The tye dye vanilla cake batter is soaked in vanilla pudding topped with whipped cream and berries decorated like an American flag. You’d be surprised how easy it is to make this cake.
For the cake
- 2 cups (380g) granulated sugar
- ½ cup (118ml) vegetable oil
- 3 large eggs
- 1 tablespoon (14.8ml) vanilla extract
- ½ cup (118ml) light sour cream
- 2 ½ cups (350g) all-purpose flour
- 3 teaspoons (11.2g) baking powder
- 1 teaspoon (5g) salt
- 1 ¼ cups (296ml) milk (I use nonfat)
For the filling
- 1 pkg (3.4oz) Instant vanilla pudding
- 1 ¾ cups (414ml) milk
For the topping
- 1 ½ cups (354ml) heavy whipping cream
- ½ cup + 2 tablespoons (81g) powdered sugar
- 1– 6oz container of blueberries- rinsed and dried
- 2– 16oz containers of Strawberries- rinsed and dried
- For the cake: Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about 2 minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- Combine the dry ingredients in a separate bowl. Add half dry ingredients followed by half of the milk and mix just until the flour starts to incorporate.
- Finally add the remaining dry ingredients and milk and continue beating until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- To color the cake batter, divide the batter into three bowls. Set one bowl aside for the white batter. In the other two bowls, use a couple drops of food coloring in each bowl (1 for red and 1 for blue) and mix thoroughly.
- Alternate and layer adding the 3 different cake batter colors in a 9-inch by 13-inch pan, swirl occasionally with a knife. Bake at 350°F for 28-32 minutes, keeping a careful eye on the baking during the last few minutes. Remove from the oven and allow to cool completely.
- Take a wooden spoon or another round object and poke holes over the top of the cake.
- For the filling: In a small mixing bowl, combine the instant pudding with the milk and whisk together until the powdered mix is dissolved.
- Pour the liquid pudding mix over top of the cake, try to fill the holes with the pudding mix. Refrigerate the cake until the pudding is firm, about 10 minutes or so.
- For the topping: Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill
- Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form. Spread the whipped cream over the top of the cake.
- Decorate the flag pattern using blueberries and strawberries. Layer 6-7 rows of blueberries and then thinly slice strawberries and lay them out in rows.
- You can use a cake mix instead of making a homemade vanilla cake
- For the topping: Substitute Cool Whip for the topping instead of making whipped cream
- If you don’t want a vanilla pudding filling, try using a can of sweetened condensed milk instead.
- Sour cream: You can use any type of sour cream, but if you don’t have sour cream, I recommend a nonfat Greek yogurt as a substitute.
- Storage and make ahead options: You can make the cake itself up to 2 days in advance, store in an airtight container on the counter but It’s best to add the whipped cream and berry toppings the day of or day prior to serving. This cake must be stored in the refrigerator once the pudding has been added. If your cake pan doesn’t have a lid, tightly wrap it in plastic.
- Category: Cake
- Method: Baked
- Cuisine: American
Keywords: July 4th party ideas, Flag Cake, 4th of July desserts, Easy 4th of July desserts,Patriotic dessert, Poke Cake, Poke cake recipe