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–+ servings
cake with white frosting and sliced strawberry and blueberries on top to make an American flag.
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5 from 1 vote

Easy Flag Cake Recipe

This easy Flag Cake is the perfect 4th of July dessert. It's a funfetti cake from scratch and decorated like an American flag!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Servings: 16 servings
Calories: 404kcal
Author: Dorothy Kern
Cost: 6

Ingredients

Cake:

  • 2 cups (248g) all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon salt
  • 1 cup (226g) unsalted buter , melted
  • 1 ½ cups (300g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (237ml) buttermilk (see note)
  • 1 cup rainbow sprinkles

Frosting:

  • 1 cup (227g) unsalted butter , softened
  • 4 cups (452g) powdered sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 2-5 tablespoons (30-75ml ) heavy whipping cream
  • 1 cup blueberries
  • 2 cups strawberries or raspberries or combination

Instructions

  • Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
  • Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
  • Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
  • To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
  • Frost cake with frosting and top berries in an American flag pattern. Store loosely covered for up to 2 days.
  • Also makes 24 cupcakes or two 8-inch rounds.

Video

Notes

  • To make your own buttermilk, add 1 teaspoon vinegar or lemon juice to a measuring cup then fill with milk to make one cup. Let sit for 5 minutes.
  • You can use a box mix for the cake for an even easier recipe - use any flavor cake mix and make it in a 9x13-inch pan.
  • Other options for frosting: cream cheese frosting, homemade whipped cream, or use whipped cream frosting or a can of frosting.
  • Don't want to use fruit to top the cake? Use sprinkles!

Nutrition

Serving: 1serving | Calories: 404kcal | Carbohydrates: 53g | Protein: 5g | Fat: 20g | Saturated Fat: 1g | Cholesterol: 64mg | Sodium: 2540mg | Fiber: 1g | Sugar: 34g