Layered Angel Food Cake for the Fourth of July

 

Look closely at this cake…

…no, no, closer…

…CLOSER!!!!!…

and you’ll see that, for all of its towering glory, it is a total damn disaster.

The layers are all screwed up. The berries are toppling here and there. There are entire swaths of cake that are completely MISSING. Missing! Where did they go? Why could they not stay for just a brief while longer? We may never know.

And then there’s the matter of the whipped cream.

The whipped cream is, somehow, against the laws of nature, totally inexplicably, for reasons you and I may never understand, melting.

But, see, that’s precisely why I love this cake. That’s exactly why it’s a brilliant creation. Because no matter how badly you screw it up, it still photographs decently and tastes delicious and looks completely and totally “FINE.”

It is, in a word, a miracle.

And that’s why it’s my favorite cake.

(There is probably a metaphor in here somewhere.)

It also helps that lighter-than-air angel food cake and berries are together the perfect summer dessert pairing—especially on the Fourth of July.

YAY.

You can find the base recipe here—I just substituted berries in Fourth-appropriate colors (blackberries, blueberries, raspberries, and strawberries did the trick!). I should mention that this layered look would work just as beautifully with a store-bought cake mix, and they do, apparently, make an angel food mix these days! But be careful with that one, because the cake is probably intended to be made (and allowed to expand) in a higher bundt pan.

And have a happy, happy Fourth of July, wherever this finds you!! xo