I always like to end a party on a sweet note and you can bet I’ll be serving this spectacular New England Patriot themed cake this Super Bowl! This was actually my first time making a tri-colored cake and it’s actually a lot easier than you’d think. You simply swirl the three different batters and bake as normal. I topped it with a cream cheese butter cream frosting that is out of this world and topped it with patriotic sprinkles.
When it comes to Super Bowl party planning I like to make as much in advanced as possible because I always want to watch the game too! There is nothing worse than being stuck in the kitchen while all your guests are watching enjoying the game. Desserts like this cake are perfect because you can make it the day before, cover it and serve the day of the party and it will still taste wonderful. What are you serving your guests this Super Bowl?
1 cup unsalted butter, softened
2 cup granulated sugar
6 egg whites, room temperature
2 tsp vanilla extract
4 tsp baking powder
3 cup cake flour
1 cup milk
Americolor super red food gel color
Americolor royal blue food gel color
2 sticks unsalted butter, softened
2 tsp vanilla extract
6 cups powdered sugar
2, 8 oz. packages of cream cheese
Patriotic sprinkles for decoration, optional
1. Preheat oven to 350°F. Spray three 8-inch round baking pans with cooking spray and lightly dust with flour.
2. In the bowl of a stand mixer, with paddle attachment, cream together butter and sugar until light and fluffy. Mix in egg whites, one at a time, followed by vanilla. Mix until well combine. Mix in salt and baking powder. Add half of the flour, mixing until just combined, followed by half of the milk. Repeat with remaining flour and milk. Mix until just combined and no streaks remain. Divide batter equally between three bowls. Tint one bowl of batter with red food gel color. Stir well to incorporate color fully. Tint a second bowl of batter with royal blue food gel color. The third bowl remains white.
3. Add small spoonfuls of each color to each prepared baking pan. Scatter colors around. When all batter has been added to the baking pans, using a knife, gently swirl the colors together. Do not over mix.
4. Bake at 350°F for 30-32 minutes or until a toothpick inserted comes out clean. Cool in pan about 8-10 minutes. Gently remove from pan and set aside to cool completely.
5. If needed, use a serrated knife to remove domes from the top of each cake. Discard or do what I did, eat the tops!
6. Prepare frosting in the bowl of a stand mixer, using the paddle attachment. Beat together butter and cream cheese until light and fluffy, followed by vanilla and one cup of powdered sugar at a time. If desired, add 2-3 tablespoons of heavy cream once all of the powdered sugar has been mixed in and is fully incorporated.
7. Place one layer of cake on a cake turn-table or cake stand. Add 3 large cookie scoops worth of frosting to the top. Spread into an even layer. Add a second layer of cake, top off with frosting. Repeat with remaining layers. After adding the last layer of cake, add 3-4 scoops worth of frosting, spreading into a thin and even coat over the entire cake. This will act as your crumb coat. Transfer crumb coated cake to the fridge to chill for at least one hour. Cover remaining frosting with plastic wrap until ready to use.
8. When your cake is ready to frost, remove from the fridge. Add a generous amount of frosting to the top of your cake, working it out and down the sides. Using a small offset spatula and a bench scraper, smooth sides and top of cake. If desired, sprinkle the top of the cake with red, white and blue sprinkles.