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Overhead view of a homemade American flag cake with white buttercream frosting, fresh raspberries and blueberries arranged in a patriotic design, white chocolate chip stars, and a single fallen raspberry on a weathered farmhouse table in natural window light.
Jana Rae

American Flag Cake Recipe (No Special Pan Needed)

Easy American flag cake with fresh berries & buttercream. No special pan needed. Perfect patriotic dessert for 4th of July. Get the recipe.
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Prep Time 30 minutes
Cook Time 35 minutes
Decorating Time 20 minutes
Total Time 1 hour 25 minutes
Servings: 15
Course: Dessert
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

FOR THE VANILLA CAKE:
  • 2½ cups all-purpose flour
  • 2½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup unsalted butter softened
  • 1¾ cups granulated sugar
  • 3 large eggs room temperature
  • 1 tbsp vanilla extract
  • 1 cup buttermilk or milk + 1 tbsp lemon juice
FOR THE BUTTERCREAM FROSTING:
  • 1½ cups unsalted butter softened
  • 5 cups powdered sugar
  • 2 tsp vanilla extract
  • 3-4 tbsp heavy cream or milk
  • Pinch of salt
FOR DECORATION:
  • 2 cups fresh blueberries about 1 pint
  • 2 cups fresh raspberries or sliced strawberries
  • ¼ cup white chocolate chips or star sprinkles

Equipment

  • 9×13 baking pan
  • Parchment paper
  • Cooling rack
  • Offset spatula
  • Toothpicks (for scoring)
  • Large chef's knife
  • White serving platter

Method
 

  1. Preheat oven to 350°F. Grease and flour a 9x13-inch pan.
  2. Whisk flour, baking powder, baking soda, and salt in a bowl.
  3. Beat butter and sugar until fluffy, about 3-4 minutes.
  4. Add eggs one at a time, then vanilla.
  5. Alternately add dry ingredients and buttermilk. Mix just until combined.
  6. Pour batter into pan. Bake 30-35 minutes until toothpick comes clean. Cool completely.
  7. Beat butter for frosting until creamy. Gradually add powdered sugar.
  8. Add vanilla, cream, and salt. Beat on high for 3-4 minutes.
  9. Frost cooled cake with a thin, even layer.
  10. Score 13 horizontal lines with a toothpick. Mark 6x4-inch top left corner for blueberries.
  11. Fill alternating stripes with red berries. Fill top left corner with blueberries.
  12. Add white chocolate chips as stars. Refrigerate 20 minutes. Slice and serve.

Notes

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STORAGE
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• Refrigerator: 3-4 days in airtight container
• Freezer: Up to 2 months (decorate after thawing)
• Best served within 8 hours of decorating

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TROUBLESHOOTING
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• Berries rolling off? Press them gently into frosting
• Cake crumbs in frosting? Do a crumb coat first
• Frosting too soft? Chill cake 20 minutes before decorating
• Not enough blueberries? 2 cups / 1 pint fills the canton