4th of July Dessert – Red, White and Blue Tie-Dye Cake

4th of July Dessert – Red, White and Blue Tie-Dye Cake

This Red, White and Blue Tie-Dye Cake is an incredibly impressive 4th of July Dessert. Swirls of colored coconut cake are topped with coconut frosting and red and blue colored white chocolate ganache dripping down the sides.
UPDATE – New Video Tutorial with a New Version of this Cake

This Red, White and Blue Tie-Dye Cake made for the 4th of July is the love child, so to speak, of two very popular cakes that I shared with you in the past few weeks, the Melting Rainbow Cake and the Rainbow Tie-Dye Surprise Cake.This baby was born out of so much love, from you the readers, that is.

It’s always my hope that when I bring life to a project that it will be accepted and cherished, and dare I say, popular.

I honestly never know how people will respond to my creations, but am overjoyed when I produce something that really strikes a chord with people, and these cakes certainly have.

Can you see the family resemblance?

Both of the bright colorful cakes were created for my gig over at Tablespoon.com. Being able to share my work on the Tablespoon site, opens my projects up to a much larger audience than my own. Collectively those cakes have been seen by millions of people, which is unbelievably amazing. They are the most popular projects I’ve created.

This is all pretty exciting for me.

That excitement couldn’t be contained.

I couldn’t resist getting back into the kitchen and playing around with the techniques used to create those two cakes.

The next big holiday here is the 4th of July, so this new cake is red, white and blue. It may not be as pretty as rainbows, but it’s what we have to work for this holiday, and the colors really do play nicely with each other. They look pretty striking on this cake.

This was actually my second attempt at making a patriotic cake. The first was, well …

muddy looking on top and too drippy on the sides.

There were, however aspects of this cake that were amazing. I loved the red, white and blue tie-dye interior, maybe even more so than the rainbow colors.

But, what made this cake for me, was the flavor. I have to say it’s the best cake I’ve ever made.

Many readers asked if the tie-dye cake could be made using white cake mix instead of pound cake, I had to try it, but I was tired of plain cake, so I chose to doctor it up. I used a Betty Crocker Coconut Cake recipe and loved the nice subtle coconut flavor of the cake.

The recipe called for a white chocolate coconut flavored frosting. I had a bag of Wilton’s Coconut Candy Melts and decided to pump up the coconut flavor by using them in place of the white chocolate called for in the recipe.

The resulting frosting was spectacular – best coconut buttercream I’ve ever tasted. I love coconut, but have to admit that sometimes the texture of it is bothersome. This frosting has all the amazing flavor, but none of the grit from the coconut flakes.

I covered the delicate coconut cake with this unbelievably rich and creamy coconut frosting then topped it all off with colorful ganache. The colors are vibrant and bright and make a wonderful 4th of July dessert.

I usually give my cakes away to friends and neighbors, but this one I wanted to keep all to myself. When I told my husband I wasn’t happy with the look of the first cake, he laughed and told me I just wanted to make another one so I could eat it too. I think he was right.

Here’s my latest version of the cake. I made this cake for Valentine’s Day.

Raspberry Lemon “I ❤ You” Valentine’s Day Cake

NEW VIDEO TUTORIAL
I love how the cake turned out in the video below. The blue and red drips look fantastic and I decided to use Candy Clay (modeling chocolate) to make the stars. It gives the cake a cleaner appearance. Check out my chocolate making tips page for the Candy Clay recipe.

4th of July Dessert – Red, White, and Blue Tie Dye Cake (serves 12)
recipe adapted from Betty Crocker

You can find supplies needed to make this cake from Amazon (commission earned for affiliate sales).

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4th of July Dessert - Red, White and Blue Tie-Dye Cake

Prep Time

1 hr 30 mins

Cook Time

55 mins

Total Time

2 hrs 25 mins

 

Stunning red, white and blue swirled cake topped with bright white frosting and drips of red and blue colored white chocolate ganache.

