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Red, White and Blue Layered Flag Cake

Red, White and Blue Layered Flag Cake
  • Prep 60 min
  • Total 2 hr 30 min
  • Servings 18
This Fourth of July, wow your friends and family with Betty's American flag cake. This fun, patriotic cake is easier to make than you think! Betty's directions for this recipe are straightforward and the results are simply stunning. Let this cake be your signature for this Fourth of July and for every Fourth of July to come. Each slice of this incredible red white and blue cake will be accounted for. Fireworks beware, this cake may steal the show.
By Betty Crocker Kitchens
Updated May 1, 2021
Make With
Make With
Betty Crocker Cake Mix

Ingredients

Red Cake Layers

  • 1 box Betty Crocker™ Super Moist™ 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™ Super Moist™ 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™ Super Moist™ 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

Steps

  • 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.

  • For this flag cake recipe, 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 for this July 4th cake.
  • Don’t have a 4-inch round biscuit cutter? For this patriotic cake, 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
590
Calories from Fat
230
Total Fat
25g
39%
Saturated Fat
7g
34%
Trans Fat
4g
Cholesterol
25mg
8%
Sodium
470mg
20%
Potassium
120mg
3%
Total Carbohydrate
87g
29%
Dietary Fiber
1g
4%
Sugars
62g
Protein
4g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
10%
10%
Calcium
10%
10%
Iron
6%
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 Choice
6
*Percent Daily Values are based on a 2,000 calorie diet.
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