5 Fourth of July Recipes: Cakes

Some cakes recipes for your 4th of July celebrations including Red, White & Blue Chocolate Cupcakes, 4th of July Flag Cake, Blueberry and White Chocolate Cheese Cake Pie, Blueberry Crunch Coffee Ring, and Cherry or Blueberry Topped Ice Box Cake, also links to recipes for cookies, desserts, and pie recipes for your fourth of July baking.

 

Red, White & Blue Chocolate Cupcakes

      2 c Sugar
     1 3/4 c All-purpose flour
     3/4 c Hershey's cocoa or hershey's european style cocoa
     1 1/2 ts Baking powder
     1 1/2 ts Baking soda
      1 ts Salt
     2 Eggs
     1 c Milk
   1/2 c Vegetable oil
   2 ts Vanilla extract
   1 c Boiling water
------------ Vanilla Buttercream Frosting ----------------
  5 T butter or margarine
  4 c powdered sugar
  1/4 c milk
  1 t vanilla extract
   Fresh blueberries and strawberries

Heat oven to 350 F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups.

In large bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt.

Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in boiling water (batter will be very thin).

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean. Remove from pan to wire rack. Cool completely.

Frost cupcakes with Vanilla Buttercream Frosting. Garnish with blueberries and strawberries.

Vanilla Buttercream Frosting:
In medium bowl, cream together the butter and powdered sugar. Add the milk and vanilla extract, beating until frosting is of spreading consistency. Makes about 2 cups of frosting.

 

4th of July Flag Cake

           3/4 c  butter
       1 2/3 c  sugar
              3   eggs
              1 t  vanilla extract
              2 c  all-purpose flour
           2/3 c  cocoa
        1 1/4 t   baking soda
           1/4 t   baking powder
              1 t   salt
       1 1/3 c  water
--------Vanilla Buttercream Frosting----------------
            3 c   powdered sugar
         1/3 c  butter or margarine, softened
            2 T  milk
     1 1/2 t  vanilla extract
--------------Topping-----------
          1/2 pt  blueberries
              1 qt  small evenly-sized strawberries

Preheat oven to 350F; grease and flour a 13x9x2-inch baking pan.

In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.

Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (don't overmix).

Pour into the prepared baking pan.

Bake for about 30 minutes or until wooden pick inserted in center comes out clean.

Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that's been covered with foil.

Frost cake with the Vanilla Buttercream Frosting.

Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.

Arrange strawberries in rows to create the red stripes.

Vanilla Buttercream Frosting:

In large bowl, combine powdered sugar and butter. Add milk and vanilla; beat to spreading consistency.

 

Blueberry and White Chocolate Cheese Cake Pie

          ------------Crust-------------
     1 c  Hazelnuts -- Roasted/Ground
    1/2 c  Brown Sugar
      4 tb Butter -- Melted
           -------------Filling-------------
      4 oz White Chocolate -- finely
           Grated
      8 oz Cream Cheese -- softened
    1/4 c  Sour Cream
           ------------Topping
      2 c  Blueberries
    1/4 c  Sugar
           Zest of One Lemon
           White Chocolate Shavings
 
Line bottom of a 9-inch tart pan with parchment paper.

Mix crust ingredients and press into pan bottom and slightly up the sides. Chill.

Melt white chocolate in double boiler over hot but not boiling water. Stir constantly.

In a separate bowl, whip cream cheese for 3 minutes. Add the melted white chocolate; beat for another minute. Add sour cream; beat until very smooth.

Using a star tip and pastry bag, pipe filling to the crust in concentric circles, starting in the center. Fill entire crust; chill until firm.

For the topping:
Toss the blueberries with the 1/4 cup sugar and heap them on top of the filling. Garnish with lemon zest and white chocolate shavings.

 

Blueberry Crunch Coffee Ring

  1 1/2 c  All-Purpose Flour
    3/4 c  Sugar
      1 tb Baking Powder
    1/2 ts Salt
    1/4 ts Ground Nutmeg
    1/3 c  Butter -- firm
      1 c  Blueberries
      1    Egg
    1/2 c  Milk
      1 ts Vanilla
           Powdered Sugar
--------------------------Pecan Streusel Topping--------------------------
    1/2 c  Pecans -- finely chopped
    1/2 c  Brown Sugar- firmly packed
      2 tb All-Purpose Flour
      2 ts Ground Cinnamon
      2 tb Butter or Margarine

Preheat oven to 350 degrees.

Pecan Streusel Topping :
Mix the finely chopped pecans, brown sugar, flour, cinnamon with the melted butter.

Pat half of the streusel mixture into a greased, floured 9-inch tube pan with a removeable bottom; set aside.

In a large bowl, stir together flour, sugar, baking powder, salt and nutmeg. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Gently stir in blueberries.

Beat egg lightly with milk and vanilla; stir into berry mixture just until combined.

Spread half the batter in streusel-lined pan; sprinkle with remaining streusel, then with remaining batter.

Bake cake for about 40 to 60 minutes or until a toothpick inserted in the middle comes out clean.

Let cool in pan for 15 minutes, then remove pan sides. Dust cake with powdered sugar.

 

Cherry or Blueberry Topped Ice Box Cake

     20    Whole graham crackers
      2 c  Cold milk
      1 pk Vanilla or Chocolate Instant
           Pudding/Pie Filling
  1 3/4 c  Thawed non dairy whipped
           Topping
      2 cn (21 oz each) cherry or blue
           Berry pie filling
 
Line 13 x 9 inch pan with some of the graham crackers, breaking crackers if necessary.

Pour cold milk into bowl. Add pudding mix. With electric mixer at low speed, beat until well blended, 1 to 2 mins. Let stand 5 min, then blend in non dairy whipped topping.

Spread half of the pudding mixture over crackers.

Add another layer of crackers.

Top with remaining pudding mixture and remaining crackers.

Spread pie filling over crackers. Chill cake for about 3 hours before serving.

 

Be sure to check out our recipes for cookies, desserts, and pie recipes

 

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