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Perfect Flag Cake Recipe with Vanilla Buttercream and Fresh Berries Made Easy

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A festive and easy-to-make layered cake featuring moist vanilla cake layers, silky vanilla buttercream, and fresh berries arranged in a patriotic flag design. Perfect for summer celebrations and holidays.

Ingredients

  • All-purpose flour (2 ½ cups / 315g)
  • Baking powder (2 ½ tsp)
  • Salt (½ tsp)
  • Unsalted butter (1 cup / 227g), softened
  • Granulated sugar (1 ¾ cups / 350g)
  • Large eggs (4), room temperature
  • Pure vanilla extract (2 tsp)
  • Whole milk (1 cup / 240ml), room temperature
  • Unsalted butter (1 cup / 227g), softened (for buttercream)
  • Powdered sugar (4 cups / 480g), sifted
  • Pure vanilla extract (1 ½ tsp) (for buttercream)
  • Heavy cream or whole milk (2-3 tbsp)
  • Pinch of salt (for buttercream)
  • Strawberries (1 cup), hulled and sliced
  • Blueberries (1 cup)
  • Raspberries (1 cup)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In your mixer bowl, beat the softened butter and granulated sugar on medium-high speed until fluffy and pale, about 3-4 minutes.
  4. Beat in the eggs one at a time, scraping down the bowl as needed. Mix in the vanilla extract.
  5. Alternate adding dry ingredients and milk: add about a third of the dry mix, then half the milk, repeat, ending with dry ingredients. Mix gently on low speed until combined.
  6. Divide the batter evenly into prepared pans (about 500g per pan).
  7. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean or with a few crumbs.
  8. Cool the cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  9. To prepare the vanilla buttercream, beat softened butter on medium speed until creamy, about 2 minutes.
  10. Gradually add sifted powdered sugar, one cup at a time, mixing on low speed.
  11. Add vanilla extract, salt, and heavy cream (start with 2 tbsp and add more if needed). Beat on high for 3-4 minutes until fluffy and spreadable.
  12. Assemble the cake: place one layer on a serving plate, spread a generous amount of buttercream, arrange a layer of strawberries and raspberries.
  13. Add the second cake layer, spread buttercream, and add blueberries.
  14. Top with the final cake layer and frost the top and sides with remaining buttercream.
  15. Garnish with fresh berries arranged in a flag pattern.
  16. Chill the cake for 20-30 minutes after crumb coating to make final frosting easier. If buttercream gets too soft, refrigerate for 10 minutes before continuing.

Notes

Use room temperature ingredients for best results. Do not overmix batter to avoid dense cake. Weigh batter for even layers. Pat berries dry before layering to prevent sogginess. Chill cake after crumb coating for easier frosting. Frozen berries can be used if thawed and drained well. For dairy-free version, use coconut buttercream and plant-based milk.

Nutrition

Keywords: flag cake, vanilla buttercream, fresh berries, summer cake, patriotic dessert, easy cake recipe, layered cake

Find it online: https://junomeals.com/perfect-flag-cake-recipe-with-vanilla-buttercream-and-fresh-berries-made-easy/