American Flag Cake
Let me show you how to make a festive American flag cake fit for all the summer patriotic holidays like Memorial Day, Fourth of July, and Labor Day. A 9×13-inch buttery vanilla cake, decorated with whipped vanilla buttercream frosting, blueberries and strawberries. I’m certain it’ll be the star of the dessert table!
Table of Contents
- Tell Me About This American Flag Cake
- American Flag Cake: Everything You Need
- Step-by-Step: How To Make An American Flag Cake
- Success Tips
- More Patriotic Recipes
There’s nothing like showing up to a BBQ with dessert that guests will drool over. And this American flag cake recipe will do just that. It might even be the most festive cake to come out of your kitchen– perfect timing with 4th of July just around the corner. Let’s just say that this cake will be the STAR of the dessert table!
Tell Me About This American Flag Cake
- Fun, festive, and full of color
- A delicious moist, fluffy, buttery vanilla cake
- Topped with whipped vanilla buttercream frosting
- Uses fresh in-season blueberries and strawberries
- The perfect cake recipe for summer holidays like Memorial Day, 4th of July, and Labor Day!
- A recipe where little ones can help too!
American Flag Cake: Everything You Need
Whether you’re a beginner or seasoned baker, this American flag cake is straightforward, even with making the vanilla cake from-scratch. I only recommend the substitutions outlined below (included in the recipe card too) for the best results.
- Vanilla Cake: This uses a 9×13-inch vanilla cake. Made with basic ingredients like flour, sugar, butter, eggs, yogurt, leaveners, salt, and vanilla. The cake comes together easily in 1 bowl, no mixer needed.
- Whipped Buttercream Frosting: You need quite a bit of frosting for this cake. Most will be spread over the cake, while the remaining will be piped on to mimic the “stars” and white “stripes”.
- Strawberries & Blueberries: Taking advantage of the in-season fruit, you need strawberries (halved) and blueberries, or even whole raspberries. I don’t recommend using frozen fruit as it will bleed too much.
Step-by-Step: How To Make An American Flag Cake
The full printable recipe is outlined below, but let’s walk through how to assemble and decorate this 4th of July cake.
- Make the Cake: Follow the vanilla cake recipe outlined below in the recipe card. If you already have a favorite, you can use that, just make sure it will work in a 9×13-inch baking pan.
- Prep the Fruit: Wash the strawberries and blueberries, pat dry. Halve the strawberries.
- Make the Frosting: Follow the whipped buttercream frosting outlined below in the recipe card.
- Decorate the Cake: Spread a little over 2/3 of the frosting over the cake, saving the remaining for the detailing (stars and stripes.) Take the fresh blueberries and line them up, then use the halved strawberries to mimic the red “stripes”. Use the remaining frosting to pipe between the each blueberry “stars” and pipe between the strawberry rows the white “stripes” to resemble the American flag. If you have remaining frosting, you can pipe detailing around the edges.
Success Tips
- Allow the vanilla cake to cool completely before frosting and assembling otherwise the frosting will slide off the cake.
- Use fresh strawberries and blueberries instead of frozen. Frozen fruit will bleed more, even with straining and blotting.
More Patriotic Recipes
- Patriotic Fruit Pizza (use strawberries, blueberries, raspberries)
- Red Velvet Cheesecake Bars
- Berry Tarts
- Cheesecake Berry Trifle
American Flag Cake (4th of July Cake)
Let me show you how to make a festive American flag cake fit for all the summer patriotic holidays like Memorial Day, Fourth of July, and Labor Day. A 9×13-inch buttery vanilla cake, decorated with whipped vanilla buttercream frosting, blueberries and strawberries. I'm certain it'll be the star of the dessert table!
Ingredients
Vanilla Cake
- 3 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, melted and slightly cooled
- 3 teaspoons vanilla extract
- 1 1/3 cup milk, whole or 2%
- 1/3 cup Greek yogurt, plain or vanilla
- 4 large egg whites
Vanilla Whipped Buttercream
- 1 cup unsalted butter, softened to room temperature
- 5 cups powdered sugar
- 3/4 cup heavy whipping cream
- 2 teaspoons vanilla extract
- 1/8 teaspoon salt, a pinch
Topping
- 1/2 cup fresh blueberries
- 2 1/2 cups halved fresh strawberries, or whole raspberries
Instructions
- Preheat the oven to 350ºF. Generously grease a 9×13-inch baking pan. Set aside. Combine the flour, baking soda, baking powder, and salt in a medium mixing bowl. Set aside.
- Make the cake: In a large mixing bowl, whisk together the melted butter, sugar, egg whites, yogurt, and vanilla together in a large mixing bowl. Whisk in half the dry ingredients and then milk. Then, whisk in the remaining dry ingredients.
- Pour and spread the cake batter evenly into the prepared baking pan. Bake for 42-46 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean or has a few moist crumbs, it's done. Allow the cake to cool completely in the baking pan set on a wire rack. The cake must be completely cool before frosting and assembling.
- Make the whipped frosting: With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy, about 1-2 minutes. Add the powdered sugar, heavy cream, vanilla extract, and salt (a small pinch). Beat on low speed for 15-30 seconds and scrape down the sides and bottom. Then, increase to medium-high speed and beat for 3 minutes. Add 2-3 Tablespoons more powdered sugar if frosting is too thin or another 1 Tablespoon heavy cream if frosting is too thick. Frosting should be extra fluffy.
- Decorate: Spread a little over 2/3 of the frosting over the cake, saving the remaining for the detailing (additional stars and stripes.) Take the fresh blueberries and line them up– 6 columns and 4 rows. Then, use the halved strawberries to mimic the red "stripes". Use the remaining frosting to pipe between the each blueberry "stars" and pipe between the strawberry rows the white "stripes" to resemble the American flag.
- Slice and serve. Leftover cake stays fresh when covered tightly, stored in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: The cake can be baked, cooled, and covered at room temperature overnight. The frosting can be made then covered and refrigerated overnight. The day of, let the refrigerated frosting sit at room temperature for 10-15 minutes, then beat with a hand or stand mixer for 1-2 minutes.
- Freezing Instructions: The cake can be baked, cooled and unfrosted cake can be frozen for up to 3 months. Thaw overnight in the refrigerator and bring to room temperature before decorating.
- Milk: Any type of milk can be used, though whole or 2% is recommended.
- Yogurt: Use plain or vanilla yogurt or Greek yogurt. You can also use sour cream.
- Strawberries & Blueberries: I only recommend using fresh fruit for this recipe as thawed frozen fruit will bleed. You can also use fresh whole raspberries instead of strawberries– you will need 3-4 cups.
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