Description
A festive Red, White and Blue Layered Flag Cake with bold colors and fluffy frosting—perfect for patriotic celebrations.
Ingredients
Scale
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil and whole eggs called for on cake mix box
- 2 teaspoons red paste food color
- Blue and White Cake Layers
- 1 box Betty Crocker™ Super Moist™ White Cake Mix
- Water, vegetable oil, and egg whites called for on cake mix box
- 1/2 teaspoon blue paste food color
- 3 tablespoons red, white and blue star-shaped candy sprinkles
- Frosting and Sprinkles
- 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
- Betty Crocker™ Red, White & Blue Sprinkles, as desired.
Instructions
- 1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper.
- 2. To make red cake layers: Make cake mix as directed on box for 8-inch round cake pans using water, oil and whole eggs. Beat in red food color. Divide evenly between pans.
- 3. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
- 4. To make blue and white cake layers: Spray bottoms and sides of 2 (8-inch) round cake pans with cooking spray; line with cooking parchment paper. Make cake mix as directed on box for 8-inch round cake pans using water, oil and egg whites. Pour half of the batter into one pan. Stir in blue food color and star-shaped sprinkles to remaining batter until well blended. Pour batter into other pan.
- 5. Bake 28 to 33 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling rack; remove parchment paper. Cool completely, about 1 hour.
- 6. Flatten cake layers by trimming off rounded tops. For red cake layers: 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. For blue cake layer: Cut small round out of center of cake layer, using 4-inch round biscuit cutter. Wrap and freeze 4-inch round; save for another use. For white cake layer: Cut cake 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.
- 7. To assemble cake: Place 1 red cake layer on 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 with thin layer of frosting to form a crumb coat. Refrigerate 30 minutes.
- 8. Spread remaining frosting on side and top of cake. Top with sprinkles. Refrigerate 30 minutes before slicing. Store loosely covered at room temperature.
Notes
For best color, use paste or gel food coloring. Chill cake before slicing for clean layers. Store leftovers covered at room temperature for up to 2 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 410mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 40mg