This easy and delicious American Flag Cake is the perfect dessert for patriotic celebrations or summer gatherings. With its moist, vibrant layers and creamy frosting, it’s a crowd-pleaser that’s simple to make using common pantry ingredients. The festive decoration of red, white, and blue sprinkles adds a fun, show-stopping touch to any table.
Ingredients Needed
For the Cake:
- 2 1/2 cups cake flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 oz (2 tbsp) liquid red food coloring
- 1 1/2 tsp unsweetened cocoa powder
- 1 1/2 tsp distilled white vinegar
- 1 tsp vanilla extract
- 1 3/4 cups granulated sugar
- 1 1/4 cups vegetable oil
- 2 large eggs
- 1 cup buttermilk
For the Frosting:
- 8 oz cream cheese, softened
- 1 stick unsalted butter, softened
- 1 lb powdered sugar
- Pinch of salt
- 1 tbsp whole milk (more if needed)
For Decorating:
- Red, white, and blue nonpareils (not mixed)
How To Make American Flag Cake
- Prepare the Oven and Baking Pan: Preheat the oven to 350ºF. Spray a 13×18-inch rimmed baking sheet with cooking spray.
- Make the Cake Batter: In a medium bowl, whisk together the cake flour, baking soda, and salt. In a separate small bowl, mix the red food coloring, cocoa powder, vinegar, and vanilla. In a large bowl, beat together the granulated sugar, vegetable oil, and eggs on medium speed for about 1 minute. Lower the speed to low and gradually add the flour mixture, alternating with the buttermilk, starting and ending with the flour. Finally, add the red food coloring mixture and beat on high for 20-30 seconds until smooth.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting: In a large bowl, beat together the softened cream cheese, butter, powdered sugar, and salt until smooth. Gradually add 1 tablespoon of whole milk, and continue mixing, adding more milk as needed to achieve a spreadable consistency.
- Frost the Cake:Once the cake has cooled completely, frost the top evenly with the cream cheese frosting using an offset spatula.
- Decorate the Cake: Cut a piece of parchment paper to fit the surface of the cake. Mark 13 horizontal stripes on the paper and a square in the top left corner. Cut out the square and position the parchment over the frosted cake. Fill the square area with blue nonpareils. Gently lift the parchment and shake off any excess nonpareils. Next, cut the parchment into 13 strips, alternating where the white stripes will go. Cover the exposed areas with red nonpareils. Peel off the strips, and finish by topping the blue square with a few white nonpareils for a finishing touch.
Recipe Tips
- Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before starting. This helps them blend smoothly into the batter and frosting for a creamier texture.
- Don’t Overmix the Batter: When mixing the cake batter, avoid overmixing after adding the flour. Overmixing can make the cake dense instead of light and fluffy.
- Properly Cool the Cake: Let the cake cool completely in the pan before frosting. If the cake is warm, the frosting will melt, ruining the design.
- Measure the Ingredients Correctly: Be precise when measuring your flour and other dry ingredients. Too much flour can result in a dry, heavy cake.
- Chill the Frosting if Needed: If the frosting seems too runny or soft, chill it in the fridge for 10-15 minutes before spreading it on the cake. This helps it firm up for better application.
How To Store Leftovers
- Refrigerate: Cover leftovers american flag cake with plastic wrap or store it in an airtight container. Keep it in the fridge for 3 to 4 days.
- Freeze: Wrap leftovers american flag cake in plastic wrap, then aluminum foil, and freeze for up to 3 months. To thaw, leave it out at room temperature for a few hours before eating.
Nutrition Facts
Serving Size: 1 slice (1/12 of the cake)
- Calories: 822
- Total Fat: 40 g
- Saturated Fat: 24 g
- Cholesterol: 115 mg
- Sodium: 400 mg
- Potassium: 100 mg
- Total Carbohydrate: 113 g
- Dietary Fiber: 0 g
- Sugars: 97 g
- Protein: 6 g
More Pioneer Woman Recipes:
Pioneer Woman American Flag Cake
Description
This easy and delicious American Flag Cake is the perfect dessert for patriotic celebrations or summer gatherings. With its moist, vibrant layers and creamy frosting, it’s a crowd-pleaser that’s simple to make using common pantry ingredients. The festive decoration of red, white, and blue sprinkles adds a fun, show-stopping touch to any table.
Ingredients
For the Cake:
For the Frosting:
For Decorating:
Instructions
- Prepare the Oven and Baking Pan: Preheat the oven to 350ºF. Spray a 13×18-inch rimmed baking sheet with cooking spray.
- Make the Cake Batter: In a medium bowl, whisk together the cake flour, baking soda, and salt. In a separate small bowl, mix the red food coloring, cocoa powder, vinegar, and vanilla. In a large bowl, beat together the granulated sugar, vegetable oil, and eggs on medium speed for about 1 minute. Lower the speed to low and gradually add the flour mixture, alternating with the buttermilk, starting and ending with the flour. Finally, add the red food coloring mixture and beat on high for 20-30 seconds until smooth.
- Bake the Cake: Pour the batter into the prepared pan and smooth the top. Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool completely in the pan on a wire rack.
- Make the Frosting: In a large bowl, beat together the softened cream cheese, butter, powdered sugar, and salt until smooth. Gradually add 1 tablespoon of whole milk, and continue mixing, adding more milk as needed to achieve a spreadable consistency.
- Frost the Cake:Once the cake has cooled completely, frost the top evenly with the cream cheese frosting using an offset spatula.
- Decorate the Cake: Cut a piece of parchment paper to fit the surface of the cake. Mark 13 horizontal stripes on the paper and a square in the top left corner. Cut out the square and position the parchment over the frosted cake. Fill the square area with blue nonpareils. Gently lift the parchment and shake off any excess nonpareils. Next, cut the parchment into 13 strips, alternating where the white stripes will go. Cover the exposed areas with red nonpareils. Peel off the strips, and finish by topping the blue square with a few white nonpareils for a finishing touch.
Notes
- Use Room Temperature Ingredients: Make sure your cream cheese, butter, and eggs are at room temperature before starting. This helps them blend smoothly into the batter and frosting for a creamier texture.
- Don’t Overmix the Batter: When mixing the cake batter, avoid overmixing after adding the flour. Overmixing can make the cake dense instead of light and fluffy.
- Properly Cool the Cake: Let the cake cool completely in the pan before frosting. If the cake is warm, the frosting will melt, ruining the design.
- Measure the Ingredients Correctly: Be precise when measuring your flour and other dry ingredients. Too much flour can result in a dry, heavy cake.
- Chill the Frosting if Needed: If the frosting seems too runny or soft, chill it in the fridge for 10-15 minutes before spreading it on the cake. This helps it firm up for better application.
Pioneer Woman American Flag Cake