Flag Cake Recipes

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ALL-AMERICAN FLAG CAKE



All-American Flag Cake image

Great for Memorial Day or the 4th of July!

Provided by Bernice Dray

Categories     Desserts     Cakes     Cake Mix Cake Recipes     Yellow Cake

Time 3h35m

Yield 12

Number Of Ingredients 14

1 (18.25 ounce) package yellow cake mix
1 cup water
⅓ cup vegetable oil
3 eggs
1 (3 ounce) package strawberry-flavored Jell-O® mix
½ cup boiling water
1 (3.5 ounce) package instant vanilla pudding mix
1 ½ cups milk
1 cup frozen whipped topping, thawed
½ cup fresh blueberries
2 cups frozen whipped topping, thawed
½ cup fresh blueberries
1 ½ cups sliced fresh strawberries
½ cup miniature marshmallows

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Stir yellow cake mix, 1 cup water, vegetable oil, and eggs in a mixing bowl until moistened; beat with a mixer on medium speed for 2 minutes. Pour batter into prepared baking pan.
  • Bake cake in the preheated oven until lightly browned and a toothpick inserted into the center comes out clean, about 35 minutes. Cool completely on a wire rack. Poke holes about 1 inch apart all over the cake with a fork.
  • Dissolve strawberry gelatin in boiling water in a bowl and pour gelatin slowly over the cake, letting gelatin seep into holes. Refrigerate cake until gelatin sets, about 1 hour. Transfer cake to a serving platter and cut in half horizontally.
  • Mix instant vanilla pudding mix with milk in a bowl and whisk until thickened, about 2 minutes; stir in 1/2 cup blueberries. Spread blueberry filling onto bottom of cake and place top of cake over the filling. Spread 2 cups whipped topping smoothly over top and sides of cake and arrange 1/2 cup blueberries in a square in the upper left corner of the cake for stars. Arrange alternating layers of strawberries and miniature marshmallows into horizontal red and white stripes.

Nutrition Facts : Calories 408.9 calories, Carbohydrate 58.2 g, Cholesterol 49.8 mg, Fat 17.8 g, Fiber 1.2 g, Protein 5.6 g, SaturatedFat 6.6 g, Sodium 467.9 mg, Sugar 40.1 g

FLAG CAKE



Flag Cake image

Provided by Ina Garten

Categories     dessert

Time 1h15m

Yield 20 to 24 servings

Number Of Ingredients 15

18 tablespoons (2 1/4 sticks) unsalted butter at room temperature
3 cups sugar
6 extra-large eggs at room temperature
1 cup sour cream at room temperature
1 1/2 teaspoons pure vanilla extract
3 cups flour
1/3 cup cornstarch
1 teaspoon kosher salt
1 teaspoon baking soda
1 pound (4 sticks) unsalted butter at room temperature
1 1/2 pounds cream cheese at room temperature
1 pound confectioners' sugar, sifted
1 1/2 teaspoons pure vanilla extract
2 half-pints blueberries
3 half-pints raspberries

Steps:

  • Heat the oven to 350 degrees F.
  • Butter and flour an 18 by 13 by 1 1/2-inch sheet pan.
  • Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed, until light and fluffy. On medium speed, add the eggs, 2 at a time, then add the sour cream and vanilla. Scrape down the sides and stir until smooth.
  • Sift together the flour, cornstarch, salt, and baking soda in a bowl. With the mixer on low speed, add the flour mixture to the butter mixture until just combined. Pour into the prepared pan. Smooth the top with a spatula. Bake in the center of the oven for 20 to 30 minutes, until a toothpick comes out clean. Cool to room temperature.
  • For the icing, combine the butter, cream cheese, sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment, mixing just until smooth.
  • Spread three-fourths of the icing on the top of the cooled sheet cake. Outline the flag on the top of the cake with a toothpick. Fill the upper left corner with blueberries. Place 2 rows of raspberries across the top of the cake like a red stripe. Put the remaining icing in a pastry bag fitted with a star tip and pipe two rows of white stripes below the raspberries. Alternate rows of raspberries and icing until the flag is completed. Pipe stars on top of the blueberries.
  • I serve this cake right in the pan. If you want to turn it out onto a board before frosting, use parchment paper when you grease and flour the pan.

