring
1 and 1/2 tsp apple cider vinegar
2 tsp pure vanilla extract
3/4 cup sour cream mixed with 1/4 cup water
1 and 1/3 cup cake flour
1/2 tsp baking soda
1/4 tsp salt
3 large egg whites
1/4 cup sour cream mixed with 2 tbsp water
5 tbsp unsalted butter, at room temperature
3/4 cup granulated sugar
1/3 cup vegetable oil
zest from 1 large lemon
1 tsp pure vanilla extract
20 ounces (2 and 1/2 packages) cream cheese, at room temperature
1 and 1/4 cups (2 and 1/2 sticks) unsalted butter, at room temperature
juice from 1 large lemon
2 tsp pure vanilla extract
1/4 tsp salt
3 cups confectioners' sugar
2 and 1/2 pints various berries (I used small strawberries, blueberries, and tayberries)
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