Flag Cake

By Naomi RobinsonUpdated: Jun 7, 2023

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preview for No Better Way To Celebrate The Red, White And Blue Than With Flag Cake

A July 4th cookout isn’t complete without a summery dessert, and this festive flag-themed dessert really takes the cake (literally). A simple, easy cake is topped with homemade honey whipped cream and a fresh fruit topping in this show stopping dessert that will be the highlight of your holiday. Here’s everything you need to know to ace it:

The cake.
We made a simple vanilla cake for this recipe, but you can really make whatever kind of cake you're craving! The real star of the show here is the whipped cream and berry decoration—your cake is versatile. Go for strawberry, red velvet, our best-ever white cake, or your favorite boxed mix if you’re looking to make things as easy as possible.

Decorating your flag cake.
We use a homemade honey-flavored whipped cream to decorate our cake—the gelatin in the whipped cream allows for stiff peaks and a perfect sheen that will make for the perfect base for your fruit topping. When it comes to the berries, you can use any kind you like! We went with blueberries, strawberries, and raspberries for that classic red, white, and blue look, but feel free to shake it up if you prefer (blackberries, anyone?).

Make ahead.
Get some party prep out of the way! The cake and whipped cream can be made ahead of time and stored in the fridge overnight, and it can be assembled the day of your party.

Storage.
If you have any leftovers, store them tightly covered in the refrigerator for around 3 days.

Gave this cake a try? Let us know how it came out in the comments below!

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Yields:: 10 - 12 serving(s)
Prep Time:: 10 mins
Total Time:: 1 hr
Cal/Serv:: 597

Ingredients

Cake

2 1/2 c.
unbleached all-purpose flour
1 1/2 tsp.
baking powder
1/2 tsp.
kosher salt
1 c.
unsalted butter
1 c.
whole milk
1/2 tsp.
pure vanilla extract
4
large eggs
2 c.
granulated sugar

Honey Whipped Cream

1 tsp.
unflavored gelatin
4 tsp.
cold water
1 c.
heavy cream
1/4 c.
honey

Toppings

c.
quartered strawberries
1 c.
raspberries
1/3 c.
blueberries

Nutrition Information

Per Serving (Serves 12)

Calories498 Fat25 gSaturated fat15 gTrans fat0 gCholesterol127 mgSodium166 mgCarbohydrates62 gFiber2 gSugar42 gProtein7 gVitamin D1 mcgCalcium102 mgIron2 mgPotassium144 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1 Heat oven to 350 degrees F. Grease 13x9 rectangular pan. In large bowl, whisk together flour, baking powder and salt; set aside.
2. Step 2Place butter and milk in large microwave-safe bowl. Heat in microwave until butter is melted, about 2 minutes; set aside.
3. Step 3Place eggs in stand-mixer bowl with the whisk attachment and beat until light and fluffy, about 4 to 5 minutes. Gradually add sugar and beat until well combined.
4. Step 4Alternately add dry ingredients and milk mixture, starting and ending with flour. Pour into prepared pan and bake until cake tester inserted in the middle comes out clean, about 35 to 40 minutes.
5. Step 5To make honey whipped cream: Place stand-mixer bowl in freezer to chill briefly.
6. Step 6Place water in small microwave-safe shallow bowl and sprinkle gelatin on top. Let stand until gelatin has bloomed (about 5 minutes; mixture will become solid).
7. Step 7Place bowl in microwave and heat on low for 10 seconds or until mixture dissolves to syrup consistency. Set aside to cool slightly.
8. Step 8Place heavy cream in chilled stand mixer bowl and on medium-high speed beat until thick, about 2 to 3 minutes.
9. Step 9Turn mixer to lowest setting and add in honey and beat until combined, about 1 minute.
10. Step 10With the mixer still running, slowly add in gelatin mixture and beat until stiff peaks form, about 1 to 2 minutes.
11. Step 11To assemble cake: Frost cake with honey whipped cream. Create blue corner with blueberries. Stripe cake with strawberries and raspberries.