Red and Blue Velvet Cake

Happy 4th of July and Happy Birthday America!

Growing up, outside of Halloween, this was probably my favorite holiday!  Summer as a kid, wasn't it just the best?  No school, hot weather, sprinklers in the yard, watermelon, homemade (hand-cranked) ice cream.  And our own little fireworks show at nightfall.

Now it's a traditional 4th of July lunch at noon:  Nathan's hotdogs,  baked beans, cole slaw, and potato salad while watching "Nathan's Hot Dog Eating Contest" every year at noon (broadcast on ESPN) taking place at Coney Island, Long Island.  This year, I made a special dessert:  Red and Blue Velvet Cake, and let me tell you!  It is definitely Red, White, and Blue!  Very tasty and so colorful it will leave your tongue a new color!

RED AND BLUE VELVET CAKE

2 1/2 cups all-purpose flour
1 1/2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp cocoa powder
1 cup vegetable oil
1 1/2 cups buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food coloring
2 Tbsp blue food coloring (I found mine at Hobby Lobby in the cake decorating department)
1 tsp white distilled vinegar
1 tsp vanilla extract

CREAM CHEESE FROSTING

1 pound cream cheese, softened
2 sticks butter, softened
1 tsp vanilla extract
4 cups sifted confectioners' sugar

FOR THE CAKE:

Preheat the oven to 350 degrees.  Spray two 9" cake pans and line them with parchment (I used Baker's cooking spray).

In a medium mixing bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. In a large mixing bowl gently beat together the oil, buttermilk, eggs, vinegar, and vanilla.  Add the sifted dry ingredients to the wet and mix until smooth and thoroughly combined, scraping down the sides several times.

Divide the batter in half and gently fold the red food coloring into half, and the blue into the other half.  Pour the batter into the prepared pans and bake for about 20-22 minutes (mine took 32 minutes), turning the pans 180 degrees, half way through.  Test the cakes with a toothpick for doneness.  Remove from oven and cool completely.  When completely cool, cut each of the two cakes in half so you'll have four layers.

FOR THE CREAM CHEESE FROSTING:

In a large mixing bowl, beat the cream cheese, butter, and vanilla until smooth.  Add the sifted sugar and on low speed, beat until incorporated.  Increase the speed to high and mix until light and smooth (about 4-5 minutes).

FOR THE CAKE:

Gently move on the the colored-layers to a cake plate.  Frost the top of that layer gently, trying not to spread any crumbs.  Add the alternate colored-layer on top of that and do the same.  Alternate the next two colors.  Frost the sides, again watching for any colored-crumbs.  Top the cake with red, white, and blue sprinkles.  I found the star decorations to stick in the cake at Hobby Lobby.