Red-White& Blue Layered Buttermilk Cake Recipe

Name: Red-White& Blue Layered Buttermilk Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Buttermilk Cake Layers; 1 cup butter, softened but not melted; 1 1/2 cup sugar; 1/2 tsp nutmeg; 1/2 tsp pure vanilla extract OR orange extract; 3 cups self-rising flour; 1 cup buttermilk; 2 eggs, beaten; pinch of salt; Creamy Topping & Berries; 1 container of Cool whip; 4 oz soft Neufchatel cheese; 2 TBSP light corn syrup; 2 TBSP light sherry or rum; 1 carton each of fresh strawberries & blueberries

Servings: persons

Buttermilk Cake Layers
1 cup butter, softened but not melted
1 1/2 cup sugar
1/2 tsp nutmeg
1/2 tsp pure vanilla extract OR orange extract
3 cups self-rising flour
1 cup buttermilk
2 eggs, beaten
pinch of salt
Creamy Topping & Berries
1 container of Cool whip
4 oz soft Neufchatel cheese
2 TBSP light corn syrup
2 TBSP light sherry or rum
1 carton each of fresh strawberries & blueberries

1
Make your Creamy Topping first: Mix all ingredients and blend well with an electric mixer, then cover the bowl and place in the fridge to let it set.
2
Butter Cake Layers will require 3 cake pans (8 or 9 in. round). I like to use Baker's Joy to spray them because the cakes will pop out easily. If you dont' have it, then spray the pans with Butter Pam, sprinkle lightly with a little flour until the bottom and sides are covered. Preheat oven to 325.
3
Mix the sugar and butter together until creamy. Add the buttermilk, extract, eggs and pinch of salt--blend until smooth. Set aside.
4
Mix the self-rising flour, and nutmeg. Make a well in the center and pour in the sugar-egg mix. Use a mixer to blend the batter until smooth, but DO NOT whip. Pour batter into the3 floured-buttered pans and bake about 20 minutes. Ovens are different and you will want to check to see if the cake is done--it should be golden on top and spring back lightly when touched. Do not overbake because it will dry out easily. When done, set the cakes on a rack to cool completely. If the layers are still warm the topping will melt!
5
Pick out a nice plate and place the first layer, spoon 13 the topping over it--drips down the side are fine. The topping should be thickened when cool. Layer 1/3 third of the berries and make sure they peek out at the edge, then top with the second and third layers and repeat. I like to gather the blueberries in the middle and surround them with strawberry halves. Be sure to store in the fridge or cooler until serving.

1633

kcal

Calories

107

Fat

149

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Buttermilk Cake Layers, 1 cup butter, softened but not melted, 1 1/2 cup sugar, 1/2 tsp nutmeg, and more.

Yes, Red-White& Blue Layered Buttermilk Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Red-White& Blue Layered Buttermilk Cake

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