This guaranteed crowd-pleasing delicious Flag Cake is the perfect Independence Day dessert and is incredibly easy to prepare. The cake is moist, fluffy, and exceptionally tender because it combines butter, oil, and buttermilk.
It's topped and decorated with creamy and luscious Cream Cheese frosting and fresh berries to create the iconic red, white, and blue. If your family is a sweet tooth like mine and is always looking for new cakes to try, check out my Vanilla Bundt Cake, Lemon Pound Cake, or Marble Bundt Cake.
How to Make Flag Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or a metal pan.
Sift the flour and baking powder to remove lumps in a large bowl. Set aside. Combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt in the bowl of a stand mixer fitted with the paddle attachment.
On medium speed, beat until light and fluffy for about 5 minutes; stop and scrape the bowl, and paddle with a rubber spatula as necessary. Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk.
Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed until combined. Scrape the bowl again, add the remaining flour mixture and remaining buttermilk, and mix just until the batter comes together, about 45 seconds to 1 minute.
Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
Evenly pour batter into the prepared pan. Bake the flag Cake for 35 to 40 minutes or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack until completely cool.
How to Make Cream Cheese Frosting
Sift the powdered sugar and powdered milk in a large bowl to remove any lumps. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, corn syrup, salt, and vanilla.
Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 to 3 minutes. Gradually add 2 cups of the confectioners' sugar mixture, mixing at low speed to combine.
Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 2 to 3 minutes; add 1 tablespoon of milk if needed for desired consistency.
When the cake is completely cool, spread three-fourths of the frosting in an even layer on top of the cooled cake. Arrange the blueberries in 7 rows of 7 berries each in the cake's top left-hand corner to form the flag's blue portion.
Next, arrange 2 rows of raspberries across the top of the cake like a red stripe, leaving about 1 inch between each row to pipe the stripes.
Place the remaining frosting in a pastry bag fitted with a star tip and pipe 1 row or 2 rows of white stripes below the raspberries. Alternate rows of raspberries and frosting until the flag is completed; pipe stars between the blueberries to form the stars.
Using a sharp knife, slice and serve the flag cake immediately, or refrigerate until ready to serve the same day.
Related Recipes:
- Chocolate Sheet Cake with Mocha Frosting
- Nesquick Chocolate Cake with Brigadeiro
- Brazilian Carrot Cake "Bolo de Cenoura com Brigadeiro"
- Orange Sheet Cake with Orange Cream Cheese Frosting
- Vanilla Sheet Cake
- Coconut Sheet Cake
📖 Recipe
Easy American Flag Cake
Tools
Ingredients
For the Yellow Sheet Cake:
- 375 g (3 cups) all-purpose flour , spooned into measuring cup and leveled-off
- 1 tablespoon plus 1-½ teaspoons non aluminum baking powder
- 1 cup plus 4 tablespoons granulated sugar
- 4 tablespoons light brown sugar
- 1 cup buttermilk (See Notes for Buttermilk substitution) or whole milk , at room temperature
- 4 large eggs , at room temperature
- 15 ml (3 teaspoons) pure vanilla extract
- 1 ml (1 teaspoon) clear vanilla flavor
- ½ teaspoon kosher salt
- 170 g (1 stick plus 4 tablespoons) unsalted butter softened at room temperature
- 60 ml (¼ cup/4 tablespoons )grapeseed oil, avocado oil, or vegetable oil
For the Cream Cheese Frosting:
- 226 g (8 oz) brick-style full fat cream cheese, preferably Philadelphia brand , at room temperature
- 113 g (1 stick or ½ cup) unsalted butter , at room temperature
- ⅛ teaspoon kosher salt
- 15 ml (3 teaspoons ) pure vanilla extract
- 240 g (2 cups) confectioners' sugar
- 1 tablespoon Dry whole milk such as Nido , optional but highly recommended
For the Topping:
- 1 half pint (6 oz) fresh blueberries
- 4 half pints (24 oz) fresh raspberries
Instructions
How to make the Yellow Cake:
- Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour, or use nonstick cooking spray with flour, such as Baker's Joy, a 9x13-inch ceramic baking pan, or metal pan. Sift together the flour and baking powder to remove any lumps in a large bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the unsalted butter, sugars, oil, pure vanilla, clear vanilla, and salt. On medium speed, beat until light and fluffy for about 5 minutes, stop and scrape the bowl, and paddle with a rubber spatula as necessary.
- Add the eggs, beat on medium speed until well combined, about 2 to 3 minutes, and scrape the bowl. On low speed, stream in half of the buttermilk. Increase speed to medium-high and mix for about 1 minute. Scrape the bowl. Add half of the flour mixture and mix on low speed just until combined.
- Scrape the bowl again, add the remaining flour mixture and remaining buttermilk and mix just until the batter comes together, about 45 seconds to 1 minute. Finish folding the ingredients by hand using a rubber spatula to ensure the batter is well mixed and smooth; there should be no streaks of fat or liquid.
- Evenly pour batter into the prepared pan. Bake the Cake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan on a wire rack until completely cool.
How to Make the Cream Cheese Frosting
- Sift the powdered sugar and powdered milk in a large bowl to remove any lumps. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, butter, salt, and vanilla. Mix on low speed until combined, then increase the speed to medium-high and beat until light, about 2 to 3 minutes.
- Gradually add 2 cups of the confectioners' sugar mixture, mixing at low speed to combine. Once the confectioners' sugar mixture is mixed in, increase the speed to medium-high and beat until light and creamy, about 2 to 3 minutes; adding 1 tablespoon of milk if needed for desired consistency.
How to Assemble the American Flag Cake:
- When the Cake is completely cool, spread three-fourths of the frosting in an even layer on the top of the cooled cake. Arrange the blueberries in 7 rows of 7 berries each in the top left-hand corner of the cake to form the blue portion of the flag.
- Next, arrange 2 rows of raspberries across the top of the cake like a red stripe, leaving about 1 inch between each row to pipe the stripes. Place the remaining frosting in a pastry bag fitted with a star tip and pipe 1 row or 2 rows of white stripes below the raspberries. Alternate rows of raspberries and frosting until the flag is completed; pipe stars between the blueberries to form the stars. Using a sharp knife, slice and serve the cake immediately, or refrigerate until ready to serve the same day.
Notes
- How to Make Homemade Buttermilk: add 4 teaspoons of fresh lemon, lime, or white distilled vinegar to a glass measuring cup, and add enough milk to make 1 cup of total liquid; stir to combine and let stand for 5 minutes (the mixture will begin to curdle). Then, use as stated in the recipe.
- For thinner frosting, add 1 to 4 tablespoons of milk or evaporated milk.
- Cover and refrigerate any leftovers for up to 5 days, making sure to bring the flag cake back to room temperature before serving.
- 1 tablespoon of light corn syrup gives the cream cheese frosting a glossy appearance. You can leave it out if you'd like.
- Use a combination of avocado oil and unsalted butter—for moistness and flavor.
- Don't overdo it when it comes to mixing; mix until just combined.
- Do not overcook them.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
