4th of July Flag Cake (Red, White & Blue Cake)

by Elisa Pecorari

4th of July Flag Cake (Red, White & Blue Cake)

We can all agree the 4th of July isn't complete without a refreshing dessert. So why not bake this Flag Cake Recipe for the perfect summer treat, decorated with fresh berries and a honey whipped cream that puts a delicious twist on the classic frosting?



  • Advanced Cookie Sheet 13" x 19" (Or Baker's Secret Roasters)
  • 2-1 Scraper & Spatula 10"
  • Brush and Spatula Set
  • 4pcs Measuring Cups with Scraper
  • Mixing Bowls
  • Whisk (Silicone or Stainless Steel)
  • Carbon Steel Rolling Pin
  • Reusable Piping Bag and Tips


  • Delicious and Refreshing: The Flag Cake is a perfect dessert for a July 4th cookout. It's light, refreshing, and the perfect way to end a summer meal.

  • Fresh Berries: The cake is decorated with fresh blueberries, strawberries, and raspberries, making it a colorful and festive addition to any table.

  • Honey Whipped Cream: The whipped cream used to frost the cake is flavored with honey, adding a touch of sweetness and an extra layer of flavor to the dessert.


Cake Base

  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp flake salt
  • 1 cup butter
  • 1 cup whole milk
  • 1/2 tsp vanilla extract
  • 4 large eggs
  • 2 cups of granulated sugar

Whipped Cream

  • 1 tsp gelatin (unflavored)
  • 4 tsp lukewarm water
  • 1 cup heavy cream
  • 1/4 cup of honey


  • Quartered strawberries
  • 1 cup of raspberries
  • 1/3 cup blueberries


  1. Begin by preheating your oven to 350 degrees F and greasing a 13x9 rectangular pan. In a large bowl, whisk together flour, baking powder, and salt, then set the mixture aside.

  2. In a large microwave-safe bowl, combine butter and milk and heat the mixture in the microwave until the butter is melted (approximately 2 minutes). Set the bowl aside.

  3. For the next step, use a stand mixer with the whisk attachment to beat eggs until light and fluffy. Gradually add sugar and beat until well combined.

  4. Add the dry ingredients and the milk mixture to the eggs, starting and ending with flour. Pour the resulting mixture into the prepared pan and bake until about 35 to 40 minutes.

  5. For the honey whipped cream, briefly chill the stand-mixer bowl in the freezer.

  6. In a separate small microwavable bowl, sprinkle gelatin on top of the water and let it stand until it blooms.

  7. Heat the bowl on low in the microwave for about a few seconds until the mixture dissolves into a syrup-like form, then let it cool slightly.

  8. Using the chilled stand mixer bowl, beat the heavy cream for two minutes on medium-high speed until it thickens.

  9. Reduce the mixer speed to its lowest setting and proceed to add honey. Beat until the honey is combined.

  10. While the mixer is running, pour in the gelatin mixture slowly and beat until stiff peaks form.

  11. To put the cake together, spread the honey whipped cream frosting over the top, add a blueberry corner to represent the blue part of the flag, and create stripes on the cake using strawberries and raspberries. You can have a picture of the American Flag in front of you and decorate it to your liking if preferred. 


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