Minutes Prep time: 60
Minutes Total time: 120
Servings: 15
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Signature Red Velvet Cake Mix
1 cup buttermilk or water
3 eggs
1/2 cup coconut or vegetable oil
1/2 cup unsalted butter, softened
1 pkg (8 oz each) cream cheese, softened
1 teaspoon vanilla extract
2 cups confectioners' sugar
1/2 cup red and blue sprinkles
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 85 mg | 9% |
| Carbohydrate | 46 g | 15% |
| Cholesterol | 69 mg | 23% |
| Total Fat | 23 g | 36% |
| Iron | 1 mg | 8% |
| Calories | 400 kcal | 20% |
| Sodium | 255 mg | 11% |
| Protein | 4 g | 7% |
| Saturated Fat | 14 g | 72% |
| Sugars | 35 g | 3% |
| Vitamin C | 0 |
Preheat oven to 350°F. Spray 9x13-inch pan with cooking spray.
Beat cake mix buttermilk or water, eggs and oil in a large bowl with an electric mixer on low speed until moistened, 30 seconds. Beat on medium speed 2 minutes.
Pour into pan. Bake 24 to 28 minutes, until toothpick inserted in center comes out clean. Cool completely.
Blend butter, cream cheese and vanilla in a large bowl with an electric mixer at medium speed until creamy. Slowly add confectioners’ sugar and beat on medium speed until light and fluffy, 3 to 5 minutes.
Frost top of cake. Place star cookie cutters and 1-inch wide strips of parchment or waxed paper on cake and press very gently. Fill in lines with red sprinkles. Sprinkle blue around the stars. Gently lift and remove parchment and stars. Cut and serve.
4th of July Stars and Stripes Cake
