Flag Cake Recipe
User Reviews
5.0
6 reviews
Excellent
Flag Cake Recipe
Report
Celebrate Independence Day with this eye catching American Flag Cake. Whipped cream and fresh berries make this stars-and-stripes dessert a crowd pleaser. Let this cake be the sweet finish for your Fourth of July meal!
Share:
Ingredients
For the Cake
- 2 ½ cups cake flour
- ½ teaspoon kosher salt
- 1 Tablespoon baking powder
- ¾ cup unsalted butter softened
- 1 ¾ cup granulated sugar
- 5 large egg whites
- 2 teaspoon vanilla extract
- ¾ cup buttermilk
For the Topping
- 16 oz Cool Whip thawed
- 1 pint fresh blueberries
- 2 pounds fresh strawberries halved or sliced (stems removed)
Add to Shopping List
Instructions
- Preheat oven to 350 degres F. Grease and flour a 13x9 baking dish, or use baking spray (or use my homemade cake release). Set pan aside.
- In a bowl, combine cake flour, salt, and baking powder with a whisk. Set aside.
- In a large mixing bowl, beat room temperature butter with granulated sugar for about two minutes. Scrape down the sides of the bowl to make sure all the butter and sugar are combined. Add in egg whites and vanilla extract. Beat for 2 more minutes.
- Add in the dry ingredients and the buttermilk. Beat just until blended.
- Pour batter into prepared baking dish. Place on middle rack of the oven and bake for 35-40 minutes, until a toothpick inserted into the center comes out with just crumbs.
- Remove from oven and cool completely.
- When cooled, top with Cool Whip. Add blueberries in one corner for the stars, and make stripes with the strawberry halves.
Notes
- Cut strawberries in half or slices. Halving the berries instead of slicing them thin, releases less water. As a result, the strawberries will release less color into the cool whip and keeps the flag cake from getting soggy. However, cutting them into slices results in a prettier presentation with more berry per bite. You decide which way to go on this one!
- Boxed mix substitute. This recipe includes instructions for making a delicious white cake from scratch. If you prefer, you can totally substitute your favorite boxed white cake mix instead! Follow instructions on the box for baking the cake in a 9 x 13 pan.
- Don't waste the yolks from your eggs! After separating out the egg whites, reserve the extra yolks to make some Easy Homemade Lemon Curd later.
Nutrition Information
Show Details
Serving
1slice
Calories
295kcal
(15%)
Carbohydrates
42g
(14%)
Protein
3g
(6%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
3g
Cholesterol
19mg
(6%)
Sodium
144mg
(6%)
Fiber
2g
(8%)
Sugar
27g
(54%)
Nutrition Facts
Serving: 20servings
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 295kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 3g | 6% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 19mg | 6% |
| Sodium | 144mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 27g | 54% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
Raspberry and White Chocolate Lava Cake (The Bleeding Heart Cake)
European, American
4.9
(21 reviews)