FLAG CAKE



Flag Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 1h55m

Yield 12 to 16 servings

Number Of Ingredients 20

Nonstick cooking spray, for the pan
2 1/2 cups all-purpose flour
1/3 cup stone-ground white cornmeal
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 cups granulated sugar
2 sticks (1 cup) unsalted butter, at room temperature
5 large eggs, at room temperature
1 tablespoon pure vanilla extract
1 cup buttermilk
3 tablespoons rainbow or red, white and blue sprinkles
3 sticks (1 1/2 cups) unsalted butter, at room temperature
1/4 teaspoon kosher salt
3 ounces chopped white chocolate, melted and cooled slightly
6 cups confectioners' sugar
1 1/2 teaspoons pure vanilla extract
1 cup blueberries
One 16-ounce container strawberries
1 tablespoon apple jelly or apricot jam, melted

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray.
  • Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
  • Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
  • Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
  • For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners' sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
  • Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
  • For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

FLAG CAKE



Flag Cake image

A soft yellow cake topped with cream cheese frosting and fresh berries, this flag cake is the perfect patriotic dessert for a crowd.

Provided by Jennifer Segal

Categories     Desserts

Time 1h

Yield 24

Number Of Ingredients 15

2¾ cups all-purpose flour, spooned into measuring cup and leveled-off
½ teaspoon salt
½ teaspoon baking soda
2 sticks (1 cup) unsalted butter, softened
2 cups sugar
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 cup buttermilk (see note)
8 oz cream cheese, at room temperature
1 stick (½ cup) unsalted butter, at room temperature
1 teaspoon vanilla extract
Pinch salt
About 5½ cups confectioners' sugar, divided
1 half-pint (6 oz) blueberries (see note)
4 half-pints (24 oz) raspberries (see note)

Steps:

  • Preheat the oven to 350°F and set an oven rack in the middle position. Butter and flour a 9x13-in metal pan, or use nonstick cooking spray with flour in it, such as Baker's Joy or Pam with Flour.
  • In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
  • In the bowl of an electric mixer fitted with the paddle attachment (or beaters), beat the butter and sugar on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla, then beat in the eggs, one at a time, scraping down the sides of the bowl as necessary. (Don't worry if the batter looks a little curdled at this point.)
  • Reduce the speed to low, then beat in one-third of the flour mixture, followed by half of the buttermilk. Scrape down the sides and bottom of the bowl, then add another third of the flour, followed by the remaining buttermilk. Beat in the remaining flour, then scrape down the bowl and beat again until the batter is evenly combined. Do not overmix.
  • Scrape the batter into the prepared baking pan and bake for 30 to 35 minutes, until the cake is set and lightly golden around the edges, and a toothpick inserted into the center comes out clean. Set the cake on a wire rack to cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment (or large bowl if using a hand mixer), combine the cream cheese, butter, vanilla and salt. Mix on low speed until combined, then increase the speed to medium-high and beat until aerated and light, about 2 minutes. Gradually add 4 cups of the confectioners' sugar, mixing on low speed to combine. Once the confectioners' sugar is mixed in, increase the speed to medium-high and beat until fluffy, about 1 minute. Set aside 1 tablespoon of the frosting (you'll need it for the blueberry "stars.")
  • When the cake is completely cool, use an offset spatula to spread the frosting evenly over top. The frosting won't show so no need to fuss over making it perfect.
  • Outline the "stars" section on the upper left corner of the cake with a toothpick (or skip this step and just eyeball it) and fill with a generous layer of blueberries. Dip a small handful of the remaining blueberries in the reserved frosting, and then in the remaining 1½ cups of confectioners' sugar to make white "stars." Evenly scatter the "stars" over the section of blueberries. Arrange 1 row of raspberries across the top of the cake, laying them sideways, like a red stripe. Gently roll the next row of raspberries in the confectioners' sugar to make a white stripe, and alternate until the flag is completed. (I suggest using one hand for rolling and one for placing; if any powdered sugar accidentally gets on the red "stripes," use your fingertip to dab the berries lightly with water and it will come right off. )
  • Cut the cake into squares and serve directly from the pan.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Note: The berries should be dry before decorating the cake. (In general, I don't rinse raspberries because they are so delicate.)
  • Make-Ahead Instructions: The cake itself can be made one day ahead of time. Cover with plastic wrap and store at room temperature. Frost and decorate the cake before serving.

