Patriotic Quake Cake

One week from tomorrow is one of my favorite holidays of the year – July 4th! I love just enjoying the day with friends and family, being outside, having a beer, and of course grilling. I always try to make a festive dessert for the holiday as well. I got an idea for a Patriotic Quake Cake a couple weeks ago and decided to make it early to share with you guys.

You see, last November when Heather from SprinkleBakes posted this Quake Cake, I knew I’d have to try it. It just looks like so much fun and super chocolatey. I’ve been coming back to it multiple times when brainstorming dessert ideas but just never taken the leap to make the cake.

Then somehow, the idea popped into my head that you could make the shapes on the outside of the cake into anything you wanted. And really, you could apply the concept of a quake cake to any cake recipe as well. I decided that making a Patriotic Quake Cake would be my first adventure in sticking cake shapes on the outside of a frosted layer cake.

And the best part is that I’m always looking for an excuse to hide my poor cake-frosting skills! And I think this might be my favorite way to cover a frosted cake. Sure nuts and coconut work well, but just look at this guy!

I decided to use three of my go-to recipes to build this cake. You could use whatever recipe you love. This would even work for a box mix if you’re in to that sort of thing. I loved that the cake on the inside was chocolate. It’s like a fun little surprise when you cut in to the cake. But again, you could really use any recipes you want.

I used my go-to chocolate cupcake recipe to make two 9″ round cake layers, which were sliced in half horizontally to make four thin layers. Then I used my go-to white cupcake recipe to make three 6″ layers, one red, one white, and one blue for the decorating on the outside. Last, I made a triple batch of my go-to cream cheese frosting recipe to bind it all together.

Putting the cake pieces onto the outside of the frosted cake was like putting together an awesome jigsaw puzzle that you can snack on when you get stumped. This would be a great activity to do with kids too! I started by placing my blue stars randomly around the cake, then filled in with the red and white stripes. As needed, I cut pieces to size to fill in random gaps as well.

I took this cake to work with me yesterday and it got rave reviews from the coworkers. I got a lot of questions about how it was made. Putting this Patriotic Quake Cake together was easier than it looks. Take it to your 4th of July get-together and I promise it’ll be the hit of the party!

One Year Ago: White Bean and Avocado Sandwich
Two Years Ago: Chicken with Artichokes and Mushrooms in Wine Sauce and Strawberry Shortcake Cake
Three Years Ago: Chocolate Chip Cookie bars
Four Years Ago: Inside Out Stuffed Peppers and Ropa Vieja

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Patriotic Quake Cake

Yield: Serves 12-16


For the Cake
Two 9-inch round layers of your favorite cake. I used this chocolate cupcake recipe
Your favorite white or yellow cake batter or mix, baked into 1 red 6" cake, 1 blue 6" cake, 1 white 6" cake, and 8 cupcakes out of the remaining batter (or adjust the recipe to make only the layers). I used this white cupcake recipe
Double batch of cream cheese frosting or other white frosting recipe. I used a double batch of this cream cheese frosting recipe

Special Equipment
6" cake pan
Star shaped cookie cutter


A day or two in Advance
Bake the chocolate or other flavor 9" cake layers. Wrap in plastic wrap and store in the fridge until ready to assemble.

Bake the white cake 6" layers by making cake batter as stated in recipe. Portion out the batter. Note that a 6" cake layer requires 1/2 the amount of batter as a 9" cake layer. If your recipe makes two 9" layers, it will also produce three 6" layers and 6 cupcakes or four 6" layers.

In the batter for one layer, add enough red gel food coloring to turn the batter bright red. In another portion of the batter, add enough blue gel food coloring to turn the batter bright blue. Bake according to recipe instructions. Wrap in plastic wrap and store in the fridge.

On Assembly Day
Make a double batch of your favorite white colored frosting.

Torte the 9" layers by cutting them in half horizontally with a serrated knife. You will now have four thinner layers. Place the bottom layer on a cake round and top with 1/2 cup frosting. Spread to the edges. Repeat until all 4 layers have been stacked.

Apply a crumb coat to the cake and chill in the fridge for about 30 minutes.

While the cake is chilling, cut out the shapes for the outside of the cake. Use a star cookie cutter to cut blue stars out. After each star is cut out, slice it in half so that you have two thinner stars.

Torte the red and white layers using a serrated knife. Cut strips of cake to use as the stripes.

Remove cake from fridge and apply a healthy layer of frosting to the cake. Place the blue stars in the frosting, staggering them around the cake. Press gently into the frosting so the cake sticks to the frosting.

Arrange the red and white striped pieces around the stars until the cake is covered entirely. Keep a knife nearby to cut pieces to fit as needed.

Refrigerate to set the icing and the cake.

Inspired by Spinkle Bakes

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33 Responses to “Red Velvet Cheesecake Cake”

  1. #
    Lindsay @ Peace, Love and French Fries — December 15, 2010 at 3:02 pm

    that cake is so beautiful, and sounds delicious!

  2. #
    Kim — December 15, 2010 at 3:08 pm

    Wow! Your pictures are amazing! I would love to sink my teeth into that cake right now!

