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Perfect Modern Red White and Blue Mirror Glaze Patriotic Cake

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A stunning and easy-to-make Fourth of July dessert featuring a moist vanilla sponge, smooth cream cheese frosting, and a glossy red, white, and blue mirror glaze finish.

Ingredients

  • All-purpose flour – 2 ½ cups (320g), sifted
  • Baking powder – 2 ½ teaspoons (10g)
  • Salt – ½ teaspoon (3g)
  • Unsalted butter – 1 cup (227g), softened
  • Granulated sugar – 1 ¾ cups (350g)
  • Large eggs – 4, room temperature
  • Whole milk – 1 cup (240ml)
  • Pure vanilla extract – 2 teaspoons (10ml)
  • Cream cheese – 8 ounces (227g), softened
  • Unsalted butter – ½ cup (113g), softened
  • Powdered sugar – 3 cups (360g), sifted
  • Pure vanilla extract – 1 teaspoon (5ml)
  • Heavy cream – 2 tablespoons (30ml), optional
  • Granulated sugar – 1 ¼ cups (250g)
  • Sweetened condensed milk – 1 cup (306g)
  • Water – ½ cup (120ml)
  • Unflavored gelatin powder – 3 tablespoons (about 21g)
  • White chocolate chips – 7 ounces (200g), finely chopped
  • Gel food coloring – red and blue

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour 9-inch cake pans or line with parchment paper.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition.
  5. Stir in vanilla extract. Alternate adding dry ingredients and milk to the butter mixture, starting and ending with flour. Mix gently until just combined.
  6. Divide batter evenly among prepared pans. Bake 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to wire racks to cool completely.
  7. Beat cream cheese and softened butter until smooth. Gradually add powdered sugar and vanilla extract. Add heavy cream if frosting is too thick. Set aside.
  8. Level cooled cake layers if needed. Place one layer on serving plate, spread frosting generously, repeat with remaining layers. Apply thin crumb coat and chill 20-30 minutes.
  9. Sprinkle gelatin over cold water and let bloom 5 minutes.
  10. In saucepan, combine granulated sugar, sweetened condensed milk, and water. Heat gently, stirring until sugar dissolves; do not boil.
  11. Remove from heat, stir in bloomed gelatin until dissolved. Pour over chopped white chocolate. Let sit 5 minutes, then stir until smooth.
  12. Divide glaze into three bowls. Color one red, one blue, and keep one white or lightly tinted.
  13. Cool glaze to about 90°F (32°C) using a digital thermometer.
  14. Place chilled cake on wire rack over baking tray. Pour glaze starting with white in center, then red and blue on opposite sides, allowing colors to swirl naturally.
  15. Chill glazed cake at least 30 minutes before slicing. Serve chilled or at room temperature.

Notes

Use a digital thermometer to ensure glaze is poured at about 90°F for best results. Chill cake thoroughly before glazing. Bloom gelatin in cold water before use. Use gel food coloring to avoid thinning glaze. If glaze hardens before pouring, gently warm in microwave in short bursts. For clean cake slices, dip knife in hot water and wipe dry between cuts.

Nutrition

Keywords: mirror glaze cake, Fourth of July dessert, patriotic cake, red white and blue cake, vanilla sponge cake, cream cheese frosting, easy mirror glaze

Find it online: https://yumbelle.com/perfect-modern-red-white-and-blue-mirror-glaze-patriotic-cake-recipe-for-easy-fourth-of-july-dessert/