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Best Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting

red velvet flag cake - featured image
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A festive and moist red velvet cake with a surprise flag pattern inside, topped with smooth and tangy cream cheese buttercream frosting. Perfect for celebrations and easy enough for home bakers.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour, sifted
  • 2 tbsp unsweetened cocoa powder (Dutch-processed preferred)
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 ½ cups (300 g) granulated sugar
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil, neutral flavor
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • 1 oz (2 tbsp or 60 ml) red food coloring, gel or liquid
  • For the Cream Cheese Buttercream Frosting:
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • Pinch of salt

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line three 9-inch cake pans with parchment paper.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, beat sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
  4. Alternately add dry ingredients and buttermilk to the wet mixture, beginning and ending with dry. Mix until just combined; do not overmix.
  5. Stir in white vinegar, then gradually fold in red food coloring until batter is vibrant red. If batter is too thick, fold in 1 tbsp buttermilk.
  6. Pour 2/3 of the batter evenly into the three pans for the red velvet layers.
  7. Reserve remaining 1/3 batter; leave half plain (white) and tint the rest with blue food coloring. Pour into separate small pans or bake as thin layers on parchment-lined sheets.
  8. Bake all layers at 350°F (175°C) for 25-30 minutes or until a toothpick inserted comes out clean.
  9. Cool all cake layers completely on wire racks for at least 45 minutes.
  10. Make the cream cheese buttercream by beating cream cheese and butter until smooth. Gradually add powdered sugar, vanilla, and salt. Whip until fluffy, about 3-5 minutes.
  11. Assemble the cake by placing one red velvet layer on a serving plate. Spread a thin layer of frosting, then add strips or layers of white and blue cake to form the flag pattern. Repeat with remaining layers, finishing with red velvet on top.
  12. Frost the outside of the cake with the cream cheese buttercream using an offset spatula. Smooth sides and top, then chill for 30 minutes to set.
  13. Optional: Pipe stars or stripes with remaining frosting or use edible decorations to enhance the flag look.

Notes

Use gel food coloring for vibrant color without thinning the batter. Sift dry ingredients for a tender crumb. Ensure all ingredients are at room temperature for best texture. Cool layers completely before frosting to prevent melting. If batter is too thick after adding color, fold in a tablespoon of buttermilk. For gluten-free or dairy-free options, substitute ingredients as noted in the recipe.

Nutrition

Keywords: red velvet cake, flag cake, cream cheese frosting, Fourth of July dessert, festive cake, layered cake, easy red velvet

Find it online: https://rowanrecipes.com/best-red-velvet-flag-cake-recipe-with-easy-cream-cheese-frosting/