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Flag Cake

 Flag Cake
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
15 ServingsPrep: 1-1/2 hours + chilling Bake: 35 min. + cooling

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

2 of 2

Flag Cake (continued)

Directions (continued)

  • 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.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.