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A slice cut from a Red White and Blue Sheet Cake showing red, white, and blue marbled interior, topped with white glaze and patriotic sprinkles.

Red White and Blue Sheet Cake

Make this easy sheet cake for patriotic holidays. You will use cake mix and gel food coloring to create a layered red, white, and blue effect.
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Prep Time 15 minutes
Cook Time 44 minutes
Frosting Set Time 30 minutes
Total Time 1 hour 29 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Cake
  • 1 box Betty Crocker Super Moist White Cake Mix
  • Water, vegetable oil, and whole eggs called for on cake mix box
  • 1.25 teaspoons Red gel food color from 1 box Betty Crocker Classic Gel Food Color
  • 1.25 teaspoons Blue gel food color from 1 box Betty Crocker Classic Gel Food Color
Frosting and Topping
  • 1/2 cup Betty Crocker Rich & Creamy Vanilla Frosting from 1 tub (16 oz)
  • 2 teaspoons Betty Crocker Red, White & Blue Sprinkles if desired

Equipment

  • 12-cup fluted tube cake pan
  • Electric mixer
  • Large bowl
  • Small bowls
  • Cooling rack
  • Microwavable bowls

Method
 

  1. Heat oven to 350°F. Spray 12-cup fluted tube cake pan generously with baking spray with flour.
  2. Beat cake mix, water, oil, and whole eggs with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Place 1 cup of the batter in a small bowl and stir in 1 teaspoon of the red food color until blended. Place 1 cup of the batter in another small bowl and stir in 1 teaspoon of the blue food color until blended.
  3. Pour the red cake batter into the bottom of the pan. Carefully pour the remaining white batter over the red batter. Carefully pour the blue batter over the white batter. The blue batter does not need to cover the white batter completely; it looks better if it forms a ring in the center of the white batter.
  4. Bake for 39 to 44 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven. Let it stand for 10 minutes, then remove it from the pan to a cooling rack. Cool completely, about 1 hour.
  5. Place the cake on a cooling rack over waxed paper or cooking parchment paper. Place 1/4 cup of the frosting in a small microwavable bowl. Microwave uncovered on High for 10 to 15 seconds or until thin enough to drizzle over the cake. Use a spoon to drizzle the warmed frosting back and forth over the cake in a striping pattern. Divide the remaining frosting between 2 small microwavable bowls. Stir 1/4 teaspoon red food color into one bowl until well blended. Microwave uncovered on High for 5 to 10 seconds or until thin enough to drizzle. Drizzle over the cake. Repeat with the remaining bowl of frosting and 1/4 teaspoon blue food color. Sprinkle candy sprinkles on top. Let stand about 30 minutes or until the frosting is set. Store loosely covered at room temperature.

Notes

This recipe makes a layer cake effect using a tube pan. The colors will blend slightly during baking.