American Flag Cake

We’re not talking boxed cake and a tub of Cool Whip for this one. There’s nothing wrong with shortcuts, but this version goes the extra mile on flavor without extra work. This American Flag Cake starts with a soft, fluffy white cake you can make from scratch without any fuss, and it’s finished with a lightly sweet whipped topping and fresh berries. It looks impressive but is surprisingly simple to pull together.

This cake has become my go-to for summer holidays (think Memorial Day, 4th of July, Labor Day) because it checks every box—it’s easy to make, looks festive without extra effort, and actually tastes good. The soft white cake bakes up perfectly in a 9×13 pan, so there’s no need to mess with layers or special pans. The flag design is simple to pull together with fresh strawberries and blueberries and no piping bags or extra tools.

The recipe also holds up well in warm weather, which is key when you’re serving it outdoors or bringing it along somewhere. The whipped cream frosting is stabilized so it keeps its shape without weeping or melting, and the cake stays moist and fluffy even after chilling. It slices cleanly, travels well, and makes enough to feed a crowd without leaving you stuck in the kitchen all day.

Why You’ll Love this American Flag Cake

• It’s one everyone loves – Soft, fluffy cake topped with sweet whipped cream and fresh berries. It’s one everyone can get on board with.
• Looks impressive, but couldn’t be easier – No need to fuss with layers or piping. Just slice some berries and lay them out like a flag.
• Made for real life – It’s sturdy enough to travel, holds up in the heat, and still tastes great cold from the fridge.
• Scratch-made but still simple – The cake is made from scratch with pantry staples, and the whipped cream frosting is homemade but quick to whip up (and no Cool Whip in sight).
• Perfect for patriotic holidays – Whether it’s the 4th of July, Memorial Day, or a summer barbecue, this cake brings those red, white, and blue vibes in the best way.
• Down-home flavors, classic charm – A light almond-scented cake and fresh fruit make this feel nostalgic in all the right ways. Like something your grandma would’ve proudly brought to the church potluck.

Ingredients for this 4th of July Cake Recipe

For the Cake

• All-purpose flour – Gives the cake structure without making it too dense. No specialty flour needed.
• Baking powder – Helps the cake rise into a soft, fluffy texture.
• Salt – Balances the sweetness and enhances the overall flavor.
• Unsalted butter – Adds richness and flavor. Make sure it’s softened so it creams well with the sugar.
• Neutral oil – Keeps the cake moist even after chilling. Avocado oil works great here, but you can also use vegetable oil or canola oil.
• Granulated sugar – Sweetens the cake and helps create a tender crumb.
• Egg whites – Using just the whites keeps the cake extra light and gives it that classic “white cake” color.
• Vanilla extract – Adds warmth and depth to the cake flavor. You don’t want to skip this.
• Almond extract – Totally optional, but adds a subtle bakery-style flavor that makes the cake feel special and will have people asking what is in it.
• Whole milk – Adds moisture and richness. Let it come to room temperature for best results.

For the Frosting

• Heavy whipping cream – The base of the frosting. Make sure it’s cold so it whips up properly.
• Powdered sugar – Sweetens the frosting and helps it hold structure.
• Vanilla extract – For a little flavor boost in the whipped cream.
• Instant vanilla pudding mix – Just a couple of tablespoons help stabilize the whipped cream so it stays fluffy and doesn’t melt.

For Decorating

• Blueberries – Used for the “stars” section of the flag. Rinse and dry them well so they don’t bleed into the frosting.
• Strawberries – Slice them lengthwise to create red “stripes.” Choose berries that are ripe but firm, so they hold their shape.

How to Make a 4th of July Flag Cake

Prep your oven and pan

Preheat your oven to 350°F. Grease a 9×13-inch baking pan and dust lightly with flour, or line it with parchment paper if you want to lift the cake out before decorating.

Whisk the dry ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter, oil, and sugar

In a large mixing bowl (or stand mixer), beat the softened butter, oil, and sugar together on medium speed for about 2–3 minutes, until it’s light and fluffy. This step helps give the cake a soft, tender texture.

Add egg whites and extracts

Mix in the egg whites one at a time, making sure each one is fully incorporated before adding the next. Stir in the vanilla extract and almond extract (if using).

Alternate the milk and dry mix

With the mixer on low, alternate adding the flour mixture and the milk—starting and ending with the flour. Mix just until everything is combined. Don’t overmix here—just enough to bring it together.

Bake

Pour the batter into the prepared pan and smooth out the top. Bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely in the pan.

Make the whipped cream frosting

In a large bowl, beat the heavy whipping cream, powdered sugar, vanilla, and instant pudding mix on medium-high speed until stiff peaks form. It should be fluffy but stable enough to hold its shape.

Frost the cake

Once the cake is completely cool, spread the whipped cream frosting evenly across the top using an offset spatula or the back of a spoon.

Decorate with berries

Use blueberries to create a rectangle in the top left corner of the cake. Then arrange sliced strawberries in horizontal rows across the rest of the cake, leaving spaces of whipped cream between for the “white stripes.”

Tips & Tricks for a Red, White, and Blue Cake

• Use room temperature ingredients – Let your milk and egg whites come to room temp before mixing. It helps the batter blend smoothly and gives the cake a better texture.
• Don’t overmix the batter – Once you add the dry ingredients, mix just until it’s combined. Overmixing can make the cake dense instead of soft and fluffy.
• Stabilize your whipped cream – Don’t skip the pudding mix! It makes a big difference in keeping the frosting light and fluffy while helping it hold up at summer cookouts.
• Dry your berries well – After rinsing, gently pat your berries dry with a paper towel. This keeps them from bleeding into the whipped cream or sliding around.
• Chill before serving (if you can) – Letting the cake chill in the fridge for an hour or two makes it even easier to slice and helps the flavors come together.
• Use a light hand when decorating – You don’t need a precise grid or ruler—just space the berries evenly and let it be a little rustic. That homemade charm is part of the fun.

How to Store This Patriotic Dessert

Refrigerator:
Because of the whipped cream frosting and fresh fruit, this cake should be stored in the fridge. Cover it tightly with plastic wrap or store it in an airtight container. It will stay fresh for up to 3 days, though the strawberries may start to soften after the first day.

Make-ahead tip:
You can bake the cake a day in advance, let it cool completely, and store it covered at room temperature. Wait to frost and decorate until the day you plan to serve it so the whipped cream and berries stay fresh.

Freezer:
If you want to freeze the cake base, skip the frosting and berries. Wrap the unfrosted cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw in the fridge overnight before decorating.

Frequently Asked Questions

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