Fourth of July hot dogs, hamburgers and other savory treats get a lot of the credit on Independence Day. But what really shines in any successful Fourth of July party, is a show-stopping cake. (A few sparklers to top it off for pizzaz don’t hurt, either.)
The party hosting geniuses behind Twink + Sis, Laurén LaRocca and Marlan Willardson, know this well. Their Fourth of July cake blends Americana colors with the carefree, wild spirit of berries and flowers — not to mention the delectable pairing of vanilla, almond and buttercream flavors.
Follow their recipe below for an Independence Day dessert that awes the eyes and tantalizes the taste buds. Red, white and blue never tasted so good.
VANILLA-ALMOND NAKED CAKE LAYERED IN WILD STRAWBERRY JAM & MASCARPONE BUTTERCREAM
Vanilla-Almond Cake:
11/2 cups sugar
1 cup softened butter
4 large eggs
2 teaspoons pure vanilla extract
1/2 teaspoon pure almond extract
3 cups cake flour or sifted all purpose flour
1 tablespoon baking powder
1/2 teaspoon sea salt
1 cup whole milk
Preheat oven to 325 degrees
Whisk together flour, baking powder and salt in a small bowl. Beat sugar and butter until creamy. Add eggs, one at a time. Beat in vanilla and almond extracts.
Add flour mixture to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition
Divide mixture evenly to three 8″ cake pans and bake for approximately 40 minutes (until toothpick inserted comes out clean). Allow to cool in pans for at least 15 minutes. Gently remove cakes from their pans by turning them upside-down onto a plate. Allow to cool completely.
Strawberry Jam:
1 cup sugar
1 lemon juiced
1 pint straberries
Combine the sugar and lemon juice in a small saucepan and cook on low heat for 10 minutes, until the sugar is dissolved. Add the strawberries and continue to cook on low heat for 20 minutes, until the mixture boils slowly. Cook until the jam looks glossy and thick. Allow to cool completely. It is best if placed in an airtight container and refrigerated overnight.
Mascarpone Buttercream:
2 sticks unsalted butter (room temperature)
16 oz. mascarpone (room temperature) *substitute with cream cheese if mascarpone unavailable
3 cups powdered sugar
1 tablespoon pure vanilla extract
Beat butter, mascarpone and vanilla in a large bowl until smooth and creamy. Slowly add powdered sugar. Mix until combined and creamy.
Assembly:
Level all three cakes by slicing them across the top and removing any unevenness. Place one cake right side up on the bottom of your cake stand or platter. Evenly spread 1/3 of your jam on the top. Do the same with 1/3 of your frosting. Add the second cake right side up and repeat until all three layers have been topped with jam and frosting. Top with assorted red & blue berries and/or cherries to your liking. Refrigerate until serving.
