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.
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.
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.
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.