Red, White & Blue Icebox Cake

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Every other week, Anna Hezel talks about the innovations, decorations, and other quiet touches that make a party memorable.

Today: A patriotic Fourth of July dessert you can make ahead and pull out of the freezer just in time for the party.

red white and blue icebox cake

I don’t know about you, but I tend to have a real procrastination problem when it comes to party desserts. I get so swept up in the rest of the preparations that I wind up either frantically baking cookies in the last 45 minutes before the guests arrive or buying a few pints of ice cream and calling it a day.
red white and blue icebox cake

As much as I wish that I were the sort of person, like my mother, who can produce a dozen strawberry rhubarb pies before 10:00AM, sometimes I need a simpler option; something festive and seasonal that I can make for a crowd without too much work the day of the party.

More: How to make an American flag cake for the Fourth of July (it’s easier than you’d think).

So here you have it: a red velvet icebox cake that you can make ahead, pull out of your freezer when the time comes, cut into frosty little striped slices, and serve with a pile of the summer’s best blueberries.

red velvet cake

It all starts with thin, delicate layers of red velvet cake. In this recipe, which is a loose adaptation of Martha Stewart’s ice cream sandwich cookies, a small amount of cake batter is spread out over a cookie sheet and baked briefly, yielding a soft, crisp-around-the-edges cookie-cake hybrid that only gets better as it absorbs moisture from the filling. The layers of red velvet are stacked with blankets of whipped cream, made slightly acidic by a tiny bit of cream cheese. Once the the cake has become firm in the freezer, a sharp knife yields perfect red-and-white striped slices.
red velvet cake
Red Velvet Icebox Cake
Serves 10
Author Notes: A red velvet icebox cake that you can make ahead, pull out of your freezer when the time comes, and serve with a pile of the season's best blueberries. - Anna Hezel
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  1. 1 stick of butter, melted
  2. 1/2 cup sugar
  3. 1 egg
  4. 1 teaspoon vanilla
  5. 1 teaspoon white vinegar
  6. 30 drops red food coloring
  7. 1/2 teaspoon salt
  8. 1 teaspoon unsweetened cocoa powder
  9. 3/4 cups flour
  10. 1 1/2 cup heavy cream
  11. 3 ounces cream cheese, softened
  12. 1/4 cup confectioners sugar
  13. Blueberries for garnish
  1. Preheat oven to 350 degrees, and line a cookie sheet with parchment paper. Mix together the first six ingredients until thoroughly combined. Add salt, flour, and cocoa powder, and mix until incorporated. Spread evenly on cookie sheet and bake for about 10 minutes, or until surface is no longer wet-looking.
  2. Allow to cool for about 10 minutes, or until the texture has firmed slightly but is still pliable. Cut rectangle of cake in half and cut each half in half, so that you're left with 4 long rectangles. Stack these on top of one another, and trim any uneven edges. You can save these crumbs to sprinkle on top of the cake at the end for decoration. Separate the rectangles and allow to cool thoroughly.
  3. Cream together cream cheese and half of the confectioners sugar. Whisk heavy cream together with the other half of the confectioners sugar until soft peaks form. Gently fold cream cheese mixture into whipped cream until thoroughly incorporated. Spread 1/4 of this mixture evenly over one of the red velvet layers. Add another layer of red velvet and repeat, until you have four layers. Wrap in wax paper and freeze until you are ready to serve.
Adapted from Food52
Adapted from Food52
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Michael Musto

Just following my passion for cooking & helping Retailers, Restaurants, & Food Industry companies with Marketing Strategies. Along the way sharing recipes from amazing food bloggers, The love of great wines, artisan spirits, craft brews and of course Bourbon.

I grew up in the kitchen with my mother and grandmother and it's where I love to be every day cooking for my wonderful family. I hope you enjoy!

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