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Red, White and Blue Layered Flag Cake
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Prep Time:
50 minutes
Total Time:
5 hours 20 minutes
Impress with Betty's American flag cake this Fourth of July - easy to make, stunning results guaranteed. It'll be the star of the party for years to come. The ultimate patriotic dessert that will outshine any fireworks display.
Ingredients:
  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and whole eggs called for on cake mix box
  • 2 teaspoons red paste food color
  • Water, vegetable oil, and egg whites called for on cake mix box
  • 1/2 teaspoon blue paste food color
  • 3 tablespoons red, white and blue star-shaped candy sprinkles
  • 3 tubs (12 oz) Betty Crocker™ Whipped Fluffy White Frosting
  • Betty Crocker™ Red, White & Blue Sprinkles, as desired
Instructions:
  • Preheat oven to 350°F (325°F for dark or nonstick pans). Grease and line two 8-inch round cake pans with parchment paper.
  • Prepare the cake mix according to the box instructions for 8-inch round cake pans by adding water, oil, and whole eggs. Mix in red food coloring until the batter is evenly colored, then divide it between the pans.
  • Bake for 28 to 33 minutes until a toothpick inserted in the center comes out clean. Allow to cool for 10 minutes, then gently transfer from pans to a cooling rack and peel off the parchment paper. Let cool completely, which should take about 1 hour.
  • Prepare two (8-inch) round cake pans by greasing them with cooking spray and lining them with parchment paper. Follow the cake mix instructions for 8-inch round cakes using water, oil, and egg whites. Divide the batter in half, pouring one portion into a pan. Mix blue food coloring and star-shaped sprinkles into the remaining batter until combined, then pour it into the other pan.
  • Bake for 28 to 33 minutes, or until a toothpick inserted in the center comes out clean. Let it cool for 10 minutes, then remove from pans and parchment paper onto a cooling rack. Allow it to cool completely, approximately 1 hour.
  • Prepare the cake layers as follows: - For the red cake layers: Cut each layer in half horizontally to create 4 thin red layers. Use a 4-inch biscuit cutter to cut a small round out of one layer. Freeze this thin layer and the cut-out round for later use. - For the blue cake layer: Use a 4-inch round biscuit cutter to cut a small round out of the center of the cake layer. Freeze this 4-inch round for later use. - For the white cake layer: Cut the layer in half horizontally to make 2 thin white layers. Use a 4-inch biscuit cutter to cut a small round out of one layer. Freeze the cut-out round for later use.
  • For cake assembly: Start with a red cake layer on a serving platter and spread 1/3 cup frosting on top. Follow with a white cake layer and another 1/3 cup of frosting. Add the second red cake layer with 1/3 cup frosting, then gently place the blue layer on top. Carefully spread a thin layer of frosting on the cut inside edge of the blue layer. Insert the white 4-inch cake round, add frosting, then the red 4-inch cake round and press gently. Frost the sides and top of the cake with a thin layer of frosting for a crumb coat. Chill in the refrigerator for 30 minutes.
  • Smooth the remaining frosting over the sides and top of the cake, then sprinkle with colorful sprinkles. Chill for 30 minutes before slicing. Keep the cake at room temperature, lightly covered.

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