Nutrition Facts : ServingSize 1 piece, Calories 393, Fat 16 g, Carbohydrate 60 g, Protein 4 g, SaturatedFat 9 g, Sugar 46 g, Fiber 2 g, Sodium 143 mg, Cholesterol 72 mg

FLAG CAKE



Flag Cake image

This patriotic cake is so simple and so versatile! To make this cake easy to take, you can frost and decorate it right in the pan.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 15

Number Of Ingredients 5

1 box Betty Crocker™ Super Moist™ yellow cake mix
Water, vegetable oil and eggs called for on cake mix box
1 container Betty Crocker™ Rich & Creamy vanilla frosting or Betty Crocker™ Whipped vanilla frosting
1/3 cup fresh blueberries
1 pint (2 cups) fresh strawberries, stems removed, strawberries cut in half

Steps:

  • Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake mix as directed on box for 13x9-inch pan. Cool 10 minutes. Run knife around sides of pan to loosen cake; remove from pan to cooling rack. Cool completely, about 1 hour.
  • Place cake on tray. Frost top and sides of cake with frosting.
  • For flag design, arrange blueberries on upper left corner of frosted cake to create stars; arrange strawberries in rows over frosted cake to create stripes. Serve immediately. Store covered in refrigerator.

Nutrition Facts : Calories 320, Carbohydrate 46 g, Cholesterol 40 mg, Fat 2 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 280 mg, Sugar 31 g, TransFat 2 g

FLAG CAKE



Flag Cake image

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

Provided by Taste of Home

Categories     Desserts

Time 2h5m

Yield 15 servings.

Number Of Ingredients 17

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

Steps:

  • 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 : Calories 438 calories, Fat 18g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 363mg sodium, Carbohydrate 67g carbohydrate (51g sugars, Fiber 0 fiber), Protein 4g protein.

FLAG CAKE



Flag Cake image

Layered with whipped cream, raspberry purée, saltines and fresh fruit, this easy icebox cake balances bright, fresh flavors with tangy cream cheese. The saltines add a nice saltiness, but you can substitute graham crackers or even chocolate wafers if you prefer things on the sweeter side. The addition of cream cheese makes the icebox filling thicker and more stable. And, while the cream firms up, the saltines absorb its moisture, becoming tender and making the cake easy to cut into impressively striped slices.

Provided by Erin Jeanne McDowell

Categories     cakes, dessert

Time 45m

Yield 8 servings (Makes one 5-by-9-inch cake)

Number Of Ingredients 10

18 ounces/510 grams fresh raspberries or thawed frozen raspberries
2/3 cup/135 grams granulated sugar
Pinch of fine sea salt
1 teaspoon vanilla extract
8 ounces/225 grams cream cheese, at room temperature
1/3 cup/65 grams granulated sugar
3 cups/720 milliliters heavy cream, chilled
48 saltine crackers
Fresh raspberries and blueberries, for finishing
Confectioners' sugar, for finishing

Steps:

