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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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Reviewed on Jun. 26, 2011 by LoriMtz

This (MrsRoot) is worth the effort, what else have you got to do? PatA2 "French" vanilla is just a flavor. Aalbro, again, this is worth the effort. The rows are beautiful, and the strawberries aren't protruding, as if you wouldn't have made the rows. Very uniform, as any vet would appreciate!!!!