Red, White and Blue Pillar Cakes

Red, White, and Blue Pillar Cakes are a striking addition to your celebrations. Each mini-cake is layered with vibrant colors and classic flavors, making them a perfect choice for festive gatherings. The bold hues and elegant design make these cakes a delightful centerpiece for any occasion.

Recipe - Frankston #713

Prep Time150 Minutes

Servings8

Ingredients

2 (13.25 oz) boxes white cake mix, plus ingredients per package directions for each (see note)

1 (13.25 oz) box red velvet cake mix, plus ingredients per package directions (see note)

1/2 tsp blue food coloring

several drops red food coloring

2 (16 oz) cans cream cheese frosting

wooden skewers, cut to size

red, white and blue sprinkles, for decorating

Directions

Note: To prepare the cake mixes, simply use Egg Beaters® as follows:
1/4 cup = 1 large egg
1/2 cup = 2 large eggs
1 cup = 4 large eggs
Spray a 9 x 13 pan with cooking spray. Line the bottom with parchment paper. Prepare and bake one white cake mix according to package directions. Let cool in pan for 10 minutes. Flip the cake out of pan onto a work surface. Peel off the parchment. Use a serrated knife to level off the cake. Use a biscuit cutter or glass to cut the cake into 8 (3-inch) circles. Ensure that all cake circles are level on the top and bottom. Set aside.
Spray and line the 9 x 13 pan again. Blend the other white cake mix according to package directions. Add blue food coloring, and stir together. Add a few drops of red food coloring. Stir to achieve a deeper shade of blue. (You can also add a few drops of purple food coloring.) Pour into prepared pan, and bake according to package directions. Repeat the same remaining steps as done for the white cake. Prepare the pan for baking again. Prepare and bake the red velvet cake according to package directions. Repeat all cooling and shaping steps as done for the other cakes.
Place all of the blue circles on a work surface. Fill a piping bag with frosting. Pipe around the top edge of the blue cakes and into the middle. Place the white cakes on top of the blue cakes, and repeat the frosting process. Place red cakes on top of white cakes. Insert skewers to keep the pillars intact. Using a star tip, pipe one large star or several small stars on top of each red cake. Add sprinkles. Transfer cake pillars to a serving platter. Refrigerate for at least 30 minutes to let frosting set before serving.

Nutritional Information

Per Serving (1): Calories: 590, Fat: 58 g (15 g Saturated Fat), Cholesterol: 50 mg, Sodium: 340 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 13 g

150 minutes

Prep Time

0 minutes

Cook Time

Servings

Shop Ingredients

Makes 8 servings

2 (13.25 oz) boxes white cake mix, plus ingredients per package directions for each (see note)

Duncan Hines Perfectly Moist Classic White Cake Mix - 15.25 Ounce

Add Duncan Hines Perfectly Moist Classic White Cake Mix to Favorites.Add Duncan Hines Perfectly Moist Classic White Cake Mix to Favorites.

$1.50 was $1.99$0.10/oz

1 (13.25 oz) box red velvet cake mix, plus ingredients per package directions (see note)

Duncan Hines Cake Mix, Red Velvet, Perfectly Moist - 15.25 Ounce

Add Duncan Hines Cake Mix, Red Velvet, Perfectly Moist to Favorites.Add Duncan Hines Cake Mix, Red Velvet, Perfectly Moist to Favorites.

$2.00 was $2.79$0.13/oz

1/2 tsp blue food coloring

Not Available

several drops red food coloring

Not Available

2 (16 oz) cans cream cheese frosting

Betty Crocker Frosting, Cream Cheese, Rich & Creamy - 16 Ounce

Add Betty Crocker Frosting, Cream Cheese, Rich & Creamy to Favorites.Add Betty Crocker Frosting, Cream Cheese, Rich & Creamy to Favorites.

$2.99$0.19/oz

wooden skewers, cut to size

Not Available

red, white and blue sprinkles, for decorating

Over the Top Sanding Sugar, Rosy Red - 2.3 Ounce

Add Over the Top Sanding Sugar, Rosy Red to Favorites.Add Over the Top Sanding Sugar, Rosy Red to Favorites.

$1.29 was $1.49$0.56/oz

Nutritional Information

Per Serving (1): Calories: 590, Fat: 58 g (15 g Saturated Fat), Cholesterol: 50 mg, Sodium: 340 mg, Carbohydrates: 4 g, Fiber: 0 g, Protein: 13 g

Directions

Note: To prepare the cake mixes, simply use Egg Beaters® as follows:
1/4 cup = 1 large egg
1/2 cup = 2 large eggs
1 cup = 4 large eggs
Spray a 9 x 13 pan with cooking spray. Line the bottom with parchment paper. Prepare and bake one white cake mix according to package directions. Let cool in pan for 10 minutes. Flip the cake out of pan onto a work surface. Peel off the parchment. Use a serrated knife to level off the cake. Use a biscuit cutter or glass to cut the cake into 8 (3-inch) circles. Ensure that all cake circles are level on the top and bottom. Set aside.
Spray and line the 9 x 13 pan again. Blend the other white cake mix according to package directions. Add blue food coloring, and stir together. Add a few drops of red food coloring. Stir to achieve a deeper shade of blue. (You can also add a few drops of purple food coloring.) Pour into prepared pan, and bake according to package directions. Repeat the same remaining steps as done for the white cake. Prepare the pan for baking again. Prepare and bake the red velvet cake according to package directions. Repeat all cooling and shaping steps as done for the other cakes.
Place all of the blue circles on a work surface. Fill a piping bag with frosting. Pipe around the top edge of the blue cakes and into the middle. Place the white cakes on top of the blue cakes, and repeat the frosting process. Place red cakes on top of white cakes. Insert skewers to keep the pillars intact. Using a star tip, pipe one large star or several small stars on top of each red cake. Add sprinkles. Transfer cake pillars to a serving platter. Refrigerate for at least 30 minutes to let frosting set before serving.