Make a Fireworks Cake for a patriotic Fourth of July Dessert. Layers of Red Velvet Cake and cream cheese frosting mixed with homemade funfetti cake and vanilla frosting make this the perfect patriotic dessert recipe!
Prep Time 1hour
Cook Time 30minutes
Total Time 2hours
Author Dorothy Kern
Red Velvet Cake (or use a cake mix):
1 2/3206g cups all purpose flour
1cup198g granulated sugar
2tablespoonsunsweetened cocoa powder
1tablespoonred food coloring
Funfetti Cake (or use a cake mix):
1cup124g all-purpose flour
1/2cup113g unsalted buter, melted
3/4cup154g granulated sugar
1/27ml tablespoon vanilla extract
1/2cup166 ml buttermilk
Cream Cheese Frosting (or use canned):
1/2cup113g butter, room temperature
4cups452g powdered sugar
Vanilla Frosting (or use canned):
1cup227g unsalted butter, softened
4cups452g powdered sugar
1tablespoon15 ml vanilla extract
2-5tablespoons30-75ml heavy whipping cream
24ouncesSprinklesany color, for coating
Make the red velvet cake:
Preheat oven to 350°F. Butter and flour two 9-inch cake rounds.
Whisk flour, sugar, baking soda, cocoa, and salt in a large bowl.
Whisk buttermilk, oil, vinegar, and vanilla in a large measuring cup and whisk into dry ingredients until combined. Stir in food coloring carefully.
Pour batter into one of the prepared pans. Bake for 20-40 minutes, or until a toothpick comes out clean. Cool completely before frosting.
Make the Funfetti Cake:
Whisk flour, baking powder, and salt in a medium bowl. Set aside.
Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
Cream Cheese Frosting:
Beat butter and cream cheese with a hand mixer in a large bowl until smooth, then mix in salt.
Add powdered sugar 1 cup at a time and beat in between each addition. Add vanilla and continue mixing a smooth frosting forms.
Beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms.
Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency.
Torte each cake layer.
Place red velvet cake layer on cake plate. Frost with half the cream cheese frosting. Top with half the funfetti cake and frost with one quarter of the vanilla frosting. Repeat layers.
Frost the entire cake with a light layer of vanilla frosting.
Place the cake so one side of it is over the kitchen sink. Use your hands to press handfuls of sprinkles into the sides and all over the top of the cake.