American Flag Cake

American Flag Cake
63
6 Reviews
A classic white cake gets a patriotic make-over with some creative layering.
2:15
Prep Time
4:00
Total Time
16 servings

Ingredients

Cake

4 1/2 cups
all-purpose flour
1 1/2 tablespoons
baking powder
3/4 teaspoon
salt
2 1/4 cups
sugar
3/4 cup
Land O Lakes® Butter, softened
9
large Land O Lakes® Eggs (whites only)
1 teaspoon
vanilla
1 1/2 cups
milk
1/2 teaspoon
red gel food color
1/4 teaspoon
blue gel food color

Cream Cheese Frosting

2 (8-ounce) packages
cream cheese , softened
1/2 cup
Land O Lakes® Butter, softened
2 pounds (8 cups)
powdered sugar
1 tablespoon
vanilla
1 to 2 tablespoons
milk

Directions

  1. Heat oven to 350°F. Grease and flour 3 (9-inch) round cake pans; set aside.
  2. Combine flour, baking powder and salt in bowl. Set aside.
  3. Place sugar and 3/4 cup butter in another bowl; beat at medium speed, scraping bowl occasionally, until creamy. Add 1 egg white at a time, beating well after each addition. Add vanilla; mix well. Add flour mixture alternately with 1 1/2 cups milk, beating at low speed after each addition just until mixed.
  4. Divide batter in half; tint one half red. Divide remaining batter in half; tint one half blue and leave other white.
  5. Pour each batter into individual prepared pans. Bake white and blue layers 18-20 minutes or until toothpick inserted in center comes out clean. Bake red layer 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes on cooling rack. Loosen edge of cakes by running knife around inside edge. Carefully remove cakes from pans to cooling rack; cool completely.
  6. Combine cream cheese and 1/2 cup butter in bowl; beat at medium speed until fluffy. Slowly add powdered sugar, beating at low speed after each addition until smooth. Add vanilla and enough milk for desired spreading consistency; beat until well mixed.
  7. Cut domed top off red cake horizontally to create flat top. Cut remaining red cake and white cake in half horizontally, creating 5 layers total.
  8. Cut 5-inch circle from parchment paper. Cut domed top of red cake and 1 white cake layer into 5 inch circles, using parchment paper guide. Set outer rings aside. Repeat process with blue layer; set inner circle aside.
  9. Place 1 (9-inch) red layer, cut-side up, onto cake plate. Spread with 1/2 cup frosting. Place 1 (9-inch) white cake layer on top, cut-side down. Spread with 1/2 cup frosting. Place 1 (9-inch) red layer on top, cut-side up. Spread with 1/2 cup frosting.
  10. Place blue cake ring on top. Spread 1/4 cup frosting around inner edge of blue cake layer. Place 5-inch white cake, cut-side up, in middle of blue ring. Spread with 1/3 cup frosting. Place 5-inch red cake, cut-side down, in middle of blue ring.
  11. Trim top red layer to create flat cake top. Spread thin layer of frosting over entire cake; refrigerate until set. Frost cake with remaining frosting.

Recipe Tips

- Use leftover cake for trifle, parfaits, cake pops, or another layer cake.

- To bake with only 2 (9-inch) cake pans, bake white and blue layer first, store red cake batter in refrigerator until ready to use. Remove white and blue layer, let cool 10 minutes before removing from pan. Clean 1 cake pan; grease and flour. Bake red cake 30-35 minutes.

Nutrition Facts (1 serving)

Calories
810
Cholesterol
95mg
Carbohydrates
135g
Protein
9g
Fat
27g
Sodium
590mg
Dietary Fiber
2g

Recipe Comments and Reviews

Rating

I don't normally say this as I can usually figure things out pretty well on cakes but I agree with another comment in that it would be extremely useful to see some step by step pictures of the assembly of this cake.

Rating

Hi Sue, it can be difficult to cut the cake! You're going in the right direction by using a sharp blade and cleaning between slices. Some bleeding is unavoidable, but wiping the blade is important, as well as cutting straight down.

Rating

I have tried this cake and got good results with the assembly of it. However I could not get it to slice without the colors bleeding. I tried serrated and non serrated blade, cleaned knife between slices. The picture looks perfect . Mine, not so much, with the red and blue "bleeding" into each other and on to the white. How do I get that picture perfect slice of cake??

Test Kitchen Comment
From: Mallory
Hi Sue, it can be difficult to cut the cake! You're going in the right direction by using a sharp blade and cleaning between slices. Some bleeding is unavoidable, but wiping the blade is important, as well as cutting straight down.
Posted October 17, 2016

Rating

This recipe is tricky, but the result is very cute and will impress your company. I recommend using a different frosting recipe, however, as this one is truly awful--it finishes like glue and is nigh impossible to spread without completely tearing apart the cake. Furthermore, it's ungodly sweet, and leaves a sticky coating in your mouth from all the sugar. The canned store frosting would fair better than this, or fresh whipped cream.

Rating

Beautiful Cake! However would be so nice to see pictures of how it is put together. However, real nice job!!

Rating

Very cool idea, but the instructions for assembling the cake really need pictures to illustrate what to do. The descriptions alone are not enough.

Rating

This cake was a big hit at our Fourth of July celebration! Not only was it a showstopper when the first piece was cut, it also tasted delicious. Even though I was skeptical, it came out just as pictured. The step-by-step pictures and instructions were very helpful. Thank you, Land O'Lakes!

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