Cooking Tips and Advice - Print - Flag Cake

Flag Cake - Cooking Tips

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Flag Cake


  • 1 box yellow cake mix
  • 1 cup water
  • 1 cup oil
  • 3 eggs
  • 2 1/2 cups powdered sugar
  • 2 tablespoons water
  • 1 teaspoon light corn syrup
  • 1 tablespoon soft butter
  • 1/2 teaspoon vanilla extract
  • 1 pint fresh strawberries, washed and dried
  • 1/2 cup fresh blueberries, washed and dried

Preparing the Cake

  • Preheat the oven to 350° F. Grease and flour the bottom and sides of a 9" x 13" cake pan.
  • Mix cake mix with water, oil, and eggs according to package directions. Pour batter into the prepared cake pan.
  • Bake in the preheated oven for approximately 30 minutes or until the cake pulls away from the edges and a toothpick inserted into the center comes out clean.
  • Cool on a wire rack for five minutes and then remove cake from pan. Turn out onto a cake board or a large baking sheet; allow to cool completely.

Decorating the Cake

  • For frosting: Mix powdered sugar, water, corn syrup, butter, and vanilla together until thick and creamy. When cake is completely cooled, frost the entire cake, top and sides, with the frosting.
  • Slice strawberries in half lengthwise and allow them to drain on a paper towels.

  • While the strawberries are draining, arrange the blueberries in the upper left corner of the cake.

  • Lay the strawberries out on the cake to form the stripes on the flag pattern as shown.
  • Note: red Raspberries could be used in place of the strawberries if you prefer. If using raspberries, do not slice the in half. Place whole on the cake.

  • Cover lightly and store in the refrigerator until ready to serve.