American Flag Cake
Add Preferred SourceAmerican Flag Cake is a festive favorite that brings soft, lemon-scented cake, fluffy cream cheese whipped frosting, and fresh summer berries—all in a patriotic design that’s fun to build. You get sweet and tangy flavors layered into every bite, and the perfect balance between creamy and fruity. No artificials, just real ingredients you already probably have in your kitchen.
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I usually bring this cake to neighborhood cookouts or family dinners around the 4th of July, and it’s always one of the first desserts to go. It feels festive without being over the top, and it works just as well for casual hangouts or family meals. You can bake the cake a day ahead, store it in the fridge, and even freeze the base if you want to prep further in advance.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make an American Flag Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple steps, you’ll find that whipping up this American flag cake is so much easier than it looks, from prep to decoration.
Prep the Oven and Pan
Preheat your oven to 325°F and set the rack in the center. Line a 9×13-inch baking pan with pre-cut parchment paper or grease it well to prevent sticking and make cleanup easier.
Make the Cake Batter
Whisk the flour, salt, and baking powder together in a medium bowl and set them aside.
In a separate large bowl, beat the eggs, sugar, vanilla, and lemon zest using an electric mixer for about 2 minutes, until the mixture becomes thick and pale. I like this one because it’s light to hold and doesn’t splatter everything if you accidentally crank up the speed.
Gently fold in the flour mixture, mixing just until combined. Don’t overmix to keep the cake tender.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Heat the Milk Mixture
In a small saucepan, warm the milk with the remaining lemon zest until it’s hot but not boiling to prevent scorching. I use a nonstick saucepan with pour spouts so the milk doesn’t burn on the bottom and it’s easier to pour it out smoothly.
Remove from the heat and stir in the butter and oil until everything is melted and smooth. This warm milk mixture adds moisture and richness to the cake without making it heavy.
Combine and Bake
Slowly pour the warm milk mixture into the batter while mixing on low speed, so you don’t scramble the eggs. Stir until smooth and fully incorporated.
Now, pour the batter into the prepared baking pan, spread it evenly with an offset spatula, and bake for 35–40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
Let the cake cool completely in the pan on a wire rack before you move on to the frosting, so the cream cheese frosting doesn’t melt or slide off.
Whip the Frosting
In a chilled bowl, beat the cream cheese, powdered sugar, vanilla, and cold heavy cream until smooth and creamy. I chill my stainless steel mixing bowl in the freezer for about 10 minutes beforehand, which makes the cream whip up way faster and fluffier.
A cold bowl helps the cream whip faster and hold stiff, fluffy peaks. Whip on high speed until stiff peaks form. The finished frosting should be fluffy and spreadable, with enough structure to hold the fruit toppings in place.
Decorate the Cake
Once the cake is completely cooled, spread about 1¼ cups of frosting evenly over the top. Add an extra two tablespoons of frosting to the upper left corner and spread it into a square. This will be the base for your blueberries.
Arrange the blueberries in a 7×5 grid to resemble stars, then lay halved strawberries in 4 neat, horizontal rows to form the red stripes of the flag.
Slightly overlap the berries so everything looks clean and uniform, and make sure there’s about 1½ inches of space between the strawberry rows for the white stripes. I use a razor-sharp paring knife for this part, it makes slicing strawberries so much quicker without squashing them.
Serve Chilled
For the best results, chill the cake for at least 30 minutes after decorating. This gives the frosting time to firm up and helps the fruit stay in place, making it easier to cut.
When you’re ready to serve, use a long, sharp serrated knife, such as a bread knife, for clean, neat slices. Wipe the blade between cuts to keep the edges tidy and avoid dragging berries through the frosting. Enjoy!
Recipe Notes and Expert Tips
I’ve gathered some practical tips to help everything go smoothly and to make sure your flag cake looks and tastes its best.
- Use Room-Temperature Eggs: Let your eggs sit out for a bit before baking. They mix more evenly and help the cake rise better.
- Don’t Overmix the Batter: Mix just until the dry ingredients disappear to avoid a dense or tough cake.
- Warm the Milk; Don’t Boil It: Heating the milk helps dissolve the butter faster, but boiling it can scorch the milk and affect the cake’s texture.
- Cool the Cake Completely: Even if the cake is just slightly warm, the frosting will slide around or melt—wait until it’s fully cooled.
- Use Cold Cream and Bowl for Whipping: Chilling both helps the cream whip faster and hold its shape longer.
- Plan the Fruit Layout First: Visualize or lightly mark where the blueberry grid and strawberry rows will go before placing them.
- Overlap Strawberry Slices Slightly: This makes the stripes look cleaner and prevents gaps once the cake is chilled.
- Refrigerate Before Serving: After decorating, chill the cake for at least 30 minutes. This helps everything set and makes for easier slicing.
