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Independence Day Flag Cake




  • 3/4 cup butter
  • 1 2/3 cups granulated sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup cocoa
  • 1 1/4 teaspoons baking soda
  • 1/4 teaspoon baking powder
  • 1 teaspoon salt
  • 1 1/3 cups water

Vanilla Buttercream Frosting

  • 3 cups confectioners' sugar
  • 1/3 cup butter or margarine, softened
  • 2 tablespoon milk
  • 1 1/2 teaspoons vanilla extract


  • 1/2 pint blueberries
  • 1 quart small evenly-sized strawberries


  1. Cake: Heat oven to 350 degrees F. Grease and flour a 13 x 9-inch baking pan.
  2. In large bowl, combine butter, sugar, eggs and vanilla; beat on high speed for about 3 minutes.
  3. Stir together flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Mix just until combined (do not overmix).
  4. Pour into the prepared baking pan.
  5. Bake for about 30 minutes or until wooden pick inserted in center comes out clean.
  6. Cool for about 15 minutes then remove from pan. Cool completely on wire rack. Place cake on cardboard that has been covered with foil.
  7. Vanilla Buttercream Frosting: In large bowl, combine confectioners' sugar and butter. Add milk and vanilla extract; beat to spreading consistency.
  8. Frost cake with the Vanilla Buttercream Frosting.
  9. Topping: Arrange blueberries in upper left corner of cake, covering about 1/4 of the cake.
  10. Arrange strawberries in rows to create the red stripes.

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