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Perfect Red Velvet Flag Cake with Cream Cheese Stars

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A moist and sturdy red velvet cake decorated with tangy cream cheese stars, perfect for patriotic occasions and last-minute celebrations.

Ingredients

Scale
  • 2 ½ cups (315g) all-purpose flour, sifted
  • 2 cups (400g) granulated sugar
  • 2 tablespoons (15g) unsweetened cocoa powder
  • 1 ½ teaspoons baking soda
  • 1 teaspoon salt
  • 1 ½ cups (360ml) buttermilk, room temperature
  • 1 cup (240ml) vegetable oil
  • 2 large eggs, room temperature
  • 2 tablespoons red gel food coloring
  • 2 teaspoons vanilla extract
  • 1 teaspoon white vinegar
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 3 cups (360g) powdered sugar, sifted
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat oven to 350°F (175°C) and grease two 9-inch round cake pans. Line bottoms with parchment paper.
  2. Sift together flour, sugar, cocoa powder, baking soda, and salt in a large bowl.
  3. In a separate bowl, whisk buttermilk, vegetable oil, eggs, red gel food coloring, vanilla extract, and white vinegar.
  4. Slowly pour wet ingredients into dry ingredients and mix on low speed until just combined, about 30 seconds.
  5. Divide batter evenly between prepared pans (about 3 cups or 700ml per pan) and smooth tops.
  6. Bake for 30-35 minutes or until a toothpick inserted comes out clean or with a few moist crumbs.
  7. Cool cakes in pans for 10 minutes, then transfer to wire racks to cool completely.
  8. For frosting, beat cream cheese and butter until smooth and creamy, about 2-3 minutes.
  9. Gradually add powdered sugar, beating on low until incorporated, then increase speed to medium-high and beat 2 minutes until fluffy.
  10. Stir in vanilla extract and a pinch of salt.
  11. Fill a piping bag fitted with a small star tip (or zip-top bag with corner snipped) with frosting and practice piping stars on parchment paper.
  12. Place one cake layer on serving plate, spread a thin layer of frosting, add second layer, and cover entire cake with a crumb coat.
  13. Chill cake for 15-20 minutes to set frosting.
  14. Pipe cream cheese stars onto chilled cake in clusters or flag pattern.
  15. Refrigerate cake for at least 1 hour before slicing.
  16. Serve chilled or at room temperature, slicing with a sharp knife dipped in hot water for clean cuts.

Notes

[‘Use gel food coloring for vibrant color without thinning batter.’, ‘Room temperature ingredients blend better for smooth batter and frosting.’, ‘Do not overmix batter to keep crumb tender.’, ‘Chill frosting if too soft before piping stars.’, ‘Use parchment paper in pans to prevent sticking.’, ‘Test oven temperature with thermometer to avoid drying cake.’, ‘Practice piping stars on parchment paper before decorating cake.’, ‘If cream cheese frosting is too soft, refrigerate for 10 minutes to firm up.’]

Nutrition

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

Find it online: https://bitematrix.com/perfect-red-velvet-flag-cake-recipe-easy-cream-cheese-stars-tutorial/