How to Store Leftovers
Store any leftover flag cake in the refrigerator, tightly covered with plastic wrap or stored in an airtight container. The frosting and fruit will stay fresh for about 2 to 3 days. For best texture and flavor, enjoy it within that window.
Freezing isn’t recommended for this recipe since the whipped cream and fresh berries don’t hold up well once thawed.
However, you can freeze the unfrosted cake base for up to 3 months—just wrap it tightly and thaw before decorating. I usually pop it into a freezer-safe bag so it doesn’t get frostbitten.
What to Serve With American Flag Cake
You can round out the dessert table with light and refreshing drinks like lemonade, sweet tea, cold soda, or fruit-infused water. If you want to keep things cool and summery, add a scoop of vanilla ice cream or berry sorbet alongside each slice.
You can also mix it up by swapping a few strawberry rows with rows of raspberries for a different take on the flag design.
More Easy Recipes for You to Try at Home
Whether for the 4th of July or you just want a simple treat that delivers in every bite, I’ve got plenty of dessert ideas that are just as refreshing and lemony as this one.
- 4th of July Tie-Dye Cookies
- Patriotic 4th of July Trifle
- Lemon Blueberry Muffin Cookies
- Glazed Lemon Pound Cake
- Lemon Brownies
Equipment
Ingredients
For the cake:
- 2 cups all-purpose flour
- ¼ teaspoon salt
- 2 teaspoons baking powder
- 4 large eggs room temperature
- 1 ¾ cups sugar
- 1 teaspoon vanilla extract
- 1 cup milk
- 2 tablespoons lemon zest
- ¼ cup unsalted butter cut into pats
- ⅓ cup vegetable oil
For the frosting:
- ½ cup cream cheese
- 2 cups powdered sugar
- ½ teaspoon vanilla extract
- 1 cup heavy cream chilled
For decorating:
- 6 ounces blueberries
- 18 ounces strawberries
Instructions
- Preheat your oven to 325°F (160°C) and position the rack in the center. Line a 9×13-inch baking pan with parchment paper or grease it well.
- In a medium bowl, whisk together the flour, salt, and baking powder. Set aside.2 cups all-purpose flour, ¼ teaspoon salt, 2 teaspoons baking powder
- In a large mixing bowl, beat the eggs, sugar, vanilla, and lemon zest with an electric mixer on medium-high speed for 2 minutes, until thick and pale.4 large eggs, 1 ¾ cups sugar, 1 teaspoon vanilla extract, 2 tablespoons lemon zest
- Gently mix in the dry ingredients until just combined. Scrape down the sides of the bowl with a spatula.
- In a small saucepan, warm the milk and remaining lemon zest just until heated (don’t boil). Remove from heat and stir in the butter and oil until melted and smooth.1 cup milk, ¼ cup unsalted butter, ⅓ cup vegetable oil
- While mixing the batter, slowly pour in the warm milk mixture until fully incorporated.
- Pour the batter into the prepared pan and bake for 35–40 minutes, or until the top is set and a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before frosting.
Make the Frosting:
- In a large chilled bowl, beat together the cream cheese, powdered sugar, vanilla, and heavy cream until smooth.½ cup cream cheese, 2 cups powdered sugar, ½ teaspoon vanilla extract, 1 cup heavy cream
- Increase to high speed and whip until stiff peaks form (the frosting should be spreadable but fluffy).
Decorate the Cake: American Flag Style
- Spread 1 ¼ cups of frosting evenly over the cooled cake. Add an extra 2 tablespoons of frosting in the top-left corner for the blueberry section.
- Add the fruits: For the blueberries, arrange in a 7×5 grid in the top-left corner to represent stars. For the strawberries, lay halved strawberries in 4 horizontal rows to create red stripes, slightly overlapping for a clean look.6 ounces blueberries, 18 ounces strawberries
- Serve chilled and enjoy your festive flag cake at your next celebration!
Video
Notes
- Use Room-Temperature Eggs: Let your eggs sit out for a bit before baking. They mix more evenly and help the cake rise better.
- Don’t Overmix the Batter: Mix just until the dry ingredients disappear to avoid a dense or tough cake.
- Warm the Milk; Don’t Boil It: Heating the milk helps dissolve the butter faster, but boiling it can scorch the milk and affect the cake’s texture.
- Cool the Cake Completely: Even if the cake is just slightly warm, the frosting will slide around or melt—wait until it’s fully cooled.
- Use Cold Cream and Bowl for Whipping: Chilling both helps the cream whip faster and hold its shape longer.
- Plan the Fruit Layout First: Visualize or lightly mark where the blueberry grid and strawberry rows will go before placing them.
- Overlap Strawberry Slices Slightly: This makes the stripes look cleaner and prevents gaps once the cake is chilled.
- Refrigerate Before Serving: After decorating, chill the cake for at least 30 minutes. This helps everything set and makes for easier slicing.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
