📖 Instructions

1. Get Organized: Preheat your oven to 350°F (175°C). Grease and flour three 9-inch round cake pans. This stops the cake from stickin' and breakin' – believe me, I've been there!
2. Mix Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 teaspoon baking soda, 1 teaspoon salt, and 1 tablespoon unsweetened cocoa powder. Make sure to get all the clumps out!
3. Combine Wet Ingredients: In a separate bowl, whisk together 1 1/2 cups buttermilk, 3/4 cup vegetable oil, 3 large eggs, 1 tablespoon white vinegar, and 1 1/2 teaspoons vanilla extract. This mix is what gives the cake its velvety texture.
4. Create the Batter: Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix; a few lumps are okay. Overmixing leads to a tough cake, and nobody wants that!
5. Divide and Color: Divide the batter evenly into three bowls. Add red food coloring to one bowl, blue food coloring to another, and leave the third bowl uncolored (white). Use gel food coloring for vibrant colors. Liquid food coloring can thin out the batter.
6. Bake the Layers: Pour each batter into a prepared cake pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Don't open the oven too early, or they'll sink!
7. Cool Completely: Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely. Cooling them completely prevents the frosting from melting.
8. Make the Frosting: While the cakes are cooling, prepare the cream cheese frosting. In a large bowl, beat 16 ounces (2 packages) of softened cream cheese and 1 cup (2 sticks) of softened unsalted butter until smooth and creamy. This is where you can use a stand mixer if you've got one.
9. Add Sweetness: Gradually add 4 cups of powdered sugar, beating until light and fluffy. If the frosting is too thick, add a tablespoon of milk at a time until you reach the desired consistency.
10. Frost the Cake: Place one cake layer (red) on a serving plate or cake stand. Spread with a generous layer of cream cheese frosting. Repeat with the white layer, then the blue layer, topping with the remaining frosting.
11. Decorate (Optional): Decorate with fresh berries (strawberries, blueberries, raspberries), sprinkles, or any other patriotic decorations you like. I like to use star-shaped sprinkles for extra flair!
12. Chill and Serve: Refrigerate the cake for at least 30 minutes before serving to allow the frosting to set. This step is important; otherwise, the cake can be messy to slice.