Kristen Timmers

Flag Cake

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American Flag Cake

In anticipation of Labor Day and next summer’s Fourth of July celebrations, I’m excited to share this stunning Flag Cake Recipe with you.

Just a few weeks ago, I baked this cake for my family, and it was an instant hit. The overwhelmingly positive response inspired me to recreate and share the recipe with all of you.

This dessert features a fluffy sponge cake basewhipped cream filling, and an abundance of summer berries, arranged in the shape of the American flag.

Don’t be misled by the themed decorations – this cake is versatile and can be decorated in countless ways to suit any gathering. Personally, it’s my go-to summer cake, boasting a light texture and subtle sweetness that celebrates the bounty of berry season.

Flag Cake Layers

Why You’ll Love This Cake:

Today’s Flag Cake recipe is a light adaptation of my family’s favorite Raspberry Roll Cake. For this adaptation, we let the sponge cake cool completely, then slice it into two equal-sized rectangular layers.

This method makes assembling and decorating the cake straightforward and simple. It’s a great option for beginners or anyone who may feel hesitant to prepare a traditional roll or Swiss-style cake.

Sponge Cake

Flag Cake Components:

  • Sponge Cake – soft, spongy, and remarkably light, the vanilla sponge cake creates the perfect foundation for this dessert. Rest assured, this is an extremely well-tested sponge cake recipe – just take a moment to read through the instructions before starting.
  • Preserves – during assembly, the cake layers are spread with a thin layer of raspberry preserves. It infuses the cake with moisture and adds fruity sweetness to each bite.
  • Whipped Cream – lightly sweetened whipped cream, flavored with pure vanilla extract, envelopes the cake without weighing it down.
  • Fresh Berries – this flag cake showcases an abundance of ripe summer berries. The center layer is filled with sliced strawberries. Blueberries, raspberries, and cherries (optional) adorn the cake, forming a rustic representation of the American flag.
American Flag Cake Ingredients

Equipment You’ll Need:

  • Stand Mixer or Hand-Held Mixer – this cake requires a stand mixer (fitted with a whisk attachment) or electric hand mixer.
  • Half Sheet Pan – for baking the cake.
  • Parchment Paper – for easy release from the pan. This is very important, so do not skip this step.
  • Large Rubber Spatula and Offset Spatula – you’ll need a large rubber spatula for the sponge cake batter, as well as a large offset spatula for spreading the batter and decorating the cake.

How to Make a Flag Cake:

STEP ONE: Using a larger serrated knife, cut the sponge cake in half cross-wise to create two equal-sized rectangles. Gently lift and transfer one piece to a clean, parchment-lined half sheet pan (or another flat platter) for serving.

STEP TWO: Using a small offset spatula, spread roughly half of the raspberry preserve mixture into a very thin layer onto the cake layer. Top with roughly half of the sweetened whipped cream, spreading it into an even layer until it reaches all edges.

STEP THREE: Layer the sliced strawberries over the cream, overlapping them slightly until they cover the entire surface. Gently place the remaining sponge cake layer on top, followed by a final layer of raspberry preserves and the remaining whipped cream.

STEP FOUR: Arrange the blueberries in the top left corner to create the ‘star’ portion of the American flag (*I prefer a generous quantity, as opposed to rows). To create the ‘stripes’, arrange a mixture of raspberries and cherries in four horizontal rows.

Flag Cake Preparation and Storage Tips:

The flag cake can be assembled and decorated 1 to 2 days (the flavors actually improve slightly) ahead of serving. Lightly cover and drape with plastic wrap – avoiding the whipped cream – and store in the refrigerator.

Remove from the fridge and let sit at room temperature 10 to 15 minutes before slicing and serving.

Flag Cake

5 stars (1 rating)
Prepared with heavy cream, this Gruyère Leek Quiche boasts an exceptionally tender custard and a flaky all-butter crust.
This recipe utilizes a classic French custard ratio of 1 egg to ½ cup heavy cream (there’s no skimping here!). To ensure success, we’re starting with a prebaked quiche crust (we recommend using this quiche crust recipe) and baking the custard at a low temperature. Proteins (such as eggs) cooked at a low temperature will be more tender and retain more fat and moisture than proteins cooked quickly at a high temperature.
For an ideal pairing, serve this quiche with a leafy green salad tossed with a bright and acidic vinaigrette.





Substitution Notes:


Hi, I’m Laura! I’m a professionally trained chef. A Beautiful Plate is a website dedicated to simplifying the art of cooking and sourdough bread. Here you’ll find flavor-forward, approachable recipes and tips to help you become a more confident cook!

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