Course: Dessert

Cuisine: American

Keyword: 4th of july dessert, red white and blue, red white and blue cake

Servings: 12 slices

Author: Beth Jackson Klosterboer

Ingredients

Coconut Cake -

• 1 Betty Crocker Super Moist White Cake Mix
• 3 egg whites
• 1/4 cup water
• 1 1/3 cups coconut milk well shaken and stirred from a 14 ounce can, reserve rest for frosting
• 1/2 cup sweetened coconut very finely chopped
• red and blue gel food coloring
• .

Creamy Coconut Frosting -

• 1 - 10 ounce bag Wilton Coconut Candy Melts*
• 2 2/3 cup powdered sugar
• 1/2 cup 1 stick butter, softened
• remaining coconut milk from 14 ounce can used for cake mix a little more than 1/3 cup
• .

Alternative Coconut Frosting

• 10 ounces White Candy Melts if you use a 12 ounce bag, remove 24 of the wafers
• 2 2/3 cup powdered sugar
• remaining coconut milk from 14 ounce can used for cake mix a little more than 1/3 cup
• 1/2 cup 1 stick butter, softened
• 12 drops Wilton Toasted Coconut Flavoring or coconut extract
• .

Red Ganache -

• 2 ounces 24 wafers Wilton Red Candy Melts, finely chopped
• 2 tablespoons heavy whipping cream
• 2 teaspoons light corn syrup
• .

Blue Ganache -

• 2 ounces Wilton Blue Candy Melts finely chopped
• 2 tablespoons heavy whipping cream
• 2 teaspoons light corn syrup

White Stars

• white frosting or white modeling chocolate candy clay

Instructions

Coconut Cake

1. Preheat oven to 350 degrees F.
2. Spray a long loaf pan with baking spray and line with parchment paper.
3. Combine cake mix, egg whites, water, and coconut milk together in a mixing bowl.
4. Beat on low speed using an electric mixer for 30 seconds.
5. increase speed to medium and beat for 2 minutes.
6. Stir int eh finely chopped coconut.
7. Divide batter in half. One half will remain white.
8. Divide the other half into half again and color one part red an the other blue.
9. Pour batter into individual pastry bags.
10. Pipe squiggles of batter, layering the colors red, white, blue, white, red, white, etc.
11. Tap the pan on the counter a few times to remove air bubbles.
12. Bake cake for 45-55 minutes until a toothpick inserted in the center comes out clean.
13. Remove from oven and allow to cool in the pan for 10 minutes.
14. Remove cake from pan and set on a cooling rack to cool completely.
15. Carve off the domed top and sides of the cake.

Coconut Frosting

1. Melt candy melts.
2. Beat powdered sugar and butter together until fluffy.
3. Add coconut milk, melted candy melts, and extract if using.
4. Beat until smooth and creamy.
5. Spread frosting over cake.

Red Ganache

1. Heat the red candy melts, whipping cream, and corn syrup in a microwave safe bowl on high power for 30 seconds.
2. Stir until melted.

Blue Ganache

1. Repeat steps above to make blue ganache.
2. Allow to cool slightly.
3. Drip ganache over the edges and top of the cake alternating red and blue as you go around the cake.

White Stars

1. Either pipe on white frosting stars or roll out and cut stars from white modeling chocolate (candy clay).

NOTES:

• Wilton’s Coconut Candy Melts were a limited edition and were only available for a short time, which is so sad. They were fabulous and I hope Wilton brings them back soon. When I recreated this recipe for the video in 2017, I made the coconut frosting using plain white candy melts and added Wilton’s Toasted Coconut Flavoring. You can use coconut extract in place of the flavoring. Both will work great.
• The frosting firms up very quickly so do not make it ahead of time. Make it then frost the cake. If it feels too firm add a bit of milk to thin it out.

Supplies Needed:

• 12 or 13 inch long loaf pan
  • You can use a regular 9 inch loaf pan, if you don’t have a long one. The shape of the cake will be different, but will look pretty cool too.
• Reynolds Non-stick tin foil, baking spray and parchment paper, or use shortening and flour
• mini food processor or knife
• optional, 5-7 small star shaped cookies cutters of varying size

Instructions:

Preheat oven to 350 degrees (325 for dark non-stick pans)

Either line loaf pan with non-stick tin foil or grease with shortening and dust with flour or spray with non-stick flour baking spray. I prefer the tin foil. It’s easy and clean.

