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Red, White and Blue Layered Flag Cake

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  • Prep 50 min
  • Total 5 hr 20 min
  • Servings 16
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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.
Updated Jul 21, 2023
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Ingredients

Red Cake Layers

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 2 teaspoons red paste food color

Blue and White Cake Layers

  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil, and egg whites called for on cake mix box
  • 1/2 teaspoon blue paste food color
  • 3 tablespoons red, white and blue star-shaped candy sprinkles

Frosting and Sprinkles

  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Betty Crocker™ Red, White & Blue Sprinkles, as desired

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
  • 2
    To make red cake layers: Make cake mix as directed on box for 8-inch round cake pans using water, oil and whole eggs. Beat in red food color. Divide evenly between pans.
  • 3
    Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
  • 4
    To make blue and white cake layers: Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make cake mix as directed on box for 8-inch round cake pans using water, oil and egg whites. Pour half of the batter into one pan. Stir in blue food color and star-shaped sprinkles to remaining batter until well blended. Pour batter into other pan.
  • 5
    Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
  • 6
    Flatten cake layers by trimming off rounded tops. For red cake layers: 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. For blue cake layer: Cut small round out of center of cake layer, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use. For white cake layer: Cut cake 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.
  • 7
    To assemble cake: Place 1 red cake layer on 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 with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
  • 8
    Spread remaining frosting on side and top of cake. Top with sprinkles. Refrigerate 30 minutes before slicing. Store loosely covered at room temperature.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Find paste food color at large craft stores for this July 4th cake. Brands of paste food color can be different, so add an additional small amount of paste food color into cake batter, if you are looking for a darker red or blue color.
  • tip 3
    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.
  • tip 4
    To easily cut cake layer horizontally to make 2 thin layers, mark side of cake with toothpicks and cut with long, thin serrated knife.
  • tip 5
    Be sure to cool cake pans completely, then wash, dry, and spray with cooking spray, and line with cooking parchment paper before baking the second cake mix.
  • tip 6
    To keep your serving plate clean while frosting the cake, place strips of waxed paper around edge of plate. Remove after frosting is complete.
  • tip 7
    Applying a thin layer of frosting or a “crumb coat” to the cake and refrigerating helps to seal in the crumbs before the final frosting.
  • tip 8
    Short on time? Make and bake cake layers the day before. Once cooled completely, store loosely covered on a cookie sheet at room temperature. The next day, continue with the recipe.
  • tip 9
    Turn the leftover cake layers into a trifle! Cut leftover cake into 1-inch cubes, and layer with vanilla pudding and fresh berries in a large glass bowl. Top with whipped cream.
  • tip 10
    At first glance, the assembly steps for this Red, White and Blue Layered Flag Cake may seem challenging, but you got this! We recommend reading the recipe thoroughly to be sure you understand the assembly steps before cutting the cake layers. This will make your assembly of the layers and frosting much easier and more seamless.

Nutrition

450 Calories, 23g Total Fat, 1g Protein, 59g Total Carbohydrate, 45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
10mg
0%
Total Carbohydrate
59g
20%
Dietary Fiber
0g
0%
Sugars
45g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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