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Red Velvet Flag Cake with Cream Cheese Frosting

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A show-stopping red velvet flag cake featuring moist, vibrant red layers and silky smooth cream cheese frosting, perfect for celebrations and special occasions.

Ingredients

Scale
  • 2 ½ cups (312 g) all-purpose flour, sifted
  • 2 cups (400 g) granulated sugar
  • 2 tbsp (15 g) unsweetened cocoa powder, preferably Dutch-processed
  • 1 tsp (5 g) baking soda
  • ½ tsp (3 g) salt
  • 1 ½ cups (360 ml) buttermilk, room temperature (or substitute with milk and lemon juice)
  • 1 cup (240 ml) vegetable oil, neutral flavor
  • 2 large eggs, room temperature
  • 2 tbsp (30 ml) red food coloring, gel-based
  • 1 tsp (5 ml) vanilla extract
  • 1 tsp (5 ml) white distilled vinegar
  • 16 oz (450 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 tsp (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour cake pans or line with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and vinegar until well combined.
  4. Slowly add wet ingredients to dry ingredients, stirring gently until just combined. Avoid overmixing.
  5. Divide batter evenly into prepared pans (about 700 g per pan). Bake for 25-30 minutes or until a toothpick comes out clean.
  6. Cool cakes in pans for 10 minutes, then transfer to cooling racks and cool completely (about 1 hour).
  7. Beat cream cheese and butter until smooth and creamy (3-4 minutes). Gradually add powdered sugar, then vanilla and salt, beating until thick and spreadable.
  8. Level the cake layers using a cake leveler or serrated knife.
  9. Place first cake layer on serving plate and spread an even layer of frosting.
  10. Slice cake horizontally into three layers for thinner stripes. Cut a square from one corner (about one-third width) for the star section.
  11. Alternate layering red velvet cake and frosting to create stripes, leaving the square corner plain for stars.
  12. Apply a crumb coat of frosting around the cake and chill for 20 minutes.
  13. Apply a smooth final coat of frosting.
  14. Fill a piping bag with remaining frosting and pipe small dots in a star pattern on the square corner.
  15. Refrigerate cake for at least 1 hour before slicing. Serve at room temperature.

Notes

Use room temperature ingredients for best results. Gel-based red food coloring provides vibrant color without thinning the batter. Avoid overmixing to keep cake tender. Chill frosting if too soft for piping stars. Bake layers a day ahead for easier assembly. For gluten-free, substitute flour with gluten-free blend; for dairy-free, use vegan cream cheese and margarine.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, Fourth of July dessert, celebration cake, easy red velvet, homemade frosting

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