Cherry Vanilla Cake with Red, White, & Blue Swirl Frosting

Cherry Vanilla Cake with Red, White, & Blue Swirl Frosting

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Celebrate July 4th or Memorial Day with this easy cherry vanilla sheet cake! The patriotic red white & blue swirl frosting is so festive!

I wasn’t sure what to title this post, lol!

This swirly frosting effect goes my so many different names. I’ve heard it called galaxy, mermaid, and unicorn. But since the colors here are red, white, and blue, I didn’t really think any of those names fit quite right.

So, I’ve settled on “cherry vanilla cake with red white & blue swirl frosting.” I mean, that’s what it is, right?

I was inspired by I am a Food Blog’s gorgeous unicorn cake. Honestly I don’t think it gets any prettier.

But we want a patriotic cake so we’re doing it with a red white & blue swirl. And don’t forget the edible star glitter! It’s the perfect finishing touch. I used what I already had on hand, which was silver, but I think it would have been even more magnificent with gold stars.

** WATCH THIS QUICK VIDEO TO SEE HOW IT’S DONE **

The cake is a simple vanilla butter cake, spiked with fresh cherries (the BEST summer fruit) and a hit of almond extract to bring out their sweet flavor. It’s moist and light and so delish.

A perfect bring-along to your summer cookout! Happy 4th, and I hope you enjoy!

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Cherry Vanilla Cake with Red, White, & Blue Swirl Frosting

Celebrate July 4th or Memorial Day with this easy cherry vanilla sheet cake! The patriotic red white and blue swirl frosting is so festive!

Yield: 10 to 12 servings

Ingredients

  • 2 cups cake flour
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 4 large eggs
  • 3/4 cup milk
  • 2/3 cup sour cream
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • 1 1/2 cups dark-sweet cherries, pitted and roughly chopped
  • 6 large egg whites
  • 2 cups granulated sugar
  • 2 cups (4 sticks) unsalted butter, softened but cool
Read the whole recipe on Baking A Moment