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This incredibly Easy and Delicious American Flag Cake Recipe is perfect for Memorial Day or 4th of July. With no special decorating skills needed, this cake is a combination of a moist white cake topped with a cream cheese frosting and then the flag is made with fresh berries. This is one of the easiest Flag Cakes you can make.
American Flag Cake Recipe
When you are looking for a simple but festive dessert, you can’t find a better cake than this Flag Cake. Since the decorating is done with fruit, you do not need special equipment and no special skills. The fresh fruit gives this cake a light and fresh flavor that pairs perfectly with the cream cheese frosting.
Ingredients
- Cake flour- Cake flour gives the cake a tender texture
- Baking powder- The baking powder gives the cake its airy texture and helps the cake to rise.
- Salt– All baked goods need a bit of salt. It brings out the flavor.
- Baking soda– The baking soda also helps the cake to rise.
- Butter or shortening- Shortening will leave the cake looking whiter, but the butter works well too.
- Granulated sugar- You can’t have a cake without sugar.
- Milk- You can use whole milk or 2% too.
- Clear vanilla – Clear vanilla works best but you can use regular vanilla but the cake will be a bit darker
- Egg- You want the eggs to be at room temperature.
- Blueberries and Red raspberries- You want to use fresh fruit whenever possible.
- Cream Cheese Frosting– You can use this recipe for cream cheese frosting or use a store bought frosting.
How to Make a Flag Cake
- Combine the cake flour, baking soda, baking powder, and salt together in a bowl and set it aside.
- In a large bowl, cream the butter and sugar together on medium speed until light and smooth.
- Add the egg whites into the batter and mix it on high.
- Beat in the milk and vanilla.
- Add the dry ingredients into the batter, slowly, and mix it until it is combined. Be careful not to overmix.
- Pour the batter into the pan. place blueberries and raspberries on top of the batter and gently blend into the batter.
- Bake for 35 to 45 minutes until it is done.
Make the Frosting
- Lay the berries out to dry on a paper towel and place another towel on top.
- Beat the butter and the cream cheese together until it is light and fluffy.
- Add in the powdered sugar and beat it until it is thoroughly combined.
- Frost the top of the cake smooth.
- Place the blueberries in a rectangular pattern on the top left corner. 8 across and 8 down for a total of 48.
- Place the raspberries side by side along the top to form a stripe.
- Repeat it along the bottom of the cake. Then eyeball or measure the center of the cake and make another strip.
- Now make two more stripes in between the unfilled areas.
- Now you can leave the white areas alone or you can fill in the white stripes with piped frosting.
Do I Need Fresh or Frozen Berries?
When you are making this cake, you want to use fresh berries. It has the best flavor and will give the best appearance. If you only have access to frozen berries, you will want to make sure they are thawed thoroughly and dry them as best as they can be. This will keep it from bleeding onto the frosting.
Do You Have to Refrigerate this 4th of July Cake?
When you have leftovers of this cake or if you are making it before you are ready to serve, you will want to store this 4th of July cake in the refrigerator. Whenever you have a cake with a cream cheese frosting or fresh fruit, and this cake has both, you want to make sure it is stored in the refrigerator.
Other Patriotic Desserts You Will Love
Easy American Flag Cake
This incredibly Easy American Flag Cake Recipe is perfect for Memorial Day or 4th of July. With no special decorating skills needed, this cake is a combination of a moist white cake topped with a cream cheese frosting and then the flag is made with fresh fruit. This is one of the easiest Flag Cake you can make.
Servings: 16
Ingredients
Cake
- 2½ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cup butter or shortening softened
- 1½ cups granulated sugar
- 1¼ cups milk whole or 2%
- 1 teaspoon clear vanilla can use regular vanilla but the cake will be a bit darker)
- 5 lg egg whites room temperature
- 1 cup blueberries
- 1 cup red raspberries
Icing
- 8 oz cream cheese softened
- ½ cup butter softened
- 3 tbsp cream or milk
- 2 teaspoon vanilla extract (clear will help keep the icing lighter)
- 2½ cups powdered sugar
- 32 oz red raspberries this amount will depend on size of berries. I used 83 raspberries on this cake.
- 12 oz blueberries like the raspberries, this amount will vary depending on size of berries. I used 48 berries.
Instructions
Cake
- Preheat oven to 350 degrees.
- Spray a 9×13 inch baking pan with non-stick cooking spray.
- Combine cake flour, baking soda, sugar, baking powder and salt and set aside.
- In large mixing bowl, with your whisk attachment, combine the butter and sugar at medium speed until smooth.
- Add egg whites and beat on high speed until combined.
- Add milk and vanilla and mix at medium speed until combined.
- Add the dry ingredients into the wet ingredients, small amounts at a time, mixing on medium speed just until combined. Do not overmix.
- Pour batter into prepared pan. Place blueberries and raspberries on top of batter and gently blend into batter. Berries will mostly sink to bottom as cake bakes.
- Place pan on center rack of preheated oven and bake for 35-45 minutes until a toothpick inserted into center of cake comes out clean.
- Remove to a wire rack and allow to cool completely. After cool, remove from pan to ice.
Icing
- **This icing is not a “white-white” but still looks pretty on top of cake.
- Mix butter and cream cheese until light and fluffy.
- Add cream and vanilla and mix until combined.
- Add powdered sugar and mix on medium speed until thoroughly combined.
- Ice top of cake, keeping icing smooth.
- Be sure berries are dry by laying them on a paper towel, place another towel on top and pat gently.
- Place blueberries in a rectangular pattern on top left corner of cake. 8 across and 6 down for a total of 48.
- Place raspberries side by side along top long edge of cake to form a “stripe”. The amount you use will depend on size of your berries. Do the same for the bottom edge of cake.
- “Eyeball” or measure to the center of your cake and make a raspberry stripe across the center.
- Make two more stripes within each of the two unfilled areas.
- At this point, you can simply leave the white areas blank and let the icing represent the white stripes or pipe a white stripe.
- For the piped stripe I used a 2D open star tip and piped a border type stripe.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Nutrition
Calories: 659kcal | Carbohydrates: 111g | Protein: 10g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 561mg | Potassium: 169mg | Fiber: 1g | Sugar: 92g | Vitamin A: 723IU | Vitamin C: 3mg | Calcium: 73mg | Iron: 0.4mg
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