4th of July Flag Cake

4th of July Flag Cake

I think this is the first time that I made a 4th of July dessert in time for the actual holiday! I’m not good at planning blog posts in advance. Since it’s my first 4th of July being back in the US I thought a special cake was in order :)

4th of July Flag Cake

 

I’ve seen American flag cakes on Pinterest for a few years and every year thought about making one but I thought it would be too hard so I kept it firmly on my to do list. I modeled my cake after the one on The Sugar Turntable but made mine a 6 inch cake.

The cake was a little time consuming to make since I made all the layers from scratch but the assembly of getting the right colors and layers in place is not difficult.

These are the layers that I made. You could always make a smaller cake and slice the six inch layers in half.

Layers Required
2 x 6 inch red velvet layers
1 x 4 inch red velvet layer*
1 x 6 inch yellow cake layer
1 x 4 inch yellow cake layer*
1 x 6 inch thick blue layer*

*I used my Biscuit cutter to trim down the 4 inch layers and the same cutter to make the whole in the center of the blue layer.

4th of July Flag Cake

Just a warning that the cake recipe is in grams and the frosting recipe is in cups. I didn’t have time to translate the cake recipe but I have this handy conversion chart.

4th of July Flag Cake

Yield: 1 6 inch cake

4th of July Flag Cake

Ingredients

Red Velvet Layers

187g unsalted butter, at room temperature

187g granulated sugar

3 eggs

2 tsp vanilla

150g AP flour

1 1/2 tsp baking powder

1 tsp salt

25g cocoa powder

75ml vegetable oil

Red gel food color

Yellow Cake Layers

125g unsalted butter, at room temperature

125g granulated sugar

2 eggs

1 tsp vanilla

125g AP flour

1 tsp baking powder

1/2 tsp salt

50ml vegetable oil

Blue Cake Layer

125g unsalted butter, at room temperature

125g granulated sugar

2 eggs

1 tsp vanilla

125g AP flour

1 tsp baking powder

1/2 tsp salt

50ml vegetable oil

blue gel color

Frosting

3 sticks unsalted butter, at room temperature

6 cups powdered sugar, sifted

1/3 cup heavy cream

2 tsp vanilla

Instructions

  1. For each color the instructions are the same (add cocoa powder and food coloring where appropriate.
  2. Preheat the oven to 350 F and grease and line the 6 and 4 inch cake tins. In the bowl of an electric mixer beat the butter and sugar until light and fluffy, about 5 minutes.
  3. Add in the eggs one at a time, beating after each addition. Beat in the vanilla. Add in the flour, baking powder and salt (and the cocoa powder if making the red velvet). Beat until just combined.
  4. Add in the vegetable oil. Add in any food coloring. Pour into the prepared tins.
  5. Red Velvet: two 6 inch pans and one 4 inch pan
  6. Vanilla: one 6 inch pan and one 4 inch pan
  7. Blue: one 6 inch pan
  8. Bake for 15-25 minutes. Check after 15 minutes as the various tin sizes might finish baking at different times (the blue layer might take longer as it is twice as thick as the other six inch layers).
  9. Place on a wire rack to cool. Remove from the tin after about 10 minutes.
  10. Make the frosting. In the bowl of an electric mixer beat the butter until light and creamy. Add in the powdered sugar one cup at a time, beating after each addition. Add in the vanilla and with the mixer running on low add the cream until the right consistency is achieved.
  11. Place a six inch red layer on your cake stand. Spread a thin layer of frosting on top. Place a six inch vanilla layer on top. Spread a thin layer of frosting on top. Place a six inch red layer on top. Spread a thin layer of frosting on top.
  12. Cut out the center of the blue layer using a biscuit cutter and place on top of the red layer. Using the same biscuit cutter cut out the remaining red and white layer.
  13. Spread a thin layer of frosting on top of the white cut out and place in the hole of the blue layer. Place the last red piece in the hole.
  14. Cover the whole cake in a thin crumb coat and refrigerate for 30 minutes to firm it up. Cover the cake in another layer of buttercream using your pallet knife to create a textured look.
http://www.americancupcakeabroad.com/cake/4th-july-flag-cake

adapted from Food52, The Sugar Turntable and my Faux Red Velvet Hostess Cupcake recipe

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