As soon as I seen this super cute and fun cake, I knew I had to make it for the Fourth of July. It was the perfect ending to our cookout today. The cake is yummy and moist, while the creamy frosting sets it off just right. It got a big thumbs up from everyone. (Recipe from Unusual 2 Tasty)

Independence Day Cake

Nonstick cooking spray
3-1/2 cups bleached all-purpose flour
2 cups sugar
1-1/2 tsps. baking powder
1-1/2 tsps. salt
1 tsp. baking soda
1-1/4 cups buttermilk
1-1/4 cups all-vegetable shortening OR 1 stick all-vegetable shortening sticks
5 large egg whites
2 tsp. vanilla extract
1 tbl. red food coloring
1 tbl. blue food coloring

Marshmallow Buttercream Frosting:

2 cups butter, softened
2-1/2 cups powdered sugar
1 tsp. vanilla extract
1 (13-oz.) jar marshmallow cream

1. Heat oven to 350 degrees. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray.
2. Whisk together flour, sugar, baking powder, salt and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites and vanilla extract. Beat an additional 2 minutes, scraping sides of bowl as needed.
3. Pour one-third (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.
4. Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.
5. For frosting, beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in vanilla extract. Stir in marshmallow cream until well blended.
6. Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake.

Makes: 12 servings

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april

April is a dedicated wife and almost empty-nester mother of five, as well as Mamaw to two adorable grandbabies. She resides in Southern Indiana, along with her husband Joe and their daughter Melissa, and enjoys the quite life on their 3 acre homestead. She enjoys blogging about her adventures in frugal allergy-free cooking, gardening, household tips, and her family.

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