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Perfect Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting

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A festive and moist red velvet cake layered and decorated to resemble the American flag, topped with a silky cream cheese frosting and fresh blueberries for a patriotic celebration dessert.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 tablespoon unsweetened cocoa powder (Dutch-processed preferred)
  • 1 ½ cups (360 ml) buttermilk, room temperature
  • 1 ½ cups (340 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel preferred)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 teaspoon espresso powder (optional)
  • 16 ounces (450 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • 1 cup fresh blueberries (or frozen, thawed and drained)
  • Additional red food coloring or red sprinkles (optional for decoration)

Instructions

  1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line bottoms with parchment paper.
  2. Sift together flour, cocoa powder, baking soda, and salt in a large bowl.
  3. Beat softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  4. Add eggs one at a time, beating well after each addition, then mix in vanilla extract.
  5. Alternately add flour mixture and buttermilk to the butter mixture, beginning and ending with flour. Mix on low speed just until combined.
  6. Stir in red food coloring, espresso powder (if using), and vinegar.
  7. Divide batter evenly among the three pans.
  8. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  9. Cool cakes in pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. Beat cream cheese and softened butter until smooth and creamy, about 3-4 minutes.
  11. Gradually add powdered sugar, beating on low speed to avoid sugar cloud, then increase speed until fluffy. Mix in vanilla and salt.
  12. Place one cake layer on serving plate and spread a generous layer of frosting. Repeat with second layer.
  13. Frost the entire top layer smoothly.
  14. Arrange blueberries in the top left corner to create the ‘stars’ section of the flag. Use additional red food coloring or sprinkles to accentuate stripes if desired.
  15. Refrigerate cake for at least 1 hour to set frosting before slicing.

Notes

Use gel food coloring for vibrant color without thinning batter. Ensure butter and cream cheese are softened but not melted for best frosting texture. Chill cake before slicing for clean layers. If frosting is too soft, refrigerate for 15-20 minutes before spreading. Sift dry ingredients to avoid lumps. For gluten-free or dairy-free versions, substitute ingredients accordingly.

Nutrition

Keywords: red velvet cake, flag cake, cream cheese frosting, patriotic dessert, 4th of July cake, layered cake, blueberry decoration

Find it online: https://gleefulfork.com/perfect-red-velvet-flag-cake-recipe-with-easy-cream-cheese-frosting/