Independence Day Birthday Cake: 5 Layers of Festive Joy

Ingredients

• 3 cups all-purpose flour
• 2 ½ cups granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 tablespoon vanilla extract
• 1 cup whole milk
• Red and blue food coloring
• 1 cup unsalted butter, softened (for frosting)
• 4 cups powdered sugar
• 2 tablespoons heavy cream
• 1 teaspoon vanilla extract (for frosting)
• Pinch of salt (for frosting)
• Fresh berries (strawberries, blueberries) for decoration
• Sprinkles in red, white, and blue for decoration
• Patriotic cake toppers (optional)

Instructions

1. Preheat your oven to 350°F (175°C). Grease and flour five 8-inch round cake pans thoroughly.
2. In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt until well combined. Set aside.
3. In another bowl, cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.
5. Divide the batter into three bowls. Leave one bowl plain, color the second with red food coloring, and the third with blue food coloring.
6. Pour the batters into the prepared cake pans, one color per pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. In a large bowl, beat the softened butter until creamy. Gradually add in the powdered sugar, heavy cream, vanilla extract, and a pinch of salt. Beat on high speed for about 3 minutes until light and fluffy.
9. Once the cakes are completely cool, place one layer on a cake stand or serving plate. Spread a layer of frosting on top. Stack the next layer, alternating colors until all layers are stacked.
10. Decorate with fresh berries, sprinkles, and any patriotic cake toppers. Chill the cake in the refrigerator for at least 30 minutes before serving.

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