This cake recipe uses a homemade cake, but a boxed cake mix will certainly do.
Celebrate Independence Day, Memorial Day, or Flag Day with a festive and patriotic American Flag Cake. Whether you choose to make this cake from scratch or use a boxed cake mix and frosting, this recipe is flexible and perfect for any baking level.
I like the depth and tone that raspberries impart, there’s something vintage in their hue for an American flag cake – also, raspberries are in peak season in July and abundant for the picking at our local orchard. Don’t like raspberries? Strawberries will work just as well, I’d suggest slicing them long-wise and arranging them on their side. Use whatever berry you like, this recipe is merely a guide to help you prepare and style an American flag cake.
Don’t worry too much about it being perfect either, I hardly make this cake the same way twice (see below). Depending on the sheet pan I choose, it might have double rows of raspberries and pipe frosting in between, or not. It depends on the pan and the size of the berries. Don’t worry about the number of stars and stripes either, we’re going for the gist here, so seek balance, not accuracy.
To Prepare The Flag Cake:
- Bake a white or vanilla cake: This will serve as the base for your frosting and berries.
- Allow the cake to cool completely: Ensure the cake is completely cooled before frosting, to avoid melting the buttercream.
- Frost the cake: Spread a smooth, even layer of buttercream (you can choose a cream cheese frosting instead) over the top of the cooled cake.
Create the Flag Design:
- Blueberries for Field of Stars: Arrange blueberries in the upper left corner of the cake to resemble the blue field with stars. The spaces between the blueberries will represent the white stars.
- Raspberries for Stripes: Create horizontal rows of raspberries (or strawberries) across the rest of the cake to form the red stripes. Don’t worry about how many stars and stripes, the point of the cake is well taken, so don’t worry about accuracy.
- White Stripes (Optional): Pipe rows of white frosting between the raspberry rows to create the white stripes, using the raspberries as a guide. This is optional, but good to do with leftover frosting and to create a bit a balance if you think the cake needs it.
Finishing Touches:
- Chill the cake: Refrigerate the cake until about 30 minutes before serving to help the frosting and fruit set.
- Slice and Serve: Allow the cake to come to room temperature slightly before slicing and enjoying!
Tips for Success:
- Dry the berries: Pat the berries dry before placing them on the cake to prevent excess moisture from affecting the frosting.
- Outline the flag: If desired, gently outline the flag shape on the frosting with a toothpick before adding the berries.
- Consider a crumb coat: This thin layer of frosting helps to seal in crumbs and create a smooth surface for the final frosting and decorations.
- Ensure the fruit is ripe but not overripe: This will provide the best flavor and texture.
If you give this cake a go, don’t forget to share it with me on Instagram, I’d love to see! Just make sure to tag me @chasingtheseasons so I don’t miss it!
Disclosure: As an Amazon Associate, CTS independently selects any products linked and may earn a commission on qualifying purchases.
Ingredients
For the Cake (or substitute with boxed mix)
- 2 cups all-purpose, unbleached, flour spooned and leveled
- 1/4 tsp fine sea salt
- 2 ½ tsp baking powder
- 1/2 cup unsalted butter, room temperature equal to 1 stick
- 1 ½ cups sugar
- 2 tsp vanilla extract
- 4 large eggs, room temperature
- 1 cup whole milk
For the Buttercream
- 1 cup unsalted butter, room temperature Equivalent to two sticks. If using salted butter omit salt as an ingredient
- 4½ cups powdered sugar (confectioner's sugar) adding more or less to taste
- 1/4 tsp fine sea salt, to taste
- 1 tbsp vanilla extract, adding a teaspoon more if desired
- 3-4 tbsp milk, add to desired consistency
Instructions
For the Cake
- Preheat the oven to 350 ℉. Grease a 9×13 sheet cake pan by thinly coating with butter and dusting with flour, shaking off the excess. Alternatively use a cooking spray designed for baking. Set aside.
- In a medium bowl, whisk the flour, salt and baking powder together. Set aside.
- Using an electric stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3-5 minutes. Add the vanilla and eggs (one at a time) and mix until just combined.
- Reducing the speed to low, beat in 1/3 of the flour mixture. Then add just half of the milk. Scrape down the sides and add another 1/3 of the flour, and then the remainder of the milk. Add in the remaining flour and beat until just combined, don't overmix or the cake will be dense.
- Add the batter into the sheet cake pan and bake for 30-35 minutes or until the cake is set and a toothpick inserted into the center comes out clean. Allow the cake to fully cool on a wire rack.
For the Buttercream
- In the bowl of a stand mixer fitted with the whisk attachment, beat the butter on high for 5 minutes or until light and whipped, scarping down the bowl as needed.
- Turn off the mixer and add the powdered sugar, using a rubber spatula to help get it going first as it is likely to dust up otherwise. Then, using the mixer, beat until fully incorporated. Scraping the sides of the bowl as needed.
- Add salt to taste (or omit if using salted butter) along with the vanilla extract, beating until evenly mixed.
- Check the consistency. If needed, add milk, one tablespoon at a time until you've reached the desired consistency. Beating after each addition until well mixed and whipped.
Assembling the Cake:
- Blueberries for field of stars: Arrange the blueberries in the upper left corner of the cake to resemble the blue field with stars. The spaces between the blueberries can represent the white stars.Raspberries for Stripes: Create horizontal rows of raspberries across the rest of the cake to form the red stripes.White Stripes (Optional): Pipe rows of white frosting between the raspberry rows to create the white stripes, using the raspberries as a guide. Don't worry about accuracy for the number of stars and stripes – it's as many as will work in your pan.
- Chill the cake: Refrigerate the cake until about 30 minutes before serving to help the frosting and fruit set. Allow the cake to come to room temperature slightly before slicing and enjoying.
Notes
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- Dry the berries: Pat the berries dry before placing them on the cake to prevent excess moisture from affecting the frosting.
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- Outline the flag: If desired, gently outline the flag shape on the frosting with a toothpick before adding the berries.
-
- Consider a crumb coat: This thin layer of frosting helps to seal in crumbs and create a smooth surface for the final frosting and decorations.
-
- Ensure the fruit is ripe but not overripe: This will provide the best flavor and texture.
Vanilla cake recipe adapted from Perfect Cakes by Nick Malgieri.
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