4th of July Cake

Preheat the oven to 350 degrees Fahrenheit. Spray 3, 8-inch cake pans, with cooking spray and set aside

In a large mixing bowl using an electric mixer or stand mixer combine the 2 cake mixes, egg whites, oil and water until combined

Evenly divide your batter between 3 bowls. Then use the red food dye in one and the blue food dye in the other. Just a few drops of each to get your desired shade. Mix each until combined

Next pour the red batter in one pan, the blue in another and the white batter in a third pan

Bake in preheated oven at 350 degrees Fahrenheit for 20-25 minutes or until a toothpick inserted in the middle of each cake comes out clean

Let the cakes cool in their pans for 5 minutes before inverting them onto a cooling rack to finish cooling completely

When the cakes are completely cool, after about a hour, it is time to make the butter cream

In a large mixing bowl using an electric mixer or stand mixer combine the butter with the powdered sugar and whip until light and fluffy. If you have a hard time getting the frosting to a fluffy consistency you can add a tablespoon of water or milk at a time until you get your desired consistency

Place the red layer on your cake plate and spoon a bit of the frosting in the middle and spread out evenly over the top of cake

Stack the white layer on top of the red, add frosting to the top of the white layer and spread out evenly then repeat with the blue layer

Once your layers are stacked finish completely frosting the cake with the buttercream

I like to take whatever buttercream is leftover and place into a piping bag and pipe around the edges and top with a star tip

I add sprinkles and maraschino cherries to decorate

Place the cake into the fridge for at least an hour to chill and set up