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America’s Birthday Cake

My birthday is July 3, so we celebrate it along with America's birthday. I created this yummy cake as a way to serve a red, white and blue cake for both occasions. We top each piece with a birthday candle and everyone blows out the candle to celebrate both birthdays. —Darlene Brenden, Salem, Oregon
  • Total Time
    Prep: 25 min. Bake: 30 min. + cooling
  • Makes
    15 servings

Ingredients

  • 1/2 cup shortening
  • 1-1/2 cups sugar
  • 2 eggs
  • 1/4 cup red food coloring
  • 1 teaspoon white vinegar
  • 1 teaspoon vanilla extract
  • 2-1/4 cups cake flour
  • 2 tablespoons baking cocoa
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup buttermilk
  • SAUCE:
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1 cup orange juice
  • 2 cups fresh or frozen blueberries
  • 1/8 teaspoon ground nutmeg
  • Dash salt
  • CREAM:
  • 1-1/2 cups heavy whipping cream
  • 3 tablespoons confectioners' sugar

Directions

  • In a large bowl, cream shortening and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar and vanilla. Combine the flour, cocoa, salt and baking soda; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Pour into a greased 13x9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack.
  • For sauce, in a small saucepan, combine sugar and cornstarch. Stir in orange juice until smooth. Add the blueberries, nutmeg and salt; cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Cool.
  • In a small bowl, whip cream and confectioners' sugar until stiff peak forms. Serve cake with sauce and whipped cream.
Nutrition Facts
1 each: 378 calories, 16g fat (7g saturated fat), 61mg cholesterol, 287mg sodium, 55g carbohydrate (36g sugars, 1g fiber), 4g protein.
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Reviews

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Average Rating:
  • randcbruns
    Jun 2, 2015

    We're red velvet fans. This was a nice change of pace from my regular red velvet with cream cheese frosting. Thanks for sharing!

  • andrea4334
    Jan 29, 2013

    No comment left

  • dburnham53
    Jul 11, 2010

    Sorry but I have a recipe for red velvet that stays moist. This cake came out real dry. Really was not happy with the cake but the sauce was very flavorful.

  • CWOCN
    Jul 9, 2010

    Excellent flavor and texture - my guests loved it. I used 1 oz red color and rinsed the bottle with water and used it to equal 1/4 cup of liquid.

  • njgigi
    Jul 5, 2010

    I don't like Red Velvet cake (per se) so this became a White cake with Red tinted cream and Blue sauce. Very festive as we celebrate 3 b'days on the Holiday.

  • susan36274
    Jul 5, 2010

    No comment left

  • ginny3235
    Jul 4, 2010

    Has anyone tried using the red velvet cake mix for this? If it works as well, I would love to try the sauce etc.

  • MaryK.
    Jul 4, 2010

    Use an equal amount of softened, unsalted butter. I can't stand shortening either, and always sub using sofened butter. You could also add extra buttermilk to equal the amount of liquid red food coloring, and then use paste food coloring. That's what I would do We don't care for Red Velvet cake either as they're so tasteless, unless you just make a regular chocolate cake of some kind, and then add the food coloring to make it more of a red

  • JPhilip03
    Jul 4, 2010

    This is really just your bassic Red Velvet cake..not one of my favorites. However the sauce looks like a real keeper.

  • grammiebrenda
    Jul 4, 2010

    i only use paste c oloring how would i sub this for the liquid