  • Prepare the raspberry purée: In a medium saucepan, stir together the raspberries, sugar and salt. Cook over medium, stirring occasionally, until the berries start to break down, 5 to 6 minutes. Use a potato masher or large fork to smash the berries until they are soft and lumpy.
  • Strain the purée over a large bowl, discarding the solids. (You should have about 1½ cups/360 milliliters of purée.) Stir in the vanilla extract, and let cool to room temperature.
  • Make the cake: In the bowl of an electric mixer fitted with the whip attachment, whip the cream cheese and sugar on medium speed until light and fluffy, 3 to 4 minutes. Scrape the bowl well. With the mixer still on medium speed, add the cream gradually in a slow, steady stream, pausing for a moment if the milk begins to splash up.
  • Continue to whip the mixture on medium speed until it forms soft peaks. Scoop about half of the whipped cream (about 3¼ cups) into the bowl with the raspberry purée, reserving the remaining half in the mixer bowl. Use a whisk to mix the raspberry mixture and cream just until combined. (It should still look thick, but also smooth and creamy. Do not overwhip.)
  • Line a 5-by-9-inch loaf pan with plastic wrap, pressing it firmly into the base, corners and sides and leaving enough excess to wrap the surface of the cake later. Transfer ⅓ of the white whipped cream mixture to a disposable piping bag, or a zip-top bag with a ½-inch opening cut from a lower corner of the bag. (Working with a batch at a time keeps the cream from becoming overworked as you squeeze the bag.) Pipe back and forth to fill the base of the pan with an even layer of white cream. (Alternately, you could dollop the cream into the pan and spread into an even layer.) Arrange 8 saltines evenly on top of the cream, pressing gently to affix them. Pour or spoon ⅓ of the raspberry whipped cream mixture into the prepared pan and spread into an even layer. Arrange 8 saltines evenly over the raspberry-cream cheese mixture, pressing gently into it.
  • Repeat this process twice more, layering the white whipped cream, saltines, raspberry whipped cream and saltines again until the pan is full. The final layer or two may rise slightly above the top rim of the pan, which is O.K.! (If you can't fill your pan any more, and still have a little cream left, save it in the refrigerator to use as a topping for ice cream.)
  • Use the excess plastic wrap to cover the top of the assembled cake. Transfer it to the fridge for 12 hours or overnight.
  • Unwrap the top of the cake, then invert the pan onto a platter or serving dish. The cake should easily pop out of the loaf pan, but if it doesn't, you can use the plastic wrap to help to pull it away from the pan. Remove and discard the plastic wrap.
  • Refrigerate until ready to serve. The cake slices well directly from the refrigerator, but for even cleaner, sharper slices, you can freeze the cake for 15 to 20 minutes before slicing and serving. When ready to serve, pile raspberries and blueberries on top of the cake and dust with confectioners' sugar.

RED, WHITE AND BLUE LAYERED FLAG CAKE



Red, White and Blue Layered Flag Cake image

This Fourth of July, wow your friends and family with Betty's American flag cake. This fun, patriotic cake is easier to make than you think! Betty's directions for this recipe are straightforward and the results are simply stunning. Let this cake be your signature for this Fourth of July and for every Fourth of July to come. Each slice of this incredible red white and blue cake will be accounted for. Fireworks beware, this cake may steal the show.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 2h30m

Yield 18

Number Of Ingredients 17

1 box Betty Crocker™ Super Moist™ white cake mix
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 1/4 cups
1/3 cup vegetable oil
3 egg whites
1 teaspoon red paste food color
1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
1/2 teaspoon blue paste food color
3 tablespoons Betty Crocker™ white star-shaped candy sprinkles or nonpareils
1/2 box Betty Crocker™ Super Moist™ white cake mix (about 1 2/3 cups dry mix)
1/2 cup water
2 tablespoons vegetable oil
2 egg whites
3 containers Betty Crocker™ Whipped fluffy white frosting
Betty Crocker™ red, white and blue sprinkles, as desired

Steps:

  • To make red cake layers: Heat oven to 350°F. Grease or spray two 8-inch round pans; place 8-inch round piece cooking parchment paper in bottom of each pan. Grease or spray parchment paper. In large bowl, beat red cake layer ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread in pans. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around sides of pans to loosen cakes. Gently remove from pans to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layers by trimming off rounded tops. Cut layers in half horizontally to make 4 thin red layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze 1 thin layer and the layer that was cut out of; save for another use.
  • To make blue cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat all blue cake layer ingredients except sprinkles with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Fold sprinkles into batter. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Do not cut in half horizontally. Cut small round out of center, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use.
  • To make white cake layer: Heat oven to 350°F. Grease or spray 8-inch round pan; place 8-inch round piece cooking parchment paper in bottom of pan. Grease or spray parchment paper. In medium bowl, beat white cake layer ingredients with electric mixer on high speed about 2 minutes or until smooth. Spread in pan. Bake 29 to 34 minutes or until top springs back when lightly touched. Cool 10 minutes; run knife around side of pan to loosen cake. Gently remove from pan to cooling rack; remove parchment paper. Cool completely, about 30 minutes. Flatten cake layer by trimming off rounded top. Cut layer in half horizontally to make 2 thin white layers. In 1 layer, cut small round out of center, using 4-inch biscuit cutter. Wrap and freeze the layer that was cut out of; save for another use.
  • To assemble cake: Place 1 red cake layer on cake stand or serving platter; spread 1/3 cup frosting on top. Top with 1 white cake layer; spread 1/3 cup frosting on top. Top with second red cake layer; spread 1/3 cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue cake layer. Gently insert white 4-inch cake round; top with frosting and then red 4-inch cake round; press slightly. Frost side and top of cake using remaining frosting. Top with sprinkles. Store loosely covered in refrigerator.

