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American Flag Cake

Flag Cake (20 of 55) [1]

The 4th of July is filled with memories for most people. For me, the memories that flash through my mind include the time when I accidentally shot a bottle rocket at my high school boyfriend (don’t worry, he was fine), when I went out on my good friend’s boat to the middle of Lake Washington to watch fireworks, and when I rode my bike with my cousins at our annual family 4th party.


The 4th is coming and it’s time to make new memories with these fun and delicious red, white and blue treats. It’s gotten me in a patriotic mood, and we hope it does the same for you!

Red Cake Layers (ingredients)

1 Prepared Pantry Vanilla Babycakes [2] mix, made according to mix directions

3-4 drops red [3] food color

Blue Cake Layer (ingredients)

1 Prepared Pantry Vanilla Babycakes [2] mix, made according to mix directions

3-4 drops blue [4] food color

3 tablespoons white star-shaped candy sprinkles or similar

White Cake Layer (ingredients)

1 Prepared Pantry Vanilla Babycakes [2], made according to mix directions (but only use egg whites, not the yolks)

Frosting and Sprinkles (ingredients)

1 Vanilla Buttercream Frosting mix [5], made according to directions

patriotic sprinkles [6], to taste

For the red cake layers

1. Heat oven to 350°F. Grease or spray two 8-inch round pans. Place 8-inch round piece of parchment paper in bottom of each pan. Grease the parchment paper.

2. Make the cake according to the directions on the package. Add in the red food color and mix thoroughly. Spread the batter in the two pans. Bake according to directions until done.

3. Let the cake cool for 10 minutes, then run a knife around sides of the pans to loosen them. Remove the cake from the pans onto cooling racks. Remove the parchment paper from the cake and let it cool completely.

4. Once cooled, even the tops of the cake layers by trimming off the rounded tops using a bread knife or a cake leveler. Cut both of the layers in half horizontally to make 4 thin red layers. In 1 of the layers, cut a small round piece out of center using 4-inch biscuit cutter. Set the red round aside for a later use. The outer edge can be saved for another use.

For the blue cake layer

1. Heat oven to 350°F. Grease or spray one 8-inch round pan. Place an 8-inch round piece of parchment paper in bottom of the pan. Grease the parchment paper.

2. Make the cake according to the directions on the package. Add in the blue food color and mix thoroughly. Fold in the white sprinkles. Spread the batter into one pan. Bake according to directions until done.

3. Let the cake cool for 10 minutes, then run a knife around sides of the pans to loosen it. Remove the cake from the pan onto cooling racks. Remove the parchment paper from the cake and let it cool completely.

4. Once cooled, even the top of the cake layer by trimming off the rounded tops using a bread knife or a cake leveler.  Cut a small round piece out of center of the cake using 4-inch biscuit cutter. Save the round piece for another use.

For the white cake layers

1. Heat oven to 350°F. Grease or spray one 8-inch round pan. Place an 8-inch round piece of parchment paper in bottom of each pan. Grease the parchment paper.

2. Make the cake according to the directions on the package, but only use egg whites from the eggs and toss the yolks.  Spread the batter into the pan. Bake according to directions until done.

3. Let the cake cool for 10 minutes, then run a knife around side of the pan to loosen it. Remove the cake from the pan onto a cooling rack. Remove the parchment paper from the cake and let it cool completely.

4. Once cooled, even the top of the cake layer by trimming off the rounded top using a bread knife or a cake leveler. Cut the layer in half horizontally to make 2 thin white layers. In 1 of the layers, cut a small round piece out of center using 4-inch biscuit cutter. Set the white round aside for a later use. The outer edge can be saved for another use.

To assemble the cake

1. Place 1 of the whole red cake layers on a cake stand or serving platter.

2. Spread about a 1/3 cup of the frosting on the top.

3. Next, add a white cake layer and spread about 1/3 cup of the frosting on top.

4. Top that layer with the second whole red cake layer and spread about 1/3 cup of the frosting on top.

5. Next, top with the blue layer. Spread an even, thin layer of frosting along the cut edge of the “hole” of blue cake layer. Gently insert white 4-inch cake round into the hole inside the blue cake layer. Top it with frosting and then add the red 4-inch cake round on top.

6. Frost the cake as you would any layered, round cake along the top and sides.

7. Sprinkle the top of the cake with patriotic sprinkles, if desired.  Store in the refrigerator. Best if served soon after baked.

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