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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
  • Total Time
    Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling
  • Makes
    15 servings


  • 1 package French vanilla cake mix (regular size)
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 4 eggs
  • 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
  • 3/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 1 tablespoon 2% milk
  • 1 jar (7 ounces) marshmallow creme


  • Preheat oven to 350°. Line a 13x9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine first four ingredients; beat on low speed 30 seconds. Beat on medium 2 minutes. Pour into prepared pan.
  • Bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Cool 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 5x4-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 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 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 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 1-2 hours or until gelatin is set.
Nutrition Facts
1 piece: 438 calories, 18g fat (8g saturated fat), 81mg cholesterol, 363mg sodium, 67g carbohydrate (51g sugars, 0 fiber), 4g protein.
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Average Rating:
  • Taylor
    Mar 28, 2018

    No comment left

  • csklaryk
    Jun 26, 2015

    Made this cake last July 4th. Everyone loved it. It was stunning. Will make this year after year.

  • Dilectio6
    Oct 29, 2013


  • dalajohnson
    Aug 8, 2013

    this is easy to make, tote around and everyone loves it.

  • lmariehawkins23
    Jul 4, 2013

    No comment left

  • windynichols
    Oct 15, 2012

    No comment left

  • CoalMinersWife40801
    Jun 30, 2012

    Made this last 4th of July and my family LOVED IT!! Will definitely be making it again this year!!!

  • wannchef
    Jun 25, 2012

    jumpin'jac thank you for your suggestion it turned out perfect and we got extra stawberries.

  • 65frd
    Jul 10, 2011

    Made it for our son's birthday and our granddaughter's birthday (the same day 7/2). Agree it was a lot of work but was very fun to do as a one time project and a nice surprise for the for our get together. (The white 'piped' stars did not hold their shape, must have been to thin or the day must have been too hot)

  • heartlandmom
    Jul 6, 2011

    This cake is stunningly beautiful, and I love that Taste of Home is making the donations to USO. But I must say, the flavor of the cake is only so-so and the texture a little heavy. Like others, I did not like the artificial flavor of the Jello. I used as little of it as possible, just enough to hold the fruit together and add some color. If I made again, I might try using blueberry and strawberry jelly instead for a more natural flavor, or just use the fruit alone.