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
- Preheat oven to 350 degrees. Line 9" by 13" pan with non-stick tin foil.
- In a large bowl, mix together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
- Add the butter to the bowl, and then add in the oil.
- Add the pure vanilla extract, milk, and water to the bowl, and mix well.
- Add the eggs to the bowl, and mix well.
- Pour batter into lined pan.
- Bake for about 35 minutes.
- In a medium-sized bowl, combine the powdered sugar, butter, vanilla extract, and milk to make the buttercream frosting. Mix together with a spatula and then use an egg beater or mixer machine if you have one. This makes the frosting smoother and creamy. 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.
- Frost the chocolate cake with the buttercream frosting.
- 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.
Occasion:
Fourth of JulyMemorial Day
Dish Type:
Dessert, Cakes, Fruits
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