This easy Flag Cake is the perfect 4th of July dessert. It’s a funfetti cake from scratch and decorated like an American flag! You can use berries or sprinkles for the flag cake decoration – your choice!
Can I fit in one last easy 4th of July dessert? I know we’re getting close to the big day but I just had to post this cake recipe.
I remember flag cakes being so popular when I was young. Usually they were a box cake mix, often poked with jello, and frosted with a can of white frosting then topped with berries to look like an American flag. This year I knew I had to recreate those cakes from my childhood, except I wanted to make a homemade funfetti cake from scratch with a vanilla frosting.
This easy cake recipe is a funfetti cake recipe filled with patriotic sprinkles and decorated with berries for the 4th of July!
We all know how much I love my sprinkles and red, white and blue ones are my absolute favorite color combination. One of the things I love about making funfetti cupcakes and cakes is that you can adjust the sprinkles to be however you want them to be!
Decorating an American Flag Cake is easy!
There are so many ways to decorate an American flag cake but I went with the simplest version: berries.
I used a combination of raspberries and sliced strawberries for the red stripes and blueberries for the stars. You can use all raspberries or strawberries if you prefer, I was actually trying to use up the fruit we had in the refrigerator when I made this cake.
Now a normal American Flag has 13 red and white stripes but my cake doesn’t, and that’s okay, I think most people get it. Using berries there wouldn’t be room for 13 stripes on a 9×13-inch cake. The white frosting counts as the white strip and the red berries represent the red.
You could also use tinted icing or sprinkles to make your stars and stripes!
- Don’t have berries? Use food coloring to tint your frosting and use a 1M tip to make a rosette flag.
- Love sprinkles and colored sugars? Use one or the other to decorate the top of this cake, like I decorated my Peanut Butter Flag Dip.
I love how versatile this cake is. I used funfetti cake but if you prefer you could use any flavor cake to make this easy flag cake recipe!
Whatever cake and frosting you choose to use, just don’t forget to decorate it like an American flag!
Looking for other 4th of July recipes? Try these patriotic favorites:
- 4th of July Funfetti Cupcakes
- 4th of July sprinkle Cookies
- 4th of July Chocolate Chip Cookies
- Fireworks Pudding Cookies
- Fireworks Cake
- Check out ALL my 4th of July recipes!
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Funfetti Flag Cake
- 2 cups all-purpose flour 248g
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted buter, melted 227g
- 1 1/2 cups granulated sugar 297g
- 4 large eggs
- 1 tablespoon vanilla extract 15ml
- 1 cup buttermilk (see note) 237 ml
- 1 cup rainbow sprinkles
- 1 cup unsalted butter, softened 227g
- 4 cups powdered sugar 452g
- 1 tablespoon vanilla extract 15 ml
- 1/2 teaspoon salt
- 2-5 tablespoons heavy whipping cream 30-75ml
- 1 cup blueberries
- 2 cups strawberries or raspberries or combination
- Preheat oven to 350°F. Grease and flour a 9x13-inch baking pan.
- Whisk flour, baking powder, and salt in a medium bowl. Set aside.
- Mix butter and sugar on medium speed in a large bowl using a hand or a stand mixer until smooth. Mix in eggs one at a time, then mix in vanilla.
- Add the buttermilk alternately with the dry ingredients, mixing between each, starting and ending with the buttermilk, and mixing just until the batter comes together. Stir in sprinkles.
- Pour batter into prepared pan. Bake for 30-40 minutes or until a toothpick comes out with just a few crumbs sticking too it. Cool completely before frosting.
- To make the frosting: beat butter with a hand or a stand mixer until creamy. Slowly add in powdered sugar, 1 cup at a time, until a crumbly mixture forms. Mix in vanilla and salt, then add 2 tablespoons heavy cream. Mix until smooth, adding more cream until you reach your desired consistency. Stir in sprinkles.
- Frost cake with frosting and top berries in an American flag pattern. Store loosely covered for up to 2 days.
- Also makes 24 cupcakes or two 8-inch rounds.
Nutritional information not guaranteed to be accurate
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All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: June 30, 2019