Fourth of July Flag Cake

I first saw this cake on Sarah's blog and knew I had to give it a try!  Elissa at 17 and Baking (and her father) are the creative genius' behind this beautiful cake.  

Since I was trying this for the first time (and wasn't sure if it would turn out), I used a basic white cake mix and poured it into three 9 inch round cake pans.   

The recipe directions are per Elissa at 17 and Baking...
To make the cake, you use three layers of white cake.  Using food coloring, one layer is dyed blue, one red and the last layer is kept white.  The three layers are leveled so they are all the same height.  Each layer is about 2 inches tall.

Using a serrated knife or cake leveler, slice the red and white layers horizontally in half. So you have a blue layer (2″), two red layers (each 1″), and two white layers (each 1″). Set one white and one red layer aside, those will be the bottom two stripes of the flag.


You only want a square of blue in each slice, not an entire layer. Stack the blue layer, white layer, and red layer on top of each other. Using a serrated knife, cut a large circle through all three layers. I used a bowl as a guide. Now you have a ring of blue (2″), a ring of white (1″), a ring of red (1″), and three inner circles in each color (the blue is 2″ and the other two are both 1″).  Save the inner circle of blue and the outer rings of red and white.  I'll explain why in a minute...


To assemble the cake, frost the bottom two layers together – set the uncut white layer on a plate and spread with frosting. Top with the uncut red layer. Spread the uncut red layer with frosting, then set the blue ring on top. Use a spatula to spread a very, very thin layer of frosting around the inside edge of the blue ring. This will help keep the blue layer and the two top stripes together.


Place the white inner circle on top of the uncut red layer, inside the ring of blue. Frost, and top with the red inner circle. Frost the entire cake and voila, it’s a flag cake!


So, back to why you keep the parts you cut away.  Once you cut the layers, there is quite a bit of "waste" involved with this cake.  Don't throw it away!  You can save it for serving with ice cream, making a layered cake trifle with whipped cream and berries!  Be creative!  :)


Okay, now for the frosting... the best part!  When making the frosting, the cream cheese can actually be used straight from the fridge, no need for it to be at room temp!  Here it is, plain, but the flavor combinations are endless… add zest or juice or grated ginger or extract or whatever you’d like! 

For the frosting:

16 oz. cream cheese

10 T. unsalted butter, at room temperature

4 t. vanilla extract

4 c. powdered sugar, sifted

Place the cream cheese, butter and vanilla extract in the bowl of an electric mixer. Cream together until well-combined and fluffy. Gradually add the powdered sugar, mixing very well to combine and make a smooth frosting.

The frosting can be made a day ahead and stored in an airtight container in the refrigerator. Be sure to allow enough time for the frosting to come to room temperature before using.

The best part about the frosting is that you can use cold cream cheese... straight from the fridge!  Here it is, plain, but the flavor combinations are endless… add zest or juice or grated ginger or extract or whatever you’d like!  

It turned out great and it is so delish!  Now, if you don't mind, I've attached several pictures of this patriotic masterpiece!  My family and I LOVE fruit so I donned her with raspberries and blueberries!  YUM!  Hope you try it out! 

I'm linking up to Rhoda's Home May'd Recipes Link Party!