Whip up this fun and festive homemade American Flag Cake! A fluffy vanilla cake topped with creamy vanilla frosting and finished with fresh berries.
It’s not the 4th of July until someone makes a Flag Cake! Although this cake is far from original (I’m not even going to pretend like I invented this concept, ha!), this version is one of the best. Fluffy vanilla cake, homemade vanilla frosting, and plenty of beautiful fresh berries!
MORE SUMMER DESSERTS: STRAWBERRY SHORTCAKE CAKE – BLUEBERRY PIE – BERRY TRIFLE – STRAWBERRY SHORTCAKE
Flag Cake:
- Homemade Vanilla Cake: The base of this recipe is my favorite vanilla cake recipe. It is moist and fluffy and it comes together quickly and easily. Bake the cake in a sheet pan: 9×13 or 10x15x1 (more on this below).
- Fluffy Buttercream Frosting: A classic vanilla buttercream frosting tops this cake. This recipe makes enough to frost the top of the cake as well as pipe extra frosting around the border and for the white stripes.
- Berries: You’ll need blueberries for the”star” portion of the flag, as well as red berries for the stripes. I used chopped strawberries, but you can use sliced strawberries or raspberries (or even a combination). See my tip in the recipe card for getting the berries extra juicy!
The combination of tender cake, creamy vanilla frosting and fresh berries makes this dessert incredibly delicious! My family enjoyed this cake so much that I’m planning on making it (sans flag design) all summer long.
How to Decorate a Flag Cake:
- Once the cake is baked and cooled, top it with a layer of vanilla frosting.
- Place the remaining frosting in a piping bag fitted with your desired tip (I used an open star tip).
- Pipe a border around the perimeter of the cake.
- Place the blueberries in the upper left corner of the cake.
- Create stripes by alternating a row of strawberries with a row of piped white frosting.
Cake Pan Sizes:
You can bake this cake in a 9×13 pan or a 10x15x1 “jelly roll” pan (pictured). Note: If using a 10x15x1 pan, the cake will rise all the way to the top of the pan. Be careful not to overmeasure the ingredients when preparing the batter.
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