Flag Cake


This berry-topped Flag Cake is a patriotic and pretty way to celebrate the Fourth of July, Memorial Day, or your home team at the Olympics.

Hands On Time:
1 hr 30 mins
Total Time:
3 hrs 30 mins


  • 2 8 ounce packages cream cheese, softened

  • ½ cup butter, softened

  • 1 teaspoon vanilla

  • ½ teaspoon salt

  • 3 - 4 cup powdered sugar

  • 2 - 3 cup cherries or raspberries

  • 2 cup powdered sugar

  • Vanilla cake (baked into a 13x9x2-inch or 15x10x1-inch pan)

  • 1 - 1 ½ cup blueberries

  • 2 - 3 cup raspberries


  1. In a large mixing bowl, beat cream cheese, butter, vanilla, and salt with an electric mixer on medium speed until light and fluffy. Gradually beat in powdered sugar until it reaches spreading consistency.

  2. In a gallon size resealable plastic bag, toss cherries with 2 cups powdered sugar. Pour into a sieve and shake excess sugar off.

  3. Transfer cake to serving platter or cake board, if desired*. Frost cake with all but ½ cup of the cream cheese frosting.

  4. Outline the flag design in the frosting with a toothpick. Fill the top left corner of the cake with blueberries to represent the blue part of the American flag. Alternately place horizontal rows of raspberries and powdered sugar cherries across the remainder of the cake until the flag is finished. Transfer the reserved ½ cup of frosting into a piping bag fitted with a small closed star tip. Pipe stars on top of the blueberries.

    Flag Cake sheet pan
    Matthew Clark


*if you plan to transfer the cake on top a serving dish or cake board, be sure to line your baking pan with parchment before baking the cake

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