4th of July Cake

To Celebrate the Fourth of July you would want to have a nice cake. This is not your ordinary vanilla sheet cake, so slice into the stars and striped creation.

Image and recipe by epicurious

Ingredients that you will need.

  • A cup of boiling water
  • 3/4 cup natural unsweetened cocoa powder
  • A teaspoon of instant coffee granules
  • ½ cup of whole milk
  • 1 ½ teaspoon pure vanilla extract
  • 2 cups of all purpose flour
  • 1 ¼ spoons of baking soda
  • ½ teaspoon of salt
  • 2 sticks of butter ½ pound of unsalted butter and extra for greasing pan
  • 1 cup of light brown sugar packed
  • 1 cup of sugar and 4 large eggs.

Frosting ingredients consist of

  • At room temperature 2 8 ounce packages of cream cheese
  • 2 sticks (1/2 pound) of unsalted butter at room temperature
  • 1 ½ teaspoon of vanilla extract
  • 1 ½ cups of sugar confectioners sifted


  • 1 ½ pints of raspberries (3 cups)
  • ½ pink of blueberries (1 cup)

Equipment you will need

13 by 9in metal baking pan, paddle attachment stand mixer, pastry bag, star shaped tip (Willton#2110)

Now that you have your ingredients you are ready to start making the cake. You would want to preheat your oven to about 350 degrees. On your pan add butter on the bottom and the sides then add line with wax or parchment paper. Now butter the pan and dust it with flour.

Take a medium bowl and whisk together boiling water, cocoa powder, and the instant coffee granules until everything is smooth. You would also want to whisk in milk and vanilla as well.

You will need a second medium bowl so that you can sift together the flour, baking soda and the salt.

Now combine the butter with both sugars and beat them on medium until they are light and fluffy. This process should take about 3 minutes. Take the eggs and beat them one at a time into the mix of sugars until fully incorporated. Take the speed to low so that you can add the flour and cocoa powder mixtures in batches beginning with the flour and ending with flour mixture. You would want to then pour the batter into the prepared pan then smooth the top so that you can start baking the cake. After you bake the cake make sure that it is done by making sure to insert a toothpick and that it comes out clean. You can take the cake and put it on a rack to cool for about 10 minutes. This is a great time to start on your frosting, but if you want to do the frosting before you can.

Making the Frosting

In the bowl of a stand mixer fitted with the paddle treatment you would want to combine the cream cheese and the butter. Beat these items until they are smooth and creamy this can take about 3 to 5 minutes. Beat in the vanilla extract as well. When the mixer is on low add the sifted confectioners’ sugar in three batches mixing until fully incorporated. Take the speed up to a medium setting and beat until the frosting is smooth. You then chill the frosting in the refrigerator for 30 minutes before assembling the cake.

Assemble and Serve

You would want to frost the tip of the cake with about 2 ½ cups of the frosting. Then transfer the remaining frosting to a pastry bag fitted with the star tip.

Using a toothpick or a small knife, outline a 4 ½ inch long by 3 ½ inch wide rectangle in the top left corner of the cake. This area will be for the blueberries.

Starting with the longer side of the cake that is closest to you, pipe a line of frosting along the top edge of the cake then arrange two horizontal rows of raspberries directly about the line of frosting. Pipe a second line of frosting above the raspberries and arrange two more horizontal rows of raspberries above the frosting. You would want to repeat this process two more times, making sure to exclude the top left corner. Arrange the blueberries in a horizontal row in the top left corner of the cake.

Slice the cake immediately or you can store it by covering it with a secure plastic wrap and put it in the refrigerator until it is ready to be served.