In light of the upcoming holiday, I wanted to bake something festive over the weekend to share with my coworkers today during our deployment meeting. For the past few weeks, we’ve had different people on the team bring in goodies, so I decided to volunteer this time. I’ve always been a fan of sandwich cakes – think Little Debbie! In fact, I was teased at work today and they called me Little Krissy! *sigh*
In any case, we made the top of the sandwich cake with a red velvet batter, the middle is cream cheese frosting, and the bottom is blue velvet batter (which didn’t turn the blue color we wanted). But I am happy that my coworkers loved them, even though they are complaining that they will have to run a few miles to burn them off!
Start by preparing the dry ingredients for the red batter (please click on the recipe link below the post for all the ingredients).
Next, whisk together the wet ingredients.
After adding the red food coloring into the wet ingredients, combine the dry ingredients, and mix well.
I used a tablespoon measuring spoon to scoop out the batter - this will give it a good size that is not too small or too big. Remember to give each scoop some distance on the baking sheet so when they expand, it doesn't connect to each other. Put this into a 375-degree oven for 7 minutes.
Meanwhile, prepare the blue velvet cake batter. It's exactly the same ingredients as the red, except for the blue food coloring.
When the red tops are done, let them cool completely. This recipe will yield 30 red cake tops, and 30 blue cake tops.
Create the cream cheese frosting by following the recipe that we have provided.
To assemble each sandwich cake, put the cream cheese frosting in a piping bag and squeeze it onto each blue cake, and place the red cake on top.
You will find that the sandwich cake is moist and sweet - a perfect festive treat for celebrating the 4th of July. Happy Independence Day, everyone!
To view or print-out this recipe, click here: Red, White, and Blue Velvet Sandwich Cakes