Easy Two Way Patriotic Cake
Servings: 8 servings
Calories: 474kcal
Ingredients
CAKE BATTER
- 2¼ cups cake flour
- 1¾ teaspoon baking powder
- ¼ teaspoon baking soda
- 1 pinch salt (if you use unsalted butter or oil then add ¼ teaspoon of salt)
- 1 cup sugar
- ½ cup melted butter (or oil)
- 2 large eggs (room temperature)
- 2 tablespoons milk (2% or whole milk room temperature)
- 1 cup plain yogurt
- 2 teaspoons vanilla
FILLING
- 2 cups cubed strawberries (medium cubes)
- ⅓ cup blueberries (this is for the 4th of July cake)
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
VANILLA GLAZE
- 1 1/2 cups icing / powdered sugar
- 3 - 4 tablespoons cream
- 1 teaspoon vanilla
Instructions
- Pre heat oven to 350F/180C. Grease or spray an 8 or 9 inch round cake pan (I used an 8x2.5 inch).
- In a medium bowl whisk together the flour, baking powder, baking soda and salt.
- In a large bowl whisk the sugar, oil, eggs, milk, yogurt and vanilla until combined. Add the dry ingredients and combine until no lumps remain. Don't over mix. Pour ½ the batter in the prepared pan and bake 10 minutes.
- In a medium bowl combine the strawberries and blueberries if using, the sugar and lemon juice.
- Carefully remove the cake from the oven, top with the berry mixture, spread the remaining batter on top. Bake for approximately 30-40 minutes more. Let cool 20 minutes in the pan, remove to a wire rack to cool completely.
- Decorate with the vanilla glaze and top with strawberries (and blueberries if using). Enjoy!
VANILLA GLAZE
- In a small bowl combine icing sugar, cream and vanilla until creamy desired thickness.
Notes
Your cake may take longer or less than 40 minutes, it all depends on the oven.
Nutrition
Calories: 474kcal | Carbohydrates: 72g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 104mg | Sodium: 323mg | Potassium: 102mg | Sugar: 49g | Vitamin A: 595IU | Calcium: 49mg | Iron: 0.6mg