Red, White and Blue Sponge Cake Recipe

Impress your friends and family with this delicious red, white and blue sponge cake made entirely from scratch. The moist texture and stunning colour will have everyone asking for seconds. Follow our easy recipe and make your own red, white and blue masterpiece!

Our patriotic Red, White and Blue Layer Cake is a simple make, perfect for any celebratory occasion such as a coronation, Royal Wedding or even the FA Cup final!

Red, White & Blue Sponge Cake Recipe

The secret to making a great Red, White and Blue Layer Cake is gel food colourings. that way you get a fabulous colour but also a light sponge with great taste.  I am going to admit that this is a very rough and ready cake and it would also look fab with less icing as a naked cake – you have to remember I made this with the kids.

Ingredients for the cake

• 375g/13oz butter or margarine softened to room temperature
• 375g/13oz caster sugar
• 6 large free-range eggs
• 2 tsp or Elderflower liqueur or  vanilla extract
• 375g/13oz self-raising flour
• 2-3 tbsp milk
• red and blue food colour

Ingredients for the buttercream frosting

• 2 blocks of butter, softened at room temperature
• 2 packets of icing sugar
• 3 tablespoons of Elderflower Liqueur
• 2 tablespoons of Milk

How to make a Red, White and Blue Layer Cake

The cake is really simple to make, but it does take a little more time, planning and washing up! I can assure you it is worth it for the amazing effect once you cut into it. Preheat your oven to 180 degrees centegrade.

Cream butter and sugar together, then add eggs, flour, milk and elderflower or vanilla extract and mix together. We use an electric mixer for this.

Cream butter and sugar together, then add eggs, flour, milk and elderflower or vanilla extract and mix together.

Weigh the mixture into three dishes (so you get an equal amount) and then add the gel food colouring to two out of the three batters.  Transfer from the bowl to 3 seven inch greased and lined cake tins.  Then cook for 20 – 25 minutes in a preheated oven at 180 degrees.

Allow to cool on wire racks.

To make the butter icing, add the softened butter, icing sugar, flavouring and milk to a mixer and mix. Start slowly at first with a tea towel over the bowl to stop the icing sugar flying everywhere.

Ice the cakes with the butter icing between the layers, lemon curd would also go really well.   Then cover the cake with icing.

Then using two straws, some butcher twine and Kodak printables, I made a mini bunting string.

It looks fabulous and so effective.  If you wanted to make it more decorative then you could pile red and blue fruits on top such as strawberries, redcurrants, blueberries and raspberries.

5 from 1 vote

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Red White and Blue Layer Cake

This Red White and Blue Layer Cake is really simple to make, but it does take a little more time, planning and washing up! I can assure you it is worth it for the amazing effect once you cut into it.

Course Cake

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 12

Ingredients

For the cake

• 375 g/13oz butter or margarine softened to room temperature
• 375 g/13oz caster sugar
• 6 large free-range eggs
• 2 tsp or Elderflower liqueur or  vanilla extract
• 375 g/13oz self-raising flour
• 2-3 tbsp  milk
• red and blue gel food colouring

For the Butter Icing

• 2 blocks of butter softened at room temperature
• 2 packets of icing sugar
• 3 tablespoons of Elderflower Liqueur
• 2 tablespoons of Milk

Instructions

For the Cake

1. Cream butter and sugar together, then add eggs, flour, milk and elderflower or vanilla extract and mix together.

2. Weigh the mixture into three dishes (so you get an equal amount) and then add the gel food colouring to two out of the three batters.
3. Transfer from the bowl to 3 seven inch greased and lined cake tins.
4. Then cook for 20 – 25 minutes in a pre heated oven at 180 degrees.
5. Allow to cool on wire racks.

For the Icing

1. Add the softened butter, icing sugar, flavouring and milk to a mixer and mix.
2. Start slowly at first with a tea towel over the bowl to stop the icing sugar flying everywhere.
3. Ice the cakes with the butter icing between the layers, lemon curd would also go really well.
4. Then cover the cake with icing.