20 Delicious 4th of July Cake Recipes Patriotic

Preheat your oven to 350°F. Mix 1 1/2 cups graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter until combined. Press firmly into the bottom of a 9-inch springform pan.

Bake the crust for 10 minutes, then let it cool. Reduce oven temperature to 325°F.

Beat 2 packages of cream cheese and 3/4 cup granulated sugar until smooth. Add 2 eggs, one at a time, then mix in 1 tsp vanilla extract and 1 tbsp red food coloring until fully incorporated.

Pour the filling over the crust. Drop 1 cup fresh blueberries evenly over the top, then swirl in 1/2 cup blueberry preserves with a knife for a marbled effect.

Bake for 45 minutes until the edges are set but the center is slightly wobbly. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour to prevent cracking.

Refrigerate for at least 4 hours before serving. The vibrant red velvet paired with the tangy blueberry swirl creates a visually stunning and flavor-packed dessert that’s perfect for any celebration.

2 1/2 cups all-purpose flour

2 1/2 tsp baking powder

1/2 tsp salt

1 cup unsalted butter, softened

2 cups granulated sugar

4 large eggs

1 tbsp vanilla extract

1 cup whole milk

Red and blue food coloring

1 batch vanilla buttercream frosting

Preheat your oven to 350°F. Grease and flour two 9-inch round cake pans.

In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt. Set aside.

In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then stir in 1 tbsp vanilla extract.

Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Divide the batter into three portions. Color one portion red and one blue, leaving the third white.

Pour the batters into the prepared pans in layers to create a striped effect. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely. Frost with vanilla buttercream.

1 3/4 cups all-purpose flour

3/4 cup unsweetened cocoa powder

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 large eggs

1/2 cup vegetable oil

2 teaspoons vanilla extract

1 cup boiling water

1/2 cup rainbow sprinkles

Preheat your oven to 350°F and grease two 9-inch round cake pans.

In a large bowl, whisk together 1 3/4 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 1 1/2 teaspoons baking powder, 1 1/2 teaspoons baking soda, and 1 teaspoon salt.

Add 2 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 2 teaspoons vanilla extract to the dry ingredients. Beat on medium speed for 2 minutes.

Stir in 1 cup boiling water until the batter is smooth. The batter will be thin, but that’s okay!

Divide the batter evenly between the prepared pans and sprinkle 1/2 cup rainbow sprinkles on top.

Bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

2 cups all-purpose flour

1/4 cup granulated sugar

1 tbsp baking powder

1/2 cup unsalted butter, cold and cubed

2/3 cup whole milk

1 tsp vanilla extract

1 cup heavy cream

2 tbsp powdered sugar

1 cup strawberries, sliced

1 cup blueberries

1 cup raspberries

Preheat your oven to 400°F. In a large bowl, whisk together 2 cups all-purpose flour, 1/4 cup granulated sugar, 1 tbsp baking powder, and 1/2 tsp salt.

Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Stir in 2/3 cup whole milk and 1 tsp vanilla extract just until combined.

Turn the dough onto a floured surface, knead lightly, and pat into a 1-inch thick circle. Cut into 8 wedges and place on a baking sheet. Bake for 15 minutes or until golden.

While the shortcakes cool, whip 1 cup heavy cream with 2 tbsp powdered sugar until stiff peaks form.

Split the shortcakes in half. Layer with whipped cream and a mix of 1 cup strawberries, 1 cup blueberries, and 1 cup raspberries. Top with the other shortcake half.

1 box (15.25 oz) white cake mix

1 cup water

3 large eggs

1 cup fresh blueberries

1 cup fresh strawberries, sliced

1 cup whipped cream

1/4 cup powdered sugar

Preheat your oven to 350°F. Grease a 9×13 inch baking pan.

In a large bowl, combine the white cake mix, water, vegetable oil, and eggs. Beat on medium speed for 2 minutes until smooth.

