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Red, White and Blue Layered Flag Cake

Betty Crocker Kitchens
Updated Jul 21, 2023
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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.

Red, White and Blue Layered Flag Cake

  • Prep Time 50 min
  • Total 5 hr 20 min
  • Servings 16
  • Ingredients 9
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Ingredients

Red Cake Layers

Blue and White Cake Layers

Frosting and Sprinkles

  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Betty Crocker™ Red, White & Blue Sprinkles, as desired

Instructions

  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    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.
  • Step 
    8
    Spread remaining frosting on side and top of cake. Top with sprinkles. Refrigerate 30 minutes before slicing. Store loosely covered at room temperature.

Nutrition

450 Calories
23g Total Fat
1g Protein
59g Total Carbohydrate
45g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
450
Calories from Fat
210
Total Fat
23g
36%
Saturated Fat
9g
47%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
270mg
11%
Potassium
10mg
0%
Total Carbohydrate
59g
20%
Dietary Fiber
0g
0%
Sugars
45g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 3 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

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