With this list of 4th of July cake ideas, you will treat your guests to a food finale in red, white, and blue.
When making a cake for the 4th of July, there is plenty of opportunity to let your creative juices flow.
From flag cakes to firework cakes, your options are endless.
To get you started, we have listed a few of our favorite patriotic cake recipes.
Prep 15 min. Chill at least 2 hours
2 (1.75 qts. each) Chocolate or Vanilla ice cream, divided
4 cups assorted fruit, sliced
2 cups whipped topping
50 fresh blueberries
1 qt. strawberries, sliced or 2 pints raspberries
Makes 24 servings
Healthy substitutes: Make with reduced-fat and/or sugar-free ice cream and light whipped topping
With scissors, cut ice cream cartons and arrange ice cream on its side, then cut each into 4 lengthwise slices.
In a 13x9-inch baking dish, arrange 4 ice cream slices, pressing to form an even layer. Top with fruit, then remaining 4 slices of ice cream, pressing to form an even layer. Cover and freeze at least 2 hours or until ready to serve.
Just before serving, top with whipped topping, smoothing with spatula. Arrange berries in flag pattern with blueberries in upper left corner and 7 strawberry or raspberry "stripes".
Prep 15 min. Chill at least 1 hour
1 angel food cake or 12 dessert shells
Mixed berries (we recommend strawberries and blueberries)
1 (20 oz.) can crushed pineapple, undrained
1 (3.4 oz.) pkg. vanilla flavor instant pudding
1 cup whipped topping, thawed
Makes 10 - 12 servings
In a medium bowl, mix pineapple and dry pudding mix. Stir in whipped topping.
Cut angel food cake horizontally into 3 layers. Fill layers with filling. Top with mixed berries.
If using 12 shells:
Fill dessert shells with filling and top with mixed berries.
FYI: You can also make 12 parfaits with same ingredients.
Simply cut angel food cake in chunks and layer with filling and fruit into dessert glasses.
Prep 20 min. Chill at least 4 hours
1 (12 oz.) pkg. pound cake, cut into 10 slices
1 1/2 cup boiling water
1 qt. strawberries, divided
1 1/3 cup blueberries, divided
1 (8 serving) pkg. red flavored gelatin
1 cup water plus ice cubes
2 (8 oz.) pkgs. cream cheese, softened
1/4 cup sugar
1 (8 oz.) container whipped topping, thawed
Makes 16 servings
Healthy substitutes: Make with sugar free gelatin, reduced-fat cream cheese and Light whipped topping
Slice 1 cup strawberries and halve the remaining 3 cups strawberries.
In large bowl, stir boiling water into gelatin at least 2 min. until completely dissolved. In a medium bowl, add enough ice cubes to cold water to measure 2 cups. Add to gelatin, stirring until ice cubes are melted. Refrigerate 5 min. or until slightly thickened.
Meanwhile, line a 13x9-inch baking dish with cake slices. Stir sliced strawberries and 1 cup blueberries into thickened gelatin. Spoon over cake slices. Refrigerate 4 hours or until firm.
In a medium bowl, beat cream cheese and sugar until smooth; stir in whipped topping. Spread mixture over gelatin. Arrange berries to create a flag pattern; blueberries in upper left corner and 7 strawberry "stripes".