Red Velvet USA Flag Cake

Hidden USA flag in Red Velvet Cake, scroll down for recipe and instructions.

I made this cake as a farewell cake to our dear friends moving to The United States, wishing them all the best in their new life in the glamorous USA. 🙂

velvetUsaflagcake

 

usaflagvelvetcake

Unfortunately the stars didn't show up in the blue.
Unfortunately the stars didn’t show up in the blue.
Hidden USA flag cake
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Red Velvet Cake with hidden USA flag, filled and covered in cream cheese frosting.
Servings Prep Time
12people 1.5hours
Cook Time Passive Time
1hour 3-5hours
Servings Prep Time
12people 1.5hours
Cook Time Passive Time
1hour 3-5hours
Hidden USA flag cake
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Red Velvet Cake with hidden USA flag, filled and covered in cream cheese frosting.
Servings Prep Time
12people 1.5hours
Cook Time Passive Time
1hour 3-5hours
Servings Prep Time
12people 1.5hours
Cook Time Passive Time
1hour 3-5hours
Ingredients
  • Red Velvet Cakes (2x24cm)
  • 220 grams margarine
  • 220 grams caster sugar
  • 4 eggs
  • 205 grams self rising flour
  • 20 grams potato flour
  • 4 tablespoons cocoa powder divided
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 2 teaspoons red food colouring
  • Blue Cake (24cm)
  • 110 grams margarine
  • 110 grams caster sugar
  • 2 eggs
  • 105 grams self rising flour
  • 10 grams potato flour
  • 2 tablespoons plain flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon vanilla
  • 1 teaspoon blue food colouring
  • white sugar stars/pearls optional
  • Cream Cheese Frosting
  • 650 grams Philadelphia cream cheese softened, divided
  • 180 grams unsalted butter softened, divided
  • 650 grams powdered sugar divided
  • 1 1/2 teaspoon vanilla divided
Servings: people
Units:
Instructions
Baking the red cakes
  1. Preheat oven to 160ºC and grease two 24cm round cake tins and lightly coat them with sifted cocoa powder.
  2. Mix the self raising flour, potato flour, remaining cocoa powder and baking powder in a bowl and set it aside.
  3. Place the margarine and sugar in your mixing bowl and beat on medium-high speed for about 3 minutes.
  4. Add the eggs one at time beating for 2 minutes after each addition. Turn your mixer off, sift the flour mixture in and add vanilla and your red food colouring.
  5. Beat gradually increasing the mixer speed from low to high, mixing until fully incorporated. Add more red food colouring if required to achieve bright red colour.
  6. Divide your batter into your 2 cake tins and spread it using a spatula. Bake in your preheated oven for 30-35 minutes, until a toothpick inserted from the middle comes out clean.
  7. Let the cakes completely cool down and then place them in the refrigerator to chill.
Baking the blue cake
  1. Preheat oven to 160ºC grease a round 24cm cake tin and lightly coat with plain flour.
  2. Mix the self raising flour, potato flour and baking powder in a bowl and set it aside.
  3. Place the margarine and sugar in your mixing bowl and beat on medium-high speed for about 3 minutes.
  4. Add the eggs one at time beating for 2 minutes after each addition. Turn your mixer off, sift the flour mixture in and add vanilla and your blue food colouring.
  5. Beat gradually increasing the mixer speed from low to high, mixing until fully incorporated. Add more blue food colouring if required to achieve dark bright blue colour.
  6. Turn your mixer off and if desired mix in some white sugar stars or pearls, using a spatula. Pour the better in your cake tin and add some stars/pearls on top.
  7. Bake in your preheated oven for 25-30 minutes until a toothpick inserted from the middle comes out clean. Let the cake cool down completely and place it to the refrigerator to chill.
Preparing frosting for filling and grump coating
  1. Place 450g cream cheese, 120g softened butter and 1 teaspoon vanilla in a mixing bowl and beat for 5 minutes.
  2. Sift in 100g of powdered sugar and mix. Repeat 3 times adding total of 300g powdered sugar and mixing until fully incorporated.
Cutting and assembling the cake
  1. Using a cake leveller or a knife cut one red cake into 3 layers. My layers became about 1 cm each.
  2. Starting from the bottom layer add about 1 cup of your cream cheese frosting and spread evenly until it reaches the edges of the cake. Repeat for your next two layers.
  3. Take your blue cake from the refrigerator and cut out 12cm round from the middle of the cake. You need the outer ring so how you remove the middle is not important as long as the cut is clean.
  4. Place the blue ring on top of your 3rd cake layer covered in frosting.
  5. Take your second red cake out from the refrigerator and cut a 12cm round piece. Cut this small cake into 3 layers same way you did for the big one.
  6. Layer the small cake inside the blue cake adding and carefully spreading frosting between each layer.
  7. Use rest of the ready frosting to crumb coat the whole cake.
  8. Place the cake in a freezer for 15-20 minutes, freezing before final frosting reduce crumbs and makes it easier to decorate.
Preparing frosting for decorating
  1. In a clean mixing bowl mix 150g of cream cheese and 60g softened butter. Add 1/2 teaspoon vanilla and beat for 5 minutes.
  2. Sift your remaining 350g powdered sugar in to the cream cheese and mix by gradually increasing the speed from low to high, beating until fully incorporated.
  3. Place the frosting in refrigerator until you start decorating the cake.
Decorating the cake
  1. Take the cake from the freezer and place 1/4 of your chilled frosting in a piping bag.
  2. Pipe your decorations on top and frost the sides.
  3. Sprinkle some red cake crumbs around the cake or use as part of your decorations. Serve chilled.
Recipe Notes

Flowers piped with a star decorating tip

 


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