AMERICAN FLAG CAKE PICTURES RECIPES

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AMERICAN FLAG CAKE | ALLRECIPES



American Flag Cake | Allrecipes image

Unfurl the red, white, and blue with this beautiful, easy, and patriotic flag cake perfect for the 4th of July, Memorial Day, or any favorite occasion. Assemble and frost the pretty cake and wait for the oohs and ahhs!

Provided by Allrecipes

Categories     Desserts    Cakes    Cake Mix Cake Recipes    Layer Cake

Total Time 3 hours 0 minutes

Prep Time 1 hours 30 minutes

Cook Time 30 minutes

Yield 1 layer cake

Number Of Ingredients 12

3 (10.25 ounce) packages white cake mix
9 egg whites
1 cup vegetable oil
3?¾ cups whole milk
2 tablespoons clear vanilla extract
2 tablespoons red food coloring
1 tablespoon blue food coloring
1 cup white chocolate chips
10 cups fluffy white frosting
1 tablespoon white chocolate chips, or as needed
2 tablespoons white sugar, or as needed
1 4-inch round paper or cardboard stencil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and line 4 8-inch round cake pans with parchment paper.
  • Combine white cake mix, egg whites, vegetable oil, milk, and vanilla extract in a large mixing bowl. Beat for 30 seconds using an electric mixer on low speed. Increase mixer speed to medium and beat for 2 more minutes. The batter will still be slightly lumpy.
  • To make the red cakes, measure half the batter into a separate bowl and whisk in red food coloring. Evenly transfer the red batter into 2 of the 8-inch prepared cake pans; smooth tops of batter with a spatula. Transfer half of the remaining uncolored batter into a 3rd prepared cake pan; smooth top as before. This will be the white cake portion.
  • Add blue food coloring to the remaining uncolored batter in the large mixing bowl; fold 1 cup white chocolate chips into blue batter until combined. Transfer batter to remaining prepared 8-inch cake pan; smooth top of batter with a spatula.
  • Bake all 4 cakes in the preheated oven until a toothpick inserted into the center of each cake comes out clean, about 30 minutes. Remove the cakes from oven and place onto cooling racks until cooled completely.
  • Run a knife around edge of each cooled cake. Invert cakes, remove pans, and peel off parchment paper. Use a sharp knife to trim tops of cakes flat and even.
  • Cut both of the red cake layers and the white cake layer in half horizontally. You will have 4 thin red cake layers and 2 thin white cake layers.
  • Place a 4-inch round stencil on top of 1 thin red cake layer; cut out a 4-inch red cake round. Repeat, placing stencil on 1 thin white cake layer to make 1 4-inch white cake round. Center the 4-inch round stencil on the blue cake; cut out and remove center portion covered by the stencil to make a blue cake ring.
  • To assemble the cake, you will need 2 thin 8-inch red cake layers, 1 thin 8-inch white cake layer, 1 4-inch thin red cake circle, 1 4-inch thin white cake circle, and 1 blue 8-inch cake ring. Reserve the leftover thin red cake layer and other cake pieces for making crumbs for decorating.
  • To assemble cake, place 1 8-inch thin red cake layer on a cake pan and frost the top generously with white frosting. Place the thin 8-inch white cake layer on top of the red one, and frost the top. Place remaining 8-inch thin red cake layer atop the white one. Frost the red layer.
  • Place the blue ring cake on top of the 2nd red cake layer and carefully frost the inside of the blue cake ring. Gently fit the 4-inch white cake layer into the blue cake ring. Frost the top of the 4-inch white center. Place the 4-inch red cake layer on top of the white one. Gently press small cake circles flush with the top of the blue ring.
  • Frost the entire outside of the cake generously with the remaining frosting.
  • Crumble red and blue pieces of leftover cake into 2 separate bowls. Score lines into the top of the cake's frosting with a kitchen knife to make a flag design on top of the cake. It should have a 2-inch square at the upper left for blue field and white stars, and 7 thick horizontal stripes about 1 inch wide.
  • Fill the square field at the upper left with blue crumbs and press 1 tablespoon white chocolate chips upside-down into the blue crumbs to make 'stars.' Fill the bottom stripe and every other stripe with red crumbs to make red stripes. Sprinkle white sugar generously into the white stripes to make them stand out.
  • To serve, cut cake into wedges. The inside of the cake will reveal its layers of red and white stripes and blue field with white chocolate chip stars in every slice.

Nutrition Facts : Calories 1110 calories, CarbohydrateContent 214.7 g, CholesterolContent 8.2 mg, FatContent 25.6 g, FiberContent 0.5 g, ProteinContent 10.6 g, SaturatedFatContent 6.6 g, SodiumContent 768.7 mg, SugarContent 200.9 g

THE BEST EVER AMERICAN FLAG CAKE RECIPE | MYRECIPES



The Best Ever American Flag Cake Recipe | MyRecipes image

July Fourth never looked so good. But why stop there? Celebrate any American holiday with this festive, fruit-covered American flag cake recipe. It's sure to stand out at even the most festive picnic.

Provided by MyRecipes

Yield 12 Servings

Number Of Ingredients 19

Chocolate cake:
Cooking spray
1?¾ cups flour
1?½ cups granulated sugar
? cup unsweetened cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
1?½ sticks (6 oz.) unsalted butter, softened
1?½ cups buttermilk
2 eggs
1 teaspoon vanilla extract
Cream-cheese frosting:
2 (8 oz.) packages cream cheese, softened
8 tablespoons (1 stick) unsalted butter, softened
2?½ cups confectioners' sugar, sifted
2 teaspoons fresh lemon juice
½ pint blueberries
1?½ pints raspberries

Steps:

  • Preheat oven to 350°F. Line length of 13-by-9-inch cake pan with parchment paper, leaving a 4-inch overhang. Lay another sheet across width of pan and up sides (without overhang). Spray paper evenly with cooking spray.
  • Make cake: Whisk together flour, granulated sugar, cocoa powder, baking soda, baking powder and salt in a large bowl. Using an electric mixer, beat in butter on low speed until mixture is crumbly. Add buttermilk, eggs and vanilla. Increase speed to medium and beat, scraping down inside of bowl, until smooth, 2 to 3 minutes. Transfer to baking pan.
  • Bake cake until a cake tester inserted in center comes out clean, about 30 minutes. Cool in pan on a rack for 10 minutes. Holding overhanging pieces of paper, pull cake from pan and let cool completely on rack. Invert platter on cake and flip over to invert cake. Carefully peel off paper and discard.
  • Make frosting: Using an electric mixer, beat cream cheese and butter on medium speed until light. Gradually beat in confectioners' sugar until fluffy. Beat in lemon juice. Refrigerate frosting for about 10 minutes if it's too soft to spread.
  • Frost sides and top of cake. Arrange blueberries in a rectangle in upper left-hand corner of cake. Arrange raspberries in 7 rows for stripes. Refrigerate cake until serving. (Cake may be made up to 3 hours ahead.)

Nutrition Facts : Calories 629 calories, CarbohydrateContent 75 g, CholesterolContent 130 mg, FatContent 35 g, FiberContent 5 g, ProteinContent 8 g, SaturatedFatContent 21 g, SodiumContent 322 mg

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