Fourth of July Flag Cake

flagcakeI may have mentioned before, but I bake once a week for my office. It had been a while since I baked something on the extravagant side, and when I saw this flag cake on pinterest I was up for the challenge because Independence Day was that upcoming weekend! It’s actually not that difficult to make; it just takes a lot of time and care reading the directions so your cake turns out properly. It’s a great cake to bring to a party because of the element of surprise when cutting the first slice! My coworker randomly decided to videotape me cutting the cake which obviously worked out nicely because people’s reactions are now documented. Video at bottom of post!

You will need five 9 inch round cake pans to make this American Flag Cake. You will be making 2 white cakes, 2 red cakes, and 1 blue cake.

For the cake

  • tablespoons organic butter, room temperature
  • 1 1/4 cup organic cane sugar
  • eggs, room temperature
  • teaspoon vanilla extract
  • 1 1/2 cups cake flour, sifted
  • teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup buttermilk, room temperature
  • Red and blue food coloring

For the buttercream frosting

  • sticks softened unsalted butter
  • cups sifted powdered sugar
  • tablespoon vanilla extract
  • 1/3 cup heavy cream


  1. Preheat the oven to 350° F. Grease and flour (mandatory) five 9-inch cake pan.
  2. In the bowl of an electric mixer, cream the butter and sugar until light and fluffy, 4-5 minutes. Add the eggs one at a time, scraping well after each addition. Beat in the vanilla.
  3. In a large bowl, whisk the sifted flour, baking powder, and of salt to combine. Add 1/3 of the dry ingredients to the butter mixture and mix just until incorporated. Follow with 1/3 of the buttermilk and mix to combine. Repeat until all of the wet and dry ingredients are added, scrape well to ensure the batter is smooth.
  4. Pour 1/5 of batter into two of the five pans; these will be your white cake layers.
  5. Pour 1/5 of the batter into a separate mixing bowl and stir in 20 drops of blue food coloring (or more if it looks too pale). Pour into one of the cake pans.
  6. In your original bowl that has the remaining 2/5 of white batter, make it red by adding 30 drops of red food coloring (or more if it looks too pale).
  7. Bake until a toothpick inserted into the center comes out clean, 35 to 45 minutes. Cool in the pans for 15 minutes, then invert onto a wire rack and cool completely.
  8. Make the frosting in the bowl of an electric mixer fitted with the paddle attachment. Cream the butter and sugar until light and fluffy, 5 to 6 minutes. Beat in the vanilla. Add the cream gradually, mixing until a smooth, creamy texture.

To assemble the cake

  1. Cut the white and red cakes into even layers so now you have 4 white cake layers and 4 red cake layers. Set one white layer and one red layer aside; you will not need it. Now you are left with 6 layers (3 red, 3 white) and the original blue cake would be your 7th layer. Use a 3.5-inch circle cookie cutter (or trace around a 3.5-inch bowl) to cut one of the white layers and one of the red layers into a smaller circle.
  2. Use the 3.5-inch cutter to remove the center of the thicker blue cake. This cake will remain in one thick layer.
  3. To build the cake, place a full red layer on your cake stand and spread a thin coating of buttercream frosting on top. Top with a full white layer, and spread buttercream thinly on top. Repeat with another full red and another full white layer — four layers total.
  4. Top this white layer with the thick blue ring layer (center removed). Spread a thin amount of frosting on the small 3.5-inch red layer, and top it with the small 3.5-inch white layer. Now push and pat the 3.5-inch layers inside the hole of the blue layer. Now the cake has been assembled!
  5. Frost the cake with the remaining frosting, using a small offset spatula to make it swirly. All that’s left to do is eat it!

You can assemble an additional smaller cake with the leftover layers, it will just be inverted when you cut in but obviously tastes just as great!

insideflagcake flagcakeouter


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