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Red, White, Blue Chocolate Chip Cake

Fourth of July is one of my favorite holidays! When we were growing up, it was one of the few days that my parents had off of work, so we celebrated by having a big BBQ + swim party with friends and family. To me, the 4thhas always been filled with too much food, tons of relaxing and outdoor activities. Whether you’re heading to a BBQ or relaxing at home with family, the X recipes are quick, simple and sure to impress even the harshest critic!

Happy Independence Day, friends! BE SAFE!

Red, White + Blue Chip Cake

What You’ll Need

2 Round Cake Pans (I used 6" rounds.)

Duncan Hines Box of White Cake

- 3 Egg Whites

- 1 ¼ Cups Water

- 1/3 Cup Vegetable Oil

2-3 Containers of Pillsbury Creamy Supreme White Frosting

6-10 Fresh Large Strawberries

Red Gel Food Coloring

Blue Wilton Melting Chocolates

Red Wilton Melting Chocolates

White Wilton Melting Chocolates

Sparkler Candle (Optional)


1. Preheat oven to 350 degrees and follow the boxed cake baking instructions. If you decide to use 6" rounds like I did, bake cakes for 22-25 minutes. With that being said, remember that every oven cooks a little different, so baking times may vary slightly.

2. While cakes are baking, wash + finely chop roughly 6-10 fresh strawberries. (This will vary based on how strong you want the flavor to be.)

3. Empty one container of Pillsbury White Frosting into a medium size bowl and mix in fresh strawberries + red food coloring (optional). Mix until both are evenly distributed throughout the frosting. Cover and store in fridge for 10-15 minutes.

4. Empty ½ of each color of the Wilton Melting Chocolate packages onto a cutting board and finely chop the chocolates. Chip sizes do not need to be exactly the same. Mix all chips into a bowl and set aside until you’re ready to decorate the cake.

5. After you’ve allowed the cakes to completely cool. Cut the raised section off the top of the cake to create a flat surface on both tops of the cake.

6. Place the bottom layer on a similarly sized piece of cardboard (optional, but it allows you to move the cake from a decorating plate to a display plate without having a huge decorating/frosting mess on the display plate.)

7. Begin by taking roughly 2/3 of the strawberry frosting mixture and spread it evenly on top of the bottom layer of the cake. Discard remaining frosting or add more if you desire a thicker middle layer.

8. Gently place the second layer of cake on top and use the plain white Pillsbury frosting to frost all sides of the cake. I used almost an entire container on my 6" layer cake, so you may need an additional container(s) depending on the size of cake you decide to make.

9. Once cake is completely frosted, using your hands, scoop up a handful of chopped chocolate and gently place into frosting. Making sure to push hard enough to get the chocolate to stick to the frosting, but not hard too hard that it would allow the chocolate to get covered with frosting. Repeat this process over the entire cake.

10. Store the cake in the refrigerator in an air-tight container for 3-4 days.

I hope you enjoy this recipe + as always, please feel free to contact me if you have any questions. Happy baking, friends!


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