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Flag Cake Recipe

Flag Cake Recipe photo by Taste of Home

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This patriotic-themed cake makes a stunningly delicious centerpiece on any summer celebration table. To honor our troops, pass it along to all your family and friends! —Taste of Home Test Kitchen

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Flag Cake Recipe

Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling

Yield: 15 Servings

90 35 125

Ingredients

1 package French vanilla cake mix (regular size)
1 cup buttermilk
1/3 cup canola oil
4 eggs
FILLING:
1 package (3 ounces) berry blue gelatin
1-1/2 cups boiling water, divided
1 cup cold water, divided
Ice cubes
1 package (3 ounces) strawberry gelatin
2/3 cup finely chopped fresh strawberries
1/4 cup fresh blueberries
FROSTING:
3/4 cup butter, softened
2 cups confectioners' sugar
1 tablespoon 2% milk
1 jar (7 ounces) marshmallow creme

Directions

Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Transfer cake to a covered cake board. Using a small knife, cut out a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border along edges of cake. For red stripes, cut out 1/2-in. wide rows (1/2 in. deep), leaving a 1/2-in. border. Using a fork, carefully remove cut-out cake pieces.
In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set. (Save remaining gelatin for another use.)
Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat well until light and fluffy. Spread 1 cup over sides and top edge of cake. Refrigerate remaining frosting for 20 minutes.
Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Yield: 15 servings.

Nutritional Facts 1 piece equals 438 calories, 18 g fat (8 g saturated fat), 81 mg cholesterol, 363 mg sodium, 67 g carbohydrate, trace fiber, 4 g protein.

Originally published as Flag Cake in Taste of Home USO Flag Cake Campaign

Making Gelatin

When making gelatin, stir the powder and hot liquid with a slotted spoon. This keeps clumps of powder from sticking to the sides of the dish. —Jeanette S., Erie, Pennsylvania

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviews for Flag Cake

Flag Cake

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Reviewed on Jul. 02, 2011 by Nansept

Although it is a time consuming recipe it is very impressive when finished.

I just made it today and it took me so much time unless it is delicious I will probably pass up making it again.

Reviewed on Jul. 02, 2011 by mom2tornadotwins

This was a great hit even at my pre-4th party

Reviewed on Jul. 01, 2011 by johnvannote

The best way to show your pride in our armed forces and let them know we care.

excellent +

Reviewed on Jul. 01, 2011 by jumpin'jac

As a time saver, you can bypass "carving the individual stripes. Just cut out the square for the blue in the top left, and trim out one big section for the red. After the jello has set, make the stripes with the frosting, and or whipped cream. Those that have not made the recipe, keep your negative comments to yourself.

Reviewed on Jul. 01, 2011 by djdobbs

Awesome

Reviewed on Jul. 01, 2011 by olascooking

I got this recipe from your book last year and it was great . everyone loved this so pretty and so tasty. thanks for sharing .

Reviewed on Jun. 30, 2011 by foodlover1209

This cake is great! made for a 4th of july party just a few days ago-totally recommend it!

Reviewed on Jun. 28, 2011 by Deebi27

But how does the cake taste? Anything made with gelatin (Jello) always has to stay cold. I bet is tasted good anyway!

Reviewed on Jun. 28, 2011 by Deebi27

Is would be a cake to have at sooo many great patriotic occassions! AND yummy to!

Reviewed on Jun. 28, 2011 by Rynsnana

Recipe sounds great. I have made different version of the cake before but nothing as beautiful as this. Nephew just returned home from Infantry Training this wk. and will be leaving for Europe to pursue more military training before before deployment. Will make this for him and family before he leaves in 4 wks. --God Bless our Troops!!

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