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Flag Cake

User Rating 4.5 Star Rating (2 Reviews)

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American Flag Cake - Patriotic Cake

Flag Cake

Stephanie Gallagher

American Flag Cake Recipe

This flag cake makes a terrific patriotic dessert recipe for Memorial Day or 4th of July. This flag cake starts with a cake mix, so it's easy, but feel free to use a homemade cake if you prefer. Be sure to use fresh blueberries and raspberries for this patriotic cake recipe. The frozen berries will bleed all over the cake.

For a change of pace, try making this cake a patriotic poke cake, with red, white and blue inside.

Prep Time: 25 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 5 minutes

Yield: 24 servings, flag cake

Ingredients:

  • 18.25 oz. vanilla, white or yellow cake mix, plus ingredients to make the cake
  • Flag Cake Frosting and Decorations
  • 8 oz. cream cheese
  • 9 oz. frozen whipped topping, such as Cool Whip or Tru Whip, slightly thawed
  • 3 Tbsp. powdered sugar
  • 1 pint fresh blueberries
  • 1-2 pints fresh raspberries

Preparation:

  1. Prepare cake in a 9 x 13 baking dish, according to package directions.

  2. Let cake cool 15 minutes, then invert onto a serving platter to cool completely. Freeze cake while you prepare the frosting (this makes the flag cake easier to frost).

  3. With an electric mixer, beat cream cheese, whipped topping and powdered sugar until smooth. Frost flag cake with this frosting.

  4. To decorate your flag cake: Outline a square in the top left corner with blueberries. Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.

  5. Make several lines of raspberries next to and below the blueberries. These are the stripes of your flag cake. Refrigerate flag cake until ready to serve.

Hint: I find the frosting of this flag cake is stable enough to keep the berries from running. But if your frosting seems a bit runny, freeze the cake 15-45 minutes before adding the berries. Then you can either freeze the flag cake until 2 hours before serving (leave it out to thaw) or refrigerate until ready to serve.

User Reviews

Reviews for this section have been closed.

 4 out of 5
Very simple & fun for kids, Member CheapChicDecorating

This was once of the easiest and yummiest icings we found on the web. So glad you posted this recipe! We used strawberries instead of raspberries, but I think the raspberries (as suggested) would have worked and tasted better. My 7 and 9-year-old children had no problem mixing assembling this cake. Next time, for more flavor, I would love for the kids to try the poke-cake version as mentioned in the recipe.

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