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Decadent Red Velvet Flag Cake Recipe Easy 4th of July Dessert

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A visually stunning and delicious red velvet layered cake with cream cheese frosting, decorated like an American flag with fresh berries. Perfect for summer holidays and celebrations.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 cups (400 g) granulated sugar
  • 2 tbsp (15 g) unsweetened cocoa powder
  • 1 ½ tsp baking soda
  • 1 tsp salt
  • 1 ½ cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 tbsp (15 ml) white vinegar
  • 2 tsp vanilla extract
  • 2 tbsp (30 ml) red food coloring, gel or liquid
  • 16 oz (454 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (500 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt
  • 1 ½ cups fresh strawberries, hulled and sliced
  • 1 cup fresh blueberries
  • Whipped cream or extra frosting (optional)

Instructions

  1. Preheat oven to 350°F (175°C). Grease two 9×13 inch pans with butter or nonstick spray and lightly dust with flour, knocking out excess.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth and uniform in color.
  4. Gradually pour the wet mixture into the dry ingredients, stirring gently with a rubber spatula until just combined. Avoid overmixing.
  5. Pour the batter evenly into the two prepared pans. Smooth the tops with an offset spatula or spoon.
  6. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Using a mixer, beat cream cheese and butter until creamy and smooth, about 2–3 minutes. Gradually add powdered sugar, one cup at a time, mixing well after each addition.
  9. Stir in vanilla extract and a pinch of salt. The frosting should be thick but spreadable.
  10. Place one cake layer on a serving platter. Spread about one-third of the frosting evenly on top.
  11. Add the second cake layer and frost the entire top and sides smoothly. Chill for 15 minutes if needed to firm up the frosting.
  12. Arrange fresh blueberries in the top-left corner to represent the blue field of the flag.
  13. Lay sliced strawberries in horizontal stripes across the remaining top surface to mimic the red stripes.
  14. Use dollops of leftover frosting or whipped cream to fill in the white stripes between the strawberries.
  15. Refrigerate the cake for at least 1 hour to set the frosting and allow flavors to meld.
  16. Bring to room temperature 15 minutes before serving.

Notes

Use room temperature ingredients to avoid curdling. Avoid overmixing the batter to keep cake tender. Chill frosting if too soft before spreading. Fresh berries are best for decoration; thaw frozen berries and pat dry if used. Trim domed cake tops with serrated knife for even layers. Cake can be made a day ahead and refrigerated. Bring to room temperature before serving for best texture.

Nutrition

Keywords: red velvet cake, flag cake, 4th of July dessert, cream cheese frosting, patriotic cake, summer dessert, berry decoration

Find it online: https://evabake.com/decadent-red-velvet-flag-cake-recipe-easy-4th-of-july-dessert/