Live Music from the North Pole!


Makes 12 servings


It’s a red, white, and blue celebration when you serve this Independence Day Cake at your next July 4th party.


Nonstick Cooking Spray


3 1/2 cups WHITE LILY Enriched Bleached All-Purpose Flour

2 cups sugar

1 1/2 teaspoons baking powder

1 1/2 teaspoons salt

1 teaspoon baking soda

1 1/4 cups buttermilk

1 1/4 cups all-vegetable shortening

5 large egg whites

1 teaspoon vanilla extract

1 teaspoon almond extract

1 tablespoon red food coloring

1 tablespoon blue food coloring


2 cups butter, softened

2 1/2 cups powdered sugar

1 teaspoon almond extract

1 (13 oz.) jar marshmallow cream


Fresh blueberries and strawberries



1.Heat oven to 350 degrees. Coat three 8-inch round pans with nonstick cooking spray. Line bottom of pans with parchment paper, cut to fit. Coat paper with nonstick cooking spray.

Whisk together flour, sugar, baking powder, salt, and baking soda in large bowl. Add buttermilk and shortening. Beat with electric mixer at medium speed for 2 minutes. Add egg whites, vanilla and almond extract. Beat an additional 2 minutes, scraping sides of bowl as needed.

2.Pour 1/3 (about 2 cups) of batter into prepared pan. Divide remaining batter into 2 medium bowls. Stir in food coloring to make one red and one blue batter. Pour batter into remaining pans. Tap pans on counter several times to remove air bubbles.

3.Bake 25 to 30 minutes, or until toothpick inserted near center comes out clean. Cool on wire rack 10 minutes before removing from pan. Remove cake and cool completely on wire rack.

4.Beat butter in a large bowl with electric mixer at medium speed until creamy. Gradually beat in sugar, 1/2 cup at a time, until fluffy. Beat in almond extract. Stir in marshmallow cream until well blended.

5.Place blue cake layer on cake plate and generously frost top. Stack white layer and generously frost top. Add red layer, frosting top and sides of entire cake. Garnish with fresh blueberries and strawberries, if desired.


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