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Classic Homemade Flag Cake

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A quick and easy 4-layer patriotic dessert featuring vibrant red, white, and blue layers with a light whipped cream frosting. Perfect for summer celebrations and nostalgic gatherings.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 ½ teaspoons (10 g) baking powder
  • ½ teaspoon (3 g) salt
  • 1 cup (227 g) unsalted butter, softened
  • 1 ¾ cups (350 g) granulated sugar
  • 4 large eggs, room temperature
  • 2 teaspoons (10 ml) pure vanilla extract
  • 1 cup (240 ml) whole milk, room temperature
  • 2 cups (480 ml) heavy cream, chilled
  • ¾ cup (90 g) powdered sugar, sifted
  • 1 teaspoon vanilla bean paste (optional)
  • Red gel food coloring
  • Blue gel food coloring

Instructions

  1. Preheat the oven to 350°F (175°C) and grease two 9-inch cake pans. Line with parchment paper circles.
  2. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat softened butter and sugar with an electric mixer on medium speed until pale and fluffy, about 3 to 5 minutes.
  4. Beat in eggs one at a time, fully incorporating each before adding the next. Stir in vanilla extract.
  5. Reduce mixer speed to low. Add flour mixture in three parts, alternating with milk, starting and ending with flour. Mix just until combined.
  6. Divide batter evenly into three bowls. Leave one plain for the white layer. Add red gel food coloring to one bowl and blue gel food coloring to another, blending gently.
  7. Pour each colored batter into separate pans or bake in batches. Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
  8. Let layers cool in pans for 10 minutes, then transfer to cooling racks to cool completely.
  9. In a chilled bowl, beat heavy cream, powdered sugar, and vanilla bean paste until soft peaks form.
  10. Assemble the cake by placing the blue layer on a serving plate, spreading whipped cream frosting, then the white layer with frosting, followed by the red layer. Add a final frosting layer on top and smooth it out.
  11. Garnish with fresh blueberries and sliced strawberries or raspberries to resemble the flag.
  12. Refrigerate the cake for at least one hour before serving to let flavors meld and frosting firm up.

Notes

Sift dry ingredients for a light crumb. Fold in gel food coloring gently to keep batter fluffy. Chill bowl and beaters before whipping cream. Use a kitchen scale for even layers. Refrigerate cake at least one hour before serving. For gluten-free, substitute almond or oat flour; for dairy-free, use coconut milk and coconut cream.

Nutrition

Keywords: flag cake, patriotic dessert, layered cake, 4-layer cake, Fourth of July cake, easy cake recipe, homemade cake, whipped cream frosting

Find it online: https://dahliadishes.com/classic-homemade-flag-cake-recipe-easy-4-layer-patriotic-dessert-tutorial/