Fourth of July is hands down right behind Christmas as one of my all time favorite holidays. I have so many great memories when I think back to all of the fourths I’ve had. As a child, my dad always threw the most amazing BBQ’s and always went above and beyond with the fireworks. As a college student, my friends and I would deck out in red, white and blue and parade the streets on our bikes to join in on one giant block party- Fourth of July is no joke in Jacksonville Beach. Last year’s holiday was extra special because it was the night Garrett and I shared our first kiss!!! Sparks were literally flying in the air and it was so sweet and perfect basically just like this cake.
For the cake base I used my all time favorite white cake recipe from Southern Living. I mean don’t fix what’s not broken, am I right? This recipe never fails me and always turns out fluffy, light and delicious. Following that I made a white chocolate buttercream and layers of strawberry and blackberry jam. I was so happy the way this came out I actually decided it is the best cake I ever made. Not to mention, look at how festive and fun that is! I loved topping it with fresh berries and red, white and blue sprinkles for a sophisticated but fun cake. This cake is perfect to bring to your Fourth of July party this year and I guarantee everyone will be impressed.
Cake from Southern Living
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 7 large egg whites, at room temperature
- 1 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 cup whole milk
White Chocolate Buttercream
- 3 sticks unsalted butter, softened
- 4 1/2 cups powdered sugar
- 10 ounces white chocolate
- 2-3 tablespoons milk
- 1 tablespoon coconut oil
- 2 cups of fresh strawberries, cut in half
- 1/4 cup honey
- 2 tablespoons lemon juice
- 3 cups of fresh blackberries
- 1/4 cup honey
- 2 tablespoons lemon juice
- Prepare three 8 inch cake pans. Fold parchment paper over three times and trace the bottom of the pan with a pen and then cut out three circles. Grease the pans with butter and line the bottoms of the pan with outlined parchment paper. Set aside. Preheat oven to 350 degrees F.
- In a large bowl, whisk together all dry ingredients and set aside.
- In a stand up mixer, combine butter and sugar with paddle attachment and beat on medium speed for 3 minutes. Scrape down the sides of the bowl and add in egg whites one at a time on low speed. Add extracts, until combined
- Add the flour to the egg mixture in three parts, alternating with milk, beginning and ending with flour mixture. Beat until combined after each addition. Divide batter evenly among prepared cake pans.
- Bake in preheated oven for 26 minutes.
- While the cakes are cooking begin making the jams. It does not matter which one you start with first! For each jam place fruit, honey and lemon juice in a saucepan on medium-high heat and bring to a boil. Once the fruit starts boiling take a fork or back of spatula and press down, mashing the fruit- I like mine a little chunky so I don’t over mash but you can if you want it very smooth. Let boil for 5 minutes. The jam should have thickened. Place into a bowl and let cool aside. Repeat this step again with the next fruit.
- Cool cakes in pan for 10 minutes before removing from pans and cooling on a wire rack. Let the cakes cool for 30 minutes to an hour. Make sure they are completely cool before frosting. (I placed mine in the fridge for an additional 30 minutes before I frosted them.)
- Prepare the white chocolate buttercream. Place white chocolate in a microwave safe bowl with coconut oil and heat in microwave for 1-2 minutes, stirring every 30 seconds until smooth. Do not skip the stirring because white chocolate can harden quickly. Beat the butter and half the powdered sugar in a stand mixer with the paddle attachment on low. Once the powdered sugar is incorporated bring speed up to medium and add in the milk. Add in the rest of the powdered sugar and the milk chocolate and beat until fluffy and spreadable. If you need it to be stiffer, add more powdered sugar.
- Place one cake layer on cake stand. Do a thin layer of icing covering the cake. Place half the frosting into a pipping bag or Ziploc bag and cut ½ inch tip off bag, pipe the frosting around the cake creating a wall going around the parameter. Add the blackberry jam on top and then place in the freezer for 10 minutes so the jam stays inside the cake and does not run out. Top with the second cake layer and repeat the process with the strawberry jam. Top with the third layer cake and generously cover the entire cake with the rest of frosting. Using a spatula, spread frosting down sides of cake and smooth. Optional: top with fruit.
Please consider making a donation to my friend Gabby who was hit by a drunk driver in a car accident leaving her paralyzed from the neck down. Her family is going to need a lot of financial help with this new life change they are facing- having to change their home and purchase a van for transportation. You can learn more/ place a donation here: https://www.gofundme.com/gabriella-murillo039s-spinal-cord-injury-journey
Also, with all the fun Fourth of July activities coming up please plan in advance to have a designated driver to get you home. If you are in a situation where you have been drinking and do not have the ability to get home please text me and I will happily send you an Uber. Driving drunk is never the answer.