Red, White and Blue Layered Flag Cake

By Bakepedia on June 26, 2014

Patriotic Flag Cake

This flag cake from The Big Book of Cakes from Betty Crocker begins with your favorite boxed white cake mix, but you can also make it using our White Cake recipe, if you are so inclined. The gel-based colors do give the best, vivid hues and we highly recommend them. Use large eggs and pay attention to the cutting, slicing and layering; these details make or break the clarity of the finished design, but the techniques aren’t hard. Just take your time; the results are well worth it.

Red, White and Blue Layered Flag Cake

Author: Betty Crocker

Makes: 18 Servings

Ingredients

Red Cake Layers

1 box white cake mix with pudding
1 pint (2 cups) strawberries, stems removed, pureed in blender or food processor to about 1 ¼ cups
⅓ cup vegetable oil
3 egg whites
1 teaspoon red gel paste food color

Blue Cake Layer

½ box white cake mix with pudding (about 1⅔ cups dry mix)
½ cup blueberries, pureed in blender or food processor
3 tablespoons vegetable oil
2 whole eggs
½ teaspoon blue gel paste food color

White Cake Layer

½ box white cake mix with pudding (about 1⅔ cups dry mix)
½ cup water
2 tablespoons vegetable oil
2 egg whites

Frosting and Sprinkles

3 containers fluffy white whipped ready-to-spread frosting
Red, white and blue sprinkles, as desired

Instructions

For all cake layers, heat oven to 350°F. Grease or spray with cooking spray bottoms and sides of 4 (8-inch) round pans; place 8-inch round piece of cooking parchment paper in bottom of each pan. Grease or spray parchment paper.
To make red cake layers, in large bowl, beat red cake ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread evenly in two of the 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 and white cake layers, in medium bowl, for each color, beat blue or white cake ingredients with electric mixer on low speed 30 seconds, then on high speed about 2 minutes or until smooth. Spread each color cake in one 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 pans to cooling racks; remove parchment paper. Cool completely, about 30 minutes. Flatten each cake layer by trimming off rounded top. Do not cut blue cake 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. Cut white cake 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.
Place 1 red cake layer on cake plate; spread ⅓ cup frosting on top. Top with 1 white cake layer; spread ⅓ cup frosting on top. Top with second red layer; spread ⅓ cup frosting on top. Gently top with blue layer. Carefully spread thin layer of frosting on cut edge inside of blue 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.

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