Pour the batter into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

Once cooled, spread the whipped cream evenly over the cake. Arrange the blueberries in the top left corner to resemble stars, and place the sliced strawberries in horizontal rows to create the stripes of the flag.

Sprinkle the powdered sugar lightly over the top for a festive finish.

1 1/2 cups unsalted butter, softened

3 cups granulated sugar

5 large eggs

3 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

Preheat your oven to 325°F and grease a 10-inch Bundt pan.

In a large bowl, cream together 1 1/2 cups unsalted butter and 3 cups granulated sugar until light and fluffy.

Add 5 large eggs one at a time, beating well after each addition.

In a separate bowl, whisk together 3 cups all-purpose flour, 1/2 teaspoon baking powder, and 1/2 teaspoon salt.

Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour. Stir in 2 teaspoons vanilla extract.

Pour the batter into the prepared pan and bake for 1 hour and 20 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

1.5 quarts vanilla ice cream, softened

1.5 quarts strawberry ice cream, softened

1.5 quarts blueberry ice cream, softened

1 package (14.4 oz) graham crackers

1/2 cup unsalted butter, melted

1/4 cup red, white, and blue sprinkles

In a medium bowl, mix the graham crackers, melted butter, and 1/4 cup granulated sugar until combined. Press firmly into the bottom of a 9-inch springform pan to form the crust. Freeze for 10 minutes.

Spread the softened strawberry ice cream evenly over the crust. Freeze for 30 minutes.

Layer the softened vanilla ice cream over the strawberry layer. Freeze for another 30 minutes.

Top with the softened blueberry ice cream, spreading evenly. Freeze for at least 4 hours, or until firm.

Before serving, spread 1 cup whipped cream over the top of the cake and decorate with 1/4 cup red, white, and blue sprinkles.

3 cups whipped cream

1/2 cup fresh blueberries

1 cup sliced strawberries

Preheat your oven to 350°F. Grease and flour three 8-inch round cake pans.

In a bowl, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt.

In another bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs one at a time, then mix in 1 tsp vanilla extract.

Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour mixture. Divide the batter into three parts. Color one part red and one part blue, leaving the third part white.

Pour each colored batter into a prepared pan. Bake for 25 minutes or until a toothpick inserted comes out clean. Cool completely.

Assemble the cake by layering the blue, white, and red cakes with whipped cream between each layer. Frost the outside with remaining whipped cream.

Decorate the top with 1/2 cup fresh blueberries in the top left corner to represent stars and 1 cup sliced strawberries in stripes to complete the flag design.

1 box white cake mix

1 can (16 oz) vanilla frosting

Sparkler candles for decoration

In a large bowl, combine the white cake mix, water, vegetable oil, eggs, and vanilla extract. Beat on medium speed for 2 minutes until smooth.

Divide the batter evenly into three separate bowls. Stir red food coloring into one bowl and blue into another, leaving the third bowl plain for the white layer.

Pour each colored batter into the prepared pans, one color per pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Once cooled, stack the cakes with a layer of vanilla frosting between each, starting with the red, then white, then blue.

Frost the outside of the cake with the remaining vanilla frosting and decorate with sparkler candles just before serving.

1 1/2 cups all-purpose flour

1/2 cup granulated sugar

1/4 teaspoon salt

1 large egg yolk

2 tablespoons ice water

1 teaspoon vanilla extract

2 cups mixed berries (strawberries, blueberries, raspberries)

Preheat your oven to 375°F. In a large bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, and 1/4 teaspoon salt.

Add 1/2 cup cold, cubed unsalted butter to the flour mixture. Use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs.

Stir in 1 large egg yolk and 2 tablespoons ice water until the dough comes together. Press the dough into a 9-inch tart pan, ensuring an even layer on the bottom and up the sides.

Bake for 15 minutes, or until the crust is lightly golden. Let it cool completely.

