American Flag Cake

There are a LOT of layers involved in making this colorful and patriotic cake. I used box mixes for all of my cake batter and just added food dye to the different cakes to simplify the process. As much as I could that is. You need three different nine inch cakes, all in different colors. And a bonus cake that’s smaller. Then it’s just a matter of alternating the red and white layers and top with a thick blue layer to create the US flag. The blue layer will be hollow so you have the opportunity to continue the layers of red and white inside the layer.

AuthorMackieDifficultyIntermediate

Cake Layers
 3 White cake mixes
 Red food coloring
 Blue food coloring
 1 Mini sponge cake
 White frosting
 Red, white, & blue sprinkles
Mini Sponge Cake
 6 tbsp Unsalted butter
 ½ cup Sugar
 1 Egg
 1 tbsp Vanilla
 ¾ cup Flour
  tsp Salt
 ¼ tsp Baking soda
 6 tbsp Whole milk
 ½ tsp Apple cider vinegar
 red food coloring

Cake Layers
1

Make each cake mix according to the directions on the box. Dye one batch red, one batch blue, and leave the third batch white. Pour each cake into a greased 9 inch springform pan. Bake until golden brown and a toothpick inserted in the center comes out clean. Remove from heat and allow the cakes to cool completely.

2

Once cool, level the tops the cakes. Then using a serrated blade, cut the white and red cakes in half, so you have four 9 inch cakes. Take one of the white cake layers and cut a 4 inch circle out of the cake. Discard the exterior ring of cake. Take the blue cake layer and remove a 4 inch circle from the cake. Discard the center circle.

Mini Sponge Cake
3

Preheat the oven to 350 degrees.

4

In a medium sized bowl, beat the butter and sugar together until smooth and fluffy, roughly 1-2 minutes. Add the egg and vanilla and stir to combine. In a separate bowl, combine the flour, salt, and baking soda. Add half of the dry ingredients to the butter mixture. Beat until just combined- a few seconds- then add the whole milk and apple cider vinegar.

5

Add the rest of the dry ingredients and beat until homogenous. Add red food coloring to the batter and pour into a greased 6 inch pan. Bake for 37-39 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from heat and allow to cool completely.

Assembly
6

Once cooled, cut the cake from 6 inches down to 4 inches. Be sure to take a serrated blade to the width so that the width matches the thickness of other red cake layers (and the white layers too).
Before assembling, you should have:
2 nine inch red cakes
1 four inch red cake
1 nine inch white cake
1 four inch white cake
1 nine inch blue cake, hollowed out

7

Start with a 9 inch layer of red cake and frost top. (You'll want to frost in between each cake layer.) Set the 9 inch white cake on top. Next set the second 9 inch red cake layer, then the blue layer on top- the blue layer should be double the thickness of the other layers. Inside of the hole of the blue cake, set the little 4 inch white cake into the well and frost the top of the cake- it can be tricky due to the awkward angles. Set the 4 inch red layer so that it rests flush with the top of the blue layer. Frost the entire cake in white frosting and garnish with a combination of red, white, and blue sprinkles.

Ingredients

Cake Layers
 3 White cake mixes
 Red food coloring
 Blue food coloring
 1 Mini sponge cake
 White frosting
 Red, white, & blue sprinkles
Mini Sponge Cake
 6 tbsp Unsalted butter
 ½ cup Sugar
 1 Egg
 1 tbsp Vanilla
 ¾ cup Flour
  tsp Salt
 ¼ tsp Baking soda
 6 tbsp Whole milk
 ½ tsp Apple cider vinegar
 red food coloring

Directions

Cake Layers
1

Make each cake mix according to the directions on the box. Dye one batch red, one batch blue, and leave the third batch white. Pour each cake into a greased 9 inch springform pan. Bake until golden brown and a toothpick inserted in the center comes out clean. Remove from heat and allow the cakes to cool completely.

2

Once cool, level the tops the cakes. Then using a serrated blade, cut the white and red cakes in half, so you have four 9 inch cakes. Take one of the white cake layers and cut a 4 inch circle out of the cake. Discard the exterior ring of cake. Take the blue cake layer and remove a 4 inch circle from the cake. Discard the center circle.

Mini Sponge Cake
3

Preheat the oven to 350 degrees.

4

In a medium sized bowl, beat the butter and sugar together until smooth and fluffy, roughly 1-2 minutes. Add the egg and vanilla and stir to combine. In a separate bowl, combine the flour, salt, and baking soda. Add half of the dry ingredients to the butter mixture. Beat until just combined- a few seconds- then add the whole milk and apple cider vinegar.

5

Add the rest of the dry ingredients and beat until homogenous. Add red food coloring to the batter and pour into a greased 6 inch pan. Bake for 37-39 minutes until a toothpick inserted in the center of the cake comes out clean. Remove from heat and allow to cool completely.

Assembly
6

Once cooled, cut the cake from 6 inches down to 4 inches. Be sure to take a serrated blade to the width so that the width matches the thickness of other red cake layers (and the white layers too).
Before assembling, you should have:
2 nine inch red cakes
1 four inch red cake
1 nine inch white cake
1 four inch white cake
1 nine inch blue cake, hollowed out

7

Start with a 9 inch layer of red cake and frost top. (You'll want to frost in between each cake layer.) Set the 9 inch white cake on top. Next set the second 9 inch red cake layer, then the blue layer on top- the blue layer should be double the thickness of the other layers. Inside of the hole of the blue cake, set the little 4 inch white cake into the well and frost the top of the cake- it can be tricky due to the awkward angles. Set the 4 inch red layer so that it rests flush with the top of the blue layer. Frost the entire cake in white frosting and garnish with a combination of red, white, and blue sprinkles.

American Flag Cake

Thanks to Dessert For Two for the mini sponge cake recipe!

Thanks to Taste Made for the flag cake recipe!

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