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158
5 from 16 votes

Flag Cake

Prep time
25 mins
Cook time
35 mins
Total time
1 hours 0 mins

Ingredients

FOR THE CAKE:

  • 2 ¼ cups GF all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup cocoa powder
  • 8 tbsp butter, softened
  • 1 cup milk
  • ⅓ cup oil
  • ½ cup water
  • 4 eggs
  • 1 tsp pure vanilla extract
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt

FOR THE BUTTERCREAM FROSTING:

  • 3 to 3.5 cups powdered sugar
  • 12 tbsp butter, softened
  • ½ tsp pure vanilla extract
  • 1 tbsp milk

FOR THE TOPPINGS:

  • 1 pint of blueberries
  • ½ lb of strawberries, sliced 

Preparation

  1. Preheat oven to 350 degrees. Line 9" by 13" pan with non-stick tin foil. 
  2. In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. 
  3. Add the butter to the bowl, and then add in the oil. 
  4. Add the pure vanilla extract, milk, and water to the bowl, and mix well. 
  5. Add the eggs to the bowl, and mix well. 
  6. Pour batter into lined pan.
  7. Bake for about 35 minutes. 
  8. In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix well. Start with 3 cups of powdered sugar and if you need more, then add another ½ cup. If you want more frosting, you can double the amounts for the frosting recipe.
  9. Frost the chocolate cake with the buttercream frosting.
  10. After the cake is frosted, place blueberries on the cake in the upper left corner for the stars, and then place the strawberries in rows for the red stripes.
Gluten-free flag cake
Gluten-free Flag Cake with buttercream frosting
Pieces of gluten-free Flag Cake
Gluten-free Flag Cake with chocolate cake
Occasion:
Fourth of JulyMemorial Day
Dish Type:
Dessert, Cakes, Fruits
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