Flag Cake (Semi-Homemade & Super Easy)

The whole family thoroughly enjoyed this flag cake! And I loved that it was so easy. Will definitely make again!

— Kate

Why it’ll be your new favorite

There are lots of different 4th of July desserts out there to try, but I don’t think any of them could top this patriotic cake. Here are just a few reasons why we’ll be making this on repeat all season long:

• Tastes incredible. This American flag cake is SO delicious, my family couldn’t seem to stay out of it! After a day spent swimming and laughing together, there wasn’t a single slice leftover! It’s cool, refreshing and not overly sweet. The ultimate treat for summer!
• Make ahead dessert. It’s best served cold, so it works great to make it in advance to give it chill time in the refrigerator.
• Feeds a crowd. This recipe makes a large 9×13-inch cake and serves 24 people. Bring it along to all of your potlucks, summer parties and barbecues!

Ingredients needed

There are three main components needed for making this easy flag cake recipe: the cake, the whipped topping and the decorations. Here’s what you’ll need:

• For the cake. Since we’re starting with a yellow or white box cake mix, you can skip the usual baking staples like flour, sugar, salt or vanilla extract—most of the work is already done for you! My personal favorite for this recipe is Betty Crocker’s® Super Moist White Cake Mix (15.25 ounces) (not sponsored). To make the cake extra flavorful and moist, ignore the ingredient instructions on the box and instead stir the cake mix with 3 large eggs, 1/2 cup sour cream, 1 cup cold milk and 1/2 cup melted unsalted butter. You won’t believe how good this version tastes — truly bakery style!
• Whipped topping. Instead of a heavy frosting, we’re topping this with a vanilla pudding and Cool Whip mixture that is light and airy. I really prefer this type of topping over frosting because it’s fluffy and not overly sweet.
• To decorate. Use fresh blueberries, strawberries, shredded coconut and marshmallows to create the look of a flag. Totally adorable and really delicious too! If you don’t like marshmallows and/or shredded coconut, those ingredients can be omitted. The whipped topping is white, so it will still have white stripes and look just like a flag.

How to make this recipe

Not only is the ingredient list simple, but making this fruit flag cake is a breeze! You’ll find the full, printable recipe at the bottom of the post, but here’s a quick rundown of how to make this patriotic dessert:

Step 1 – Make the cake. In a large mixing bowl, stir together the cake mix, eggs, sour cream, milk and melted butter. Tip: for easy mixing, make sure the eggs, sour cream and milk are at room temperature. Be sure to scrape the sides, so all ingredients are incorporated evenly.

Step 2 – Bake. Pour the batter into a 9×13-inch pan or baking dish that has been sprayed with nonstick cooking spray. Place in the oven and follow the instructions on the cake mix box for bake time. When it’s done, place it on a wire rack to cool completely.

Step 3 – Make the pudding. Whisk the cold milk with the instant vanilla pudding for about 2 minutes and until thickened. You can use a whisk, fork or a stand mixer or hand mixer on medium speed for this.

Step 4 – Add whipped cream. Then, use a rubber spatula to stir together the pudding with the whipped topping (I used Cool Whip) until completely combined.

Step 5 – Add topping. Using an offset spatula, spread the vanilla whipped topping over the completely cooled cake.

Step 6 – Add blueberries. Start decorating, by outlining a square in the upper left corner with blueberries. Fill in with remaining blueberries, leaving some white space showing through. You can leave the white space to represent the stars or fill them in with mini marshmallows.

Step 7 – Add strawberries. Line the strawberry slices in 4-5 rows to form the red stripes.

Step 8 – Finish topping & chill. In between rows of strawberries, you can fill in with shredded coconut or leave the space white. After a good hour or so in the fridge, this flag cake comes out cool, creamy, fruity, and so delightful. Enjoy!

Make ahead and storage recommendations

• Make ahead. Feel free to make the cake recipe one day in advance. Once completely cooled, cover it tightly and place it in the refrigerator. Add the whipped topping and fruit decoration just before serving. The whipped topping can also be made a day ahead of time and stored in an airtight container in the refrigerator. Give it a good stir before spreading it over the cake. To save even a bit more time, wash the strawberries and blueberries a few hours or up to a day in advance. Dry them thoroughly and then store in the fridge.
• Storing leftovers. Tightly cover leftovers and store them in the refrigerator for 3 to 5 days. Before covering the cake to refrigerate, I like to just barely push a toothpick into the center and a few at the sides, so that the cling wrap doesn’t stick to the topping.
• Freezing cake. I would not recommend freezing cake that has already been decorated. However, you can freeze it before decorating for up to 3 months. Wrap it in plastic wrap and then store it in a freezer-safe container or bag.

You will not be disappointed by this red, white & blue cake! It’s so simple, comes together fast and everyone loves it!

If you try this easy recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.