Serves 6
120 min
Red, White and Blue Layered Flag Cake
Recipe GLPR18e1ad4ae24e33
A patriotic three-layer cake featuring vibrant red, white, and blue sponge cake layers stacked with creamy frosting. Red velvet-style layers infused with strawberry, a classic vanilla white layer, and a delicate blueberry layer combine to create an impressive dessert perfect for celebrations. Each layer is frosted and carefully arranged to showcase the traditional flag colors.
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Ingredients
4 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
3 ½ sticks unsalted butter, softened
3 cups sugar
6 large eggs, room temperature
1 teaspoon pure vanilla extract
3 tablespoons milk
2–3 tablespoons strawberry puree
A few drops of red gel food coloring
2–3 tablespoons blueberry puree
A few drops of blue gel food coloring
3 cups sifted confectioners' sugar
Directions
Preheat the oven to 350°F (175°C). Butter four 8-inch round cake pans and line the bottoms with parchment paper. Butter the parchment paper as well to prevent sticking.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In the bowl of an electric mixer, beat the softened butter and sugar together on medium speed for about 5 minutes until the mixture becomes pale, light, and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition and scraping down the sides of the bowl as needed. Beat in the vanilla extract.
With the mixer on low speed, add the flour mixture in 3 batches, alternating with 2 batches of milk, beginning and ending with the flour mixture. Mix until just combined; do not overmix.
Divide the batter evenly into 4 equal portions. Color two portions with the strawberry puree and a few drops of red gel food coloring to create the red cake layers. Color one portion with the blueberry puree and a few drops of blue gel food coloring to create the blue cake layer. Leave the remaining portion plain for the white cake layer.
Pour the two red batter portions into two prepared pans, smoothing the tops with an offset spatula. Pour the blue batter into the third prepared pan and smooth the top. Pour the white batter into the fourth prepared pan and smooth the top.
Bake the cakes for 30–35 minutes until golden brown and a cake tester inserted into the center comes out clean. Do not overbake.
Transfer the pans to wire racks and cool for 10 minutes. Turn the cakes out onto racks to cool completely to room temperature.
While cakes cool, prepare the frosting. Beat the remaining unsalted butter in the mixer bowl on medium speed for 8 minutes using the paddle attachment until pale and creamy.
Add the confectioners' sugar to the whipped butter and mix on low speed for 1 minute. Increase the speed to medium and mix for 6 minutes until the frosting is very light, creamy, and fluffy. Use immediately.
On a cake stand or serving plate, place one red cake layer as the base. Spread about ½ cup of frosting on top using an offset spatula. Top with the white cake layer, spread another ½ cup frosting, and top with the second red layer. Spread frosting on top and then gently place the blue layer on top.
Spread a thin layer of frosting over the top and sides of the assembled cake. Decorate as desired with additional frosting, sprinkles, or other patriotic decorations.
