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Perfect Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting Tutorial

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A moist and tender red velvet cake with a subtle chocolate tang, decorated with a festive flag pattern and topped with smooth, tangy cream cheese frosting. Perfect for celebrations and easy to make with simple pantry ingredients.

Ingredients

Scale
  • 2 ½ cups (315 grams) all-purpose flour, sifted
  • 2 cups (400 grams) granulated sugar
  • 2 tablespoons (15 grams) unsweetened cocoa powder
  • 1 teaspoon (5 grams) baking soda
  • ½ teaspoon (3 grams) salt
  • 1 ½ cups (360 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil (canola or sunflower preferred)
  • 2 large eggs, room temperature
  • 1 ½ teaspoons (7 ml) vanilla extract
  • 1 teaspoon (5 ml) white vinegar
  • 2 tablespoons (30 ml) red food coloring (gel or liquid)
  • 16 oz (450 grams) full-fat block-style cream cheese, softened
  • ½ cup (115 grams) unsalted butter, softened
  • 4 cups (480 grams) powdered sugar, sifted
  • 1 teaspoon (5 ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine evenly.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, vanilla extract, white vinegar, and red food coloring until smooth and vibrant.
  4. Slowly add wet ingredients to dry ingredients, mixing gently with an electric mixer on low speed or by hand until just combined. Batter should be smooth and pourable.
  5. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  6. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean and edges pull away slightly.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. For frosting, beat cream cheese and butter together until silky and creamy (3-4 minutes). Gradually add powdered sugar, mixing on low speed until smooth. Stir in vanilla extract and salt. Adjust sweetness if needed.
  9. Slice each cake layer horizontally to create four thin layers total.
  10. On serving plate, spread a thin layer of frosting on bottom layer. Use piping bag or spoon to create alternating red and white stripes to mimic the flag.
  11. For the blue star section, set aside a small square of cake, frost with blue-tinted frosting, and pipe tiny white stars or use star-shaped sprinkles.
  12. Chill cake for 30 minutes to set frosting before slicing.

Notes

Bring eggs and dairy ingredients to room temperature before mixing. Sift dry ingredients for a lighter crumb. Beat cream cheese and butter until smooth before adding sugar to avoid lumps. Chill frosting if too soft before spreading. Chill cake layers before slicing to prevent crumbling. Use steady pressure when piping flag stripes. Cake layers can be baked up to two days ahead and refrigerated. Freeze unfrosted layers up to 2 months.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, patriotic dessert, easy cake recipe, celebration cake, moist cake, festive dessert

Find it online: https://zorbmeal.com/perfect-red-velvet-flag-cake-recipe-with-easy-cream-cheese-frosting-tutorial/