American Flag Cake
Celebrate with our easy Patriotic American Flag Cake! This amplified boxed cake mix is simple to make and comes out moist and delicious every time. Topped with fresh blueberries and raspberries, it’s a festive and colorful treat perfect for any patriotic occasion, like the 4th of July Independence Day, Memorial Day, or Labor Day. 🇺🇸
Whether you’re a seasoned baker or a beginner, you’ll love making and sharing this fun and tasty dessert. We hope you enjoy making this as much as we do!
Ingredients
- 113 g (1 stick) salted butter, melted and cooled
- 200 g (1 cup) granulated sugar
- 123 g (½ cup or 4 large) egg whites, room temperature (pasteurized or fresh)
- 240 g (1 cup) sour cream, room temperature
- 240 ml (1 cup) whole milk, room temperature
- 1 tsp vanilla extract
- 1 box white cake mix (our favorite is Duncan Hines!)
- 150 g (1 ¼ cups) all-purpose flour
- ¼ tsp salt
- 123 g (½ cup) pasteurized egg whites (cannot be fresh egg whites), room temperature
- 450 g (3¾ cups) powdered sugar
- 2 tsp vanilla extract
- ⅛ tsp salt
- 452 g (4 sticks) salted butter, softened to room temperature (65-68°F)
- 275 g (½ pint) fresh blueberries
- 340 g (1 pint) fresh raspberries
- Size 2D closed star piping tip (optional)
Amplified Boxed Cake
Mock Swiss Meringue Buttercream
Assembly
Instructions
Amplified Boxed Cake
Preheat oven to 350ºF. Grease and flour a 9 x 13” pan, then line with parchment. Set aside.
In a large bowl, whisk together the melted butter and sugar until combined.
Add the egg whites, sour cream, milk, and vanilla, then whisk until just combined.
Add the boxed cake mix, flour, and salt. Beat on medium speed for 2 minutes with a hand mixer.
Pour the batter into the prepared pan.
Bake for 21-26 minutes until a toothpick comes out clean, rotating the pan halfway through and testing for doneness starting at 20 minutes.
Cool the cake in the pan for 15 minutes, then transfer to a wire rack to cool completely before frosting.
Mock Swiss Meringue Buttercream
In the bowl of a stand mixer fitted with the whisk attachment, add the egg whites and powdered sugar.
Start whipping on low speed, then increase to high for 1 minute.
While continuing to whip on high, add the salt, vanilla, and butter in chunks.
Once all the butter is added, let the mixer run for 7-10 minutes until the buttercream is light and airy.
Switch to the paddle attachment and mix on low for 8-10 minutes until extra smooth.
Assembly
Add a layer of buttercream to the top and sides of the cooled cake.
Press a wire rack to the top or use a knife to mark your flag square and stripes. Mark 10 rows for the red and white stripes.
Dot blueberries in even rows, filling the entire marked square.
Dot raspberries in the first two rows of the top, middle, and bottom of your marked lines.
Add buttercream to a piping bag with a size 2D closed star piping tip, then pipe onto the remaining 4 rows, moving back and forth quickly to create a ruffle effect.
You can make this the night before, but we recommend adding the fruit on the day of serving to prevent them from getting too juicy.
Notes
- Serves: 24-32 slices and makes about 4 cups of buttercream.
- Storage: The assembled cake can be refrigerated for up to 2 days, just add the fruit right before serving. The unfrosted cake can be frozen for up to 2 months wrapped in plastic wrap and sealed in an airtight container.
- Cake Box Ingredients: Use only the ingredients listed in the recipe, not those on the box.
- Mixer: You can use a stand mixer instead of a hand mixer or whisk by hand vigorously for 3-4 minutes.
- Egg Whites: For the cake, you can use pasteurized store-bought egg whites or fresh egg whites. For the buttercream, use pasteurized egg whites since they will not be treated with additional heat in this recipe.
- Buttercream Sweetness: This is a fairly light buttercream with minimal sweetness. For a sweeter buttercream, add an extra 30 g (¼ cup) of powdered sugar.
- Fruit: Feel free to use strawberries instead of raspberries for the red lines.
- Piping Tip: We used a size 2D closed star piping tip, but you can use any large piping tip and technique you like for the buttercream lines.
Happy baking! ❤️
Emma & Eric
@birchberryco Happy 4th of July Birchberry fam!! 🇺🇸 For the full recipe, visit birchberryco.com (link in bio), click RECIPES at the top, and find American Flag Cake #4thofjuly #cake #americanflag #baking #bakingrecipe #baketok #aesthetic #asmr #cottagecore
♬ original sound - BringingTheNostalgia
