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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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(31-40) of 88 reviews

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Reviewed on Jun. 22, 2011 by sandycruzan

I made this cake, it was a great hit for Memorial Day, especially to my Vet. husband.

Reviewed on Jun. 22, 2011 by Aalbro

Just too much of a hassle when I have so many things to cook for my party

Reviewed on Jun. 22, 2011 by MarilynL47

I have not made this cake. It's better than the canned filling. Will have to try it.

Reviewed on Jun. 22, 2011 by MarilynL47

I have not made this cake but it looks very deilious.

Reviewed on Jun. 22, 2011 by pattycake3

Works better using canned pie fillings of blueberry and strawberry than the jello less time consuming - and make your own frosting.

Reviewed on Jun. 22, 2011 by KScales

We have reviewed this recipe again and have some suggestions for better success when making and piping the frosting. Decreasing the milk to 1 Tbsp. will help thicken the frosting. Also, after spreading 1 cup on the sides and top edge, refrigerate the remaining frosting for about 20 minutes (but not much longer) before piping the border and stripes.

It is also best to prepare this frosting when the humidity is not too high, as that can affect the texture.

Taste of Home Test Kitchen

Reviewed on Jun. 21, 2011 by Hilda Fallas

Delicious and Patriotic ("Waow")

Reviewed on Jun. 20, 2011 by tucsongirl

The cake came out great but I had the same experience as the reviewer below. The frosting was more of a glaze than actual frosting. The photo does a bit of injustice to the recipie because it gives the impression you can decorate with the frosting. You can't! It's very watery and I ended up adding two additional cups of powdered sugar and it was still too thin. I had to run out and buy canned frosting because I had no time to make anything else. A real disapointment. I would suggest cutting down the butter or the milk for anyone attempting this in the future.

Reviewed on Jun. 18, 2011 by ateacherswife2007

The frosting recipe that was given turned out like water! It was a mess. It was just dripping off of the beaters. I added an extra cup of powdered sugar and it was still like water. I followed the directions perfectly! So, I had to make Betty Crocker Fluffy Frosting instead. It?s upsetting because I used all those ingredients and it turned out horrible! Also, there weren?t enough blueberries for how much Jell-o it called for. The cake turned out great and tasted great!!! Does anyone have any ideas on how to fix the frosting recipe?