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Red, White and Blue Layered Flag Cake

Celebrate with a show-stopper cake!

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  • Prep Time 60 min
  • Total Time 2 hr 30 min
  • Servings 18

Ingredients

Red Cake Layers

1
box Betty Crocker™ SuperMoist™ white cake mix
1
pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3
cup vegetable oil
3
egg whites
1
teaspoon red paste food color

Blue Cake Layer

1/2
box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)
1/2
cup blueberries, pureed in blender or food processor
3
tablespoons vegetable oil
2
whole eggs
1/2
teaspoon blue paste food color
3
tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils

White Cake Layer

1/2
box Betty Crocker™ SuperMoist™ white cake mix (about 1 2/3 cups dry mix)
1/2
cup water
2
tablespoons vegetable oil
2
egg whites

Frosting and Sprinkles

3
containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ red, white and blue sprinkles, as desired

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
  • 2 To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
  • 3 To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
  • 4 To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

EXPERT TIPS

Expert Tips

You must use paste food color to achieve the bright red and blue colors. If you use liquid or gel food color, your cake color will be pastel.

Find paste food color at large craft stores.

Don’t have a 4-inch round biscuit cutter? Cut out a 4-inch circle of cooking parchment paper, and use it as a pattern.

To easily cut cake layer horizontally to make 2 thin layers, mark side of cake with toothpicks and cut with long, thin serrated knife.

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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
(
Calories from Fat
230),
% Daily Value
Total Fat
25g
25%
(Saturated Fat
7g,
7%
Trans Fat
4g
4%
),
Cholesterol
25mg
25%;
Sodium
470mg
470%;
Total Carbohydrate
87g
87%
(Dietary Fiber
1g
1%
  Sugars
62g
62%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
10%;
Calcium
10%;
Iron
6%;
Exchanges:
1 Starch; 0 Fruit; 5 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choices:
6
*Percent Daily Values are based on a 2,000 calorie diet.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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