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July Recipe of the Month – American Flag Cake

The perfect cake for the patriotic holiday!


  • 1 box vanilla cake mix (plus eggs, water, and oil or butter, as called for on the box)
  • 1 package (8 ounces) cream cheese (softened)
  • 1 (8-ounce) container whipped topping (frozen, mostly thawed)
  • 3 tablespoons powdered sugar
  • 1-pint blueberries
  • 1 to 2 pints of raspberries


  1. Gather the ingredients.
  2. Prepare the cake batter according to the box directions, adding the called-for number of eggs, water, and/or oil or butter.
  3. Pour into a greased and floured 9 by-13-inch pan. Alternatively, line the bottom with parchment paper and grease the sides for easy removal. Bake according to the package directions.
  4. Let the cake cool for 15 minutes. Invert onto a serving platter to cool completely.
  5. Place the cake in the freezer while you prepare the frosting (this makes the flag cake easier to frost).
  6. With an electric mixer, beat the cream cheese, whipped topping, and powdered sugar until smooth.
  7. Remove the cake from the freezer and spread the top and sides with the whipped cream frosting.
  8. To decorate your flag cake, outline a square in the top left corner with blueberries. Fill in with remaining blueberries, leaving some white space showing through. These are the stars on your flag cake.
  9. Make several lines of raspberries next to and below the blueberries. These are the stripes of your flag cake. Refrigerate the flag cake until ready to serve.


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