Happy 4th of July! This layered cake is easy to assemble and will make the day extra special. The Swiss meringue frosting keeps well even on hot days.
This red, white, and blue layered cake is perfect for any 4th of July spread – everyone loves cake, and a pretty layered cake like this makes the day extra special.
It starts with a tender and moist vanilla buttermilk cake, which is then topped with fluffy Swiss meringue (which holds up well on a hot summer’s day). Top it off with lots of ripe summer berries – strawberries, raspberries and blueberries!
The charms of a “naked cake”
This is a “naked” style cake that’s a lot less daring than it sounds. It simply means there is no frosting left on the sides so you can see little peep holes of the berries around the exposed sides of the cake.
Leaving a cake bare also saves you the fuss of frosting the whole thing, and it feels fresh and light for summer.
Use Swiss meringue instead of buttercream
Instead of a traditional buttercream or whipped cream, I use a Swiss meringue to glaze this cake. It has an airy yet sturdy marshmallow-like texture and holds up well without melting on a warm day.
You can even toast the billowing tips with a crème brûlée burner to bring out the marshmallow flavor even more!
How to make this cake
This cake is really two recipes rolled into one, vanilla buttermilk cake and Swiss meringue, with the addition of berries.
The cake layers can be baked and refrigerated, wrapped tightly in plastic, and kept on the counter for several days. Make the Swiss meringue and glaze the cake the same day you plan to serve it.
You need these recipes for this cake:
- Vanilla Buttermilk Layer Cake (makes 3 layers)
- How to make Swiss meringue
More desserts for July 4th
- American flag cake
- berry tart
- fresh strawberry cake
- July 4th buttermilk cake
- Panna cotta with summer berries
Red, white and blue layered cake
Note that prep and cooking times for the layered cake and Swiss meringue are not included in this recipe; Both recipes should be prepared ahead of time before beginning this recipe.
The cake layers can be baked and refrigerated, wrapped tightly in plastic, and kept on the counter for several days. Make the Swiss meringue and glaze the cake the same day you plan to serve it.
ingredients
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2 pounds mixed berries (strawberries, raspberries, and blueberries)
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3 baked and cooled layers of vanilla buttermilk cake
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1 Recipe for Swiss Meringue Frosting (about 4 cups)
method
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Prepare berries:
Wash and dry all berries. Peel the strawberries to remove the stems. Slice most of it to layer in the cake; Cut a few in half or quarters to decorate the top.
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Layer and glaze the cake:
Place one of the bases of the vanilla buttermilk cake on a cake plate and, using an offset spatula, spread one third of the Swiss meringue over it. Scatter about 1 cup of berries and sliced strawberries over the Swiss meringue.
Top with the second layer of cake. Spread another third of the glaze on top and another cup of berries and strawberries.
Repeat with the remaining cake layer, ending with a layer of Swiss meringue topped with the remaining berries and the half or quartered strawberries.
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Serve cake:
Serve the cake with the remaining berries alongside. The cake is best eaten on the day it is assembled.
