Berry Patriotic Layer Cake

Berry Patriotic Layer Cake
  • Difficulty:

  • Prep Time:

  • Total Time:

    2h 30m
  • Servings:



Who needs food color laden cakes when fresh berries can lend natural color and delicious flavor to this patriotic cake?


  • 1 cup raspberries
  • 1 cup sliced strawberries
  • 1 cup blackberries
  • 1 cup blueberries
  • ½ cup sugar, divided
  • ½ cup water, divided
  • ½ tsp. baking soda
  • 3 cups all-purpose flour
  • 1 Tbsp. baking powder
  • ½ tsp. fine salt
  • 1 cup butter, softened
  • 1 ½ cup sugar
  • 4 large eggs
  • 1 Tbsp. vanilla
  • 1 pkg (8 oz.) cream cheese, softened
  • ½ cup butter, softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar, sifted
  • Additional berries for decorating


  1. In a small sauce pan place raspberries, strawberries, ¼ cup sugar and ¼ cup of water. Bring to a boil over medium heat, mashing fruit to break apart. Allow to cook 5-7 minutes. Remove from heat, pour through a strainer to remove seeds. There should be about ¾ cup of liquid. Refrigerate to cool.
  2. Repeat process with blackberries and blueberries. After straining stir in ½ tsp. baking soda. There should be about ¾ cup of liquid. Refrigerate to cool.
  3. Heat oven to 350°F. Butter two 8-9” cake pans and line with parchment paper; set aside.
  4. In a bowl whisk together flour, baking powder and salt; set aside.
  5. In a large mixing bowl add butter and sugar; beat on medium-high until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla.
  6. Add flour mixture beating on medium-low until just combined. Mixture will be thick.
  7. Place half the batter in another bowl; add raspberry/strawberry mixture to one bowl and mix until just combined. In the other bowl add blueberry/blackberry mixture and mix until just combined.
  8. Pour blueberry batter in 1 prepared pan and strawberry batter into the other prepared pan. Bake 18-20 minutes or until a toothpick inserted in the center comes out clean. Transfer to a wire rack; cool in pans for 10 minutes. Remove from pans; cool completely.
  9. In a large mixing bowl beat together cream cheese and butter until smooth; add vanilla to combine. Gradually add powdered sugar until combine.
  10. To assemble cake place blue cake on a cake plate. Top with ¾ cup of frosting; spread evenly. Top red cake. Frost top and sides of cake with remaining frosting.
  11. Decorate cake as desired with fresh fruit. Store refrigerated.


If you have significantly less fruit juice after straining add water to bring the measure to ¾ cup. If you have too much, either only use ¾ cup or reduce over medium heat to reduce.

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