Nutrition Facts : Calories 590, Carbohydrate 87 g, Cholesterol 25 mg, Fat 5, Fiber 1 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 470 mg, Sugar 62 g, TransFat 4 g

FLAG CAKE



Flag Cake image

Give a cheer for our Flag Cake! This Fourth of July cake is patriotic and yummy. You can make our Fourth of July cake in 15 minutes with four ingredients.

Provided by My Food and Family

Categories     Recipes

Time 15m

Yield Makes 12 servings.

Number Of Ingredients 4

4 cups fresh strawberries
1 pkg. (12 oz.) frozen prepared pound cake, thawed, cut into 14 slices
1-1/3 cups blueberries, divided
1 tub (12 oz.) COOL WHIP Whipped Topping, thawed

Steps:

  • Slice 1 cup strawberries; halve remaining strawberries.
  • Cover bottom of 13x9-inch dish with cake slices; top with sliced strawberries and 1 cup blueberries. Spread COOL WHIP over berries.
  • Arrange strawberry halves and remaining blueberries on COOL WHIP to resemble a US flag. Keep refrigerated.

Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g

4TH OF JULY FLAG CAKE



4th of July Flag Cake image

Family favorite for 4th of July barbecues. The combination of fresh berries and creamy vanilla pudding mix makes for a wonderful refreshing dessert.

Provided by kerberr15

Time 30m

Yield 16

Number Of Ingredients 9

1 ½ cups cold milk
1 (5.1 ounce) package instant vanilla pudding mix
1 (8 ounce) package cream cheese, softened
1 ½ cups frozen whipped topping (such as Cool Whip®), thawed
2 cups graham cracker crumbs
½ cup unsalted butter, melted
4 cups fresh blueberries
2 cups fresh raspberries
3 cups sliced fresh strawberries

Steps:

  • Beat cold milk and instant pudding in a bowl until no lumps remain. Beat cream cheese in a separate bowl until creamy. Gradually add in milk-pudding mixture and mix until smooth. Mix in whipped topping.
  • Mix graham cracker crumbs and melted butter in a bowl until crumbs are completely moistened. Spread into a 9x13-inch baking dish and push down to create an even crust.
  • Set aside 45 blueberries and 60 raspberries for topping. Mix remaining blueberries, raspberries, and strawberries together in a bowl and pour on top of the graham cracker crust. Spread pudding mixture evenly over the berries, making the top as smooth as possible. Top with reserved blueberries and raspberries to make a flag design.

Nutrition Facts : Calories 244.3 calories, Carbohydrate 28.6 g, Cholesterol 32.5 mg, Fat 13.6 g, Fiber 2.8 g, Protein 3.2 g, SaturatedFat 8.3 g, Sodium 244.4 mg, Sugar 17.6 g

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2013-07-03 Instructions. Make the Cake: Preheat oven to 350 degrees F. Grease and flour a 13x18-inch half sheet pan; set aside. In a medium bowl, whisk together the flour, cornstarch, baking soda and salt; set aside. Cream together …
From browneyedbaker.com


AMERICAN FLAG CAKE - EASY AND DELICIOUS 4TH OF JULY CAKE
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2022-03-23 Prepare the Oven – Preheat the oven to 350 degrees. Prepare Fruit – Rinse and chop blueberries and strawberries and set aside. Make the Cake – Prepare the betty crocker vanilla cake mix according to directions in a 9×13 …
From dessertsonadime.com


FLAG CAKE | BETTER HOMES & GARDENS
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Pour into a sieve and shake excess sugar off. Step 3. Transfer cake to serving platter or cake board, if desired*. Frost cake with all but ½ cup of the cream cheese frosting. Step 4. Outline the flag design in the frosting with a toothpick. …
From bhg.com


