Get Ready For The 4th Of July With This Flag Cake Recipe

While there will be barbeque, hot dogs, and burgers on dinner tables across America this Independence Day, no 4th of July celebration would be complete without a red, white, and blue flag cake. You can make your own sweet star-spangled dessert with a few simple steps. Check out the original recipe HERE.

The Ingredients

  • 3 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 2 cups sugar
  • 1 cup vegetable oil
  • 1 cup sour cream
  • .5 teaspoon fine sea salt
  • .5 cup sour cream
  • 2 teaspoons vanilla
  • 2 sticks unsalted butter
  • 1 pound powdered sugar
  • Blueberries
  • Strawberries


Preheat your oven to 350 degrees, then lightly coat a 10-inch by 15-inch jelly roll pan with non-stick cooking spray. You’ll also need a large bowl, an electronic mixer, a spatula, and a piping bag with a wide star tip.

The Recipe

Whisk the sugar, salt, flour, and baking powder in a large bowl. In another bowl, mix the eggs, sour cream, vegetable oil, and vanilla. Use an electric mixer on medium-low speed to make things easier. When the wet ingredients have mixed, lower the beater speed and add half the contents of the first bowl. When they have blended, add the rest.

Pour the mix into the jelly roll pan and smooth it out evenly. Put it in the oven to bake for 20 to 25 minutes. When the cake turns a warm golden color, set it on a cooling rack to rest.

To make the frosting, beat the butter with a half-pound of powdered sugar until smooth in the mixer. Add the sour cream and beat the mix until consistent. Pour in the rest of the powdered sugar and continue mixing until you’ve formed a thick spread, then work in the vanilla by folding with the spatula.

When the cake has cooled completely, cover it with half of the frosting, and spread the layer smooth with a spatula. For the blue field in the upper left corner, fill a five-inch square with fresh blueberries. Remove the stems and leaves from your strawberries and cut each one in half. From the top of the flag, lay the slices across in rows, with the tips of each berry in the first row pointing right. Under that, point the tips of the second row to the left.  With the piping bag, add a white stripe of frosting beneath the second row of strawberries. Continue this pattern all the way down the flag.

Let the flag cake chill in the fridge until you’re ready to serve it.

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