Ingredients:

  • 3 cups (375g) all-purpose flour
  • 2 cups (400g) granulated sugar
  • 1 tbsp (12g) baking powder
  • ½ tsp (3g) salt
  • 1 cup (225g) unsalted butter, softened
  • 4 large eggs, room temperature
  • 1 cup (240ml) whole milk
  • 2 tsp (10ml) vanilla extract
  • Red gel food coloring
  • Blue gel food coloring
  • 2 cups (450g) unsalted butter, softened
  • 6 cups (720g) powdered sugar
  • 3 tbsp (45ml) heavy cream
  • 1 tsp (5ml) vanilla extract
  • 1 pinch salt
  • 1 cup (150g) fresh blueberries
  • 1 cup (150g) sliced strawberries
  • ½ cup (60g) red, white, and blue sprinkles

Instructions:

  1. Cream the unsalted butter (225g) and granulated sugar until pale and fluffy (about 3 minutes). Add eggs one at a time, then stir in 10ml vanilla extract.
  2. Fold in flour, baking powder, and salt, alternating with milk. Mix until just combined; do not overmix.
  3. Split the batter evenly into three bowls. Leave one white. Stir red gel coloring into the second and blue gel coloring into the third until saturated.
  4. Grease and line the bottoms of three 8-inch round cake pans with parchment paper.
  5. Pour each color into its own pan. Bake at 350°F (175°C) for 30-35 minutes until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
  7. Prepare the buttercream by beating 450g butter until smooth. Mix in powdered sugar, heavy cream, vanilla extract, and a pinch of salt.
  8. Divide the buttercream and tint portions red and blue using gel food coloring.
  9. Layer the cakes with buttercream in between. Frost the exterior and decorate with fresh blueberries, sliced strawberries, and sprinkles.
  10. Chill the cake in the refrigerator for 2 hours to ensure stability before serving.