Combine cake mix with egg whites, water and coconut milk. Beat on low for 30 seconds, then beat on high for 2 minutes.

Finely chop the coconut, using a mini food processor or knife.

Fold coconut into cake batter.

Divide batter in half. Pour half into a large 18 inch pastry bag or two smaller bags. Divide remaining batter among two bowls. Color one red and one blue. Pour red batter into a pastry bag and blue into another bag.

Pipe a small amount of blue batter in a squiggly pattern into pan. Pipe on some white then some red. Repeat until all the batter is gone.You have twice as much white so that it actually shows through.

Bake for 45-50 minutes until a toothpick poked into the center of the cake comes out clean.

I used Wilton Cake Bands to make sure the cake baked evenly. They keep the sides from browning too much which is especially nice with this cake, so you see more red, white and blue.

Allow the cake to cool completely.

Level the cake by cutting off any cake that is domed on top. Cut a cake board so that it is 1/4 inch bigger on all sides of your cake. Set cake on board.

I found it best to flip the cake upside down. That way I had a nice smooth surface to frost.

Make the frosting. Pour Wilton Coconut Candy Melts in a microwave safe bowl. Heat on high for 30 seconds.

Let sit in microwave for 1 minute, then stir. Heat again on high for 25 seconds, let rest 1 minute, then stir. If not completely melted heat on high for 10 second increments, stirring after each until melted.

Pour powdered sugar, room temperature coconut milk, and butter into a mixing bowl. Add hot coconut candy melts, stir to combine, then beat on medium speed until the frosting becomes light and fluffy.

Note: If any of your ingredients are cold or the candy melts stick to the sides of your bowl, your candy melts can harden and form little hard bits in your frosting. Try to pour the candy melts into the ingredients so they don’t touch the sides. If you end up with hard bits in your frosting, gently warm it in the microwave to allow them to melt, then beat until fluffy.

Frost cake immediately, reserving about 2 tablespoons of frosting for later. This frosting will become stiff quickly, so don’t dawdle.

You want a nice smooth surface on the cake. I used a Wilton Icing Smoother, and it worked great. I also filled a tall glass with hot water and dipped my metal spatula in the water, dried it, then spread it over the top and sides of the cake. The hot spatula slightly melted the frosting, smoothing it out nicely.

Arrange 5-7 small star shaped cookie cutters over the top of the cake.

Gently press them into the frosting just far enough that they will keep the ganache from seeping underneath.

Make red and blue ganache.

Pour 2 ounces of the colored candy melts into a small bowl, pour on 2 tablespoons heavy whipping cream and 2 teaspoons corn syrup.

Microwave on high power for 25 seconds, let sit in microwave for 1-2 minutes then stir. If not all melted heat on high for 10 second increments until melted.

You want the ganache to be thin enough to drip but not so thin that it just drips off the side of the cake, so you may need to allow it to cool slightly. As you are working, you may need to warm it slightly, also.

Start at one end of the cake an drizzle on some blue, then some red, then blue, and red, until you’ve made your way all around the cake.

Once you’ve added dribbles to the side of the cake, fill in the top.

Allow the ganache to harden, then remove the cutters.

Pour reserved coconut frosting into a zip top bag. Snip the tip off and pipe over the stars.

Just a note: you can skip using the star cutters and just pipe the stars on yourself. I was really hoping I wouldn’t have to add any extra frosting but I when I removed the cutters the edges of the stars were jagged, so I added the frosting. It was nice to just pipe over the shape, but you can just pipe them on over the blue and red ganache, if you prefer.

Or you can simply cut stars out of white modeling chocolate and press them onto the top of the cake. See the video tutorial above the recipe to see this method.

More 4th of July Recipes from Hungry Happenings

Sugar Coated Marshmallow Flags

Red, White and Blue Swirled Star Pops

4th of July Fruit Pizza

Uncle Sam Nutter Butters

Patriotic Pops – Rice Krispies Treat Stars

Red, White and Blue Fudge Stars

Decorated Dip

Star Spangled Gumdrops

 Red, White and Blue No-bake Cheesecakes

If you’re looking for other 4th of July Recipes, click the link and explore all my other Independence Day inspired food.