Patriotic Red, White & Blue Cake
- ½ unsalted butter, softened
- ⅔ cup shortening, like Crisco
- 2½ cups granulated sugar
- 36 tablespoons light brown sugar, packed
- 6 large eggs
- 1 cup whole milk
- ⅔ cup vegetable oil
- 4 teaspoons vanilla extract
- 4cups cake flour
- 3 teaspoons baking powder
- 1½ teaspoon kosher salt
- Preheat oven to 350 degrees F. Spray 2 quarte sheet pans with non-stick cooking spray and line with parchment paper.
- In a small bowl, combine the milk, vegetable oil, and vanilla extract.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- Cream together the butter, shortening, and sugars in the bowl of a stand mixer fitted with the paddle attachment for 2-3 minutes.
- Add the eggs, and mix on medium-high for 2 to 3 minutes.
- On low speed, gradually pour in the milk mixture.
- Increase the speed and combine on medium-high for 2-3 minutes until fully emulsified.
- On low speed, add the flour mixture and mix just until the batter comes together.
- Split the cake batter into two bowls (use a scale to ensure even measurement).
- To one bowl, add 4-6 drops red food coloring and gently stir until fully distributed.
- To the other bowl, add 4-6 drops blue food coloring and mix until combined.
- Pour each cake batter into the prepared quarter sheet pans.
- Bake the cake for 30 to 35 minutes.
- Let cool completely before removing from pan.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/patriotic-red-white-blue-cake/
3.5.3251