AMERICAN FLAG CAKE RECIPE | LAND O’LAKES
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To bake with only 2 (9-inch) cake pans, bake white and blue layer first; store red cake batter in refrigerator until ready to use. Remove white and blue layer; let cool 10 minutes before removing from pan. Clean 1 cake pan; grease and …
From landolakes.com


12 RECIPES INSPIRED BY THE AMERICAN FLAG - TASTE OF HOME
2020-06-12 Patriotic Cookies & Cream Cupcakes. Bring on the red, white and blue with these creative cupcakes, perfect for the Fourth of July, Memorial Day or any favorite occasion. With …
From tasteofhome.com


EASY STRAWBERRY JELLO FLAG CAKE - ADVENTURES OF MEL
2018-05-22 Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions. Then pour the cake batter into a greased 9×13 cake pan, and bake …
From adventuresofmel.com


SUGAR COOKIE CHEESECAKE FLAG CAKE | RECIPE - RACHAEL RAY SHOW
2022-07-04 07:00 AM, July 04, 2022. 30 ounces white frosting (store-bought or homemade) 24 ounces sugar cookie dough (store-bought or homemade) One 8-ounce package cream …
From rachaelrayshow.com


EASY FLAG CAKE RECIPE | PALMS MAGAZINE
2022-07-02 Ingredients in Flag Cake. Using a box cake and making it all fancy is the best way to make a dessert! It doesn’t get much more simple than that. This recipe only uses a few …
From palmsmagazine.com


PATRIOTIC AMERICAN FLAG LAYER CAKE - MOM LOVES BAKING
2020-07-04 Preheat oven to 350°F. Line 3 (8-inch) round cake pans with parchment paper, spraying with non-stick cooking spray before and after place parchment in pans. Set aside. …
From momlovesbaking.com


AMERICAN FLAG CAKE - HEATHER'S HOMEMADE KITCHEN
2022-06-29 This American flag cake recipe is a crowd pleaser and the perfect dessert for any July 4th party. This fun and festive flag cake is a great way to wow your family and friends! …
From heathershomemadekitchen.com


AMERICAN FLAG CAKE | EASY PULL APART CUPCAKE CAKE - BEYOND …
2021-05-05 Make the frosting: Cut the butter into pieces. Using the paddle attachment, whip the butter for 5-7 minutes, scraping down the bowl occasionally, beating until the butter is very …
From beyondfrosting.com


CANADIAN FLAG CAKE RECIPE - BAKERRECIPES.COM
2006-09-05 The best delicious Canadian Flag Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Canadian Flag Cake recipe today! …
From bakerrecipes.com


AMERICAN FLAG CAKE (BOXED & HOMEMADE VERSIONS) - DINNER, THEN …
2019-05-21 Box Mix American Flag Cake: 1 box White Cake Mix. 16 ounces Cool Whip. 1 pint blueberries. 2 pounds strawberries. Bake the white cake mix according to the box directions in …
From dinnerthendessert.com


FLAG CAKE - RECIPE GIRL®
2022-06-14 How to make a Flag Cake: The full, printable recipe is at the end of this post. Preheat the oven to 350°F. Butter and flour an 18×13 by 1½-inch sheet pan. In a large bowl, …
From recipegirl.com


CLASSIC FLAG CAKE - FOURTH OF JULY - LAUREN'S LATEST
2022-07-01 Preheat oven to 325 degrees. Line sheet pan with parchment paper and spray well with nonstick cooking spray and set aside. In a large bowl, whisk flour, baking powder, baking …
From laurenslatest.com


EASY AMERICAN FLAG POKE CAKE RECIPE
Use a hand mixer or Kitchen Aid to mix well. Keep a baking spatula handy to help scrape the sides while blending. Pour the cake mixture into a greased glass baking dish and bake as …
From southerncrushathome.com


SIMPLE FLAG SHEET CAKE FOR SUMMER PARTIES
2022-07-01 Make the frosting. Beat the butter, cream, cheese, vanilla until fluffy. Add the powdered sugar one cup at a time and beat until frosting is smooth. 6. Spread half of frosting …
From heartscontentfarmhouse.com


