There’s something about American cakes that feels like a warm hug on a chilly day—think of it as the culinary equivalent of your favorite sweater. Whether it’s the towering layers of a classic red velvet or the sugary crunch of a funfetti delight, each bite is a nostalgic trip back to Grandma’s kitchen. Oh, and did you hear about the latest cake trend on TikTok? People are going crazy over it.
Steps
- Preheat your oven to 350° F and prepare a 9-inch cake pan by greasing and flouring it. Cream the butter and sugar in an electric mixer until they become light and fluffy, which should take about 4-5 minutes. Add the eggs one by one, mixing well after each addition, then blend in the vanilla.
- In a separate bowl, whisk together the sifted cake flour, baking powder, and a pinch of salt. Add one-third of the dry ingredients to the butter mixture, mixing until just combined, then add one-third of the buttermilk. Repeat this process until you’ve incorporated all the dry and wet ingredients, ensuring the batter is smooth.
- For the white cake layers, bake the batter as is. For the red layers, mix in about 25 drops of red food coloring, and for the blue layer, add about 20 drops of blue food coloring. Pour the batter into the prepared pans and bake for 35 to 45 minutes, or until a toothpick comes out clean. Cool the cakes in the pans for 15 minutes before transferring them to a wire rack to cool completely.
- To assemble, cut the white and red cakes into layers that are 3/4- to 1-inch thick, resulting in six layers. Use a 5-inch cutter to cut one white and one red layer into smaller circles. Hollow out the center of the thicker blue cake using the same cutter, keeping it as one thick layer.
- Begin building the cake by placing a large red layer on a plate, spreading a thin layer of buttercream on top, then topping with a white layer. Repeat this process with another red and white layer, resulting in four layers total. Place the thick blue layer on top, then insert the 5-inch red and white layers into the blue layer’s center.
- Use the remaining buttercream to frost the outside of the cake, employing a small offset spatula to create a swirly texture. Once frosted, your cake is ready to be enjoyed!
Ingredients
- 8 tablespoons butter, at room temperature
- 1 1/4 cups sugar
- 2 eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups cake flour, sifted
- 1 teaspoon baking powder
- Pinch of salt
- 3/4 cup buttermilk, at room temperature
- Liquid food coloring: approximately 25 drops red, 20 drops blue
- 4 sticks unsalted butter, softened
- 8 cups powdered sugar, sifted
- 1 tablespoon vanilla extract
- 1/3 cup heavy cream
FAQ
- How many cakes are needed to make the American flag cake?
- To create the American flag cake, you need to bake five separate 9-inch cakes: two white, two red, and one blue. You can use the provided recipe or any preferred white cake recipe.
- What should I do if I don’t have enough cake pans?
- If you have fewer than five cake pans, you can reuse the ones you have. Bake one cake at a time, then carefully wash, dry, and grease the pan again before baking the next cake.
- How do you assemble the flag design inside the cake?
- First, cut the red and white cakes into even layers. Use a 5-inch cutter to shape the white and red layers into circles. Remove the center of the blue cake with the same cutter. Stack the layers with buttercream between them, placing the small red and white circles inside the blue cake’s hole to create the flag design.
- What can I do with leftover cake and buttercream?
- Leftover cake and buttercream can be used to make cake pops or truffles, a trifle with whipped cream and berries, or toasted cake croutons to accompany pudding or coffee.
- Who is credited with inventing the flag cake?
- There is debate over the invention of the flag cake. Ina Garten and Martha Stewart both claim to have created it, but evidence suggests similar cakes date back to the early 1900s.
Tips
- Efficient Cake Baking: To create the flag cake, you need five separate 9-inch cakes. If you don’t have enough cake pans, you can reuse the ones you have by baking the cakes in batches, allowing each to cool before reusing the pan.
- Color Consistency: When adding food coloring to the batter for the red and blue cakes, start with the recommended amount and adjust as needed to achieve the desired intensity. This ensures that the colors are vibrant and consistent throughout the cake.
- Frosting Technique: Use a small offset spatula to apply the frosting, creating a swirly texture for an aesthetically pleasing finish. This technique not only enhances the cake’s appearance but also ensures even coverage.
- Creative Use of Leftovers: Any leftover cake and frosting can be repurposed into delicious treats like cake pops, trifles with whipped cream and berries, or toasted cake croutons to enjoy with pudding or coffee.
Equipment
- 9-inch Cake Pans: You need five of these, or you’ll have to reuse the ones you have multiple times.
- Electric Mixer: An electric stand mixer is recommended for creaming the butter and sugar and making the frosting.
- 5-inch Circle Cookie Cutter: For cutting smaller circles from the cake layers.
- Offset Spatula: For frosting the cake smoothly.
- Food Coloring: Liquid food coloring in red and blue to color the cake layers.
