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Perfect Red Velvet Flag Cake Recipe Easy Homemade Cream Cheese Frosting Tutorial

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A moist and festive red velvet flag cake layered with rich, tangy cream cheese frosting, perfect for patriotic celebrations and crowd-pleasing dessert occasions.

Ingredients

Scale
  • 2 ½ cups (315 g) all-purpose flour
  • 1 ½ cups (300 g) granulated sugar
  • 2 tablespoons (15 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup (240 ml) buttermilk, room temperature
  • 1 cup (240 ml) vegetable oil
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons red food coloring (gel or liquid)
  • 1 teaspoon white vinegar
  • 8 oz (225 g) cream cheese, softened
  • ½ cup (115 g) unsalted butter, softened
  • 4 cups (480 g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. In a large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Whisk well to combine.
  3. In another bowl, whisk together buttermilk, vegetable oil, eggs, vanilla extract, red food coloring, and white vinegar until smooth.
  4. Pour the wet ingredients into the dry ingredients and mix gently with a spatula or mixer on low speed until just combined. Do not overmix.
  5. Divide the batter evenly between the prepared pans. Tap pans gently to release air bubbles.
  6. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then turn out onto cooling racks to cool completely.
  8. For the frosting, beat cream cheese and butter with an electric mixer until creamy and smooth.
  9. Gradually add powdered sugar, mixing well after each addition. Stir in vanilla extract.
  10. Add heavy cream gradually to reach a fluffy, spreadable consistency.
  11. Level the cooled cakes by trimming domed tops with a serrated knife.
  12. Assemble the cake by placing one layer on a serving plate and spreading about ½ cup frosting evenly on top.
  13. Repeat with the second layer. Slice one cake layer into strips and arrange on top to mimic flag stripes.
  14. Use dollops or a piping bag of frosting to create the stars area.
  15. Refrigerate the assembled cake for at least 1 hour to let the frosting set before slicing and serving.

Notes

Use room temperature ingredients for best results. Do not overmix the batter to keep the cake tender. Chill the cake before slicing for clean cuts. Gel food coloring provides the brightest red color. For a dairy-free version, substitute cream cheese and butter with plant-based alternatives and use coconut cream instead of heavy cream. To reduce sweetness, decrease sugar slightly and add a pinch of salt to the frosting.

Nutrition

Keywords: red velvet cake, cream cheese frosting, flag cake, patriotic dessert, Fourth of July cake, easy red velvet, homemade frosting

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