In a medium bowl, whip 1 cup heavy cream, 1/4 cup powdered sugar, and 1 teaspoon vanilla extract until stiff peaks form. Spread this over the cooled crust.

Arrange 2 cups mixed berries on top of the cream in a decorative pattern. Chill for at least 1 hour before serving.

1 1/2 cups granulated sugar

1/2 cup unsalted butter, softened

1/2 cup milk

1 tbsp lemon zest

1/4 cup fresh lemon juice

1 tsp baking powder

1/2 tsp baking soda

1 1/2 cups fresh blueberries

1 tbsp all-purpose flour (for coating blueberries)

Preheat your oven to 350°F. Grease and flour a 9-inch round cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.

In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined.

Toss the blueberries with 1 tbsp flour, then gently fold into the batter. Pour the batter into the prepared pan.

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

1 box (3 oz) red berry flavored gelatin

1 box (3 oz) blue berry flavored gelatin

1 cup boiling water (divided)

1 cup cold water (divided)

1 tub (8 oz) whipped topping, thawed

1/2 cup fresh strawberries, sliced

Preheat oven to 350°F. Grease a 9×13 inch baking dish.

In a large bowl, mix cake mix, 1 cup water, vegetable oil, and eggs until smooth. Pour into prepared dish and bake for 25-30 minutes until a toothpick inserted comes out clean. Let cool for 15 minutes.

Using the handle of a wooden spoon, poke holes all over the cake.

In separate bowls, dissolve red gelatin in 1/2 cup boiling water and blue gelatin in another 1/2 cup boiling water. Stir 1/2 cup cold water into each. Pour red gelatin over half the cake and blue gelatin over the other half. Refrigerate for at least 3 hours.

Spread whipped topping over the cake. Decorate with blueberries and strawberries in a patriotic pattern. Serve chilled.

In a large bowl, beat 1 cup unsalted butter and 2 cups granulated sugar until light and fluffy. Add 4 large eggs, one at a time, then stir in 1 tbsp vanilla extract.

Alternately add the flour mixture and 1 cup whole milk to the butter mixture, beginning and ending with the flour. Fold in 1/2 cup rainbow sprinkles.

Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.

1 1/2 cups egg whites (about 10-12 large eggs), at room temperature

1 1/2 cups granulated sugar, divided

1 cup cake flour, sifted

1 1/2 teaspoons cream of tartar

1/2 teaspoon almond extract

Whipped cream and fresh berries, for serving

Preheat your oven to 350°F. Have an ungreased 10-inch tube pan ready.

In a large bowl, beat the egg whites with the salt and cream of tartar until soft peaks form. Gradually add 1 cup of the sugar, beating until stiff peaks form.

Gently fold in the vanilla and almond extracts.

Sift the remaining 1/2 cup sugar with the cake flour over the egg white mixture, then gently fold in until just combined.

Divide the batter into three bowls. Tint one portion red and another blue, leaving the third white.

Alternately spoon the colored batters into the tube pan. Swirl lightly with a knife for a marbled effect.

Bake for 35-40 minutes, or until the cake springs back when lightly touched.

Invert the pan onto a cooling rack and let the cake cool completely before removing from the pan.

Serve with whipped cream and fresh berries for a festive finish.

1/2 cup almond flour

1/4 tsp salt

1 cup granulated sugar

1/2 cup buttermilk

1 cup fresh raspberries

2 tbsp granulated sugar (for raspberries)

Preheat your oven to 350°F and grease a 9-inch round cake pan.

In a bowl, whisk together 1 1/2 cups all-purpose flour, 1/2 cup almond flour, 1 tsp baking powder, and 1/4 tsp salt.

In another bowl, beat 1/2 cup softened butter and 1 cup granulated sugar until light and fluffy. Add 2 eggs one at a time, then stir in 1 tsp vanilla extract.

Alternately add the dry ingredients and 1/2 cup buttermilk to the butter mixture, beginning and ending with the dry ingredients.

