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Perfect Red Velvet Flag Cake Recipe with Easy Cream Cheese Frosting

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A moist and vivid red velvet cake layered to form a festive flag pattern, topped with silky, tangy cream cheese frosting. Perfect for celebrations and easy to make with pantry staples.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 tablespoons (15 g) unsweetened cocoa powder (preferably Dutch-processed)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature (or milk + 1 tbsp vinegar)
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red food coloring (gel paste preferred)
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 16 ounces (450 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk to combine.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, red food coloring, vanilla extract, and white vinegar until smooth.
  4. Slowly pour wet ingredients into dry ingredients while mixing on low speed. Beat until just combined, about 1-2 minutes. Do not overmix.
  5. Divide batter evenly between prepared pans. Tap pans gently to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
  7. Cool cakes in pans for 10 minutes, then invert onto cooling racks to cool completely.
  8. For frosting, beat cream cheese and butter until smooth and fluffy, about 3 minutes on medium speed.
  9. Gradually add powdered sugar, one cup at a time, beating well after each addition.
  10. Mix in vanilla extract and a pinch of salt until frosting is creamy and thick.
  11. Slice each cake horizontally into two layers (four layers total).
  12. Arrange layers alternately to mimic flag stripes, spreading a thin layer of frosting between each.
  13. Cover entire cake with remaining frosting smoothly. Optionally pipe dots or use white chocolate chips for stars.
  14. Refrigerate cake for at least 1 hour before slicing. Bring to room temperature 15 minutes before serving.

Notes

Use room temperature ingredients for best blending. Use gel food coloring to avoid thinning batter. Do not overmix batter to keep cake tender. Cool cakes completely before frosting to prevent melting. Chill frosting if too soft or add milk if too stiff. An oven thermometer helps maintain correct baking temperature.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, Fourth of July dessert, celebration cake, easy red velvet, moist cake

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