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Show-Stopping Red Velvet Flag Cake Recipe Easy Homemade Cream Cheese Frosting

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A quick and easy red velvet flag cake with tangy cream cheese frosting, perfect for patriotic occasions and last-minute celebrations. This cake combines moist red velvet layers with a smooth, tangy frosting and a striking flag design.

Ingredients

Scale
  • 2 ½ cups (320g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon fine salt
  • 1 teaspoon unsweetened cocoa powder
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 1 ½ cups (360ml) vegetable oil or canola oil
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) red food coloring (gel)
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon distilled white vinegar
  • 16 ounces (450g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (500g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract (for frosting)
  • Pinch of salt (for frosting)
  • Fresh blueberries (for the blue field)
  • Additional cream cheese frosting for piping the white stripes

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. Whisk to combine evenly.
  3. In a separate bowl, whisk the buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until fully blended.
  4. Slowly pour the wet mixture into the dry ingredients while mixing on low speed with your electric mixer. Beat just until smooth and combined.
  5. Pour half the batter into each prepared pan. Tap the pans gently on the counter to release any air bubbles.
  6. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
  8. Beat the softened cream cheese and butter together until smooth and creamy, about 2-3 minutes. Gradually add the sifted powdered sugar, mixing on low speed until combined, then increase speed to medium and beat for another 2-3 minutes. Add vanilla and salt, and adjust sweetness if desired.
  9. Place one cake layer on your serving plate. Spread a generous layer of cream cheese frosting on top. Carefully place the second cake layer on top.
  10. Spread a smooth layer of frosting over the entire cake. Use an offset spatula to smooth the top and sides.
  11. Frost a square area on the top-left corner and press fresh blueberries into the frosting in neat rows to create the blue field.
  12. Pipe or spread white frosting stripes across the rest of the cake horizontally, leaving thin or spaced stripes so the red velvet cake shows through.
  13. Refrigerate the cake for at least 30 minutes before serving to set the frosting and meld flavors.

Notes

Use gel food coloring for vibrant red without affecting batter consistency. Soften cream cheese and butter well before making frosting to avoid lumps. Chill frosting if too soft while decorating. Weigh batter for even layers if possible. Do not overbake to keep cake moist. Homemade buttermilk substitute: mix 1 ½ cups milk with 1 ½ tablespoons lemon juice or vinegar and let sit 5 minutes.

Nutrition

Keywords: red velvet cake, flag cake, cream cheese frosting, patriotic dessert, easy cake recipe, 4th of July dessert, quick red velvet, homemade frosting

Find it online: https://tastytuck.com/show-stopping-red-velvet-flag-cake-recipe-easy-homemade-cream-cheese-frosting/