In a small bowl, mash 1 cup fresh raspberries with 2 tbsp granulated sugar.

Pour half the batter into the prepared pan, dollop with half the raspberry mixture, and swirl with a knife. Repeat with remaining batter and raspberries.

Bake for 40-45 minutes until a toothpick comes out clean. Let cool before serving.

1 tsp ground cinnamon

1/2 cup sour cream

3 cups peeled and diced apples (about 2 medium apples)

1/4 cup brown sugar

1 tbsp lemon juice

Preheat your oven to 350°F and grease a 9-inch springform pan.

In a large bowl, whisk together 2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1 tsp ground cinnamon.

Add 1/2 cup softened unsalted butter, 2 large eggs, 1 tsp vanilla extract, and 1/2 cup sour cream to the dry ingredients. Mix until just combined.

Fold in 3 cups peeled and diced apples until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

In a small bowl, mix 1/4 cup brown sugar and 1 tbsp lemon juice. Sprinkle this mixture over the top of the batter.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

1/2 cup unsweetened shredded coconut

1/2 cup coconut milk

2 tbsp lime zest

1/4 cup lime juice

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lime zest and juice.

In another bowl, whisk together the flour, shredded coconut, baking powder, and salt. Gradually add to the butter mixture, alternating with the coconut milk, starting and ending with the dry ingredients.

Pour the batter into the prepared pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

1 cup packed light brown sugar

1 can (20 oz) pineapple slices in juice, drained

Maraschino cherries, for garnish

2 teaspoons baking powder

3/4 cup granulated sugar

1/2 cup whole milk

1 large egg

Preheat your oven to 350°F. Pour 1/2 cup melted butter into a 9-inch round cake pan, then sprinkle 1 cup brown sugar evenly over the butter.

Arrange pineapple slices on top of the brown sugar mixture, placing a maraschino cherry in the center of each slice and in the gaps between slices.

In a bowl, whisk together 1 1/2 cups flour, 2 teaspoons baking powder, and 1/4 teaspoon salt. In another bowl, beat 3/4 cup granulated sugar with 1/2 cup milk, 1 egg, and 1 teaspoon vanilla until smooth. Gradually mix the dry ingredients into the wet until just combined.

Pour the batter over the pineapple layer, spreading evenly. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then invert onto a serving plate. Serve warm or at room temperature.

1/2 cup diced strawberries

Preheat your oven to 350°F and line a muffin tin with cupcake liners.

In a bowl, whisk together 1 1/2 cups all-purpose flour, 1 tsp baking powder, and 1/4 tsp salt.

In another bowl, cream 1/2 cup unsalted butter with 1 cup granulated sugar until light and fluffy. Beat in 2 large eggs one at a time, then stir in 1 tsp vanilla extract.

Alternately add the flour mixture and 1/2 cup whole milk to the butter mixture, beginning and ending with the flour. Gently fold in 1/2 cup fresh blueberries and 1/2 cup diced strawberries.

Divide the batter evenly among the cupcake liners. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let cool completely.

For the frosting, whip 1 cup heavy cream with 1/4 cup powdered sugar and 1 tsp vanilla extract until stiff peaks form. Frost the cooled cupcakes and garnish with additional berries if desired.

24 Oreo cookies, divided

3 tbsp unsalted butter, melted

16 oz cream cheese, softened

2 tsp vanilla extract

1 cup heavy whipping cream

Crush 18 Oreo cookies into fine crumbs. Mix with melted butter and press into the bottom of a 9-inch springform pan. Chill for 10 minutes.

Beat cream cheese, sugar, and vanilla extract until smooth. In another bowl, whip heavy cream to stiff peaks, then fold into cream cheese mixture.

Chop remaining 6 Oreos and fold into the filling along with sprinkles. Spread over crust and smooth the top.

Refrigerate for at least 4 hours, or until set. Garnish with additional sprinkles before serving.