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American flag cake

American Flag Cake: Patriotic Dessert for 4th of July!

Celebrate the 4th of July with a stunning and delicious Red, White, and Blue Layered Flag Cake that will wow your guests. This cake is not only a treat for the taste buds but also a feast for the eyes. With its vibrant layers and patriotic colors, it’s perfect for your Independence Day festivities. Each bite is a delightful combination of moist cake and creamy frosting, making it the star of your dessert table.

  • Total Time: 5 hours 20 minutes
  • Yield: 16 servings 1x

Ingredients

Scale

Red Cake Layers

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil, and whole eggs as called for on cake mix box
  • 2 teaspoons red paste food color

Blue and White Cake Layers

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil, and egg whites as called for on cake mix box
  • 1/2 teaspoon blue paste food color
  • 3 tablespoons red, white, and blue star-shaped candy sprinkles

Frosting and Sprinkles

  • 3 tubs (12 oz each) Betty Crocker™ Whipped Fluffy White Frosting
  • Betty Crocker™ Red, White & Blue Sprinkles, as desired

Instructions

  1. Preparation: Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8-inch round cake pans with cooking spray and line with parchment paper.
  2. Red Cake Layers: Prepare the cake mix as directed on the box for 8-inch round pans using water, oil, and whole eggs. Add red food color. Divide the batter evenly between the pans.
  3. Baking: Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pans and cool completely on a wire rack, about 1 hour.
  4. Blue and White Cake Layers: Spray two 8-inch round cake pans with cooking spray and line with parchment paper. Prepare the cake mix as directed on the box for 8-inch round pans using water, oil, and egg whites. Pour half of the batter into one pan. Add blue food color and star-shaped sprinkles to the remaining batter and pour into the other pan.
  5. Baking: Bake for 28 to 33 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes, then remove from pans and cool completely on a wire rack, about 1 hour.
  6. Layering: Trim the tops of the cake layers to flatten them. Cut the red layers in half horizontally to make 4 thin layers. From one red layer, cut a small round using a 4-inch biscuit cutter. Wrap and freeze one thin layer and the layer that was cut out for another use. Cut a small round from the blue cake layer using a 4-inch round biscuit cutter. Wrap and freeze the 4-inch round for another use. Cut the white cake layer in half horizontally to make 2 thin layers. From one white layer, cut a small round using a 4-inch biscuit cutter. Wrap and freeze the layer that was cut out for another use.
  7. Assembly: Place one red layer on a serving platter and spread 1/3 cup frosting on top. Top with a white layer and spread 1/3 cup frosting on top. Add another red layer and spread 1/3 cup frosting on top. Gently place the blue layer on top. Spread a thin layer of frosting on the cut edge inside the blue cake layer. Insert the white 4-inch cake round, top with frosting, and then add the red 4-inch cake round, pressing slightly. Frost the side and top of the cake with a thin layer of frosting to form a crumb coat. Refrigerate for 30 minutes.
  8. Final Touches: Spread the remaining frosting on the side and top of the cake. Top with sprinkles and refrigerate for 30 minutes before slicing. Store loosely covered at room temperature.

Notes

  1. Food Coloring: Use paste food color for vibrant red and blue colors. Liquid or gel food color will result in pastel shades.
  2. Cutter Substitute: If you don’t have a 4-inch round biscuit cutter, use a 4-inch circle of parchment paper as a pattern.
  3. Layer Cutting: Mark the side of the cake with toothpicks and cut with a long, thin serrated knife to make even layers.
  4. Serving Plate: Place strips of waxed paper around the edge of the plate to keep it clean while frosting. Remove after frosting is complete.
  5. Crumb Coat: Applying a thin layer of frosting and refrigerating helps to seal in crumbs before the final frosting layer.
  6. Make Ahead: Bake cake layers the day before and store loosely covered at room temperature. Continue with the recipe the next day.
  7. Trifle: Use leftover cake layers to make a trifle by layering cake cubes with vanilla pudding and fresh berries in a large bowl. Top with whipped cream.
  • Author: Fionna Mendez
  • Prep Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Calories: 450 kcal
  • Sugar: 45g
  • Protein: 1g

Keywords: FourthOfJuly, FlagCake, PatrioticDesserts, RedWhiteAndBlue, IndependenceDay, BettyCrocker, BakingFun, DessertRecipe, SummerBaking, CakeDecorating