FLAG CAKE - NOBLE PIG
2021-06-17 Preheat oven to 350° F. Grease a 9 x 13-inch baking pan. In a large mixing bowl, combine cake mix, sour cream, milk, butter, and eggs. Using a hand held or stand mixer, mix …
From noblepig.com


EASY FLAG CAKE RECIPE - THE RECIPE CRITIC
2022-07-02 Add whipped topping: Top with half of the container of thawed whipped topping. Line up the blueberries: In the upper left-hand corner, use the blueberries to create the star section …
From therecipecritic.com


FLAG CAKE WITH CREAM CHEESE FROSTING - KITCHEN FUN WITH MY 3 SONS
2020-05-14 Cake. Preheat oven to 350 degrees. Spray a 9×13 inch baking pan with non-stick cooking spray. Combine cake flour, baking soda, sugar, baking powder and salt and set aside. …
From kitchenfunwithmy3sons.com


FLAG CAKE - DETOXINISTA
2021-07-03 Instructions. Preheat the oven to 350ºF and grease a 9-by-13-inch pan well. In a large bowl, combine the flour, sugar, baking soda, and salt, and whisk well, until there are no …
From detoxinista.com


HOW TO MAKE A FLAG CAKE - BAKING WITH BLONDIE
Split your batter into two bowls (1/4 of the batter in one small bowl, and 3/4 the batter in a medium one). Color the small bowl’s worth of cake batter into a dark blue hue (I love “Navy” from …
From bakingwithblondie.com


FLAG CAKE WITH CHEESECAKE TOPPING - SPEND WITH PENNIES
2018-06-24 Instructions. Prepare cake in a 9×13 pan according to package directions. Cool and poke the entire cake with a fork. Add 1 cup of boiling water to the jello mixture and stir until all …
From spendwithpennies.com


EASY FLAG CAKE RECIPE | BETTER COOKING RECIPES
2022-07-03 You have got to celebrate the Fourth of July with this festive, fresh, and delicious flag cake! It’s so simple …
From globalcookingrecipes.com


FLAG CAKE RECIPE | SOUTHERN LIVING
Preheat oven to 350˚. In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a separate bowl, using an electric mixer on medium-low speed, beat together the eggs, oil, …
From southernliving.com


RED, WHITE AND BLUE FLAG CAKE RECIPE - TASTE AND TELL
2022-06-09 Instructions. Preheat the oven to 350ºF. Grease and flour a 9×13-inch baking dish. In a large bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the sugar …
From tasteandtellblog.com


AMERICAN FLAG CAKE - DELICIOUS TABLE
Beat soft butter and shortening in a mixer on medium-high speed until creamy for 5 minutes. At low speed, add powder sugar 1 cup at a time until smooth. On high speed, mix in vanilla, …
From delicioustable.com


CANADA FLAG CAKE RECIPE - LIFEMADEDELICIOUS.CA
2017-05-12 1. Preheat oven to 350°F (325°F for dark or nonstick pans). Prepare cake mix according to package directions, folding 2 cups (500 mL) cereal into batter. Scrape and divide …
From lifemadedelicious.ca


FLAG CAKE - COOL WHIP AND SARA LEE RECIPE
1 (10.75 oz.) frozen SARA LEE-Pound Cake, thawed, cut-into 10 slices 2 pt Strawberries 1 Tub (12 oz.) COOL WHIP-Whipped Topping, thawed 1 1/3 c Blueberries, divided. From : Sallie …
From bakerrecipes.com


FLAG CAKE – SMITTEN KITCHEN
2012-07-03 Butter a 9×13-inch baking pan and line the bottom with a rectangle of parchment paper, then butter parchment. (Or, you can use a nonstick cooking spray instead of butter for …
From smittenkitchen.com


BEST 4TH OF JULY FLAG CAKE - HOW TO MAKE AN AMERICAN FLAG CAKE
2022-05-23 For the cake: Preheat the oven to 350˚. Grease and flour a 17-by-12 1/2-inch sheet cake pan. (Note: this recipe may be halved for a smaller pan, as this recipe feeds an army.) …
From thepioneerwoman.com


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