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Perfect Red Velvet Flag Cake Recipe with Cream Cheese Frosting

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A moist and vibrant red velvet cake with tangy cream cheese frosting, decorated with a patriotic flag design using fresh berries and whipped cream.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 tablespoon unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240ml) buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1 cup (240ml) vegetable oil (canola or sunflower recommended)
  • 2 large eggs, room temperature
  • 1 tablespoon white vinegar
  • 2 teaspoons pure vanilla extract
  • 2 tablespoons red food coloring (liquid or gel)
  • 8 oz (225g) full-fat cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup fresh blueberries (for blue field)
  • 1 cup sliced strawberries or raspberries (for red stripes)
  • Whipped cream or extra frosting (optional, for white stripes)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
  2. Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. In another bowl, whisk buttermilk, vegetable oil, eggs, white vinegar, vanilla extract, and red food coloring until smooth.
  4. Slowly add wet ingredients to dry ingredients, stirring gently with a rubber spatula until just combined; avoid overmixing.
  5. Divide batter evenly between prepared pans. Tap pans lightly to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. Beat cream cheese and butter together until creamy. Gradually add powdered sugar, vanilla extract, and salt; beat until smooth and fluffy.
  9. Place one cake layer on serving platter. Spread a generous layer of frosting on top. Place second layer over it and apply a thin crumb coat. Chill for 30 minutes.
  10. Frost cake with a final smooth layer. Arrange blueberries in a rectangle on the top left corner for the blue field.
  11. Use sliced strawberries or raspberries to form red stripes across the cake, alternating with thin lines of whipped cream or extra frosting for white stripes.
  12. Refrigerate cake for at least 1 hour before serving. Let sit at room temperature for 20 minutes before slicing.

Notes

Use room temperature ingredients for best texture. Sift dry ingredients to avoid lumps. Avoid overmixing batter to keep cake light. Chill cake before frosting to prevent crumbs. If frosting is too thick, add a teaspoon of milk; if too thin, add more powdered sugar. Use a ruler or toothpicks to mark stripes for the flag design. For gluten-free, substitute flour with 1:1 gluten-free blend. Vegan adaptations include almond milk with lemon juice, flax eggs, and vegan cream cheese and butter alternatives.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, patriotic cake, berry cake, easy red velvet, moist cake, holiday dessert

Find it online: https://snappyspoon.com/perfect-red-velvet-flag-cake-recipe-5-easy-steps-for-cream-cheese-frosting/