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Flag Cake

Stars and stripes never tasted so good!

Flag Cake | Winni Wanderer



·         2 1/2 cups all-purpose flour (10 5/8 oz.)

·         1 1/2 cups granulated sugar

·         1 tsp. baking soda

·         3/4 tsp. table salt

·         1 1/2 cups whole buttermilk

·         1/2 cup canola oil

·         2 tsp. vanilla extract

·         2 large eggs


·         1 cup unsalted butter, softened

·         5 cups powdered sugar (20 oz.)

·         1/4 cup milk

·         2 tsp. vanilla extract

·         1/2 tsp. table salt


·         1/2 cup blueberries

·         3 cups raspberries


1.      Prepare baking pan: Preheat oven to 350°F. Line a 13 x 9–inch baking pan with parchment paper, allowing excess to hang over edges of pan.

2.      Make cake batter: Whisk together flour, sugar, baking soda, and salt in a large bowl. Whisk together buttermilk, oil, vanilla, and eggs in a medium bowl. Add buttermilk mixture to flour mixture; whisk until well combined.

3.      Add batter to pan: Pour batter into prepared pan.

4.      Bake cake: Bake at 350°F until a wooden pick inserted in center comes out clean, 30 to 33 minutes.

5.      Cool cake: Cool cake in pan for 10 minutes. Lift cake out of pan using parchment paper; cool cake completely on a wire rack.

6.      Make frosting: To prepare frosting, place butter in a large bowl; beat with an electric mixer at medium speed until smooth and fluffy, about 2 minutes. With mixer on low speed, gradually add powdered sugar. Add milk, vanilla, and salt; mix on medium speed until smooth and fluffy, 1 to 2 minutes.

7.      Decorate cake: Place cake on a large platter; spread frosting evenly over top and sides of cake. Arrange blueberries in top left corner of cake to resemble the stars of the American flag. Arrange rows of raspberries over cake to resemble stripes.


Source: “Flag cake”. Recipe. N.p. 22 May 2024. Web. 27 June 2024.


By Recipe Contributor


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