Wesson Recipes

Six Layer Fourth of July Cake

Product Locator

Cooking Time

35-40 minutes

Prep Time

30 minutes

Serving Size

16 servings

Celebrate Independence Day in delicious style with this showstopping Six Layer Fourth of July Cake made with Wesson Vegetable Oil. Bursting with patriotic flair, this vibrant dessert features six soft, tender layers in classic red, white, and blue—perfectly stacked to create a stunning centerpiece for your holiday table. Each bite delivers light, moist cake balanced with rich, fluffy buttercream, making it just as irresistible as it is eye-catching.

Ideal for backyard barbecues, family gatherings, and festive celebrations, this cake captures the spirit of summer with its bold colors and nostalgic charm. The use of Wesson oil ensures a consistently moist crumb, while simple ingredients and straightforward steps make it approachable for bakers of all skill levels. Finished with a generous coating of sprinkles and optional decorative touches like pinwheel cookies, this cake is guaranteed to impress guests of all ages.

Whether you’re hosting a party or bringing dessert to share, this Six Layer Cake is a sweet salute to the red, white, and blue—bringing joy, flavor, and a little sparkle to every slice.

Visit our Instagram page for more Independence Day recipe inspiration!

CONTAINS:

dairy, eggs

Ingredients

Cake

Cake and pastry flour, sifted 5 1/4 cups.

Baking powder 2 tbsp.

Salt 1/2 tsp.

Granulated sugar 2 3/4 cups.

Eggs 4 .

Wesson Vegetable Oil 1 1/2 cups.

Pure vanilla extract 1 tbsp.

Milk, 2% 2 cups.

Red & blue gel food colors as desired.

red, white, & blue sprinkles as desired.

Wesson Vegetable Oil 2 tbsp (to grease pans).

Buttercream

Unsalted butter, softened 1 cup.

Powdered sugar, sifted 4 cups.

Cream, 35% 3 1/2 tbsp.

Pure vanilla extract 1 tbsp.

Method

Cake Layers

Oil and flour the sides of 3 x 8” cake pans and place a circle of parchment paper in the base of each pan.

Preheat oven to 325°F.

In a large bowl, whisk together flour, baking powder and salt.

In the bowl of a stand mixer or using handheld mixer on medium, beat together sugar, eggs, Wesson Vegetable Oil and vanilla until fully incorporated. Pour in milk and mix to combine. Add in the flour mixture just to incorporate. Do not over mix.

Divide the batter into three equal portions. Color one portion blue, one portion red. Pour each portion into a cake pan. Bake the three layers in the middle of the oven for 35 to 45 minutes or until tester inserted into center comes out clean. Allow to cool for 10 minutes and turn out onto rack to cool fully.

Tip: For a true blue layer, add a drop or two of violet food color to batter before adding your blue color. The violet will cancel out the yellow of the batter.

Buttercream

In the bowl of a stand mixer, cream butter until light and fluffy, approximately 2 to 3 minutes. Add 4 cups powdered sugar, cream and vanilla and mix on low speed until sugar is incorporated.

Increase speed to medium and continue to mix for approximately 5 minutes or until smooth. If icing is too loose, add more powdered sugar ¼ cup at a time or if too thick, add more cream 1 tbsp at a time. If icing is too sweet, add a pinch of salt to counter sweetness

Assembly Method

Slice each cake in half to create two layers. Using alternating colors, red, white, blue, layer cake with icing in between layers. Ice the cake and cover with sprinkles. Decorate with red, white and blue pinwheel cookies!