Comments on: The Perfect Cake for 4th of July: Red, White and Blue Berry Cake

By: Courtney Rich

Courtney Rich — Fri, 25 Aug 2023 17:10:45 +0000

In reply to Mike. No, sour cream isn't in this cake. Based on your description of the texture of the cake, was your baking powder old by chance? Sounds like either the wet ingredients were cold or the baking powder didn't activate.

By: Ashley

Ashley — Sat, 01 Jul 2023 13:01:17 +0000

Hi I’m trying to make this cake today and don’t know when to add in the buttermilk. It’s listed under the ingredients but not added into the instructions

By: Mike

Mike — Wed, 28 Jun 2023 03:34:08 +0000

Not quite sure what happened. Followed recipe to a T with all current instructions and directions posted. Saw later about following the recipe for the vanilla cake and seems like the “sour cream” is left out on the main ingredient list. Cake was very dense, very doughy and didn’t rise. Is sour cream supposed to be on the ingredient list?

By: Ashley

Ashley — Mon, 26 Jun 2023 03:23:03 +0000

In reply to Courtney Rich. Thank you for clarifying also idk why it shows two stars for my previous comment. Def did not mean to do that I absolutely LOVE all your cakes and cannot wait to make this one this weekend

By: Courtney Rich

Courtney Rich — Sun, 25 Jun 2023 22:52:26 +0000

In reply to Cheryl. One night in the fridge is ok if it's covered well.

By: Courtney Rich

Courtney Rich — Sun, 25 Jun 2023 22:51:47 +0000

In reply to Hannah D.

You would pour each flavor batter on top of the other. I haven’t done it with a 9×13″ cake but that’s how I did it when I make these into cupcakes.

By: Courtney Rich

Courtney Rich — Sun, 25 Jun 2023 22:50:43 +0000

In reply to Ashley. Correct! And I do like to make the purees a day or two before but you can do them the same day. I'd just make sure you have time to refrigerate them for about an hour.

By: Ashley

Ashley — Sun, 25 Jun 2023 22:29:30 +0000

Hi for the purées you literally just throw the raspberries or blueberries in the blender and blend them, strain them then transfer them to the stove for ten mins to simmer? That’s it nothing else added? Also, Are these best made like a day or two before assembly or is it fine to do day of?

By: Cheryl

Cheryl — Sat, 24 Jun 2023 03:00:27 +0000

Am I able to store it in the fridge overnight plastic wrapped?

By: Hannah D

Hannah D — Fri, 23 Jun 2023 05:29:17 +0000

So excited to make this for my coworkers! How would you recommend doing this cake in a 9×13 pan?

By: Courtney Rich

Courtney Rich — Tue, 05 Jul 2022 23:09:34 +0000

In reply to Jennifer. I would say it probably needed even less time baking, unfortunately. Some ovens tend to run a little hot, even when set at the right temp. I like to check mine about 5 minutes before the baking time suggested in a recipe. Make sure a toothpick inserted in the center of the cake layers comes out with a few moist crumbs on it.

By: Jennifer

Jennifer — Tue, 05 Jul 2022 06:16:17 +0000

This cake had a wonderful flavor, but it was super dry. I followed the recipe exactly so I’m not sure what happened. I didn’t even bake them the full time.

By: Courtney Rich

Courtney Rich — Sun, 03 Jul 2022 12:53:49 +0000

In reply to Eliza. You'll pour the batter right on top of each other and then bake.

By: Courtney Rich

Courtney Rich — Sun, 03 Jul 2022 12:53:26 +0000

In reply to Rachel. For sure!

By: Rachel

Rachel — Sat, 02 Jul 2022 18:00:07 +0000

Could I substitute strawberries for raspberries?

By: Eliza

Eliza — Sat, 02 Jul 2022 07:28:35 +0000

I saw your instagram post on how to convert your cake recipes to cupcakes! How do I make the layers, but for cupcakes? Do I fill the cupcake pan 1/3 each time and buttercream them together?

By: cakebycourtney

cakebycourtney — Sun, 11 Jul 2021 22:06:29 +0000

In reply to Melissa. Love that you loved it!

By: Melissa

Melissa — Tue, 06 Jul 2021 21:43:12 +0000

I just made this cake for the fourth of July. I used gluten-free flour and had to make my own raspberry and blueberry purees because I could not find them at any store near my house but it still tasted delicious! Thank you for sharing!

By: Elisa

Elisa — Sun, 04 Jul 2021 00:39:53 +0000

How did you make the purées?

By: Laura Laurent

Laura Laurent — Fri, 10 Jul 2020 04:25:09 +0000

This cake looks amazing! For the puree’s, is it best to use fresh or frozen berries? Thanks!

By: cakebycourtney

cakebycourtney — Mon, 05 Aug 2019 19:50:37 +0000

In reply to Maddy. Totally!

By: Maddy

Maddy — Sun, 04 Aug 2019 17:32:43 +0000

Could you triple the purée and emulsion for the blueberry or raspberry to make its own cake??

By: cakebycourtney

cakebycourtney — Mon, 08 Jul 2019 11:07:54 +0000

In reply to Jessica Hooten. Yes it could have, but also, how old was your baking powder?

By: Jessica Hooten

Jessica Hooten — Wed, 03 Jul 2019 22:59:21 +0000

Giving this cake a whirl with my daughter for the 4th of July. Our cakes turned out very thin. Wah!! After reading through the comments, I see that we were suppose to simmer the purées for 10 min, which I didn’t do. Could this be the cause of thin cakes? Too much water from the purées?