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Perfect Red Velvet Flag Cake Recipe with Cream Cheese Frosting

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A quick and easy red velvet cake with a visually stunning flag pattern, layered with silky cream cheese frosting. Perfect for celebrations and last-minute baking.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 1 ½ cups (300g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 teaspoon (5g) baking soda
  • ½ teaspoon (3g) salt
  • 1 cup (240ml) buttermilk, room temperature (or homemade with milk and lemon juice)
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons (30ml) red food coloring (gel-based recommended)
  • 1 teaspoon (5ml) vanilla extract
  • 1 teaspoon (5ml) distilled white vinegar
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 4 cups (480g) powdered sugar, sifted
  • 1 teaspoon (5ml) vanilla extract (for frosting)
  • Pinch of salt (for frosting)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line bottoms with parchment paper circles.
  2. In a large bowl, sift together flour, cocoa powder, baking soda, and salt. Set aside.
  3. In another bowl, whisk sugar and vegetable oil until combined. Add eggs one at a time, mixing well after each.
  4. Stir in buttermilk, red food coloring, vanilla extract, and vinegar. Batter will be vivid and slightly thin.
  5. Gradually fold dry ingredients into wet mixture with a spatula until just combined and smooth.
  6. Divide batter evenly between pans. Tap pans gently to release air bubbles.
  7. Bake 25-30 minutes or until toothpick inserted in center comes out clean. Check at 25 minutes to avoid overbaking.
  8. Cool cakes in pans for 10 minutes, then turn out onto cooling racks. Remove parchment and cool completely.
  9. Beat cream cheese and butter until smooth and creamy (3-4 minutes). Gradually add powdered sugar, mixing on low speed to avoid dust clouds.
  10. Add vanilla and salt to frosting, beat at medium speed until light and fluffy.
  11. Slice each cake layer horizontally into three thin layers (six layers total).
  12. Arrange layers alternately with frosting in between to create flag stripes. Use extra frosting to cover sides and top smoothly.
  13. Optionally, decorate with small edible stars or candies to mimic flag stars.
  14. Refrigerate assembled cake for at least 30 minutes before slicing for easier, neat cuts.

Notes

Use gel food coloring for vibrant color without extra moisture. Sift dry ingredients to prevent lumps. Room temperature eggs and buttermilk improve batter texture. Avoid overmixing to keep cake tender. Chill frosting if too soft before spreading. Use parchment paper in pans for easy removal. Refrigerate cake before slicing for clean cuts.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, easy cake recipe, celebration cake, layered cake, quick dessert

Find it online: https://goldensimmer.com/perfect-red-velvet-flag-cake-recipe-with-cream-cheese-frosting-easy-step-by-step-guide/