Recipe by Allrecipes Staff
"Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!"
Watch video tips and tricks
3 (10.25 ounce) packages
white cake mix
3 3/4 cups
clear vanilla extract
red food coloring
blue food coloring
white chocolate chips
fluffy white frosting
white chocolate chips, or as needed
white sugar, or as needed
1 4-inch round paper or cardboard stencil
Absolute best show-stopping cake I have ever served! My guests were so impressed that they didn't want to cut into it- but they did and the taste was superb! Moist, colorful and just extraordinary for a patriotic holiday. If there is any down-side, it is the amount of time to prepare since you must not only make the 4 cake layers but also cut and mold and frost in-between various shapes and decorate the top... but it was ALL worth it. Serve it and they will never want anything else again, guaranteed. I used another recipe from this site, Sturdy Whipped Cream Frosting, and it was perfect for binding everything in place, not overpowering the cake and also providing a cool touch for those summer-time barbeques. Just be sure you have the CLEAR vanilla extract- the other will turn the cake yellow and ruin the presentation. Did I mention I LOVE this?
The first item of the ingredient list: 3 (10.25 ounce) packages white cake mix was confusing to me. There are NO 10.25 ounce packages of cake mix in the supermarket, so I measured out 3 x 10.25 ounces of cake mix. Had I reviewed the back of the packages, I would have realized that the 10.25 ounce notation was incorrect. It should read 16.25 ounce. The liquid measurements agreed with the use of the 3 16.25 ounce cake mixes. As a result, lots of crumbling, falling, and mess. The finished cake looked awful as a whole, but cut into beautiful layers. Next time, I will use ALL the cake mixes and not fixate on the weight of the flour mix.
I skipped the white cake and did all red, the cream cheese frosting acts as the white stripe, I think it looks much better this way. The stars didn't come out for me, next time I'll use pine nuts or something....
This is NOT an easy cake, but WOW the end result was AMAZING. A few words of advice: I skipped the white chocolate chips after watching the video, they didn't have the desired effect for me. Clear vanilla extract is hard to find, so I substituted a little almond extract and a little orange extract...clear extracts that I had on hand. The cake was still fantastic, and I actually enjoyed the little orange touch. I was so surprised at how much food coloring I needed...much more than the recipe called for. I was lucky and had some on hand but make sure you buy more than you think you'd have to. I found that when cutting the cake, it was best to use some sort of guide to balance the knife on. It was far too easy to go off course. Store bought frosting was overly sweet and hard to spread when I made the cake the first time, so I decided to make whipped cream and frost the cake with that instead. Not only was it delicious and not too sweet, it was also easy to spread and sturdy. I found it more dramatic not to do anything with the outside of the cake. It makes it more exciting when you cut into it! Finally, when you're done with the cake, store it somewhere safe using toothpicks as needed...the cake is prone to cracking and crumbling and parts of it can even crumble off!
I frosted this cake with the Fluffy White Frosting recipe that I found on this site. I did not add any embellishments to the frosting because I wanted the effect of cutting a solid white cake and revealing the flag inside.
Make sure you cool the cakes until they are stone cold before attempting to cut them in pieces. If they are at all warm the cakes will crumble and break.
This cake was a hit at the Fourth of July family and friends picnic.
I presented it with four sparklers poked into the top and lit as I carried it out to the table!
What an awesome recipe! And so easy to make with the detailed instructions and video. My 15 year old made this cake for a party. All of the teens were shocked that she was able to make such a fancy cake. -Shirley
A lot of work - but the end result is worth it. I am terrible at trying to divide a lot of batter equally into cake pans, so I measured - mixing the ingredients exactly as the recipe states gives approximately 12 cups of batter - 6 cups of red and 3 each of white and blue. I used store bought frosting - wasn't sure how much I would need (10 cups seemed like a lot!). I ended up using 3 tubs of store bought. I crumbled the extra cakes and used them to decorate the top as the video shows - it turned out very cute!
I followed the directions and had the cakes baked, cooled and cut, but when I tried to assemble it, everything went to hell.
First, trying to ice a red cake with white icing is impossible. The icing picked up red crumbs when I tried to spread it and the whole thing looked like a muddled mess. Next, when trying to add subsequent layers, they broke and cracked and fell to pieces.
The blue layer just sort of sagged around the edges and as a result, ended up breaking and sliding off down the various sides of the cake.
Next time, I'll buy a cake and spend my money on alcohol.
* Percent Daily Values are based on a 2,000 calorie diet.
American Flag Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 231
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