I make a birthday cake for you … well not for you, for America. Because it’s America’s birthday tomorrow and if there is any birthday that deserves an awesome birthday cake it’s obviously America. So happy birthday, America, I think you’re going to love this cake.
And you, my readers, are too. Because, you see, this isn’t any ordinary birthday cake.
I get it; it’s summer and hot and tomorrow is the Fourth and you need a last minute dessert and making a traditional layer cake is so not going to happen. I totally hear you.
But while this layer cake looks totally normal on the outside, on the inside, it’s Rice Krispies Treats made with Red, White, and Blue Rice Krispies. And it’s totally amazing!
The “cake” is the softest, gooiest, BEST Rice Krispies Treat you will ever have. I promise. It’s just so good.
But then I made seriously irresistible vanilla bean buttercream frosting to fill and cover the cake. I could eat that frosting by the spoon. Okay, so I did eat some of it with a spoon, but on the cake, it’s even better.
With the cereal treats and the fluffy buttercream, this is pretty much the cake of my dreams, and dare I say better than a traditional birthday cake.
This is so easy and fun to make, so there’s no excuse to celebrate America’s birthday and some seriously good food this Fourth of July or any day in fact.
1 box Red, White, and Blue Rice Krispies
5 tablespoons unsalted butter, cubed
1 16 ounce bag mini marshmallows
2 sticks unsalted butter, super soft
1 tablespoon vanilla bean paste
1 box confectioners’ sugar
Make the cereal treats. In a large microwave safe bowl combine butter and marshmallows. Microwave until fully melted. Start with 1 minute, stir and then continue microwaving in 30 second increments until fully melted. Stir in the Rice Krispies, reserving a few for decoration.
Once the treats have been stirred together, pour them into a round vessel of your choice. I used a large saucepan lined with cling wrap. Press the treats down very firmly. Allow to cool completely, at least 1 hour.
When ready to assemble the cake, make the frosting. In a large bowl, beat butter and vanilla bean paste until combined. I did this with a hand mixer, but a stand mixer would work as well. Slowly add the sugar and beat it in. If the frosting is too thick, add a bit of milk. Mine was perfect without the milk. Beat the frosting for 2-3 minutes once all the sugar has been added to make it super fluffy.
Using a serrated knife, slice the treat in half horizontally. Place the bottom half on your serving plate. Heap some frosting on it and spread it into an even layer. Place the top half of the treat on top and use the remainder of the frosting to cover the top and sides of the cake. Decorate with the remaining Rice Krispies.
Cake may be stored in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.
Don’t forget to check out the other Sunday Supper dishes!
- Honey Berry Blue Cheese Ball by Magnolia Days
- How to make Chicken Yakitori in Skewers for #SundaySupper by Asian In America
America the Beautiful Beverages
Raise the Flag Breakfasts
- Breakfast Cake Stars with Strawberry Syrup by Sew You Think You Can Cook
- Red, White, and Blue Berrylicious Smoothie Bowl by The Hungry Goddess
For the Red, White and Blue Salads and Main Dishes
- Bang Bang Pork Chops by Wholistic Woman
- Blueberry and Watermelon Arugula Salad by A Mind Full Mom
- Blueberry Barbecue Sauce for Red, White and Blue Chicken Skewers by Caroline’s Cooking
- Firecracker Hot Dogs by Sunday Supper Movement
- Founder’s Mac and Cheese by Cooking Chat
- Pumped Up Potato Salad by Food Lust People Love
- Red Hot Chicken and Blue Cheese Bites by A Kitchen Hoor’s Adventures
- Red White & Blue Caprese Salad by Go Epicurista
- Red White and Blue Fruit Salad by A Day in the Life on the Farm
- Red, White, and Blue Salad by Simple and Savory
- Watermelon Salad with Feta & Blueberries by Monica’s Table
- Yankee Doodle Noodle Salad by Cindy’s Recipes and Writings
Oh Say Can You See Desserts
- All-American Patriotic Dessert Tarts by Family Around The Table
- Berry Cheesecake Flag Dessert by That Skinny Chick Can Bake
- Cherry Vanilla Poke Cake by Cookin’ Mimi
- Easy (No Bake!) Two Bite Berry Pies by Cooking With Carlee
- Firecracker Muddy Buddies by The Bitter Side of Sweet
- Flag Fruit Pizza by Dash of Evans
- Homemade Snow Cones by Palatable Pastime
- Patriotic M&M Cookie Bars by Alida’s Kitchen
- Patriotic Smoothie Pops by Crazed Mom
- Red, White, and Blue Berry Pound Cake Bites by Cupcakes & Kale Chips
- Red, White and Blue Fruit Kabob Flag by La Bella Vita Cucina
- Red, White, and Blue Fruit Tart by Life Tastes Good
- Red, White and Blue Granita by Dessert Geek
- Red, White, and Blue M&M Cookies by Grumpy’s Honeybunch
- Red White and Blue Parfaits by Desserts Required
- Red, White and Blue Popsicles by Our Good Life
- Red, White, and Blue Rice Krispie Treats by Hezzi-D’s Books and Cooks
- Red, White and Blue Shooting Stars by The Freshman Cook
- Red White and Blue Strawberries with Chantilly Cream by Pine Needles In My Salad
- Rice Krispies Treat Birthday Cake by Pies and Plots
- Rosemary Cookies with Tomato Jam by The Finer Cookie
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