Red Velvet Star Cakes

Red Velvet Star Cakes
Staff Writer
Jane Bruce

These red velvet star cakes with cream cheese frosting and blueberries are a festive treat for your 4th of July party. Celebrate Independence Day with these easy cakes that are moist, delicately fluffy, and full of patriotic flare. The cream cheese frosting is slightly tangy and pairs perfectly with the rich cake. The blueberries on top make this treat bursting with fresh flavor and complete the red, white, and blue colors.

Emily Jacobs is the Recipe editor at The Daily Meal. Follow her on Twitter @EmilyRecipes.

8
Servings
781
Calories Per Serving
Deliver Ingredients

Ingredients

For the cake

  • Non-stick cooking spray
  • 2 1/2 Cups all-purpose flour
  • 1 1/2 Cup sugar
  • 1 Teaspoon baking soda
  • 1 Teaspoon salt
  • 1 Teaspoon cocoa powder
  • 1 1/2 Cup vegetable oil
  • 1 Cup room temperature buttermilk
  • 2 room temperature eggs
  • A few drops of red food coloring
  • 1 Teaspoon distilled white vinegar
  • 1 Teaspoon vanilla extract

For the cream cheese frosting

  • 1 8-ounce package cream cheese, softened
  • 1 stick butter, unsalted and softened
  • 2 Cups confectioner's sugar
  • 1/2 Teaspoon vanilla extract

To assemble

  • Bluberries

Directions

For the cake

Preheat the oven to 350 degrees F. Line a sheet pan with parchment paper and spray with non-stick spray or spray star cake molds.
In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder.

In the bowl of a stand mixer fitted with a paddle attachment, beat together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla. Mix the dry ingredients into the wet ingredients until the batter is smooth.

Divide the cake batter evenly among the prepared cake pans and bake until the cake pulls away from the sides of the pan and a toothpick inserted into the center of the cake comes out clean, about 20-25 minutes for a sheet pan and about 10-15 minutes for the cake star molds.

Remove the cakes from the cake pans and let cool completely on a cooling rack.

For the cream cheese frosting

In the bowl of a stand mixer fitted with a paddle attachment, beat together the cream cheese, butter, confectioner's sugar, and vanilla until smooth. 

To assemble

If you did not use star cake molds, use a star cookie cutter to cut star shapes out of the sheet cake.

Spread cream cheese frosting on the top of one star cake, top with another piece of star cake, and decoratively apply the frosting on top. Sprinkle with blueberries.

Nutritional Facts

Total Fat
30g
43%
Sugar
4g
4%
Saturated Fat
8g
33%
Cholesterol
1mg
0%
Carbohydrate, by difference
124g
95%
Protein
12g
26%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
57mg
6%
Choline, total
10mg
2%
Fiber, total dietary
15g
60%
Folate, total
185µg
46%
Iron, Fe
5mg
28%
Magnesium, Mg
27mg
8%
Manganese, Mn
1mg
56%
Niacin
6mg
43%
Pantothenic acid
1mg
20%
Phosphorus, P
249mg
36%
Riboflavin
1mg
91%
Selenium, Se
25µg
45%
Sodium, Na
410mg
27%
Thiamin
1mg
91%
Water
12g
0%
Zinc, Zn
1mg
13%

Cake Shopping Tip

Be sure to purchase the correct flour a recipe calls for – flours differ in gluten or protein content, making each suited for specific tasks.

Cake Cooking Tip

Insert a toothpick into the center of cakes to test for doneness – it should come out clean or only have a few crumbs clinging to it.

Cake Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based cakes; sauternes or sweet German wines with pound cake, cheesecake, and fruit tarts or pies; sweet chenin blanc or muscat, Alsatian vendange tardive (late harvest) wines, or sec or demi-sec vintage or non-vintage champagne or sparkling wine with frosted white or yellow cakes; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines,