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Perfect Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting

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A moist and tender red velvet cake with tangy cream cheese frosting, decorated to resemble a festive flag, perfect for patriotic celebrations or any special occasion.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 1 ½ cups (300 g) granulated sugar
  • 2 tablespoons unsweetened cocoa powder (preferably mild Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil, neutral flavor
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel-based preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 8 ounces (227 g) cream cheese, softened
  • ½ cup (113 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 1 cup fresh blueberries
  • ½ cup white chocolate chips or mini marshmallows

Instructions

  1. Preheat oven to 350°F (177°C). Grease two 9-inch round cake pans and line bottoms with parchment paper. Set aside.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring gently with a rubber spatula until just combined. Do not overmix; a few lumps are okay.
  5. Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean and cakes spring back lightly when pressed.
  6. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Let cool completely (at least 1 hour) before frosting.
  7. While cakes cool, beat cream cheese and butter on medium speed until creamy and smooth, about 2-3 minutes. Gradually add powdered sugar, one cup at a time, mixing well after each addition. Stir in vanilla extract and salt. Beat for an additional minute until fluffy.
  8. Place one cake layer on serving plate. Spread a thick, even layer of frosting on top. Place second cake layer on top, frost entire cake with a thin crumb coat, and chill for 20 minutes.
  9. Finish frosting with a smooth final layer. Use cream cheese frosting to pipe or spread white stripes across the cake.
  10. Arrange blueberries in the upper left corner to represent the blue star field and scatter white chocolate chips or mini marshmallows on top as stars.
  11. Refrigerate finished cake for at least 30 minutes to set frosting. Bring to room temperature before slicing for best flavor and texture.

Notes

[‘Use gel-based red food coloring to avoid runny batter.’, ‘Do not overmix batter to keep cake tender.’, ‘Use room temperature ingredients for better texture.’, ‘Chill frosting if too soft for easier decorating.’, ‘Sift dry ingredients to aerate flour and remove lumps.’, ‘If fresh blueberries are not in season, frozen can be used after thawing and drying.’, ‘For gluten-free version, substitute flour with a 1-to-1 gluten-free blend.’, ‘For dairy-free frosting, substitute cream cheese with plant-based alternatives like Kite Hill.’, ‘A crumb coat helps achieve a smooth frosting finish.’, ‘Bring cake to room temperature before serving for best flavor.’]

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, patriotic dessert, easy red velvet, Fourth of July cake, festive cake

Find it online: https://bitefuljoy.com/perfect-red-velvet-flag-cake-recipe-with-easy-cream-cheese-frosting-tutorial/