  3. #
    SimplySweeter — December 15, 2010 at 3:13 pm

    Well…. you’ve done it again! Now, I simply have to add this to my Christmas Eve repetoire. It is fabulous! So many recipes….not enough time!

  4. #
    Meesh — December 15, 2010 at 3:14 pm

    wow! this look unbelievable. I might have to conquer my fear of baking just for this.

  5. #
    Shannon — December 15, 2010 at 3:30 pm

    Wow, that is stunning! Nice job!

  6. #
    Boston Food Diary — December 15, 2010 at 3:36 pm

    Whoa..this looks beyond incredible…I dont think my sweet tooth will be satisfied ever without this!

  7. #
    Karin — December 15, 2010 at 3:43 pm

    I have to do this for Christmas dessert! Thanks for sharing!

  8. #
    ErinsFoodFiles — December 15, 2010 at 3:50 pm

    C’est magnifique! Great job!!

  9. #
    Krystal — December 15, 2010 at 3:58 pm

    Seriously, that looks downright sinful and gorgeous!!! Just amazing Jen!

  10. #
    Shannon — December 15, 2010 at 4:02 pm

    wow, this is over the top 🙂 but totally worth it!! looks awesome!

  11. #
    Cupcake Activist — December 15, 2010 at 5:03 pm

    What a great combination of flavors! I can almost smell the cake. Yum!!

  12. #
    Sinful Sundays — December 15, 2010 at 5:05 pm

    STUNNING! Good job on this, I want a piece!

  13. #
    EliFla — December 15, 2010 at 6:05 pm

    …great cake!!! and happy bday to Z!!! Hugs, ciao Flavia

  14. #
    Melissa @ Made in Melissa's Kitchen — December 15, 2010 at 7:23 pm

    What am amazing cake! I love the bright red and contrasting white, simmply beautiful!

  15. #
    Rhondi — December 15, 2010 at 7:55 pm

    What a beautiful cake! My family would love this. Cheesecake and red velvet are my hubby’s favorites. Maybe I will make it for his birthday!

  16. #
    Sherry G — December 15, 2010 at 10:19 pm

    Talk about impressive! You go!

  17. #
    The Small Boston Kitchen — December 15, 2010 at 11:33 pm

    And just when I think you can’t keep coming up with brilliant ideas and delicious photos…this looks/sounds utterly amazing!

  18. #
    Megan — December 16, 2010 at 12:43 am

    Cheesecake in between the cake layers… OMG. You so outdid yourself. That is amazing!

  19. #
    MaryMary — December 16, 2010 at 2:16 am

    Wow. I saw a similar cheesecake but couldn’t fint a recipe so resolved to just make “plain ole red velvet cupcakes.” This looks so much better!

  20. #
    Susan — December 16, 2010 at 3:02 am

    Oh My – this looks so amazing!

  21. #
    KV — December 16, 2010 at 4:15 am

    that looks awesome! I saw something similar in the Sam’s club add that I’ve been wanting to try but homemade would be even better

  22. #
    Vickii — December 16, 2010 at 11:25 am

    This cake looks so beautiful and I bet it tastes INCREDIBLE! I couldn’t print it out fast enough – I’m definitely trying it in the new year! Wow!

  23. #
    Caroline — December 16, 2010 at 3:23 pm

    this has been on my ‘want to try’ list for a while! Maybe this will be the push i need to give it a try!

  24. #
    Katrina — December 17, 2010 at 1:49 am

    That cake looks gorgeous and delicious!

  25. #
    Elizabeth — December 17, 2010 at 3:34 pm

    This is so cool! The only reason I like red velvet is the cream cheese frosting and this just takes it to a whole new level!

  26. #
    Pretty. Good. Food. — December 17, 2010 at 4:03 pm

    Wow, where to begin?! That bright red is gorgeous! The cheesecake hiding in the center sounds ridiculously delicious! Gorgeous photos too:)

  27. #
    Dina — December 17, 2010 at 10:16 pm

    this is a perfect holiday cake! great idea.

  28. #
    Cakebrain — December 18, 2010 at 8:53 pm

    What a great idea! I love how the cheesecake layer looks so impressive sandwiched between the shockingly red red velvet layers!

  29. #
    Nutmeg Nanny — December 20, 2010 at 2:26 am

    Ok this looks amazing!

  30. #
    Joanne — December 22, 2010 at 10:27 pm

    Hey girl, I am 100% sure I am going to make this for Christmas…it looks amazing! Just wondering…you used a 9″ springform pan for the cheesecake, right?

  31. #
    Jen — January 2, 2011 at 11:10 pm

    Joanne, Sorry for the delay, but yet, I used a springform pan for the cheesecake. I think that’s why it came out a tad bigger than the cake layers. Did you make it for Christmas? How did it turn out?

  32. #
    Anonymous — January 4, 2011 at 8:56 pm

    I made this for Christmas and it was absolutely AMAZING! My family really enjoyed it and I already have thoughts of the other cakes that would be incredible with a layer of cheesecake inbetween. What a great idea!

  33. #
    Sheka — September 24, 2014 at 9:13 pm

    This looks amazing! I am making 60 red velvet cupcakes for my cousin’s homecoming. I used the red velvet recipe without the cheesecake…AMAZING! The best recipe I have found yet. Thanks, keep it up!

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