Monday, May 23, 2011

Flag Cake Recipe

I had another post for today, but a link to this was on one of my message groups and I just have to share it with you. (Taste of Home tells us to share as well.)

Taste of Home will donate 10¢ to the USO for each unique visit to from May 26, 2011 to July 4, 2011, up to $100,000.

  • 15 Servings
  • Prep: 1-1/2 hours + chilling Bake: 35 min. + cooling 
35 125
Photo by Taste of Home


  • 1 package (18-1/4 ounces) French vanilla cake mix
  • 1 cup buttermilk
  • 1/3 cup canola oil
  • 4 eggs

  • 1 package (3 ounces) berry blue gelatin
  • 1-1/2 cups boiling water, divided
  • 1 cup cold water, divided
  • Ice cubes
  • 1 package (3 ounces) strawberry gelatin
  • 2/3 cup finely chopped fresh strawberries
  • 1/4 cup fresh blueberries

  • 3/4 cup butter, softened
  • 2 cups confectioners' sugar
  • 2 tablespoons 2% milk
  • 1 jar (7 ounces) marshmallow creme


  • Line a 13-in. x 9-in. baking pan with waxed paper and grease the paper; set aside. In a large bowl, combine the first four ingredients; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour into prepared pan.
  • Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
  • Transfer cake to a covered cake board. Cut a 5-in. x 4-in. rectangle (1/2 in. deep) in the top left corner of cake, leaving a 1/2-in. border at outside edges of cake. For red stripes, cut seven 1/2-in. wide rows across cake, about 1/2 in. deep, leaving a 1/2-in. border at outside edges of cake.
  • In a small bowl, dissolve berry blue gelatin in 3/4 cup boiling water. Pour 1/2 cup cold water into a 2-cup measuring cup; add enough ice cubes to measure 1-1/4 cups. Stir into gelatin until slightly thickened. Scoop out and discard any remaining ice cubes. Repeat, making strawberry gelatin.
  • In a small bowl, combine strawberries and 1 cup strawberry gelatin. In another bowl, combine blueberries and 1 cup blue gelatin. Refrigerate for 20 minutes or just until soft-set (save remaining gelatin for another use).
  • Stir gelatin mixtures. Slowly pour blueberry mixture into rectangle; spoon strawberry mixture into stripes.
  • In a large bowl, beat butter until fluffy; beat in the confectioners' sugar and milk until smooth. Add marshmallow creme; beat until light and fluffy. Spread 1 cup over sides and top edge of cake.
  • Cut a small hole in the corner of pastry or plastic bag; insert a large star tip. Fill the bag with remaining frosting. Pipe frosting in between rows of strawberry gelatin and around edges of cake. Refrigerate for 1-2 hours or until gelatin is set. Yield: 15 servings.

Nutrition Facts: 1 piece equals 438 calories, 18 g fat (8 g saturated fat), 81 mg cholesterol, 363 mg sodium, 67 g carbohydrate, trace fiber, 4 g protein.

Flag Cake published in Taste of Home USO Flag Cake Campaign

So all you cake lovers, here you go. Happy baking.


  1. It is, Jenna. And for the sweet lovers, like me. :)

  2. I'm thinking of making it for the 4th of July, too.

  3. Yummmmm! I wrote down the receipe!

  4. Hi, Darby.

    We have a lot of sweet tooths (teeth) here. Gonna taste so good.

  5. Kim Lokash and Sandie Patrick

    Great receipe for a special day.

  6. It is, Kim and Sandie. The 4th is almost here. :)