Cake: American Flag

This American Flag Cake is the dependable dessert for your 4th of July festivities! A from-scratch white cake is topped with (from-scratch) vanilla buttercream frosting and adorned with juicy raspberries and blueberries. This dish will yield 12 to 16 servings depending on how you cut it.

With 4th of July almost here, I can’t think of a better dessert to celebrate!

A from-scratch white cake topped with kitchen-made vanilla buttercream frosting and decorated with fresh blueberries and raspberries. Overall this cake is pretty simple to prepare (thanks to kitchen-made cake mix!) and, if your like me and cake decorating isn’t your thing, this is the cake for you. Clearly, my skills are lacking with straight rows but that’s the beauty of kitchen-made desserts! Full transparency, I recruited my youngest to pipe the stars because she was once a baker at a local specialty grocery store and it shows lol.

For this AmericanFlag Cake Gather:

• nonstick spray with flour – I find that this is the dependable at keeping your cakes from sticking.
• kitchen-made white cake mix – Simple to prepare and way better than boxed mix.
• whole milk – I like whole milk for making cakes but you use what you like.
• neutral oil – For baking I usually use extra light olive oil, but grapeseed oil also works.
• vanilla extract – For a more white cake, use clear extract. If you don’t care one way or the other, use real vanilla.
• egg whites – By emoting the yolks, it keeps the cake white.
• vanilla buttercream frosting – From-scratch is always go-to!
• fresh raspberries – I used 12 ounces and even had a few leftover.
• blueberries – You need 1 cup. I like to toss them in a little powder sugar before adding to the cake.

The base of this cake begins with my from-scratch white cake mix. Simply add flour, sugar, salt and baking soda into a bowl, whisk well. to combine and then using a pastry blender, mix in softened unsalted butter. I’ve linked this buttercream recipe above and also in the printable recipe card at the end of this post.

Preheat your oven to 350°F (or 180°C).

Line a 9×13 pan with parchment and spray with nonstick spray that contains flour.

Make The Cake:

In the bowl of your stand mixer, add all of the kitchen-made white cake mix.

Pour in 1 cup whole milk and 2/3 cup of a neutral oil (I’m using extra light olive oil).

Add 2 teaspoons vanilla extract.

Note: For more of a pure-white (ish) cake, use a clear vanilla extract, otherwise use pure vanilla extract.

Mix on medium-low speed until the ingredients are incorporated.

Lastly, add in 4 egg whites and mix until combined.

Scrape down the sides and bottom of the bowl and mix one last time.

Pour the cake batter into the prepared pan.

Bake on the middle rack of your preheated oven for 28 to 30 minutes or until a tester comes back clean (with a few crumbs attached) after inserted into the middle of the cake.

Once baked, remove and let cool for about 30 to 45 minutes before using the parchment paper to lift the cake out of the pan and transferring it to a wire rack to finish cooling.

Make The Vanilla Buttercream Frosting:

In the bowl of your stand mixer, fitted with the paddle attachment, add the 1 cup of truly softened butter. Turn the mixer on medium-speed and cream the butter until smooth and light in color. About 2 minutes.

Gradually add in 4 cups sifted powdered sugar, one large spoonful at a time.

Mixing on low speed after each addition.

Next add in a pinch of fine salt and 2 teaspoons vanilla extract (clear vanilla or regular vanilla). Mix to combine.

Gradually add in a little milk at a time until you’ve reached your desired consistency.

If you need a stiffer frosting, simply add more sifted powdered sugar. Likewise, if your frosting is too stiff, continue adding a little more milk.

Build The Cake:

Add about 2/3 of the buttercream to your cooled cake.

Use an offset spatula to spread the buttercream evenly over the cake.

Next arrange 3/4 cup of blueberries (I toss them in a little powdered sugar first – completely optional) and arrange in the top left corner of the frosted cake for the “stars”. Then arrange 12 ounces of fresh raspberries in rows as the “stripes”.

Lastly, transfer the remaining butter cream to a pastry bag fitted with a star tip and pipe stars in between the rows of raspberries.

So. Freaking. Cute!

Slice and serve! Worth keeping to keep this cake in the fridge. Cold cake with buttercream frosting is the DEPENDABLE!

Enjoy! And if you give this American Flag Cake recipe a try, let me know! Snap a photo and tag me on twitter or instagram!