How About a Pink, White, & Blue Fourth of July?

How About a Pink, White, & Blue Fourth of July?

I’m a sucker for the Fourth of July. It feels like the height of summer - full of that good kind of energy, not the busy buzzing type. Life has officially slowed and the days are long. We’re outside, we’re cooking (as you already know, big fan), there are fireworks, revelry is all around (also big fan), and we are with friends and family (huge fan). 

I’ll start with saying that I rarely spend a lot of time and energy on dessert over the Fourth. There have been many parties where multiple pints of Jeni’s ice cream were simply uncapped and passed around the crowd with spoons for everyone to dig in… ohhhh, the memories of a pre-pandemic time. But! If I was going to turn the oven on, wrap myself in an apron, and make a dessert, it is only ever one of two options: a cherry pie or a red velvet cake with cream cheese frosting. Now, I may well release my cherry pie recipe on this blog someday, but that is a multi-day-proper-mess labor of love. It’s entirely worth it, but right now - especially now - I’m more interested in getting to the fireworks and being present with my people. 

If you are feeling similarly, then get freaking excited for this cake! I’m tickled pink about it and love that it has proven to be a total crowd pleaser. This Pink White & Blue Cake definitely brings the magic, and I really appreciate the balance of flavors in this festive dessert. The taste of sweet pink velvet cake, perfectly tangy cream cheese frosting, and fresh juicy blueberries in the peak of their season melt me into the feeling of summertime; that familiar comfort of a day in the sun celebrating life, America, and being together. 

I was joking with my girlfriends that this cake came to party, lol, and I stand by it. I’m sorry, but you just can’t help but smile when there’s a slice of pink, white, and blue cake in front of you! Expect to impress your friends and in-laws, bring wide-eyed grins to the kids’ faces, and feel a little spark of joy just for you when you slice your fork through these fun, decadent layers.

Wishing you happy baking, happy celebrating, and beautiful new memories made.

Big Big Love & Happy Fourth of July! 



Pink White & Blue Cake


1 box Wild Rye Pink Velvet Cake Mix - classic, vegan, or gluten-free

1 cup milk - dealer’s choice, but I recommend buttermilk 

1 cup oil 

3 eggs (follow box instructions if baking the vegan mix)


1 box Wild Rye Classic Vanilla Frosting Mix 

4 ounces cream cheese, softened* 

2 sticks butter, softened*

2 T milk, any

*Check out the box for plant-based alternatives - Tofutti makes a great plant-based cream cheese.


Cake Instructions:

  1. Preheat oven to 350F. 
  2. Prepare 2, 8-inch round cake pans with nonstick cooking spray and line the bottoms with parchment paper. 
  3. In a large bowl, whisk together wet ingredients. 
  4. Add your Wild Rye Pink Velvet Cake Mix and whisk until your batter is smooth.
  5. Divide batter equally into the prepared baking pans and bake for 25 to 30 minutes, rotating the pans halfway through baking. *Use the trusty toothpick method printed on the box to know with confidence when the cake is baked!

Frosting & Decorating Instructions: 

  1. In a stand mixer or with a hand mixer, whip the butter and cream cheese until soft and fluffy, scraping the sides of the bowl as needed to prevent any lumps.  
  2. Add in the Classic Vanilla Frosting Mix and milk, and mix until your frosting comes together! Then set aside. 
  3. Once your cakes have cooled completely, remove them from the pans and peel the parchment off the bottoms. If your cakes have domed tops, slice off the bumps with a serrated knife to yield more even and flat layers. 
  4. Place one round face down on your serving platter (or cutting board) so the flat bottom is facing up. 
  5. Dollop about ½ cup of frosting on your cake and smooth across the top.
  6. Place your second layer on top of the frosted bottom layer and press gently to even the layers. *pro tip: place your sandwiched layers in the freezer for 10 minutes before frosting the outside of your cake. 
  7. Working at your own pace, cover the outside of your cake with the remaining cream cheese frosting and decorate liberally with fresh blueberries. 
  8. Serve at room temperature and enjoy with abandon!
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