Jul 05

Red white and blueberry four-layer cake

Red white and blueberry pound cake!


That was my brother’s text-messaged response to the phone pic I sent him of this cake, in all its berrylicious glory.

It’s a pretty “wow” kind of dessert: Four layers of pound cake doused with raspberry-orange sauce, slathered with cream cheese frosting, and piled high with fresh berries. But it’s not fussy — it’s kind of rustic and imperfect, so it won’t look out of place at a backyard barbecue.

I actually made this cake twice over the Fourth of July weekend, once for friends and again for family. Everyone who saw the cake was seriously impressed by the towering stack of cake and fruit; my mom and brother even took pictures, presumably to show all their friends exactly why their Fourth of July was more awesome than anyone else’s.

And everyone seemed even more impressed once they actually tasted the cake. It was really, really good.

The idea for the cake came from a promotional CD (we get a lot of those) sent to us by the U.S. Highbush Blueberry Council.

The concept of the cake sounded delicious, but the recipe was definitely geared toward the non-baker — it called for frozen pound cake, and the sauce was made with raspberry jam. Which is fine if you don’t spend much time in the kitchen or are in a hurry. If you have a recipe blog where people actually expect you to cook things, though, it’s not really ideal. So I decided to make everything from scratch.

I used a simple pound cake recipe from Paula Deen, but instead of baking the cake in a tube pan, I used two 9-inch round pans so I could create layers. (Cakes are way more dramatic-looking when they have layers.) I also used fresh raspberries and orange juice for the sauce. And I added strawberries to each layer, instead of just blueberries, because how delicious are strawberries?

The blueberry council’s recipe recommended decorating the top layer like an American flag, but I couldn’t bear to go along with such a cheesy display of patriotism. I think piling strawberries and blueberries over the cream cheese frosting is sufficiently festive without being corny. And it also means you can make this cake next weekend or next month, and no one will think you’re weird.

Raspberries and oranges!More raspberries!I mashed the raspberries and squeezed the oranges, then mixed the juice into the berries.
Blueberries!StrawberriesThe foundation of pound cake.
Spread the raspberry sauce all over the cake layers.Then add a layer of the cream cheese mixture. If you can manage to not mix the two layers, you're more talented than I am.Plop some berries on top of the cream cheese.

Recipe: Red white and blueberry four-layer cake

Adapted from Paula Deen and the U.S. Highbush Blueberry Council

  • 2 sticks butter, plus more for pan
  • ½ cup vegetable shortening
  • 3 cups sugar
  • 5 eggs
  • 3 cups all-purpose flour, plus more for pan
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • 1 cup milk
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, quartered
  • 1 pint blueberries
  • Raspberry-orange sauce (recipe follows)
  • Cream cheese frosting (recipe follows)
  1. Preheat your oven to 350˚F. Grease and flour two 9-inch round pans. (I also lined the pans with a circle of parchment paper, but that’s optional.)
  2. In the bowl of a stand mixer, beat the butter and shortening until combined. Slowly pour in the sugar, and beat until fluffy. Add the eggs one by one, beating well after each addition.
  3. In a separate bowl, whisk together the flour, salt and baking powder. Add the flour mixture to the rest of the batter, alternating with the milk, and starting and ending with the flour. Stir in the vanilla.
  4. Divide the batter between the two round pans and bake for about 40 minutes, until a toothpick inserted in the center of the cake comes out clean. Let the cakes cool in their pans for about 10 minutes, then turn them out onto a rack to cool completely.
  5. Once the cakes have cooled, slice each one in half horizontally, so you end up with four cake layers. (I used a cake leveler, but a serrated knife works, too.)
  6. Put one of the bottom cake slices on a serving plate, and generously brush it with the raspberry-orange sauce. Evenly spread about a quarter of the cream cheese frosting on top. Scatter strawberries and blueberries on top of the cream cheese, and then drizzle a little more raspberry sauce over the berries.
  7. For the next two layers, use the top cake slices, and repeat the process, using up all the raspberry sauce if you like, but make sure to save plenty of berries for the top layer.
  8. For the fourth and final layer, place the other bottom cake slice on top, and slather it with the rest of the cream cheese. Pile on the remaining berries. Then step back and admire your handiwork. What a great-looking cake!
  9. Refrigerate the cake until it’s ready to serve, and make sure to refrigerate any leftovers.

Recipe: Raspberry-orange sauce

Adapted from the U.S. Highbush Blueberry Council

  • 1 pint raspberries
  • Juice of 1 orange (about ½ cup)
  1. Smush the raspberries with a fork or potato masher, and then stir in the orange juice.

Recipe: Cream cheese frosting

Adapted from the U.S. Highbush Blueberry Council

  • 16 ounces cream cheese
  • ⅓ cup confectioners’ sugar
  • 4 tablespoons orange juice
  1. In the bowl of a stand mixer, whip the cream cheese until it’s smooth. Add the confectioners’ sugar and the orange juice, and beat until smooth and creamy.

Red white and blueberry pound cake!

No related posts.


  1. Jessica

    This looks so delicious!

  2. Kristi

    OMG! I am dying to re-create this masterpiece. It’s beautiful! Thanks for going the extra mile to do it all from scratch and then sharing it with your millions of fans. (I’m sure you have MILLIONS of fans out there. If not yet, just wait until this goes viral. It’s only a matter of time!)

  3. Sarah

    Yum, yum. I’ll second your brother’s “wow.”

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>