Prep: 25 mins
Cook: 40 mins
Cool Time: 2 hrs
Total: 3 hrs 5 mins
Servings: 24 servings
Yield: 1 cake
Your friends will be impressed by this patriotic dessert recipe for Memorial Day or the Fourth of July. This flag cake starts with a cake mix, so it’s easy to make, but of course, you can always substitute your favorite homemade cake recipe. It is then topped with a simple whipped cream frosting and decorated with berries. It’s best to use fresh blueberries and raspberries; otherwise, the juice from frozen berries will create a red and blue mess.
If using a cake mix, make sure to have the necessary ingredients on hand. Most brands call for three eggs and water, as well as either butter (1/3 to 1/2 cup) or 1/2 cup vegetable oil. Don't worry about making a flag with exactly the right number of stripes; just create as many red stripes as will fit—it's the look you're going after.
“This cake recipe is perfect for July 4th or any patriotic themed cookout. It’s simple to make and can turn anyone into a confident baker. Customize the cake however you want, and even use different berries for a new design if you prefer. Make sure the cake is fully cooled before you begin frosting” —Tracy Wilk
A Note From Our Recipe Tester
Ingredients
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1 box vanilla cake mix, plus ingredients called for on the box
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Cooking spray
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1 (8-ounce) package cream cheese, softened
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1 (8-ounce) container frozen whipped topping, slightly thawed
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3 tablespoons confectioners' sugar
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1 pint blueberries
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1 to 2 pints raspberries
Steps to Make It
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Gather the ingredients.
Position a rack in the center of the oven and heat to temperature indicated on the box mix.
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Prepare cake batter according to box directions.
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Pour into a greased and floured 9 x 13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to package directions.
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Let cake cool for 15 minutes. Invert onto a serving platter to cool completely.
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Place cake in the freezer while you prepare frosting (this makes the flag cake easier to frost).
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With an electric mixer, beat the cream cheese, whipped topping, and confectioners’ sugar until smooth.
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Remove cake from freezer and spread top and sides with whipped cream frosting.
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To decorate flag cake, outline a square in the top left corner with blueberries.
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Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
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Make several lines of raspberries next to and below blueberries. These are the stripes of your flag cake. Refrigerate flag cake until ready to serve.
Recipe Variations
- Virtually any kind of cake mix or sheet cake recipe will work for this recipe. Try a chocolate cake for a chocolate and berries combo, a yellow butter cake for a richer flavor, or a sprinkles cake for a fun, fireworks-like surprise.
- You can swap the raspberries for capped, sliced strawberries. Overlap them in a line to make the stripes.
- For a thicker, richer icing, try using this cream cheese buttercream.
How to Store
- American flag cake can be made several hours ahead of time and stored in the fridge.
- Store leftover cake well covered in the fridge for up to three days.
| Nutrition Facts | |
|---|---|
| Servings: 24 | |
| Amount per serving | |
| Calories | 169 |
| % Daily Value* | |
| Total Fat 7g | 8% |
| Saturated Fat 4g | 22% |
| Cholesterol 10mg | 3% |
| Sodium 191mg | 8% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 2g | 8% |
| Total Sugars 15g | |
| Protein 2g | |
| Vitamin C 8mg | 40% |
| Calcium 63mg | 5% |
| Iron 1mg | 4% |
| Potassium 73mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
