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Perfect Layered Flag Cake Recipe with Red Velvet and Cream Cheese Frosting

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A festive layered cake featuring moist red velvet layers, fresh blueberry compote, and smooth cream cheese frosting, perfect for patriotic occasions or celebrations.

Ingredients

Scale
  • 2 ½ cups (310g) all-purpose flour
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (240ml) buttermilk (or dairy-free milk with 1 tablespoon lemon juice)
  • 1 cup (240ml) vegetable oil
  • 2 large eggs (room temperature)
  • 1 tablespoon (15ml) white vinegar
  • 1 teaspoon (5ml) vanilla extract
  • 2 tablespoons (30ml) red food coloring (gel recommended)
  • 1 ½ cups (225g) fresh or frozen blueberries
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (8g) cornstarch
  • 2 tablespoons (30ml) water
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C) and grease three 8-inch cake pans. Line the 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, white vinegar, vanilla extract, and red food coloring.
  4. Gradually add wet ingredients to dry ingredients, stirring gently until just combined. Do not overmix.
  5. Divide batter evenly among the three pans and tap gently to release air bubbles.
  6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Rotate pans halfway through baking.
  7. Cool cakes in pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. While cakes bake, make blueberry compote: combine blueberries, sugar, and lemon juice in a saucepan over medium heat.
  9. Mix cornstarch with water and stir into the blueberries. Cook until thick and bubbly, about 5 minutes. Remove from heat and cool.
  10. Prepare cream cheese frosting by beating cream cheese and butter until smooth. Gradually add powdered sugar, beating well after each addition.
  11. Stir in vanilla extract and salt until frosting is thick but spreadable.
  12. Assemble cake by placing one red velvet layer on a plate. Spread a thin layer of frosting, then half the blueberry compote.
  13. Add second cake layer, repeat frosting and blueberry compote. Top with final cake layer.
  14. Frost the top and sides of the cake with remaining cream cheese frosting, smoothing with an offset spatula.
  15. Refrigerate cake for at least 1 hour before slicing. Serve chilled or at room temperature.

Notes

Use metal pans for best rise and crust. Keep cream cheese and butter at room temperature to avoid lumpy frosting. Chill frosting if too soft before spreading. Blueberry compote can be made ahead and refrigerated for up to 3 days. Use a sharp knife dipped in hot water for clean cake slices.

Nutrition

Keywords: layered cake, red velvet cake, cream cheese frosting, blueberry compote, patriotic dessert, flag cake, easy cake recipe

Find it online: https://magnetmeal.com/perfect-layered-flag-cake-recipe-with-red-velvet-and-cream-cheese-frosting/