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Patriotic Flag Cake

Looking for a festive & patriotic treat to take to your next 4th of July or Memorial Day get together? This Patriotic Flag Cake is so pretty and actually really simple! (click here to see my other patriotic treats)

The white cake is made from a doctored up cake mix. It is topped with a creamy buttercream frosting and then lots of fresh fruit.

In between the layers of fruit I add white chocolate chips to round out this Flag Cake. You could substitute any red fruit for the raspberries on the cake. I love simple cakes with lots of flavor.

The secret to making the frosting have a deeper, not-too-sweet flavor is a little almond extract. If you don’t have any you can sub vanilla extract, but if you can find it, it just makes the frosting.

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Patriotic Flag Cake

Easy doctored up white cake with fluffy buttercream and fresh fruit.

Ingredients

White Cake

box white cake mix
1 4oz. packet of dry white chocolate or white cheesecake pudding (if you use vanilla it will turn yellow)
½ c. white sugar
¾ c. oil
¾ c. water
4 eggs
½ c. sour cream (can use plain yogurt / greek yogurt too)

Buttercream Frosting

½ c. unsalted butter, softened (1 stick)
7-8 c. powdered sugar
1 tsp. almond extract (can use vanilla if you don't have almond)
milk or cream

Toppings

1 c. fresh blueberries
3-4 c. fresh raspberries
white chocolate chips

Instructions

White Cake

Preheat oven to 350°F. Line a 9×13" pan with parchment paper and spray with cooking spray. Set aside.
In a large bowl, add all ingredients before eggs. Mix with a large spoon.
Add in eggs one at a time and stir until well incorporated. Then add sour cream.
Bake at 350 for 45-55 minutes, until top springs back to the touch or until a toothpick inserted comes out clean. (For 8/9 inch layer pans bake for 30-35 mins or a bundt pan for 50-55 minutes.)
Let cool in pan. Using a butter knife, cut around edges before releasing.

Buttercream Frosting

Beat butter in a stand mixer with paddle attachment until softened and smooth.
Add in 1 c. of powdered sugar, then a tiny bit of milk, beat on high until smooth. Continue this process until all the powdered sugar is incorporated and frosting is smooth. Add extract and beat until smooth.
Spread frosting on top of cooled cake.

Toppings

Once cake is frosted, arrange fruit as desired on top of cake. I start with the blueberries then add the rows of raspberries, then sprinkle the white chocolate chips in between the raspberry rows.
Slice and enjoy!