Print

Red Velvet Flag Cake

red velvet flag cake - featured image
Print Recipe

A show-stopping red velvet cake with cream cheese frosting arranged in a flag design, perfect for celebrations and crowd-pleasing events. Moist, tender cake layers paired with silky, tangy frosting create a festive centerpiece.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 2 tablespoons unsweetened cocoa powder (15 g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227 g)
  • 1 ¾ cups granulated sugar (350 g)
  • 2 large eggs, room temperature
  • 1 cup buttermilk, room temperature (240 ml)
  • 1 teaspoon vanilla extract
  • 2 tablespoons red gel food coloring
  • 1 teaspoon white vinegar
  • 16 oz cream cheese, softened (450 g)
  • ½ cup unsalted butter, softened (113 g)
  • 4 cups powdered sugar, sifted (480 g)
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • Optional: a few drops of lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). Line two 9×13 inch pans with parchment paper and lightly grease.
  2. In a medium bowl, sift together the flour, cocoa powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and granulated sugar with an electric mixer for 3-4 minutes until light and fluffy.
  4. Beat in the eggs one at a time, mixing well after each addition.
  5. In a separate bowl, whisk together the buttermilk, vanilla extract, red gel food coloring, and white vinegar.
  6. Gradually add the dry ingredients to the butter mixture in three parts, alternating with the wet ingredients, starting and ending with the dry. Mix just until combined.
  7. Divide the batter evenly into the two prepared pans and smooth the tops.
  8. Bake for 25-28 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Let cakes cool in the pans for 15 minutes, then transfer to wire racks to cool completely.
  10. While cakes cool, beat together the cream cheese and softened butter until smooth and creamy.
  11. Gradually add powdered sugar and vanilla extract, beating until fluffy. Add a pinch of salt and optional lemon juice.
  12. Trim edges of cooled cakes for clean squares if needed. Cut cake into rectangles and squares to create the flag pattern.
  13. Spread a thin layer of frosting between layers and on top, using frosting to create white stripes between red cake squares.
  14. Refrigerate the assembled cake for at least 1 hour before serving to let the frosting set.
  15. Slice carefully to reveal the flag pattern inside.

Notes

Use gel or paste red food coloring for vibrant color without thinning the batter. Let buttermilk rest 5 minutes after adding vinegar or lemon juice. Room temperature ingredients mix better. Avoid overmixing to keep cake tender. Chill cake slightly before cutting to prevent crumbling. Keep frosting chilled but spreadable; refrigerate if too soft. Use an offset spatula for clean frosting lines. Prepare frosting a day ahead for easier assembly.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, celebration cake, easy red velvet, homemade frosting, patriotic cake

Find it online: https://fizzlefork.com/red-velvet-flag-cake-recipe-easy-homemade-cream-cheese-frosting-guide/