Red, White and Blue Layered Flag Cake
Incredibly Festive cake for 4th of July!

0 0
Red, White and Blue Layered Flag Cake

Share it on your social network:

Or you can just copy and share this url


Adjust Servings:
3/2 cups Unsalted Butter room temperature
4 cups Flour
3 cups Sugar
6 Eggs
2 cups Milk
3.5 sticks Unsalted Butter
3 cups Powdered Sugar
2.5 tablespoons Vanilla Extract
2-3 tablespoons Blueberry puree
2-3 tablespoons Strawberry Puree
1 tablespoon Baking Powder
1/2 teaspoon Salt
a few drops Blue Food Coloring
a few drops Red Food Coloring

Transform cake mix into a festive Flag Cake that is perfect for 4th of July! It is actually really easy! Bake the cake layers, make a few cuts and assemble.

  • 120 mins
  • Serves 16
  • Medium






Preheat the oven to 350° F. Grease and flour a 9-inch cake pan.


In a medium bowl, sift together the flour, baking powder, baking soda and salt. Set aside.


In the bowl of an electric mixer, beat the butter and sugar on medium speed until pale and fluffy, about 5 minutes. Add eggs, 1 at a time, beating well after each addition and scraping down side of bowl as necessary. Beat in vanilla extract.


With mixer on low speed, add flour mixture in 3 batches, alternating with 2 batches of milk and beginning and ending with flour. Mix until just combined. Divide batter into 4 equal parts.


Strawberry puree and a few drops of red gel food coloring were used to color two of the four pieces.
Use the blueberry puree and a few drops of blue gel food coloring to color a third of the cake.
Simply pour the remaining batter into the pan and smooth the top with an offset spatula.
Bake cakes until golden brown. Remove the cakes from the pans and place them on cooling racks to cool completely.


Slice red and white cakes in half horizontally to make 4 thin layers. Using a 4-inch biscuit cutter or a 4-inch round cookie cutter, cut out the center of 1 thin layer of red and white cakes layer. Save the layer that was cut out of for a later use.
Do not cut the blue cake in half. Cut 4-inch round out of center using a biscuit cutter. Save the round cut out for another use.


With a hand mixer, beat butter until light and fluffy. Gradually add in powdered sugar one cup at a time, scraping down the bowl as necessary. Finally, add the milk slowly until desired consistency is reached. Add in the vanilla and set aside until the cake is cool.


Place a red layer on top of a cake stand. Using an offset spatula, spread about 1/2 cup of the frosting on top.  Spread another 1/2 cup frosting on top of 1 white cake layer, then top with a second red layer.
Top with frosting and spread evenly. Place the blue layer on top, gently. Fill the inside of the blue cake layer with a thin coating of frosting. Place the white 4-inch cake round into the center of blue cake. Top with frosting and then the red 4-inch cake round. press gently to fit. Frost the top and sides of cake. Decorate as desired.


Squash Soup with Bacon
Red Jungle Juice
Squash Soup with Bacon
Red Jungle Juice

Add Your Comment