I made this flag cake last year for a work potluck we had to celebrate the Fourth of July and realized I didn’t post the recipe (which came from Betty Crocker). With Independence Day just around the corner, I thought now would be a perfect time to get it on here. It a bit labor-intensive (think hours), but the end result is a really cool, colorful and tasty dessert.
Ingredients
Red Cake Layers
- 1 box Betty Crocker® SuperMoist® white cake mix
- 1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
- 1/3 cup vegetable oil
- 3 egg whites
- 1 tsp. red paste food color
Blue Cake Layer
- 1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
- 1/2 cup blueberries, pureed in blender or food processor
- 3 tbsp. vegetable oil
- 2 whole eggs
- 1/2 teaspoon blue paste food color
- 3 tbsp. Betty Crocker® white star-shaped candy sprinkles or nonpareils
White Cake Layer
- 1/2 box Betty Crocker® SuperMoist® white cake mix (about 1 2/3 cups dry mix)
- 1/2 cup water
- 2 tbsp. vegetable oil
- 2 egg whites
Frosting and Sprinkles
- 3 containers Betty Crocker® Whipped fluffy white frosting
- Betty Crocker® red, white and blue sprinkles, if desired
Directions
- Heat oven to 350°F.
- To make red cake layers: Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low-speed 30 seconds, then on high-speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
- To make blue cake layer: Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low-speed 30 seconds, then on high-speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
- To make white cake layer: Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high-speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
- To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.
Tips:
- Don’t have a 4-inch round biscuit cutter? Cut out a 4-inch circle of cooking parchment paper, and use it as a pattern.
- To easily cut cake layer horizontally to make 2 thin layers, mark side of cake with toothpicks and cut with long, thin serrated knife.
- The paste food color can be found at cake and candy supply stores or online at countrykitchensa.com. Use paste food color to achieve the bright red and blue colors. If you use liquid or gel food color, your cake color will vary.
Cooking For Love 