The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This Red, White, and Blue cake is a quick and easy 4th of July cake idea, Memorial Day, or Labor Day dessert! It’s filled with fresh whipped cream, strawberries, and blueberries.
This recipe serves eight people and costs approximately $14.30. That’s just $1.80 per serving.
Red, White, and Blue Cake
This may be an unusual opinion, but the summer holidays are always my favorites! Parades, family, friends, fireworks, and food. You can’t forget the food!
That’s why I had to share this patriotic tunnel cake today. Search no further for an easy 4th of July cake idea, Memorial Day dessert, or Labor Day dessert. This is a winner and simple to make, too.
This cake is nostalgic for me! I remember my mom always had a summer party game plan where most of her prep work was done the night before so she could enjoy the party. This is a cake I could see her making: it’s semi-homemade, quick & easy, and super delicious. I’m certain you’ll love it!
If you’re looking for other tasty treats to serve this summer, try this patriotic jello parfait, some Oreo cream cheese truffles, and, of course, deliciously customizable cheesecake dip!
Red, White, and Blue Cake Ingredients
Per Serving Cost: $1.85
Recipe Cost: $14.80
1 store-bought or prepared angel food cake, about 10-inches: $4.99
2 cups whipping cream: $5.00
½ teaspoon vanilla extract: $0.34
8 ounces cream cheese, softened: $2.98
¼ cup powdered sugar: $0.10
½ cup chopped strawberries, plus more for garnish: $0.41
½ cup blueberries, plus more for garnish: $0.96
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. Therefore, the actual cost will vary depending on what ingredients you already have. I updated the pricing for this recipe in June 2023.
How To Make A Red, White, and Blue Cake
*For complete recipe instructions, see the recipe card below.
This easy recipe/tutorial gives you a super festive red, white, and blue cake for any occasion!
To make this tunnel cake:
- Cut off the top 1 inch of cake crosswise using a serrated knife. Set it aside.
- Using a paring knife, cut all around the cake 1 inch from the inner edge, leaving a 1-inch-thick cake base on the bottom. (DO NOT cut all the way through the bottom!)
- Repeat and cut 1 inch from the outer edge.
- Remove the cake from the cut cake ring. Again, this will leave about a 1-inch base at the bottom.
Then, to make the frosting:
- Add the whipping cream and vanilla to the bowl of a stand mixer, add the whipping cream and vanilla.
- Whip on medium-high until stiff peaks form (about 4-5 minutes).
- Transfer to a bowl and set aside.
- Add the cream cheese and powdered sugar using the same stand mixer bowl.
- Mix on medium speed until smooth and creamy (about 2 minutes).
- Fold in the whipped cream until combined.
Then, to fill the cake:
- In a small bowl, add 1 cup of the frosting.
- Fold in the berries and fill the cake cavity.
- Add the cake top back on and frost the entire cake with the remaining frosting.
- Garnish with reserved berries.
- Chill for at least 1 hour before serving.
Storage and Serving Tips
SERVE: As stated above, you’ll want to chill this cake for at least an hour before serving it. Also, the frosting on the cake will melt if left out for more than 2 hours, less if in the heat. Keep it in the fridge until just before serving!
STORE: If you need to store the unfrosted cake, wrap it in plastic. To store the frosted cake, let it chill uncovered for 15 minutes to harden the frosting, then wrap it up. It should stay fresh for about five days either way.
FREEZE: Use a freezer-safe bag to wrap up your cake, and it should keep for about three months.
REHEAT: No need to heat your cake. Simply let it thaw in the fridge before serving it again!
Red, White, and Blue Cake FAQs
This cake takes a little more than an hour to prep. I’d say around an hour and ten minutes or so.
About eight servings. Of course, this number may be greater or fewer depending on how big you like your slices. It’s a 10-inch cake, so plan accordingly.
More Cake Recipes:
Red, White, and Blue Cake
Ingredients
- 1 store-bought or prepared angel food cake about 10-inches
Cream Cheese Whipped Cream Frosting
- 2 cups whipping cream
- ½ teaspoon vanilla extract
- 8 ounces cream cheese softened
- ¼ cup powdered sugar
Filling & Garnish
- ½ cup chopped strawberries plus more for garnish
- ½ cup blueberries plus more for garnish
Instructions
- Using a serrated knife cut off the top 1 inch of cake crosswise; set aside (see picture above).
- Using a paring knife, cut all around the cake 1 inch from the inner edge. DO NOT cut all the way through the bottom, leaving a 1-inch-thick cake base on the bottom. Repeat and cut 1 inch from the outer edge.
- Remove the cake from the cut cake ring, leaving about a 1-inch base at the bottom.
For the Cream Cheese Whipped Cream Frosting:
- In the bowl of a stand mixer add the whipping cream and vanilla, whip on medium-high until stiff peaks form, about 4-5 minutes. Transfer to a bowl and set aside. Using the same stand mixer bowl, add the cream cheese and powdered sugar and mix on medium speed until smooth and cream, about 2 minutes. Fold in the whipped cream until combined.
To Fill:
- In a small bowl add 1 cup of the Cream Cheese Whipped Cream Frosting. Fold in the berries and fill the cake cavity.
To Finish:
- Add the cake top back on and frost the entire cake with the remaining frosting and garnish with reserved berries.
- Chill for at least 1 hour before serving.
Katie says
This looks so good! Does the cake get crumbly when you cut the middle out for the fruit to go inside? I can’t wait to make this tasty cake for my husband. I would love it if you linked this up to my Motivate Me Monday linky party!
Jillian says
Hi Katie,
I’ve made this cake with 2 different store-bought angel food cakes; one got a little crumbly and the other didn’t. If this is something you’re worries about, pop the angel food cake in the freezer for an hour before cutting it. I hope this helps. Thanks for stopping by and I’m headed over to link up now! 🙂
Wendy Hampton says
This worked very well in a purchased loaf size for a group of four. The second time I made it I brushed the inside with melted raspberry jelly just for fun. I liked that also. I will be taking this on my camping trip as an easy dessert to fix in my tiny trailer kitchen. I wonder…maybe it could be made ahead and frozen. Hmmm I might give that a try. Thanks for the recipe. It is really pretty and very tasty!
Jillian says
I am SO glad you liked the cake. I am not sure if you make the entire thing that it will keep when frozen. Maybe if you use cool whip instead of fresh whipped cream it’ll work better. I’d be interested to hear how it turned out if you do freeze the whole cake. Best of luck and enjoy your camping trip! 🙂
divya sharma says
This looks amazing and is right up my alley when it comes to healthy dips, I’m going to make it for a pool party I’m going to next weekend!
Jillian says
I hope you like it!
Marie says
What delicious quick and easy dessert! The cream cheese whipped cream frosting sounds like the perfect topping to add to the cake. Love the fresh berries too.
Milica Vladova says
This recipe deserves to be appreciated regardless of the country you live in! Looks absolutely delicious and decadent!
Annissa says
What a gorgeous looking cake! So fun and festive!
Jen says
I love how easy this is to put together. Such a showstopper for any summer party or get together especially the 4th!
Jacqueline Debono says
I love the idea of this tunnel cake! We don’t celebrate 4th July here in Italy and don’t really have a similar holiday. But this would be great for any occasion!
Taylor says
So simple and fun for 4th of July! Delicious!
Suzy says
Such a delicious recipe! The filling and frosting really round this cake out to be a delicious dessert!
Dayna says
This Patriotic cake is the BEST! My favorite for 4th of July! Everyone loves it!