Red, White, and Berry Fourth of July Cake

As much as we love a simple no-bake summer dessert (this easy cheesecake is a perpetual favorite), your Independence Day cookout requires a showstopper. Forget fireworks—this Fourth of July cake is the real spectacle.

In this patriotic layer cake, an alternating stack of red velvet and white cakes mimics the stripes of the American flag. Yes, you will need to make two separate batters, but both recipes are straightforward. The white cake recipe differs from a standard vanilla cake in that it uses only egg whites (not the yolks) for a brighter color. Flavored with vanilla extract and lemon zest, it’s the perfect counterpoint to the rich red velvet cake. For the red velvet cake batter, it’s important to use natural cocoa powder—avoid Dutch-process or extra-dark cocoa, which would dull the red color. Don’t have time to bake cake from scratch? Swap in boxed cake mix. We won’t tell.

No need to fuss over buttercream that’ll melt in the summer heat: Cover the cake with tangy cream cheese frosting, then garnish with a tumble of fresh berries—we like a mix of strawberries, raspberries, blackberries, and/or blueberries. From there, let your creativity run wild with the decorations: Shower on red and blue sprinkles or stick in some sparklers for extra flair.

Not quite the Fourth of July cake recipe you’re looking for? Check out our American flag cake decked with fruity stars and stripes, or this poke cake marked with vivid blueberry jello stripes. Find these and more, like Gourmet’s classic strawberry shortcake and Elvis’s favorite pound cake, in our roundup of Fourth of July desserts.