Fireworks, backyard barbecues, long summer nights — the Fourth of July calls for something festive. This year, as the U.S. marks its 250th anniversary, the dessert should feel just as celebratory.

Enter: a red, white and blue confetti cake that brings both. This lemon-almond layer cake pairs fresh berries with cream cheese frosting and a full coating of sprinkles.

The result feels nostalgic but elevated. The kind of centerpiece that earns its place on the table.

Yes, it takes effort. But the payoff is clear: clean layers, bright color, balanced flavor and a finish that looks as good as it tastes.

Pro Tips for Success

Before you start, keep these pro tips in mind:

Use a small amount of shortening for a brighter white crumb. For a richer flavor, substitute all butter.
Scrape the bowl frequently to ensure a smooth, even batter.
Adjust extracts to taste — vanilla and coconut work well, or keep it classic with all vanilla.
Use a cardboard round to invert cakes cleanly and prevent tearing.
No turntable? Use a microwave plate and wheel as a rotating base.
Insert a bamboo skewer through layers to stabilize during frosting.
Finish sides with a bench scraper for clean edges.
Don’t chase perfection — sprinkles cover everything.
Always line pans with parchment to prevent sticking.

From mixing technique to final presentation, recipes like this reflect the kind of hands-on training used in the Institute’s Pastry & Baking Arts programs — where students build speed, precision and confidence in real kitchen conditions.

Ingredients

2 sticks (8 ounces) butter, softened
½ cup (4 ounces) shortening
3 cups granulated sugar
3 large eggs
3 large egg whites
1 teaspoon almond extract
1 teaspoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
½ cup buttermilk
Red food coloring
Blue food coloring
3-4 tablespoons red, white and blue sprinkles

Directions

Preheat oven to 350 F. Lightly spray three eight-inch cake pans with nonstick cooking spray and line with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, cream butter, shortening and sugar until light and fluffy. Add eggs, egg whites, almond extract and vanilla extract, and mix until smooth.
In a separate bowl, combine flour, baking powder and salt.
Add half of dry ingredients to wet ingredients and mix until combined.
Add milk and mix until combined.
Add remaining half of dry ingredients, followed by the buttermilk and mix until well combined and smooth.
Divide batter evenly between three bowls. Add blue food coloring to one bowl and red food coloring to second bowl, mixing and adding coloring in drops until the desired color is reached. Place sprinkles in third bowl and stir until evenly combined.
Pour batter into three prepared cake pans. Bake until very light golden brown and a toothpick inserted into center of cake comes out clean, about 20 to 25 minutes.
Allow cakes to cool in pans 5 minutes, then invert onto a cooling rack and let cool to room temperature.